Textural Characteristics and Anatomical Structure of Hard- and Soft-Fleshed Jujube Fruits

Xiaodong Zhang, Min Yan, Yongle Sun, Xiaofeng Zhou, Ze Yuan, Xiangyu Li, Minjuan Lin and Cuiyun Wu ()
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Xiaodong Zhang: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Min Yan: Corps Key Laboratory of Conservation and Utilization of Biological Resources in Tarim Basin, Alar 843300, China
Yongle Sun: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Xiaofeng Zhou: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Ze Yuan: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Xiangyu Li: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Minjuan Lin: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China
Cuiyun Wu: National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar 843300, China

Agriculture, 2024, vol. 14, issue 12, 1-12

Abstract: The aim of this study was to establish a standardized and unified method for identifying and evaluating jujube fruit texture quality and to provide a theoretical basis for determining the texture quality of jujube germplasm resources. The texture of 56 jujube germplasms was characterized via the texture profile analysis (TPA) method, and the texture and anatomical structure of three each of the hard- and soft-fleshed germplasms were analyzed. Cluster analysis was used to categorize the 56 germplasms into hard- (17) and soft-fleshed jujubes (39). Significant positive correlations were found between all other textural parameters of jujube fruits except adhesiveness. The hardness, springiness, and chewiness of the full-red period hard- and the soft-fleshed jujube fruit were lower than those of the half-red period. The hardness, adhesiveness, and chewiness of the hard-fleshed jujube fruits in the full-red period were 2.13–3.57, 3.00–4.99, and 4.39–9.58 times higher than those of the soft-fleshed jujube fruits, respectively. The findings of this study provide a theoretical foundation for the evaluation and classification of the texture and quality of jujube fruits and a basis for the breeding of new, high-quality jujube varieties with distinctive characteristics.

Keywords: jujube; textural characteristics; anatomical structure (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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