Performance Of Fruit Quality Formation Process And It's Impact Of Main Facility Cultivation Factor In Ziziphus Jujuba Mill.cv.Lingwuchangzao

Ziziphus jujuba cv.Lingwuchangzao is a fresh and edible jujube variety with good quality in Ningxia,it has important economic,social and ecological benefits.In recent years,with the development of Ziziphus jujuba cv.Lingwuchangzao industry,there have been many reports on its cultivation techniques,but there have been few studies on the rule of quality formation.In order to fully understand the development and quality formation of Ziziphus jujuba cv.Lingwuchangzao,this paper takes Ziziphus jujuba cv.Lingwuchangzao that cultivated in the field for 10 years as test material,and combines field experiment and indoor measurement analysis to study the quality formation of Ziziphus jujuba cv.Lingwuchangzao fruit.The process and the effects of day and night temperature differences,nitrogen application and organic matter on it.The results show:1.The development of Ziziphus jujuba cv.Lingwuchangzao fruit is divided into five periods:young fruit stage,fruit expansion stage,white ripening stage,color changing stage and maturity stage.With the maturity of Ziziphus jujuba cv.Lingwuchangzao fruit,the single fruit weight and fruit vertical and horizontal gradual increase in the appearance quality reached the maximum at maturity;the fruit hardness was first large and then small,and the white maturity was the highest;the fruit shape index gradually decreased.The maturity period is the smallest.The rapid increase of the appearance quality of the fruit is from the young fruit stage to the white ripe stage.2.With the maturity of Ziziphus jujuba cv.Lingwuchangzao fruit,the content of soluble solids in nutrient quality gradually increased,reaching the maximum at maturity;Vc content increased first and then decreased,and the maximum value in fruit expansion was the highest;organic acid first Increase,then decrease,then increase,and reach the maximum at maturity.The total sugar and sucrose in the sugar content of the fruit increased gradually,reaching the maximum at the maturity stage;the fructose and glucose showed a trend of 'increasing-decreasing-increasing-decreasing',which peaked in the late stage of expansion and the color change period.The rapid increase period of Vc and organic acid is from the young fruit stage to the early stage of expansion;the rapid increase period of soluble solids,soluble total sugar,organic acid and sucrose is from late expansion to white ripening.Among the enzymes related to glucose metabolism,SS and SPS increase first,then decrease and then increase,and reach the maximum at maturity;NI decreases first and then increases,and the late expansion is the minimum;AI decreases gradually,and reaches the minimum at maturity.value.The rapid increase period of SS and SPS is from the young fruit stage to the late expansion stage and the white ripe stage to the mature stage.3.The temperature difference between day and night has a certain influence on the fruit quality.Under the cultivation conditions of the experimental facilities(the temperature difference between small and small nights is 15.72?,the temperature difference between large day and night is 19.77?),the temperature difference between day and night is small,the fruit coloring is completed for 20 days,and the temperature difference between day and night is 30 days.Fruit coloring can be done.The horizontal diameter,single fruit weight,soluble solid content and soluble total sugar content of the day and night temperature difference were 8.15%,16.1%,18.2%,10.3%,and 5.6%higher than that of the small day and night temperature difference,respectively.The fruit shape index,fruit firmness,organic acid content,and vitamin C content were 2.4%,10.6%,5.1%,11.1%,and 11.8%lower,respectively.4.Nitrogen application and organic fertilizer also had certain effects on fruit quality.Among them,the application of 113g/s of nitrogen fertilizer was more effective in fruit ripening period.The weight of single fruit,the horizontal and vertical diameter of fruit and the hardness were 41.97%and 21.12%higher than CK,respectively.26.76%;the application of 312 g/strain of organic fertilizer fruit fruit ripening period is also significant,single fruit weight,soluble solids,soluble total sugar,Vc content than CK were 53.49%,21.60%,16.63%,26.38%.In conclusion,during the ripening process of Ziziphus jujuba cv.Lingwuchangzao fruit,the formation of fruit morphology mainly occurs from the young fruit stage to the white ripe stage,and the formation of nutritional quality is mainly from the expansion stage to the mature stage;the small temperature difference between day and night is conducive to fruit coloring and nutritional quality.Accumulation,but the temperature difference between day and night is better to improve the appearance and taste of jujube;adding nitrogen fertilizer can improve the appearance quality of the fruit,and adding organic fertilizer can improve the appearance and nutritional quality of the fruit.