【摘要】 以新疆为主的21个产地灰枣和18个产地骏枣为研究对象，选取5个外观品质指标、5个内在品质指标与感官评价得分，采用方差分析、主成分分析、相关性分析综合评价枣果实品质。研究发现：灰枣和骏枣内在、外观品质存在显著差异，灰枣果实总黄酮含量、感官评价得分均较高，骏枣果实较大、可食率较高；相关性分析结果显示，影响骏枣感官评价的关键指标是果实水分含量，灰枣果实还原糖含量与单果重呈显著正相关，说明灰枣内在、外观品质倾向于受到潜在环境的影响。总结了不同产地红枣果实内在、外观品质特征，为后续红枣多元化贮藏、加工方式的选择提供理论基础。更多还原

【Abstract】 Taking 21 producing areas of ‘Huizao’ jujube and 18 producing areas of ‘Junzao’ jujube, with Xinjiang as the main region, as research objects, five external quality indicators, five internal quality indicators and sensory evaluation scores were selected, and variance analysis, principal component analysis and correlation analysis were used to comprehensively evaluate the fruit quality of jujubes. The study found that there were significant differences in internal and external qualities between ‘Huizao’ jujube and ‘Junzao’ jujube. ‘Huizao’ jujube had higher total flavonoid content and sensory evaluation score, while ‘Junzao’ jujube had larger fruit and higher edible rate. The results of correlation analysis showed that the key index affecting the sensory evaluation of ‘Junzao’ jujube was fruit moisture content, and the reducing sugar content of ‘Huizao’ jujube was significantly positively correlated with single fruit weight, indicating that the internal and external qualities of ‘Huizao’ jujube tended to be affected by the potential environment. This paper summarizes the internal and external quality characteristics of jujube fruits from different producing areas, which provides a theoretical basis for the subsequent selection of diversified storage and processing methods of jujube.更多还原