不同成熟度灵武长枣食用及营养品质研究

Dietary and Nutritional Properties of Lingwu Long Jujube at Various Stages of Maturation

摘要:

本文研究了不同成熟度（白绿、微红、大半红、全红）灵武长枣成熟过程中果实的食用及营养品质的变化规律，以明确其营养特点，并为其适时采收提供科学依据。结果表明：（1）在成熟过程中，灵武长枣中环磷酸腺苷含量与蔗糖含量呈极显著正关（p＜0.01），葡萄糖含量与柠檬酸含量呈极显著正相关（p＜0.01），奎宁酸含量与草酸含量呈显著负相关（p＜0.05）；（2）成熟（全红）的灵武长枣的糖酸比达到104.59，且其奎宁酸含量较高，达0.26%，是鲜枣风味形成的重要物质；（3）成熟（全红）灵武长枣中除还含有大量粗纤维（8.26%）和环核苷酸等营养物质外，K元素含量高达9.90 mg/g，表明灵武长枣是一种富钾鲜枣果；（4）全红灵武长枣达到最佳口感，其食用品质和营养品质俱佳，而大半红时期的灵武长枣食用及营养品质接近全红期，故该时期可作为鲜果保存的最适采收时期。

Abstract:

Variation in the dietary and nutrient qualities of Lingwu Long Jujube during four ripening stages (white-green, reddish, over half red, and fully red) was investigated to clarify the nutrient characteristics of the fruit, and to provide a scientific basis for its timely harvest. The results showed that during the ripening of Lingwu Long Jujube, the cyclic adenosine monophosphate content was significantly positively correlated with sucrose content (p < 0.01), glucose content and citric acid were significantly positively correlated (p < 0.01), and quinic acid content was significantly negatively correlated with oxalic acid content (p < 0.05). The sugar to acid ratio in mature (fully red), Lingwu Long Jujube fruits was 104.59, with a relatively high quinic acid content (up to 0.26%), which is an important substance for the flavor of fresh jujube. In addition to large amounts of crude fiber (8.26%) and cyclic nucleotides, mature (fully red) Lingwu Long Jujube fruits also contained potassium at a level as high as 9.90 mg/g, indicating it is a potassium-rich fruit. Lingwu Long Jujube fruits had the best taste at the fully red stage. They had good dietary and nutritional qualities. At the over half red stage, these qualities were similar to those at the fully red stage. Thus, the over half red stage is the optimal harvesting time for the storage of fresh fruits.