新疆北疆日光温室不同栽培模式下甜樱桃果实品质的差异性评价

doi:10.6048/j.issn.1001-4330.2025.02.022

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (2): 446-453.DOI: 10.6048/j.issn.1001-4330.2025.02.022

新疆北疆日光温室不同栽培模式下甜樱桃果实品质的差异性评价

张锦强(), 杨湘, 苏学德, 王欢欢, 李铭, 李鹏程()

新疆农垦科学院林园研究所/库尔勒香梨种质创新与提质增效兵团重点实验室,新疆石河子 832000

收稿日期:2024-08-03 出版日期:2025-02-20 发布日期:2025-04-17
通信作者: 李鹏程(1983-),男,甘肃武威人,研究员,硕士,研究方向为果树栽培生理,(E-mail)lpc830916@163.com
作者简介:张锦强(1995-),男,甘肃张掖人,助理研究员,硕士,研究方向为果树栽培生理,(E-mail)1179956494@qq.com
基金资助:
新疆生产建设兵团重大科技计划项目(2022AA001);新疆生产建设兵团科技创新人才计划-科技创新骨干人才项目(2022CB003-02)

Evaluation of fruit quality difference of sweet cherry under different cultivation modes in solar greenhouse in northern Xinjiang

ZHANG Jinqiang(), YANG Xiang, SU Xuede, WANG Huanhuan, LI Ming, LI Pengcheng()

Institute of Horticulture, Xinjiang Academy of Agricultural and Reclamation Science/Construction Crop Key Laboratory of Korla Fragrant Pear Germplasm innovation and quality improvement and efficiency increment,Shehezi Xinjiang 832000,China

Received:2024-08-03 Published:2025-02-20 Online:2025-04-17
Supported by:
Major Scientific R & D Program Project of Xinjiang Production and Construction Corps(2022AA001);Innovation Ability Training Project for Young Sci-Tech Backbone Talents of Xinjiang Production and Construction Corps(2022CB003-02)

摘要/Abstract

摘要：

【目的】研究日光温室甜樱桃不同栽培模式下果实品质差异性,为新疆北疆日光温室甜樱桃栽培科学管理提供理论依据。【方法】以新疆北疆日光温室主栽品种美早甜樱桃作为研究对象,比较测定直立和一边倒2种栽培模式下甜樱桃果实成熟期24项品质指标,采用变异、相关性及主成分分析筛选核心指标,利用AHP层次分析建立综合品质评价模型。【结果】不同栽培模式甜樱桃果实各项指标存在差异,其中甜度值、可食率、总酸、a^*和葡萄糖为甜樱桃果实品质评价的核心指标;建立了甜樱桃果实品质评价模型Y(综合得分)=0.121×可食率的标准化值+0.075×a^*的标准化值+0.199×甜度值的标准化值+0.068×总酸含量的标准化值+0.037×葡萄糖含量的标准化值。【结论】直立栽培模式下甜樱桃果实综合品质优于一边倒栽培模式。

关键词: 甜樱桃; 栽培模式; 品质; 综合评价

Abstract:

【Objective】To clarify the differences in fruit quality of sweet cherries under different cultivation modes in sunlight greenhouses and provide theoretical basis for research and scientific management of sweet cherry cultivation in sunlight greenhouses in northern Xinjiang.【Methods】This study focused on the main variety of sweet cherry Meizao grown in a sunlight greenhouse in northern Xinjiang. Comparing upright and one-sided modes of 24 quality indicators during fruit ripening were measured, and core indicators were selected through variance analysis, correlation analysis, and principal component analysis. A comprehensive quality evaluation model was established using Analytic Hierarchy Process (AHP). 【Results】The results showed that there were differences in various indicators of sweet cherry fruit under different cultivation modes, among which sweetness value, edible rate, total acid, a^*, and glucose were the core indicators for evaluating the quality of sweet cherry fruit; A sweet cherry fruit quality evaluation model Y (comprehensive score)=0.121 was established using the Analytic Hierarchy Process (AHP) × Standardized value of edible rate+0.075 × The standardized value of a^*+0.199 × Normalized sweetness value+0.068 × Normalized value of total acid content+0.037 × Standardized value of glucose content.【Conclusion】The evaluation results show that the comprehensive fruit quality of the upright cultivation mode is relatively better than that of the one sided cultivation mode.

Key words: sweet cherry; cultivation mode; quality; comprehensive evaluation

中图分类号:

S661.1

张锦强, 杨湘, 苏学德, 王欢欢, 李铭, 李鹏程. 新疆北疆日光温室不同栽培模式下甜樱桃果实品质的差异性评价[J]. 新疆农业科学, 2025, 62(2): 446-453.

ZHANG Jinqiang, YANG Xiang, SU Xuede, WANG Huanhuan, LI Ming, LI Pengcheng. Evaluation of fruit quality difference of sweet cherry under different cultivation modes in solar greenhouse in northern Xinjiang[J]. Xinjiang Agricultural Sciences, 2025, 62(2): 446-453.

图/表 7

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处理 Treatments	单果重 Single fruit weight (g)	纵径 Longitudinal diameter (mm)	横径 Transverse diameter (mm)	果形指数 Fruit shape index	硬度 Hardness(kg/cm²)	可食率 Edible rate (%)	L^*	a^*	b^*
直立 Erect	14.97±0.25^a	27.01±1.91^a	31.06±1.16^a	0.87±0.08^a	6.36±0.35^b	73.96±5.02^a	35.66±1.10^a	31.10±3.52^a	16.56±0.95^a
一边倒 Lean to one side	15.22±0.72^a	29.83±1.20^a	31.82±1.81^a	0.94±0.03^a	6.76±0.34^a	70.55±1.99^a	31.98±2.35^b	28.38±1.46^a	15.26±1.14^a
均值 Mean value	14.26	29.16	31.68	0.92	6.50	72.26	33.65	28.88	14.57
标准差 Standard deviation	1.44	1.73	1.72	0.06	0.42	3.89	2.36	2.88	3.31
变异系数 Coefficient of variation	0.10	0.06	0.05	0.07	0.06	0.05	0.07	0.10	0.23

处理 Treatments	单果重 Single fruit weight (g)	纵径 Longitudinal diameter (mm)	横径 Transverse diameter (mm)	果形指数 Fruit shape index	硬度 Hardness(kg/cm²)	可食率 Edible rate (%)	L^*	a^*	b^*
直立 Erect	14.97±0.25^a	27.01±1.91^a	31.06±1.16^a	0.87±0.08^a	6.36±0.35^b	73.96±5.02^a	35.66±1.10^a	31.10±3.52^a	16.56±0.95^a
一边倒 Lean to one side	15.22±0.72^a	29.83±1.20^a	31.82±1.81^a	0.94±0.03^a	6.76±0.34^a	70.55±1.99^a	31.98±2.35^b	28.38±1.46^a	15.26±1.14^a
均值 Mean value	14.26	29.16	31.68	0.92	6.50	72.26	33.65	28.88	14.57
标准差 Standard deviation	1.44	1.73	1.72	0.06	0.42	3.89	2.36	2.88	3.31
变异系数 Coefficient of variation	0.10	0.06	0.05	0.07	0.06	0.05	0.07	0.10	0.23

处理 Treatments	可溶性固形物 Soluble solids (%)	可溶性糖 Soluble sugar (mg/g)	总酸 Total acidity (%)	葡萄糖 Glucose (mg/g)	果糖 Fructose (mg/g)	蔗糖 Sucrose (mg/g)	糖酸比 Sugar acid ratio	甜度值 Sweetness value
直立 Erect	14.66±0.95^a	126.90±5.96^a	0.45±0.02^b	23.28±0.82^a	34.31±1.60^a	54.37±2.70^a	28.16±1.44^a	130.71±4.94^a
一边倒 Lean to one side	15.26±1.14^a	126.64±6.74^a	0.54±0.01^a	23.60±1.36^a	34.70±1.60^a	52.71±3.30^a	23.58±1.43^b	130.24±6.10^a
均值 Mean value	14.96	126.77	0.49	23.44	34.51	53.68	25.87	130.48
标准差 Standard deviation	1.04	5.69	0.05	1.02	1.45	2.80	2.82	4.97
变异系数 Coefficient of variation	0.07	0.04	0.10	0.04	0.04	0.05	0.11	0.04

处理 Treatments	可溶性固形物 Soluble solids (%)	可溶性糖 Soluble sugar (mg/g)	总酸 Total acidity (%)	葡萄糖 Glucose (mg/g)	果糖 Fructose (mg/g)	蔗糖 Sucrose (mg/g)	糖酸比 Sugar acid ratio	甜度值 Sweetness value
直立 Erect	14.66±0.95^a	126.90±5.96^a	0.45±0.02^b	23.28±0.82^a	34.31±1.60^a	54.37±2.70^a	28.16±1.44^a	130.71±4.94^a
一边倒 Lean to one side	15.26±1.14^a	126.64±6.74^a	0.54±0.01^a	23.60±1.36^a	34.70±1.60^a	52.71±3.30^a	23.58±1.43^b	130.24±6.10^a
均值 Mean value	14.96	126.77	0.49	23.44	34.51	53.68	25.87	130.48
标准差 Standard deviation	1.04	5.69	0.05	1.02	1.45	2.80	2.82	4.97
变异系数 Coefficient of variation	0.07	0.04	0.10	0.04	0.04	0.05	0.11	0.04

处理 Treatments	VC (mg/100g)	花色苷 Anthocyanin (μg/g)	类黄酮 Flavonoids (μg/g)	氨基酸 Amino acid (μg/g)	单宁 Tannin (mg/g)	总酚 Phenolics (mg/g)	可溶性果胶 Soluble pectin (mg/g)
直立Upright	11.80±0.30^a	16.96±0.63^a	2.25±0.06^b	1 892.26±58.49^b	0.46±0.03^a	0.53±0.03^b	9.52±0.30^b
一边倒 Lean to one side	10.62±0.06^b	15.01±0.22^b	3.85±0.58^a	4 868.52±28.73^a	0.21±0.01^b	0.60±0.02^a	12.76±0.44^a
均值 Mean value	11.21	15.99	3.05	3 380.39	0.34	0.56	11.14
标准差 Standard deviation	0.67	1.15	0.88	1 630.69	1.34	0.04	1.80
变异系数 Coefficient of variation	0.06	0.07	0.29	0.48	0.41	0.07	0.16

新疆北疆日光温室不同栽培模式下甜樱桃果实品质的差异性评价

Evaluation of fruit quality difference of sweet cherry under different cultivation modes in solar greenhouse in northern Xinjiang

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Metrics

指标 Indexes	主成分Principal component
指标 Indexes	1	2	3	4	5
单果重Single fruit weight	-0.584	-0.653	0.239	-0.381	0.175
纵径Vertical diameter	-0.543	-0.078	-0.763	0.343	0.015
横径Diameter	-0.207	0.559	-0.073	-0.219	-0.769
果形指数Fruit shape index	-0.449	-0.255	-0.702	0.397	0.288
硬度Hardness	-0.914	0.033	0.044	0.371	0.157
可食率Edible rate	0.431	-0.004	0.088	-0.871	0.218
L^*	0.863	-0.145	0.384	-0.021	-0.295
a^*	0.280	0.152	0.938	0.141	0.003
b^*	0.824	-0.406	0.055	0.276	0.278
可溶性固形物Soluble solids	-0.165	0.783	-0.136	0.544	0.213
可溶性糖Soluble sugar	-0.003	0.953	0.133	0.081	-0.26
总酸Total acid	-0.963	0.059	-0.048	0.248	0.072
葡萄糖Glucose	-0.200	-0.175	-0.137	-0.266	0.917
果糖Fructose	-0.212	0.952	0.185	0.019	-0.120
蔗糖Saccharose	0.257	0.934	0.078	-0.155	-0.178
糖酸比Sugar acid ratio	0.894	0.322	0.110	-0.243	-0.158
甜度值Sweetness value	0.008	0.986	0.119	-0.116	-0.030
VC	0.881	0.013	0.410	0.212	0.102
花色苷Anthocyanin	0.984	-0.098	-0.064	-0.121	0.064
类黄酮Flavonoid	-0.957	-0.022	-0.290	-0.004	-0.013
氨基酸Amino acid	-0.963	-0.005	-0.261	0.025	-0.063
单宁Tannin	0.922	0.115	0.346	-0.121	0.048
总酚Phenolics	-0.824	-0.306	-0.335	0.221	0.258
可溶性果胶Soluble pectin	0.918	-0.015	0.355	-0.17	-0.042
特征值Eigenvalue	12.719	5.998	2.107	1.653	1.523
贡献率 Contribution rate(%)	52.997	24.992	8.779	6.886	6.346
累积贡献率 Cumulative contribution(%)	52.997	77.989	86.768	93.654	100.000

A目标层 Target layer	B约束层 Restraint layer	权重 Weight	C指标层 Standard layer	权重 Weight	综合权重 Comprehensive weight
适宜栽培模式 Suitable cultivation mode	B1外观品质	0.5	C1可食率	0.242	0.121
	B1外观品质	0.5	C2 a	0.150	0.075
	B2内在品质	0.5	C3甜度值	0.398	0.199
			C4总酸	0.136	0.068
			C5葡萄糖	0.074	0.037

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