以国内六个主产区的灰枣为研究对象，采用模糊感官评价法对不同产区灰枣进行综合感官评价，同时对灰枣质构参数、色差参数和理化营养参数进行了差异性分析。结果表明新疆若羌地区灰枣综合感官评分最高为85.62分，河南新郑灰枣样品综合感官评分最低为72.62分，新疆灰枣总体感官评价高于新郑灰枣；果皮差红色值a值变化范围为21.78~24.63，果肉黄色值b值变化范围为28.44~32.22，其中图木舒克地区灰枣果皮红色度最高，和田地区灰枣果肉黄色度最高；质构数据表明，阿拉尔、若羌地区灰枣果实硬度较大，口感较紧实，耐咀嚼，新郑地区灰枣的咀嚼性和内聚性相对较差；各产地灰枣总糖含量范围为76.47~84.95 g/100 g，还原糖含量范围为32.30~46.90 g/100 g，总酸含量范围为4.28~5.34 g/kg，维生素C含量范围为15.56~30.12 mg/100 g，总酚含量范围为1622.30~1756.00 mg/kg，新疆地区灰枣各营养指标明显高于河南新郑灰枣；感官与理化相关性表明果皮色差a值可以表征灰枣果实的色泽品质，硬度、咀嚼性等质构参数能够评价灰枣果实的组织状态。

Taking grey jujubes from six main producing regions in China as the research objects, the fuzzy sensory evaluation method was used to conduct a comprehensive sensory evaluation on these grey jujubes, and the difference in structural parameters, color difference parameters, and physico-chemical and nutritional parameters among the jujubes were simultaneously analyzed. The results showed that the gray jujubes in Ruoqiang area of Xinjiang had the highest comprehensive sensory score (85.62), and those from the Xinzheng area of Henan had the lowest comprehensive sensory score (72.62), thus, the former was ranked higher than the latter in sensory evaluation. The variation of the red values, a values, of fruit peel was 21.78~24.63, while the variation of the yellow values, b values, of fruit flesh was 28.44-32.22. Among them, the peel of the grey jujubes from the Tumushuk region had the highest redness, and the flesh of the grey jujubes from the Hetian region had the highest yellowness. The texture data showed that the grey jujube in Aral and Ruoqiang regions were firmer, more compact and chewier, while the chewability and cohesiveness of the grey jujubes in Xinzheng region were relatively poor. The contents of total sugars, reducing sugars, total acids, vitamin C, total phenolics of the grey jujubes from all the regions were 76.47~84.95 g/100 g, 32.30~46.90 g/100 g, 4.28~5.34 g/kg, 15.56~30.12 mg/100 g, 1622.30~1756.00 mg/kg, respectively. The nutritional indices of the Xinjiang grey jujube were significantly higher than those of Henan Xinzheng. The correlation between sensory and physico-chemical results indicated that the difference in the a value of fruit peel could characterize the color quality of jujube fruit, and the texture parameters such as firmness and chewiness could be used to evaluate the tissue state of jujube fruit.

国家重点研发计划项目（2017YFD0400104）