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The Relationship between Water Metabolic Changes and Fruit Cracking in Jujube

HEI Shu-mei;CAO Juan-yun;FENG Xiao-dong;CHANG Hai-fei;College of Life Sciences,Shanxi Key Laboratory of Chinese Jujube,Yan'an University;Shanxi Engineering and Technological Research Center for Conversation and Utilization of Regional Biological Resources;  
The difference of jujube fruit cracking sensitivities in four cultivars(Sibuxiangzao,jinsixiaozao,lizao and junzao)were examined with the method of cracking induced by different immersion time.The results showed that the fruit cracking rate and index of four jujube cultivars were increased with immersion time increasing.When immersed for 72 h,the fruit cracking rate and index of Sibuxiangzao was the biggest,which was 90% and 0.93.Jinsixiaozao was the second one,50% and 0.41.Junzao was the smallest,37% and 0.27.Lizao was between Jinsixiaozao and Junzao,43% and 0.33.In addition,the water absorption rate of four jujube fruits were increased with immersion time increasing,and the maximum water absorption rate all reached at 48 himmersion.The water absorption rate of the four tested jujube fruit ranks as Sibuxiangzao(20.9%)Jinsixiaozao(18.4%)Llizao(12.5%)Junzao(8.2%).However,there was no obvious rule between water potential of fruit and immersion.The correlation analysis showed that the difference of jujube fruit cracking sensitivities presented positive relation to water absorption rate(r=0.89),and no relation to water potential(r=-0.04).
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