Comprehensive Evaluation of Texture Quality of ‘Huizao’ (<i>Ziziphus jujuba</i> Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang
Tianfa Guo,
Qianqian Qiu,
Chuanjiang Zhang,
Xiangyu Li,
Minjuan Lin,
Cuiyun Wu,
Shuangquan Jing,
Xingang Li,
Zhenlei Wang
Affiliations
Tianfa Guo
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
Qianqian Qiu
Xinjiang Tianji Mingde Information Technology Co., Ltd., Aral 843300, China
Chuanjiang Zhang
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
Xiangyu Li
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
Minjuan Lin
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
Cuiyun Wu
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
Shuangquan Jing
Agricultural Sciences Research Institute, Kunyu 848116, China
Xingang Li
College of Forestry, Northwest A&F University, Yangling, Xianyang 712100, China
Zhenlei Wang
The National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang, Tarim University, Aral 843300, China
A superior cultivar of dried jujube in China is ‘Huizao’ (HZ) jujube. Nonetheless, detailed evaluations of the texture quality of HZ fruit have been the subject of few studies. Texture is a significant indicator of the sensory and processed quality of a fruit. Here, we differentiate and characterize the texture quality of HZ fruit from the four primary producing regions in southern Xinjiang, as well as develop a system for assessing the texture quality of HZ fruit. Correlation investigation indicated strong relationships between the springiness, chewiness, cohesiveness, gumminess, and hardness of HZ fruit. Furthermore, according to the factor molecules, the texture quality of HZ fruit in the four production areas was evaluated as Bazhou (1.24) > Hotan (0.773) > Kashi (−0.577) > Aksu (−0.852). RDA analysis of six texture quality parameters and 24 climate conditions identified higher mean temperature (TEM) and lower relative humidity (RHU) as the primary factors contributing to the improved texture quality of HZ fruit in Xinjiang. This study identified the variations in the texture of HZ fruit in the four primary producing regions of Southern Xinjiang. The HZ fruit in Hotan and Bazhou exhibit superior springiness and stickiness, while the fruit in Aksu and Kashi exhibit greater hardness. The texture of HZ fruit is significantly influenced by springiness, hardness, and adhesiveness, and a comprehensive evaluation model has been established through this research. This will provide a theoretical foundation for optimizing the dominant producing areas and regional production of HZ varieties in Xinjiang.
