GENETIC DIVERSITY OF THE PRODUCTIVE JUJUBE CULTIVARS FROM PUNJAB-PAKISTAN ON THE BASIS OF MORPHOLOGICAL AND BIOCHEMICAL CHARACTERISTICS

文献类型： 外文期刊

第一作者： Qadri, Rashad

作者： Qadri, Rashad;Yang, Yadong;Iqbal, Amjad;Qadri, Rashad;Abid, Ahmad;Iqbal, Amjad;Shah, Farooq;Khan, Muhammad Mumtaz;Iqbal, Mudassar

作者机构：

关键词： Antioxidant capacity; polyphenols; Ziziphus jujube; ascorbic acid; fruit production

期刊名称：FRESENIUS ENVIRONMENTAL BULLETIN （ 影响因子：0.489； 五年影响因子：0.479 ）

ISSN： 1018-4619

年卷期： 2018 年 27 卷 3 期

页码：

收录情况： SCI

摘要： The genus Ziziphus have more than 100 species, which has a great genetic diversity that is distributed over tropical, subtropical, arid and semiarid zones of the globe. The present study was conducted to evaluate the morphological and biochemical characters of nine locally grown cultivars (Ajuba, Akasha, Allubukhara, Sufan, Umran-9, Desi karela, Ghor, Sabir wali and Dilbahar) of jujube. The results revealed that only Dilbahar cultivars have completely curved thrones and oblique leaf base, whereas the leaf apex of both Dilbahar and Ajuba was acute unlike the rest of the cultivars. A Higher fruit weight was observed in Dilbahar and Alubukhara, whereas Sabir wali had higher TTS and Sufan had higher total sugar contents. Greater amounts of polyphenols with superior antioxidative capacity were recorded for the Dilbahar. Moreover, the cultivar Allubukhara had highest pulp acidity, reducing power, widest mature fruit and heavy mature stone. On the other hand, the cultivar Ghor had lowest fruit weight and TSS contents. Besides, the studied cultivars have been divided into two groups regarding the ascorbic acid contents. Group 1 included Akasha, Sufan and Dilbahar with 0.5 mg of ascorbic acid per 100g of fruit, while group 2 consisted of Ajuba, Allubukhara, Umran-9, Desi karela, Ghor and Sabir wali with 0.1 mg of ascorbic acid per 100g of fruit. From the present study, we have concluded that besides the variation in pheotyic characteristics, the species of jujube are a good source of ascorbic acid, total phenolics and antioxidant activity on an overall basis.

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