制干枣种质资源果实品质综合评价
Abstract:197 dry jujube germplasm accessions were applied in this study， a evaluation system was developed through of physical， appearance， and intrinsic quality traits， with 22 quality traits initially considered. Key indices were selected to construct the evaluation framework， and a combined approach of hierarchical analysis and gray correlation analysis were deployed to thoroughly analyze and comprehensively evaluate the fruit quality of dry jujube germplasm. Superior germplasm was identified based on weight and weighted correlation values.The results revealed significant variability in physical， appearance， and internal quality traits， with coefficients of variation ranging from 5.687% to 68.430%. Various correlations were observed among the quality traits. A significant negative correlation was observed between the adhesion of fresh jujube fruits and the chewiness of dried jujube fruits. To systematically evaluate the fruit quality traits of dried jujube germplasm， a comprehensive evaluation model was constructed using the Analytic Hierarchy Process （AHP）. Combining the results of correlation analysis， seven key traits included dried jujube chewiness， dried jujube fruit weight， dried jujube haedness， dried jujube peel flat range， dried jujube fruit color， dried jujube total soluble sugar content and dried jujube soluble solid content were contentidentified as primary indicators for assessing dried jujube fruit quality. The quality of 197 samples was systematically evaluated， leading to the identification of 15 accessions with outstanding comprehensive quality for dried jujube production.