Abstract: In the present study, Shucuizao cultivated in open field and in greenhouse were used as materials, and Luojiangtiaoyuanzao, the main local cultivar in Luojiang district of Deyang city, was used as the control. The developmental dynamics, appearance quality (single fruit weight, vertical diameter, coloring index, etc.) and nutritional quality (soluble sugar, titratable acid, ascorbic acid content, etc.) of jujube fruit were compared and analyzed. It was shown that the single fruit weight and edible rate of Shucuizao were better than Luojiangtiaoyuanzao. And the appropriate sugar/acid ratio resulted in a sweet and sour taste. Through the comparison of different cultivation methods of Shucuizao, it was found that the single fruit weight in the mature stage of Shucuizao in greenhouse was significantly higher than that in open field, the maturity period was 7~14 days earlier than that of Shucuizao in open field, and the rate of falling fruit and cracking fruit was lower than that of Shucuizao in open field. However, there was no significant difference in edible rate, sugar/acid ratio and fruit taste between Shucuizao in greenhouse and in open field. In conclusion, Shucuizao had a good performance in high fruit weight, high edible rate and sweet and sour flavor in Luojiang area, which provided a good material for the introduction of new fresh jujube variety in Luojiang area.

Key words: Zizyphus jujuba, fruit quality, developmental dynamics, cultivation method