为充分利用木枣果实资源，挖掘不同成熟度木枣的利用价值，以白熟期、半红期、全红期木枣为试材，对比分析不同成熟度木枣可食率、色泽、质地等物理特性的变化。结果表明：白熟期、半红期与全红期木枣均具有较高的可食率（>94%）。木枣由白熟期向半红期、全红期转变过程中果皮a值由-6.10增至27.92，∆E值由50.63增至74.31，L值和b值分别由68.90、41.68降至34.95、29.12，果皮色泽由亮白、绿黄逐步变为暗红色，色差增大（P<0.05）；果肉L值、a值分别由75.49、-8.53增至80.24、-5.73，b值和∆E值分别由32.68、40.00降至25.25、30.76，果肉由暗绿逐步变为绿白，色差减小（P<0.05）；枣果硬度和咀嚼性分别由白熟期的13.39、7.16降至全红期的7.68、5.26，粘附性由0.79升至2.13，内聚性和弹性变化不大，变化范围分别在0.22~0.28、2.12~2.56之内，白熟期之后基本趋于稳定，由此可得，白熟期和半红期木枣具备良好的加工经济性，但不同成熟度木枣果实色泽品质和质地品质不同，加工利用时要考虑原料色泽、质构特性对工艺参数的要求和最终产品感官品质的影响。研究结果为木枣提前采收加工利用提供了理论依据，对于促进红枣产业良好发展，指导生产实践具有重要意义。

In order to make full use of ‘muzao’ fruit resources and explore the utilization value of ‘muzao’ with different maturities, the changes of physical characteristics (such as edible rate, color and texture) of ‘muzao’ fruits with different maturities were compared and analyzed through using ‘muzao’ at the white ripe stage, half red stage and full red stage as the test materials. The results showed that of the fruits at the white-ripe and half-red-ripe and full-red-ripe stages had relatively high edible rate (>94%). During the transition period from the white-ripe stage to the half-red-ripe stage tthen the full-red-ripe stage, the a value of the fruit peel increased from -6.10 to 27.92, the ∆E value increased from 50.63 to 74.31, the L value and b value decreased from 68.90 and 41.68 to 34.95 and 29.12, respectively. The color of the peel gradually changed from bright white, green yellow to dark red, and the color difference increased (P<0.05). The L value and a value of the fruit flesh increased from 75.49, -8.53 to 80.24, -5.73, respectively. The b value and ∆E value decreased from 32.68 and 40.00 to 25.25 and 30.76, respectively. The flesh color changed gradually from dark green to greenish white, and the color difference decreased (P<0.05). The firmness and chewiness of ‘muzao’ fruit decreased from 13.39 and 7.16 at the white-ripen stage to 7.68 and 5.26 at the full-red-ripe stage, respectively. The adhesiveness increased from 0.79 to 2.13. The cohesiveness and elasticity changed very little, ranging from 0.22 to 0.28 and 2.12 to 2.56, respectively, and becoming essentially constant after the white-ripe period. Therefore, that the ‘muzao’ fruits at the white-ripe stage and half-red-ripe stage have good economic perspective for processing, though the color quality and texture quality of ‘muzao’ fruits with different maturities differ. For fruit processing and utilization, the effects of raw fruit material’s color and texture characteristics on the process parameters and the sensory quality of final product should be considered. The research results provide a theoretical basis for the early harvest, processing and utilization of ‘muzao’ fruit, which is of great significance for promoting the healthy development of ‘muzao’ industry and guiding production practice.

山西省重点研发计划项目（201903D211007）；山西农谷建设科研专项项目（SXNGJSKYZX201902）；柳林县校地合作项目（2020HX62）