Comparison and Analysis on Quality of Local Jujube of Anhui Province
[Objective] In order to promote the development of jujube in different regions of Anhui.[Method] The sensory quality and nutritional components of local 5 different varietis in Anhui were analyzed by using normal analysis method.[Result] The results showed that the sensory quality of the Wanzao NO.1 was the best, the content of Vc and soluble solid of Fanchangchangzao were highest, which respectively 381.01 mg/100 gFW, 29.6%.The content of organic acid of SizaoNO.1 was highest, which reached 0.409%.[Conclusion] From comprehensive comparison ,WanzaoNO.1 was the most suitable fresh edible jujube in Anhui.
Fresh jujubeQuality characterComparison and analysis
国家科技期刊平台
NSTL
万方数据
维普
