Articles
Comparative study of jujube fruits (Ziziphus jujuba Mill.) pericarp textural parameters
Article number
1458_27
Pages
207 – 214
Language
English
Abstract
Ziziphus jujuba fruits are delicious and highly nutritious, with large health benefits.
In the experimental orchard of the University of Agronomic Sciences and Veterinary Medicine (USAMV) in Bucharest several jujube genotypes were evaluated: ‘Xuan Chen Jiang Zao’, ‘Hongan’, ‘Dong Zao’ (V2), ‘R1P11’, ‘Yu Jiao’, ‘Hu Ping Zao’, ‘Dong Zao’ (V1), which differ in shape and fruits size.
Jujube fruits are known to have a short shelf-life (up to 10 days in a non-controlled environment). The consumption period can be extended through processing, with drying being the most common method.
One of the main problems in consumer acceptance of jujube fruits is the thin pericarp’s hardness.
The present research presents the results of testing the pericarp hardness of some jujube cultivars to identify the cultivar with the lowest skin/pericarp hardness, which may be the most appreciated by consumers.
Although the dried fruits for each cultivar presented large pericarp hardness variability, the jujube cultivars had significantly different pericarp hardness (P=0.000003). The lowest pericarp hardness was recorded in the ‘Hu Ping Zao’ cultivar (0.7699±0.3323 N). We believe that consumers will mostly appreciate the ‘Hu Ping Zao’ cultivar for its softness.
In the experimental orchard of the University of Agronomic Sciences and Veterinary Medicine (USAMV) in Bucharest several jujube genotypes were evaluated: ‘Xuan Chen Jiang Zao’, ‘Hongan’, ‘Dong Zao’ (V2), ‘R1P11’, ‘Yu Jiao’, ‘Hu Ping Zao’, ‘Dong Zao’ (V1), which differ in shape and fruits size.
Jujube fruits are known to have a short shelf-life (up to 10 days in a non-controlled environment). The consumption period can be extended through processing, with drying being the most common method.
One of the main problems in consumer acceptance of jujube fruits is the thin pericarp’s hardness.
The present research presents the results of testing the pericarp hardness of some jujube cultivars to identify the cultivar with the lowest skin/pericarp hardness, which may be the most appreciated by consumers.
Although the dried fruits for each cultivar presented large pericarp hardness variability, the jujube cultivars had significantly different pericarp hardness (P=0.000003). The lowest pericarp hardness was recorded in the ‘Hu Ping Zao’ cultivar (0.7699±0.3323 N). We believe that consumers will mostly appreciate the ‘Hu Ping Zao’ cultivar for its softness.
Authors
L. Pop Carpescu, F. Stănică, A.C. Butcaru, A. Chitimia, A. Asănică, S. Cristea, D. Tapaloaga, L. Tudoreanu
Keywords
dried jujube, pericarp hardness, consumer acceptance
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