Selection of Sour Jujube (Ziziphus Acidojujuba C. Y. Cheng et M. J. Liu) Genotypes for Table or Juice Making

摘要

Sour jujube, containing nutritional components, is being more and more desirable for fresh usage or juice making. Fruits of 47 productive sour jujube genotypes showing agronomic diversities were collected from the main sour jujube producing areas in order to select the excellent genotypes for table or juice making by employing reasonableness and satisfaction index and multi-value theory. Totally 7 economical and nutritional important characteristics including fruit number per bearing shoot, fruit weight, ratio of edibility, soluble sugar content, titratable acids content, Vitamin C content and polysaccharides content were investigated, determined and analyzed. Five excellent genotypes including 'Xin 0704', 'Yanchang 1', '0641', 'Xin 0703' and '0601' were finally selected. 'Yanchang 1' was characterized by biggest fruit, sweet sour taste and highest content of soluble sugar among the tested genotypes and adapted to be used for table. The other four genotypes were productive, and the fruits were suitable for juice making owning to medium size, sour taste, higher content of Vc or polysaccharides.