| The appearance quality of fruit and the content of functional substances have important effects on the nutritional value of jujube fruit.Polyphenols,sugars and acids play a key role in fruit flavor and quality.In production,planting techniques such as spraying plant growth regulator are often used to improve the fruit quality of jujube,so as to improve the nutritional value of jujube.Huping jujube was used as material in this experiment,GA,ABA,kelieyihao,sodium a-naphthylacetate and other treatments were set.The contents of fruit quality and functional substances in Huping jujube during different growth periods were determined.It provides a strong theoretical basis for the study of the enrichment technology of functional substances of jujube.The main research results are as follows:1.The single fruit weight reached the maximum in the white ripening period,and sodiumα-naphthylacetate treatment was significantly higher than CK,GA,ABA and kelieyihao treatment,which were 15.41%,16.16%,28.55%and 15.59%higher respectively.Compared with CK,all treatments in other periods had no significant influence;Among them,the treatment with sodium a-naphthylacetate in brittle ripening stage was significantly higher than that with GA and ABA treatment,which were 17.83%and 12.13%higher respectively.2.The fruit shape index of ABA treatment was significantly lower than that of GA treatment and sodium α-naphthylacetate treatment,which were 6.92%and 7.27%lower,respectively;The treatment with sodium a-naphthylacetate at the completion stage was significantly higher than that with kelieyihao treatment(6.69%higher).Different treatments had no significant effect on fruit shape index with CK,among them.3.The hardness of fruits treated with GA at white ripeness stage was significantly higher than that treated with kelieyihao,and higher than the other treatment of the same period.However,the treatment with higher CK,ABA,kelieyihao and sodium α-naphthylacetate were 5.64%,6.74%,15.80%and 3.27%respectively.The treatment of kelieyihao in the completion stage was significantly lower than that of GA and ABA treatment,which were 13.15%and 12.34%lower respectively.Different treatments had no significant effect on fruit hardness compared with CK,among them.4.The water content of fruits treated with ABA in each growth period was significantly lower than that of CK,and the water content of fruits treated with kelieyihao during the crisp maturity period was significantly higher than that of CK,GA,ABA and sodium α-naphthylacetate treatments,respectively 10.48%.There was no significant difference in the water content of the fruit under the various treatments during the maturity period.5.The soluble solids of sodium α-naphthylacetate treated fruits at white ripening period were significantly higher than those of GA and kelieyihao which were 19.61%and 22.17%higher respectively;the ABA and sodium α-naphthylacetate treatments at crisp ripening period were significantly higher than CK,Which were 30.12%and 22.62%higher respectively;ABA treatment at the completion stage was significantly higher than CK and sodium a-naphthylacetate acetate treatments,respectively 25.11%and 32.57%higher.6.The titreable acid content of the fruits treated with GA and kelieyihao in the white ripening period was significantly lower than that in the CK treatment,respectively 38.89%and 24.94%lower;the treatment with sodium α-naphthylacetate in the mature period was significantly higher than that in the GA treatment,17.18%higher.There was no significant difference in the titrable acid content of the fruit under each treatment during the brittle maturity period.7.The total polyphenol content of the fruit under the treatment of kelieyihao in each growth period was significantly higher than that of CK,GA and sodium α-naphthylacetate treatment,and the treatment of kelieyihao was the highest in the same period.The total polyphenol content of the fruit was significantly higher than that of the ABA treatment,which was 43.64%higher.There was no significant difference in the total polyphenol content of the fruit under each treatment during the ripening period.8.The total flavonoids content of sodium α-naphthylacetate treatment in the white ripening period and the mature period were higher than other treatments in the same period,and the GA and sodium a-naphthylacetate treatment in the brittle ripening period were significantly higher than other treatments.GA treatment was higher than CK,ABA,kelieyihao and sodium α-naphth-ylacetate treatments were 34.68%,37.50%,64.22%and 2.25%respectively.9.There was no significant effect on the soluble total sugar content of the fruits treated in the white ripening stage;The treatment of kelieyihao in the brittle stage was significantly lower than that of CK,ABA and sodium α-naphthylacetate,which were 18.09%,18.85%and 16.57%lower,respectively.At the completion stage,the treatment with kelieyihao was significantly higher than that with CK treatment,with an increase of 35.58%.Moreover,the contents of CK,GA,ABA,kelieyihao and sodium α-naphthylacetate treatment reached the maximum value.10.Before and after rain spraying GA,kelieyihao,sodium α-naphthylacetate dehiscent fruit rate compared with the CK was reduced by 21.67%,31.26%and 0.89%respectively.After spraying ABA,the cracking rate increased by 6.62%. |
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