|Table of Contents|

Study on Nutritional Properties of ‘Xinzhenghong 3’ Jujube at Different Maturation Stages

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年05
Page:
65-69
Research Field:
Publishing date:

Info

Title:
Study on Nutritional Properties of ‘Xinzhenghong 3’ Jujube at Different Maturation Stages
Author(s):
YAN Chao; SU Caixia; LIU Xiaohong; BAI Xiao; GUO Kaixun; LI Haitao
(Jujube Research Institute of Xinzheng,Zhengzhou，Henan 451100)
Keywords:
maturity; ‘Xinzhenghong 3’ jujube; nutrient qualities
PACS:
-
DOI:
10.11937/bfyy.20181521
Abstract:
‘Xinzhenghong 3’ jujube was taken as the test material.The nutrient content of the jujube fruit in four ripening stages (white cooked early,white period,half red,and fully red),such as moisture content,soluble solids,soluble sugar and other nutrients content were detected.The nutrition changes of jujube fruit during ripening were studied in order to understand fruit metabolism,and to provide a scientific basis for its timely harvest.The results showed that during the ripening of jujube fruit,the contents of soluble solids,soluble sugars,acid,free amino acids and mineral elements gradually increased,while the vitamin C content decreased gradually.The sugar to acid ratio was an important factor that affected the taste of fruit.The sugar to acid ratio in mature (half red) was 73.21,and then significantly decreased.‘Xinzhenghong 3’ jujube fruits had the best taste at the fully red stage.They had good dietary and nutritional qualities.At the half red stage,these qualities were similar to those at the fully red stage.Considering the jujube fruit taste,flavor and save,so the half red stage could be used as the optimal harvesting time of fresh jujube.

References:

[1]曲泽洲，王永蕙．中国果树志?枣卷[M]．北京：中国林业出版社，1993.[2]郑虎占，董泽洪，余靖．中药现代研究与应用：第1卷[M]．北京：学苑出版社，1998.[3]王本祥．现代中药药理学[M]．天津：天津科学技术出版社，1997.[4]郑建仙．功能性食品：第2卷[M]．北京：中国轻工业出版社，1999．[5]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定：GB 5009.3-2016[S].北京：中国标准化出版社，2017.[6]中华人民共和国农业部.水果和蔬菜可溶性固形物含量的测定：NY/T 2637-2014[S].北京：中国标准化出版社，2014.[7]国家技术监督局.水果和蔬菜产品pH的测定方法:GB/T 10468-1989[S].北京：中国标准化出版社，1989.[8]国家卫生和计划生育委员会.食品安全国家标准 食品中抗坏血酸的测定:GB 5009.86-2016[S].北京：中国标准化出版社，2017.[9]中华人民共和国农业部.水果及制品可溶性糖的测定 3,5-二硝基水杨酸比色法；NY/T 2742-2015[S].北京：中国标准化出版社，2015.[10]国家质量监督检验检疫总局.食品中总酸的测定:GB/T 12456-2008[S].北京：中国标准出版社，2008.[11]中华人民共和国卫生部.植物类食品中粗纤维的测定:GB/T 5009.10-2003[S].北京：中国标准出版社,2003.[12]国家卫生和计划生育委员会.食品安全国家标准 食品中氨基酸的测定:GB 5009.124-2016[S].北京：中国标准出版社，2017.[13]国家卫生和计划生育委员会.食品安全国家标准 食品中钾、钠的测定:GB 5009.91-2017[S].北京：中国标准出版社，2017.[14]国家卫生和计划生育委员会.食品安全国家标准 食品中钙的测定:GB 5009.92-2016[S].北京：中国标准出版社，2017.[15]国家卫生和计划生育委员会.食品安全国家标准 食品中镁的测定:GB 5009.241-2017[S].北京：中国标准出版社，2017.[16]国家卫生和计划生育委员会.食品安全国家标准 食品中铁的测定:GB 5009.90-2016[S].北京：中国标准出版社，2017.[17]国家卫生和计划生育委员会.食品安全国家标准 食品中锌的测定:GB 5009.14-2017[S].北京：中国标准出版社，2017.[18]国家卫生和计划生育委员会.食品安全国家标准 食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定:GB 5009.8-2016[S].北京：中国标准出版社，2017.

Memo

Memo:
-
Last Update: 2019-04-01