冬枣（Ziziphus jujuba cv. Dongzao）是中国优良的晚熟鲜食枣品种。质地是水果的重要感官品质指标。为探究冬枣质地指标间的关系，建立冬枣质地品质评价体系，采用TMS-Touch质地多面分析法（TPA）对采自中国三大主产区的1150个冬枣果实进行8项质地指标测定，包括胶粘性、咀嚼性、内聚性、粘附性、破裂力、弹性、硬度和最大粘附力，其最佳拟合分布分别为弹性—Beta General分布，咀嚼性、胶粘性和硬度—Inv Gauss分布，粘附性和内聚性—Log Logistic分布，破裂力—Pearson分布，最大粘附力—Weibull分布。每项冬枣质地指标均可基于最佳拟合分布，用第10、30、70和90百分位点值划分为极低、低、中、高和极高五个等级。相关分析显示，冬枣质地指标间的28个相关系数中，82%的相关系数达到极显著（p<0.01）。其中，咀嚼性与弹性和胶粘性均呈极显著正相关，相关系数分别达0.8692和0.8096；粘附性与最大粘附力呈极显著负相关，相关系数为-0.7569。在胶粘性、咀嚼性、内聚性、弹性、硬度等5项冬枣质地指标中，各指标均存在关于其余4项指标的多元线性回归方程，决定系数均在0.94以上，平均拟合误差和平均预测误差均小于10%。基于因子分析建立了冬枣质地综合评价模型：Q = 0.370C₁ + 0.251C₂ + 0.241C₃ + 0.138C₄，综合得分较高的冬枣果实表现为较高的弹性和咀嚼性，以及较低的最大粘附力和粘附性。通过因子分析和聚类分析，可将8项冬枣质地指标分为4组（内聚因子、粘附因子、梗硬因子和酥脆因子），其代表性指标分别为弹性、粘附性、硬度和破裂力。本研究探讨了冬枣果实8项质地指标及其相互关系，筛选出了代表性指标，并建立了冬枣果实质地评价体系。研究结果可为冬枣质地评价提供方法依据和技术支撑。

Winter jujube (Ziziphus jujuba ‘Dongzao’) is an excellent late maturing variety of fresh-eating jujube in China.  Fruit texture is an important indicator of sensory quality.  To investigate the correlations among texture indices and establish an evaluation system for winter jujube texture, we used the TMS-Touch instrument to perform a texture profile analysis (TPA) on 1 150 winter jujubes from three major producing areas in China.  Eight indices and their best-fit distribution were obtained, including fracture (Pearson), hardness (InvGauss), adhesive force (Weibull), adhesiveness (LogLogistic), cohesiveness (LogLogistic), springiness (BetaGeneral), gumminess (InvGauss), and chewiness (InvGauss).  Based on the best-fit distribution curves, each index was divided into five grades (lower, low, medium, high and higher) by the 10th, 30th, 70th and 90th percentiles.  Among the texture indices, 82% of the correlation coefficients were highly significant (P<0.01); meanwhile, chewiness was significantly (P<0.01) and positively correlated with springiness and gumminess, of which the correlation coefficients were up to 0.8692 and 0.8096, respectively.  However, adhesiveness was significantly (P<0.01) and negatively related to adhesive force with a correlation coefficient of –0.7569.  Among hardness, cohesiveness, springiness, gumminess, and chewiness, each index could be well fitted by a multiple linear regression with the remaining four indices, with the coefficients above 0.94 and the mean fitting error and mean prediction error lower than 10%.  A comprehensive evaluation model was consequently established based on factor analysis to evaluate the texture quality of winter jujube.  The results demonstrated that winter jujube with higher comprehensive scores generally exhibited higher springiness and chewiness, but had lower adhesive force and adhesiveness.  We used factor analysis and clustering analysis to divide the eight studied texture into four groups (cohesive factor, adhesive-soft factor, tough-hard factor, and crispness factor), whose representative indices were springiness, adhesiveness, hardness, and fracture, respectively.  Overall, this study investigated the variation in each index of winter jujube texture, explored the association among these indices, screened the representative indices, and established a texture evaluation system.  The results provide a methodological basis and technical support for evaluating winter jujube texture.