Abstract:To explore the suitability of different jujubes varieties for candied jujubes processing, nine representative varieties of fresh jujubes were selected, the physicochemical, sensory and nutritional properties of jujubes and candied jujubes were measured and analyzed, and comprehensive quality evaluation was conducted by combining principal component analysis (PCA) and correlation analysis (CA). There were significant differences in physicochemical and nutritional indexes between jujubes and candied jujubes (P<0.05), the coefficient of variation (CV) of fresh jujube indexes ranged from 1.89% (b* value) to 68.83% (sucrose content); however, CV values of all indexes in candied jujube were all above 10%, except total sugar and sucrose, the CV values of other indexes increased. The CV of total sugar was the lowest (10.09%) and CV value of hardness was the highest (80.10%). By using PCA, the indicators were reduced to four factors, with a cumulative contribution ratio of 86.83%. The ranking scores of candied jujube was as follows: “Wuhezao” > “Xinjianghuizao” > “Zanhuangdazao” > “Fupingdazao” > “Taianlizao” > “Jinsidazao” > “Jinsixiaozao” > “Shanximuzao” > “Xianwangzao”. Further through the principal component and sensory evaluation score (ranking:“Taianlizao” > “Wuhezao” > “Fupingdazao” > “Jinsidazao” > “Zanhuangdazao” > “Xianwangzao” = “Xinjianghuizao” > “Shanximuzao” > “Jinsixiaozao”) of the comprehensive analysis, “Taianlizao”、“Zanhuangdazao”、“Fupingdazao” and “Jinsidazao ”were finally selected as suitable varieties for processing candied jujube, which could provide the reference basis for specialized material selection for candied jujube processing.
