[Objective]To investigate the quality of the fresh edible jujube cultivars in Beijing systematically,the appearance qual ity and internal nutritional components of 6 fresh jujube cultivars in Beijing were measured and evaluated.[Methods]The fruit appearance quality was determined by the methods of "Technical code for evaluating crop germplasm resources-Chinese Jujube".The soluble sugar and organic acid contents of 6 jujube cultivars were measured by HPLC (High Performance Liquid Chromatography).[Results]The results showed that the fruit shape,peel color,flesh color and fruit shape index among six jujube cultivars were significantly different.The fruit shape of ‘ Hongluocuizao’ is the largest (the vertical diameter 45.15 mm and the equatorial diameter 29.55 mm) and the fruit weight is the biggest (average weight as 18.94 g).The content of total soluble sugars,Vitamin C (Vc) and sugar acid ratio were different.The total soluble sugars and sugar acid ratio of ‘Feng miguanzao'fruit is the highest and the total soluble sugars is 37.15％ and sugar acid ratio is 464.38.The Vc contents of ‘Jixin cuizao’ and ‘Langjiayuanzao’ fruits are 618.43 mg and 604.36 mg per 100 g fruit flesh.The results showed that the glucose,fructose and sucrose were the main soluble sugars,sucrose content was the highest.The organic acids in jujube fruit fresh included malic acid,citric acid,tartaric acid and succinic acid,of which the malic acid was the dominant one.%[目的]为了系统研究北京地区主栽鲜食枣品种的果实品质,对果实的外观品质和内在营养组分进行综合评价分析.[方法]以6个北京地区主栽鲜食枣品种为试材,用《农作物种质资源鉴定评价技术规范·枣》(NY/T2326-2013)中的方法测定果实外观品质,2,6-二氯酚靛酚滴定法测定维生素C的含量,蒽酮比色法测定总糖含量,NaOH中和滴定法测定总酸含量,高效液相色谱仪测糖组分和有机酸成分.[结果]6个枣品种的果实品质存在明显差异,果实形状、果皮颜色、果肉颜色、果形指数差异明显.红螺脆枣的果个最大,果实纵径45.15 mm,横径29.55 mm,单果重最高,单果重18.94 g.总糖含量、糖酸比、Vc含量差异明显,蜂蜜罐枣的含糖量最高,总糖含量37.15％,糖酸比最高,糖酸比值464.38.鸡心脆枣和郎家园枣每100 g果肉中Vc含量分别为618.43 mg和604.36 mg.可溶性糖的主要成分是葡萄糖、果糖和蔗糖,且均以蔗糖含量最高;有机酸组分有苹果酸、柠檬酸、酒石酸、琥珀酸,苹果酸的含量最高.
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