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
作者： Qadri, Rashad 1 ; Yang, Yadong 1 ; Abid, Ahmad 2 ; Iqbal, Amjad 1 ; Khan, Muhammad Mumtaz 4 ; Shah, Farooq 3 ; Iqbal, 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Key Lab Trop Oil Crops Biol, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China
2.Univ Agr Faisalabad, Inst Hort Sci, Faisalabad, Pakistan
3.Abdul Wali Khan Univ Mardan, Dept Agr, Mardan 23200, Pakistan; Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Crop Sci, POB 34, Al Khoud 123, Oman
4.Univ Agr, Dept Agr Chem, Peshawar 25000, Pakistan
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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