Comparative Analysis of Fruit Quality of Four Lycium barbarum L. Cultivars from Jinghe Region of Xinjiang
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Abstract:
The appearance quality, main physicochemical composition, and active ingredients of four Lycium barbarum L. cultivars (Jingqi 1, Jingqi 2, Ningxia Hong, and Yuxin) from Jinghe Region of Xinjiang were determined, and significance analysis and cluster analysis were performed to compare their differences. Additionally, the differences in amino acid composition of different cultivars were comparatively analyzed, and the protein nutrition quality was evaluated by amino acid score of ratio coefficient (SRC). The results indicated that Jingqi 1 and Ningxia Hong had an obvious cultivar advantage in terms of appearance characteristics. As the main cultivar in Jinghe region, Jingqi 1 had the highest active ingredient (extract, betaine, and carotenoids) content, which fully reflected its medicinal value. In addition to berry shape index and total flavonoids, the differences among the four cultivars on other indicators reached the extremely significant level. High amino acid content and all types of amino acids were found in all four cultivars, and the content of essential amino acids and medicinal amino acids in Ningxia Hong and Jingqi 1 were relatively high. The SRC of Jingqi 1 was 83.27, and the essential amino acid pattern was closer to the protein composition in humans. Thus, the nutritional value and medicinal value of Jingqi 1 were ideal, and were conductive to further development and utilization.
