Effects Of Regional Environment And Microbial Agents On Jujube Fruit Quality

The environmental difference in different producing areas resulted in the great difference of jujube quality in different growing areas.In order to increase production of jujube,the unreasonable use of chemical fertilizer leads to the imbalance of tree growth and serious damage to the soil environment.The original management measures need to be changed in time.To reduce the use of chemical fertilizer,it is necessary to promote the research and development of new fertilizer to ensure the sustainable development of agriculture.Taking Gray jujube and Jun jujube as experimental objects,this study analyzed the fruit quality of jujube from different producing areas and explored the fruit quality differences between different producing areas.Analysis of quality characteristics of each producing area;Combined with the microbial agent developed by the research group in the early stage,the improvement effect of microbial agent on fruit quality of jujube was studied,and the following conclusions were drawn:1.Ten fruit quality indexes of jujube fruit from different producing areas were measured,and the coefficient of variation was calculated.The results showed that there were obvious differences in fruit quality of jujube fruit from different producing areas.According to factor analysis and cluster analysis,jujube fruits from different producing areas showed different quality characteristics.The comprehensive ranking showed that the comprehensive score of gray jujube in Awati County,Wansu County,Shaya County,Xinhe County and Minfeng County was higher,and the fruit quality was better.Pishan county,Alar City,Moyu County,Shaya County,Awati county Jun jujube comprehensive score is higher,fruit comprehensive quality is better.2.A total of 74 volatile organic compounds were identified by GC-IMS analysis,including 16 esters,19 aldehydes,14 ketones,14 alcohols,4 acids,1 phenols and 6 other compounds,some of which were detected by monomer and dimer.Gc-ims flavor fingerprint of jujube fruit was constructed to identify the characteristic flavor substances of jujube from different origins.The volatile flavor compounds of Gray Jujube and Jun jujube from different regions in Xinjiang were significantly different from their origin.3.Compared with Jun jujube,the volatile organic compounds in Gray jujube with the largest contribution to the aroma are mainly 1-octene-3-ol(D),2-methylpropionic acid,3-octanone(D),butyric acid,hydroxyl acetone and other substances;The volatile organic compounds that contributed most to the aroma of Jun jujube were propanal,acetone,3-methyl butyral,octanal(M),nonal(M)and other substances.4.After the application of microbial agent,18 fruit quality indexes of jujube fruit were determined and analyzed.It was found that the quality indexes of jujube fruit were improved in different degrees compared with the conventional treatment.It was found that treatment 5(conventional fertilization + organic fertilizer+N22P7P18K24)had better effect on quality improvement of Gray Jujube and Jun jujube.