Comprehensive Evaluation of Fruit Quality Characteristics of 5 Fresh Jujube Varieties

【Objective】 Through the comprehensive evaluation of fruit quality characteristics of fresh jujube varieties, the scientific basis was provided for the selection and breeding of excellent fresh jujube varieties suitable for Xinjiang production and worthy of promotion 【Method】 In this experiment, five fresh jujube varieties in Aksu region were used as materials. The anatomical structure of jujube peel was observed by paraffin section method, and the main quality indexes were determined by physiological and biochemical methods. The fruit quality of different fresh jujube varieties was evaluated by variance analysis, correlation analysis and principal component analysis. 【Result】 The results showed that the total acid, waxy layer thickness, stratum corneum thickness, and sub-epidermal layer thickness of different fresh jujube fruit quality indicators were slightly different, but there were significant differences among other indicators (P <0.05). The correlation analysis of 26 quality factors of different fresh jujube showed that 24 of them were significantly correlated, and the correlation coefficient between starch and pectin was 0.970. Principal component analysis revealed four uncorrelated principal components, and their cumulative contribution rate was 96.606%. According to the results of principal component analysis, the order of comprehensive score of each variety is as follows: Panzao > Dongzao > Rucuimi > Fucuimi > Saimisu. 【Conclusion】 The results showed that among the five fresh jujube varieties, the comprehensive score of Panzao is the highest, and the comprehensive quality characteristics are better than other varieties.