Study On Fruit Nutrition And Shelf Life Of Chinese Jujube (Ziziphus Jujuba Mill.)

The fruit nutrition including sugar, organic acid, dietary fiber, pectin, cellulose, vitamin C, and mineral elements of 6 cultivars of Chinese jujube (Ziziphus jujuba Mill.), "Dongzao", "Jinsixiaozao", "Zanhuangdazao", "Wuhexiaozao", "Yuanlingdazao", "Linyilizao" , "Dunhuangdazao" and "Dasuanzao" were analyzed. In addition, the shelf life under different conditions of Z. jujuba cv. Dongzao were studied. The main results are as follows:1 Sugar: The dissociate monosaccharide of Chinese jujube fruit consists of glucose, fructose, galactose, rhamnose and arabinose. During the whole period of fruit development the content of fructose kept the highest, then galactose and mamnose, the contents of rhamnose and arabinose kept the lowest. The contents of glucose, fructose and mamnose increased with fruit development but decreased during fruit maturation. The polysaccharide was composed of glucose, fructose, rhamnose, galactose, arabinose, mamnose. Among them rhamnose, arabinose, mamnose were found but very low after fruit became half-red, the others kept increasing with fruit development.2 Dry substances: The content of dry substance is high in flower and mature fruit, low in young fruit.3 Crude fiber: The content of dry substance is high in flower and mature fruit, low in young fruit.4 Souluble fiber: The content of pectin is highest in fruit-setting stage and then slowly decreased.5 Insouluble fiber: The content of cellulose is highest in young fruit, and then decreased constantly.6 Organic acid: The common tendency of the variation of organic acid content was that highest in flower, lowest in young fruit, increasing with fruit maturation.7 Vitamin C: The vitamin C content of fruit is high in fruit-set period, highest in white-ripe period, and decreased from white-ripe period to full-red period.8 Mineral elements: The contents of calcium, iron and zinc were highest in flower. There were no obvious differences between young fruit and mature fruit in the content ofzinc and iron. But the content of calcium was much higher in young fruit than in mature fruit.9 Shelt life: In room temperature, the shelf life of Ziziphus jujuba cv. Dongzao was about 20 days in fresh-keeping bag, but only about fresh-keeping bag and 949 (28 days). In the condition of 0 , the shelf life of "Dongzao" without bag was about 60 days. 949 treatment can significantly elongate the shelf life.