| Effects of mixed salt-alkali stress on the internal quality of Zizyphus jujuba ‘Huizao’ |
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| DOI：10.7606/j.issn.1000-7601.2015.03.23 |
| Key Words: Mixed salt-alkali stress Huizao fruit quality |
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| Abstract: |
| To provide cultivation reference for Zizyphus jujuba ‘Huizao’ in salinized land, five-year-old Huizao plants were used as the experimental materials to study the stress effects of mixed salt-alkali with different concentrations on the internal quality of Huizao fruit. The results showed that the sugar-acid ratio was improved and organic acid content was decreased under mixed salt-alkali stresses (concentrations were 0.2%, 0.4% and 0.6%). The fruit vitamin C content was increased under the stresses of 0.2% and 0.4% mixed salt-alkali, but it was reduced under the one of 0.6% mixed salt-alkali. The content of soluble sugar was significantly increased under 0.4% mixed salt-alkali, but little influence by 0.2% and 0.6% mixed salt-alkali was found. The content of soluble protein was decreased under stresses of 0.2% and 0.4% mixed salt-alkali, while it became improved under 0.6% mixed salt-alkali stress. Comprehensive analysis indicated that the fruit internal quality of Huizao was superior under the stress of 0.4% of mixed salt-alkali. |
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