Changes in Nutritional Composition of Chinese Jujube during Fruit Maturity

摘要

Nutritional composition including vitamin C, titratable acid, soluble sugar, polysaccharide, total triterpene acid and cyclic adenosine monophosphate of three cultivars of Chinese jujube (Ziziphus jujuba Mill.) fruit during maturity were determined by titrimetry method and HPLC methd. The results showed that vitamin C content was highest at pre-white maturing stage. No significant differences (p >0.05) were found in the titratable acid contents during fruit maturity. Both the contents of soluble sugar and polysaccharide were highest at red stage. The protein content ranged froml.44% to 2.54% (FW). Cyclic adenosine monophosphate (cAMP) contents were at a higher level at the red stage and variation of the three cultivars was slight during maturity; the highest total triterpene acid content was at prewhite maturing stage. Different nutritional compoition has different producing stage.