Evaluation And Selection On The Fresh Varieties Of Jujube In Xinjiang

For the questions of structure onefold by jujube varieties in Xinjiang region currently，Mostly dry variety andfresh jujube cultivars relatively insufficient, According to the10imported excellent fresh jujube varieties wasselected in the experiment, Taking3years of grafting for experiment materials, combination of fieldexperiments and laboratory tests, Studies on pollen counts、pollen viability、Flower and fruit dropping、coldresistance、yield、determination of dynamic physiological index and functional substance content in fruit ofthese dates jujube，Comprehensive evaluation of10jujube varieties by principal component analysis，Theresults were as follows:1、 The stigma of different stages of Chinese date can be sorted as:Petal flattening stage> Stamens stage>Sepals flattening> Stamens sag> Sepals open period，Artificial pollination of this period was the date.2、 The flower of jujube most varieties showed a trend of decrease after the first rise, Drop variation of up-down-up-down.3、 During the growth and development of jujube fruit: The lateral growth rate is greater than the longitudinalgrowth rate when jujube varieties in young fruit period, The longitudinal and transverse growth rate of thewhite mature stage is similar to the growth rate; The content of Vc increased and then decreased; Fruitweight and total sugar content was gradually increased; The content of the titration acid first decreasedafter the increase;The total variation of soluble protein content was down-up-down-up; The dynamicchanges of starch content showed some regularity, Mainly up-down–up–down–gently; Totalchlorophyll content of jujube leaves changing trend of the rise fall and fall;The brightness of the fruit firstincreased and then decreased, Fruit surface red was the first stable then gradually elevated.4、 Comprehensive evaluation of10jujube varieties by principal component analysis scored the jujubevarieties was obtained, Hong Da Yi Hao and Fu Cuimi are better than others whether the yield or quality ofthe fruit and the comprehensive aspects of fruit resistance.