Scientia Agricultura Sinica ›› 2026, Vol. 59 ›› Issue (18): 4135-4148.doi: 10.3864/j.issn.0578-1752.2026.18.014

• HORTICULTURE • Previous Articles     Next Articles

Comprehensive Evaluation of Jujube Fruit Quality Based on Sensory, Texture, and Physicochemical Analysis

SU WanLong(), REN HaiYan, XUE XiaoFang, SHI MeiJuan, LIU Li, ZHAO AiLing, LI Yi, WANG YongKang()   

  1. Institute of Pomology, Shanxi Agricultural University/Shanxi Provincial Key Laboratory of Germplasm Improvement and Utilization in Pomology, Taiyuan 030000
  • Received:2026-05-13 Accepted:2026-07-21 Online:2026-09-16 Published:2026-09-20
  • Contact: WANG YongKang

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Abstract:

【Objective】This study aimed to establish a standardized and objective evaluation method for the textural quality of jujube fruits through comprehensive analysis of sensory, textural, and physicochemical traits, so as to provide a solid theoretical basis for fruit quality evaluation and selective breeding of jujube germplasm resources.【Method】A total of 123 jujube germplasms with different utilization types were employed as experimental materials. Correlation analysis, principal component analysis (PCA), significance difference analysis and stepwise linear regression were performed on sensory, textural and physicochemical indices of jujube fruits. The core indicators affecting fruit quality were screened, and a digital comprehensive evaluation model for jujube fruit quality was subsequently constructed.【Result】Descriptive statistical analysis revealed extensive phenotypic variations in sensory, textural and physicochemical traits among different jujube germplasms. The coefficient of variation (CV) of sensory indices ranged from 22.13% to 47.80%, that of textural indices from 13.94% to 30.84%, and that of physicochemical indices from 3.95% to 46.68%; pulp moisture content possessed the minimum CV of 3.95%. Correlation analysis demonstrated that the comprehensive taste quality of jujube fruits was strongly correlated with cell wall component contents. PCA identified five core factors affecting fruit quality from 14 textural and physiological indices, including cell wall components, total phenols and flavonoids, total soluble sugars, pulp moisture content, and soluble protein. The respective contribution rates of the first four principal factors were 28.97%, 13.07%, 10.72%, 8.75%, 7.52%, respectively, with a cumulative contribution rate of 69.03% to the total phenotypic variation. The comprehensive score H of tested germplasms varied from -1.48 to 1.52. The top 5% of germplasms ranked by H value had scores varying from 1.18 to 1.52, while the bottom 5% germplasms ranged from -1.48 to -0.97. Germplasms with high H values exhibited dense fruit texture, low juice yield and thick peel in sensory performance; those with low H values showed crisp texture, high juice yield and thin peel. A significant correlation was detected between total sensory scores and comprehensive H values. Significance difference analysis indicated fresh-eating jujube germplasms exhibited crisp texture, thin-peeled and juicy; drying-type germplasms exhibited denser texture, thick-peeled and low-juice; dual-purpose (fresh and dried) cultivars had moderately dense flesh, medium-thick peel and abundant juice. Finally, stepwise linear regression established a predictive model for sensory score: Y=7.16×10-16+0.26CSP+0.285HCE+0.207WSP+0.183ISP+0.229CE+ 0.132TPC+0.108SC+0.083SP, where Y represented the comprehensive sensory score. The model presented high precision with a determination coefficient of R2 = 0.98.【Conclusion】In conclusion, the model constructed from textural and physicochemical parameters achieved favorable evaluation performance on jujube fruit texture quality and eliminates the subjective bias inherent in conventional sensory evaluation.

Key words: jujube, fruit quality, physicochemical indices, texture characteristics, regression model, comprehensive evaluation

Table 1

Sensory evaluation criteria for jujube fruits"

评级Grade 果实质地Fruit texture 果皮厚度Peel thickness 果实汁液Fruit juice 果肉粗细Flesh coarseness
4 疏松Loose / / /
3 酥脆Crisp 薄Thin 多High 细Fine
2 较致密Denser 中Middle 中Medium 中Medium
1 致密Dense 厚Thick 少Low 粗Coarse

Table 2

Sensory evaluation scores of 123 jujube germplasm fruits"

编号No. 得分Score 编号No. 得分Score 编号No. 得分Score 编号No. 得分Score 编号No. 得分Score
Zao5 13 Zao74 11 Zao41 9 Zao97 8 Zao98 6
Zao3 12 Zao81 11 Zao47 9 Zao115 8 Zao117 6
Zao9 12 Zao95 11 Zao48 9 Zao119 8 Zao123 6
Zao12 12 Zao108 11 Zao50 9 Zao120 8 Zao37 5
Zao13 12 Zao114 11 Zao57 9 Zao4 7 Zao68 5
Zao17 12 Zao6 10 Zao58 9 Zao7 7 Zao78 5
Zao20 12 Zao8 10 Zao62 9 Zao26 7 Zao101 5
Zao22 12 Zao16 10 Zao75 9 Zao27 7 Zao107 5
Zao30 12 Zao23 10 Zao80 9 Zao38 7 Zao111 5
Zao63 12 Zao43 10 Zao85 9 Zao42 7 Zao1 4
Zao66 12 Zao44 10 Zao86 9 Zao56 7 Zao15 4
Zao77 12 Zao46 10 Zao87 9 Zao73 7 Zao19 4
Zao112 12 Zao52 10 Zao88 9 Zao79 7 Zao36 4
Zao11 11 Zao59 10 Zao94 9 Zao93 7 Zao39 4
Zao18 11 Zao89 10 Zao102 9 Zao104 7 Zao67 4
Zao24 11 Zao90 10 Zao113 9 Zao109 7 Zao76 4
Zao28 11 Zao99 10 Zao121 9 Zao110 7 Zao92 4
Zao45 11 Zao2 9 Zao25 8 Zao116 7 Zao96 4
Zao49 11 Zao10 9 Zao31 8 Zao118 7 Zao100 4
Zao53 11 Zao14 9 Zao32 8 Zao35 6 Zao103 4
Zao54 11 Zao21 9 Zao60 8 Zao51 6 Zao105 4
Zao55 11 Zao29 9 Zao70 8 Zao61 6 Zao106 4
Zao64 11 Zao33 9 Zao71 8 Zao72 6 Zao122 4
Zao65 11 Zao34 9 Zao82 8 Zao83 6
Zao69 11 Zao40 9 Zao91 8 Zao84 6

Table 3

Description of the sensory evaluation grading results for 123 jujube germplasm fruits"

名称Name 最小值Minimum 最大值Maximum 平均值Average 标准差Standard deviation 变异系数CV (%)
果肉汁液 Fruit juice (FJ) 1 3 1.79 0.79 44.25
果皮厚度Peel thickness (PT) 1 3 1.99 0.81 40.45
果肉粗细 Flesh coarseness (FC) 1 3 1.68 0.80 47.80
果肉质地 Fruit texture (FT) 1 4 2.74 1.14 41.75
总分Score 4 12 8.20 1.82 22.13

Table 4

Statistical results of texture indicators for 123 jujube germplasm fruits"

指标
Index		 最小值
Minimum		 最大值
Maximum		 平均值
Average		 标准差
Standard deviation		 变异系数
CV (%)
果皮破裂强度 Pericarp puncture strength (PPS, g·mm-2) 257.26 603.25 354.58 49.43 13.94
果皮脆性 Peel brittleness (PB, g·s-1) 266.91 1278.63 533.12 164.39 30.84
果肉硬度 Mean pulp firmness (MPF, g) 285.50 842.15 523.31 102.43 19.57

Table 5

Statistical results of physicochemical indicators of 123 jujube germplasm fruits"

指标
Index		 最小值
Minimum		 最大值
Maximum		 平均值
Average		 标准差
Standard deviation		 变异系数
CV (%)
果肉含水量Pulp moisture content (PMC, %) 62.36 83.06 72.79 2.87 3.95
水溶果胶Water-soluble pectin (WSP, mg·g-1) 4.39 37.45 16.17 6.76 41.83
离子果胶Ionic-soluble pectin (ISP, mg·g-1) 1.14 5.77 2.91 1.00 34.24
共价果胶Covalent-soluble pectin (CSP, mg·g-1) 1.29 12.13 5.10 2.38 46.68
半纤维素Hemicellulose (HCE, mg·g-1) 0.31 1.46 0.80 0.23 29.34
纤维素Cellulose (CE, mg·g-1) 1.12 10.47 4.97 1.86 37.38
可溶蛋白Soluble protein (SP, mg·g-1) 0.17 0.91 0.57 0.16 27.90
总酚类Total phenolic content (TPC, mg·g-1) 0.23 0.78 0.48 0.12 25.44
黄酮类Flavonoid substances (FS, mg·g-1) 0.37 3.10 1.54 0.54 34.76
淀粉Starch content (SC, mg·g-1) 0.67 5.36 1.67 0.62 37.16
总糖Total sugars (TS, mg·g-1) 215.24 833.07 398.89 125.70 31.51

Fig. 1

Correlation analysis among sensory, textural, and physicochemical indicators of 123 jujube germplasm fruits ***: At the 0.001 level of two-tailed, the correlation was significant; **: At the 0.01 level of two-tailed correlation was significant; *: At the 0.05 level of two-tailed, the correlation was significant. The same as below"

Table 6

Principal component analysis of 14 fruit traits in 123 jujube germplasms"

指标Index 1 2 3 4 5
果皮破裂强度PPS 0.60 -0.44 -0.45 -0.32 0.08
果皮脆性PB 0.65 -0.26 -0.43 -0.18 0.16
果肉硬度MPF 0.63 -0.32 -0.12 -0.09 -0.30
含水量PMC -0.14 0.24 -0.37 0.60 0.16
水溶果胶WSP 0.73 0.00 0.36 -0.02 0.09
离子果胶ISP 0.67 0.36 -0.08 0.16 -0.06
共价果胶CSP 0.84 0.18 0.09 0.13 -0.09
半纤维素HCE 0.76 0.12 0.26 0.28 0.00
纤维素CE 0.65 0.14 -0.14 0.35 0.25
可溶蛋白SP -0.03 -0.19 0.18 -0.10 0.88
总酚类TPC 0.14 0.79 0.04 -0.29 -0.04
黄酮类FS -0.07 0.69 -0.13 -0.30 0.22
淀粉SC 0.39 0.07 0.47 -0.46 -0.01
总糖TS 0.01 -0.29 0.68 0.27 0.01
特征值Eigenvalue 4.06 1.83 1.50 1.23 1.05
方差贡献率 Variance contribution (%) 28.97 13.07 10.72 8.75 7.52
累积贡献率Accumulative contribution (%) 28.97 42.04 52.76 61.51 69.03

Table 7

Comprehensive evaluation of 14 fruit traits in 123 jujube germplasms"

编号No. H值H value 编号No. H值H value 编号No. H值H value 编号No. H值H value 编号No. H值H value
Zao120 1.52 Zao97 0.59 Zao68 0.09 Zao42 -0.22 Zao24 -0.59
Zao108 1.28 Zao76 0.57 Zao67 0.08 Zao54 -0.24 Zao63 -0.59
Zao111 1.25 Zao98 0.50 Zao65 0.06 Zao15 -0.25 Zao17 -0.6
Zao122 1.25 Zao36 0.46 Zao88 0.03 Zao11 -0.27 Zao4 -0.65
Zao123 1.22 Zao90 0.46 Zao37 0.02 Zao75 -0.28 Zao9 -0.66
Zao106 1.18 Zao94 0.35 Zao32 0.01 Zao61 -0.31 Zao10 -0.68
Zao85 1.09 Zao79 0.34 Zao82 0 Zao100 -0.32 Zao71 -0.68
Zao121 1.08 Zao101 0.32 Zao35 -0.02 Zao49 -0.34 Zao46 -0.70
Zao84 1.05 Zao87 0.30 Zao43 -0.02 Zao55 -0.34 Zao70 -0.70
Zao117 1.03 Zao39 0.29 Zao102 -0.03 Zao23 -0.35 Zao13 -0.71
Zao109 1.02 Zao64 0.23 Zao99 -0.04 Zao31 -0.37 Zao16 -0.71
Zao119 0.98 Zao48 0.22 Zao14 -0.07 Zao27 -0.38 Zao18 -0.73
Zao95 0.95 Zao93 0.22 Zao77 -0.07 Zao59 -0.41 Zao45 -0.74
Zao104 0.95 Zao25 0.20 Zao62 -0.08 Zao44 -0.43 Zao33 -0.79
Zao105 0.93 Zao80 0.19 Zao26 -0.10 Zao69 -0.43 Zao60 -0.82
Zao110 0.90 Zao96 0.18 Zao50 -0.10 Zao29 -0.45 Zao6 -0.86
Zao107 0.89 Zao81 0.17 Zao53 -0.10 Zao40 -0.45 Zao2 -0.94
Zao83 0.84 Zao103 0.14 Zao34 -0.12 Zao28 -0.47 Zao66 -0.97
Zao115 0.79 Zao30 0.13 Zao57 -0.12 Zao8 -0.48 Zao3 -1.02
Zao116 0.74 Zao58 0.13 Zao56 -0.13 Zao19 -0.49 Zao1 -1.05
Zao118 0.74 Zao92 0.13 Zao74 -0.18 Zao73 -0.51 Zao20 -1.11
Zao113 0.68 Zao86 0.11 Zao12 -0.19 Zao5 -0.52 Zao21 -1.37
Zao112 0.67 Zao51 0.10 Zao41 -0.20 Zao7 -0.52 Zao22 -1.48
Zao114 0.66 Zao91 0.10 Zao72 -0.21 Zao47 -0.56
Zao78 0.59 Zao52 0.09 Zao38 -0.22 Zao89 -0.57

Table 8

Correlation between indicators and H value of 14 fruit traits in 123 jujube germplasms"

指标Index H值 H value 指标Index H值 H value
果皮破裂强度PPS 0.297** 半纤维素HCE 0.823**
果皮脆性PB 0.424** 纤维素CE 0.694**
果肉硬度MPF 0.411** 可溶蛋白SP 0.043
含水量PMC -0.023 总酚类TPC 0.308**
水溶果胶WSP 0.752** 黄酮类FS 0.088
离子果胶ISP 0.713** 淀粉SC 0.397**
共价果胶CSP 0.847** 总糖TS 0.112

Table 9

Correlation between sensory and H value"

指标Index 果肉汁液FJ 果皮厚度PT 果肉粗细FC 果肉质地FT 总分Score H值H value
果肉汁液FJ 1
果皮厚度PT 0.389** 1
果肉粗细FC 0.416** 0.427** 1
果肉质地FT 0.233** 0.274** 0.249** 1
总分Score 0.685** 0.711** 0.708** 0.703** 1
H值 H value -0.375** -0.227* -0.185* -0.298** -0.389** 1

Fig. 2

Significant analysis of physiological differences of 123 jujube germplasm fruits I: Fresh food varieties; II: Dry and fresh combined use; III: Dried varieties. ns: No significant difference. The same as below"

Fig. 3

Significant analysis of texture differences of 123 jujube germplasm fruits"

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