关键词: 油菜, 油菜, 免耕直播, 磷肥, 产量

Abstract: ‘Liwuchangzao’jujube,‘Dongzao’jujube and‘Lizao’jujube were used as materials in this paper. The effects of harvest time on ‘Liwuchangzao’ jujube quality and the changes in fruit quality of Jujube.varieties before and after cold storage were investigated. The results showed that：The flesh firmness of full-red fruit was less than that of half-red fruit of ‘Lingwuchangzao’ jujube in different harvesting time, but the first batch ripeness of fruits was higher than the third. The contents of tiratable acid, soluble solid, sucrose, soluble pectin in ‘Lingwuchangzao’ jujube had being up with increase of ripeness degree. The contents of glucose and fructose in the third batch ripeness of fruits were higher than those of the first, while the contents of sucrose and total sugar in full-red fruit were opposite. The ascorbic acid content had no obvious changes. The flesh firmness and the contents of ascorbic acid, soluble solid, sucrose and total sugar in 3 varieties decreased in the same harvesting day after cold storage of 95days. The flesh firmness and ascorbic acid content in ‘lizao’ jujube were lowest in 3 varieties after storage. The content of sucrose in ‘Dongzao’ jujube went down by 88.5%. The contents of tiratable acid in ‘Lingwuchangzao’ jujube and ‘Dongzao’ jujube showed an upward trend, while ‘Lizao’ jujube had a downward trend. The content of fructose in ‘Dongzao’ jujube went sharply up by 113.6%, being main reason that ‘Dongzao’ jujube became sweeter than ‘Lingwuchangzao’ and ‘Lizao’ jujube after storing.