Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages

Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars the jujube fruit have been evaluated classified into four maturation stages according color peel, ranging from green its most immature stage, white, yellow, red last, more mature stage. This due part amount carotenoids chlorophylls studied, which vary as matures. ‘GAL-E’ ‘GAL-T’ are largest size weight, followed by ‘MSI’, ‘PSI’, ‘DAT’, smallest cultivars. content phenolic compounds was also analyzed. antioxidant activity, studied methods, 2,2?-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRAP), showed highest activity 3 4 fruit. hydrophilic lipophilic fraction ABTS method peak 1 2. important information know promising be used future breeding programs. Moreover, stage relevant obtain with high bioactive well organoleptic properties.