文献类型： 外文期刊

作者： Kong, Xiabing ¹ ; Xu, Min ¹ ; Wang, Kunyu ¹ ; Chen, Qiusheng ⁴ ; Han, Lingxi ¹ ; Li, Qingjun ⁵ ; Guo, Qidi ¹ ; Wan, Haoliang ¹ ; Nie, Jiyun ¹ ;

作者机构： 1.Qingdao Agr Univ, Coll Hort, Lab Qual & Safety Risk Assessment Fruit Qingdao, Minist Agr & Rural Affairs,Natl Technol Ctr Whole, Qingdao 266109, Peoples R China

2.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China

3.Jinan Fruit Res Inst, All China Federat Supply & Mkt Cooperat, Jinan 250220, Peoples R China

4.Tianjin Acad Agr Sci, Inst Agr Prod Qual Safety & Nutr, Tianjin 300381, Peoples R China

5.Management Serv Ctr Shandong Binzhou Natl Agr Sci, Binzhou 256600, Peoples R China

6.Qingdao Agr Univ, 700 Changcheng Rd, Qingdao, Shandong, Peoples R China

关键词： Winter jujube; Comprehensive evaluation; Sensory quality; Functional components; Antioxidant activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 194 卷

页码：

收录情况： SCI

摘要： Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) is a late-maturing and superior fresh jujube variety. However, there have been few reports on the comprehensive evaluation of winter jujube quality. Here, we revealed the differences and characteristics of 46 sensory and nutritional quality indices of winter jujube from four main producing areas in China. Moreover, Pearson correlation analysis, principal component analysis, and hierarchical clustering analysis were employed to comprehensively evaluate 46 quality indices of winter jujube. As a result, 89.13 % of the tested quality indices were significantly different among different producing areas. Winter jujube from Yuncheng had the best sensory quality, while that from Binzhou had better functional components and antioxidant activity. The quality of winter jujube was ranked as Yuncheng (0.577) > Cangzhou (0.146) > Binzhou (-0.148) > Weinan (-0.162). Furthermore, the 46 studied quality indices could be simplified and divided into five groups, including antioxidant activity (ABTS), functional component (betulinic acid), flavor (fumaric acid, tartaric acid, and sucrose), appearance (FSI, TD and b*), and mineral elements (Se and Cu). This study is of great significance for scientific evaluation on the quality of winter jujube and promotion of high-value development and utilization of winter jujube industry.