Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.)

Abstract: The present study was to investigate the effect of ripening stage on physicochemical properties and antioxidant profiles of a table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Six ripening stages of jujubes were established: S1, green ripe; S2, white ripe; S3, representing pear jujube with red surface area of 25–35%; S4, 45–55%; S5, 65–75%; S6, 100%. Jujubes at S1 and S2 were found with high levels of ascorbic acids, proanthocyanidins, phenolics and antioxidant activity. In addition, proper texture, total soluble solids, sugars, sugar–acid ratio and antioxidants as a table jujube emerged at S4. Results obtained clearly demonstrated diverse physicochemical properties, different amounts of phenolics and various degrees of antioxidant activity depending on fruit ripening. In conclusion, un-coloring jujubes could be used as potential natural antioxidants with abundant proanthocyanidins and half red ripening stage is a proper picking period for fresh-eaten as table fruit. In a practical production context, for orchard growers, harvest at relevant ripening stages with intended commercial purpose is possible. [Copyright &y& Elsevier]