Quality attributes evaluation and analysis of different varieties jujube fruits

Authors

DING Shenghua, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
WANG Rongrong, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural University, College of Food Science and Technology, Changsha, Hunan 410128, China
SHAN Yang, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
LI Gaoyang, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
HUANG Lvhong, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China

Abstract

The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable for table eating for its high moisture content and edible ratio, low TA, and medium ratio of sugar to acid. Hamidazao and muzao are fit for dehydration for their low moisture content, high soluble sugars content, TA content, and ratio of sugar to acid. For jinsixiaozao and huizao, they are suitable for table eating as well as for dehydration, due to their relative high TSS, soluble sugar and TA content.

Publication Date

2-28-2016

First Page

31

Last Page

36

DOI

10.13652/j.issn.1003-5788.2016.02.008

Recommended Citation

Shenghua, DING; Rongrong, WANG; Yang, SHAN; Gaoyang, LI; and Lvhong, HUANG (2016) "Quality attributes evaluation and analysis of different varieties jujube fruits," Food and Machinery: Vol. 32: Iss. 2, Article 8.
DOI: 10.13652/j.issn.1003-5788.2016.02.008
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/8

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