PreprintArticleVersion 1This version is not peer-reviewed
Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang
Version 1
: Received: 4 July 2024 / Approved: 5 July 2024 / Online: 5 July 2024 (12:40:05 CEST)
How to cite:
Guo, T.; Qiu, Q.; Zhang, C.; Li, X.; Lin, M.; Wu, C.; Jing, S.; Li, X.; Wang, Z. Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang. Preprints2024, 2024070517. https://doi.org/10.20944/preprints202407.0517.v1
Guo, T.; Qiu, Q.; Zhang, C.; Li, X.; Lin, M.; Wu, C.; Jing, S.; Li, X.; Wang, Z. Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang. Preprints 2024, 2024070517. https://doi.org/10.20944/preprints202407.0517.v1
Guo, T.; Qiu, Q.; Zhang, C.; Li, X.; Lin, M.; Wu, C.; Jing, S.; Li, X.; Wang, Z. Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang. Preprints2024, 2024070517. https://doi.org/10.20944/preprints202407.0517.v1
APA Style
Guo, T., Qiu, Q., Zhang, C., Li, X., Lin, M., Wu, C., Jing, S., Li, X., & Wang, Z. (2024). Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang. Preprints. https://doi.org/10.20944/preprints202407.0517.v1
Chicago/Turabian Style
Guo, T., Xingang Li and Zhenlei Wang. 2024 "Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang" Preprints. https://doi.org/10.20944/preprints202407.0517.v1
Abstract
A superior variant of dried jujube in China is ‘Huizao’ (HZ) jujube. Nonetheless, detailed evaluations of the texture quality of HZ fruits have been the subject of few studies. Texture is a significant indicator of the sensory and processed quality of a fruit. Here, we differentiate and characterize the texture quality of HZ fruits from the four primary producing regions in southern Xinjiang, as well as develop a system for assessing the texture quality of HZ fruits. Furthermore, five texture indices of HZ fruits from 109 plantations were exhaustively evaluated utilizing principal component analysis, Pearson correlation analysis, and hierarchical clustering analysis. Consequently, by the 10th, 30th, 70th, and 90th percentiles, each index was classified into five grades—lower, medium, high, and higher. Correlation investigation indicated strong relationships between the springiness, chewiness, cohesiveness, gumminess, and hardness of HZ fruits. Springiness, hardness, and adhesiveness are essential indicators that influence the texture of HZ fruits. We used clustering analysis to separate the six texture indices into three major categories (hard factor, stick-elastic factor, and adhesive factor), with indices representing hardness, springiness, and adhesiveness, respectively. Furthermore, according to the factor molecules, the texture quality of HZ fruits in the four production areas was evaluated as Bazhou (1.24) > Hotan (0.773) > Kashi (-0.577) > Aksu (-0.852). RDA analysis of six texture quality parameters and 24 climate conditions identified higher mean temperature (TEM) and lower relative humidity (RHU) as the primary factors contributing to the improved texture quality of HZ fruits in Xinjiang. This study identified the texture quality characteristics of HZ fruits in four major producing areas of Southern Xinjiang, and it offered a theoretical foundation for optimizing the dominant producing areas and regional production of HZ varieties in Xinjiang.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
