Abstract:

To select the table jujube cultivars suitable for cultivation in Southern Xinjiang, evaluation of 13 table jujube
cultivars introduced was carried out by comparison of fruit quality traits on the base of principal component analysis,
including single fruit weight, fruit firmness, fruit shape index, edible part ratio, soluble solid content, soluble sugar content,
titratable acidity, vitamin C content, protein content and sugar/acid ratio. The results showed significant differences in
fruit quality among the cultivars. The coefficients of variation (CV) of single fruit weight, titratable acidity, and sugar/acid
ratio were larger than those of other indices, and the CV value of edible part ratio was small. There was simple correlation
between some quality traits. In principal component analysis, 4 principal components were extracted, with a total cumulative
contribution rate of 86.224%. The cultivars with excellent comprehensive quality were Jinlingyuanzao, Zaocuiwang,
Dongzao and Lizao, and the poor cultivars were Yueguang and Tailihong. These results were similar to practical phenotype
of jujube cultivars. Principal component analysis was quite suitable for the comprehensive assessment of table jujube quality.

Key words: fresh jujube, quality, principal component analysis, comprehensive assessment