Abstract Fruit of Ziziphus jujuba Mill. are used as functional foods for centuries due to their rich content and bioactivities. Although in vitro antioxidant hypoglycaemic activity jujube fruit were investigated previously, the bioavailability phenomenon has been disregarded so far. For this study, 80% ethanol extract (ZJE) was its potentials, before after interaction with simulated human diges...

BACKGROUND Jujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. Small molecular carbohydrates make major contribution to the sweetness of the jujube extract, and their types and contents in the extract have direct influen...

An overview is presented with regard to applications of visible and near infrared (Vis/NIR) spectroscopy, multispectral imaging and hyperspectral imaging techniques for quality attributes measurement and variety discrimination of various fruit species, i.e., apple, orange, kiwifruit, peach, grape, strawberry, grape, jujube, banana, mango and others. Some commonly utilized chemometrics including...

Jujube is a characteristic light-demanding fruit tree, but quality frequently degraded because of the weak light in protected cultivation facilities south China. In this study, black shade net was used to set three intensities artificially: no shading (0%, control, NS), moderate (45%, MS), and severe (76%, SS) investigate effect low on sugar metabolism jujube. Compared with NS, chlorophyll caro...

Biology, incidence and morphometrics of the ber fruit fly Carpomyia vesuviana Costa were studied on Indian jujube Ziziphus mauritiana Lamark. The observations revealed that female laid its eggs in cavities made by ovipositor, just beneath skin fruit. small, elongate, spindle shaped creamy white. duration lifestages (in days) were- egg 1.90, maggot 8.75, prepupal 4.43 (hr), pupal 8.40, adult lon...

‘Lingwu Changzao’ (Ziziphus jujuba Mill. cv. Lingwuchangzao), a cultivar of Ziziphus in the Rhamnaceae family, is traditional jujube Ningxia, China. For Changzao’, morphological traits are prominent characterizing fruit yield, quality, and consumer acceptance. However, measurements for cultivation limited. Therefore, objective this study to measure growing patterns selected during development. ...

Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature. This study to compare the volatile compounds (VOCs) fatty acids (FAs) between jujubes (RJs) blackened (BJs) six cultivars (JZ, MZ, JSXZ, HZ, YHDZ TZ) using headspace solid-phase microextraction gas chromatography-mass spectrom...