Comprehensive Assessment on Quality of Fresh-eating Jujube Cultivars

Fruit quality of 13 fresh-eating jujube cultivars were assessed, compared, and ranked. Parameters, including fruit weight, fruit shape index, fruit uniformity, titratable acid, soluble sugar, Vc content, sugar-acid ratio, fruit texture, pulp thickness, and resistance to fruit crack, were measured. After the data were converted by the method of subordinate function, factor analysis and comprehensive evaluation were conducted using the software SPSS13.0. Results showed that five common factors (eigenvalue>1) were extracted with the accumulative variance contribution being 84.57%. The No. 1 common factor was related to fruit taste with the accumulative variance contribution being 22.904%. The No. 2 common factor was related to fruit nutrition with the accumulative variance contribution being 21.293%. The No. 3 common factor was related to fruit flavor with the accumulative variance contribution being 20.875%.  The No. 4 common factor was related to fruit appearance with the accumulative variance contribution being 10.730%. The No. 5 common factor was related to Vc content with the accumulative variance contribution being 8.764%. According to fruit quality evaluation using factor analysis, the 13 cultivars were ranked as the following: 'Jinsi No. 4', 'Zhanhuadongzao', 'Jinsimizao', 'Jidanzao', 'Daguodongzao', 'Tangzao', 'Tezao No. 4', 'Pingguodongzao', 'Yuquan No. 8', 'Zaocuiwang', 'Mizao', 'Mangguodongzao', and 'Lizao'.  Our results indicated that the factor analysis could be applied for comprehensive assessment on fruit quality of fresh-eating jujube cultivars.