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

doi:10.6048/j.issn.1001-4330.2025.02.022

Abstract

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

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

CLC Number:

S661.1

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.

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.

Figures/Tables 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