Jujube (Zizyphus jujuba Mill.) fruit belongs to the Rhamnaceae group of cultivars, and is widely grown, e.g., in southwest Europe, India, China and the Middle East [1]. This fruit is nutritious and also has some medicinal properties. It contains nutrients such as carbohydrates, proteins, minerals, and vitamins (especially vitamin C) among many other compounds [2] and [3]. Also, the jujube fruit is an important Chinese herb, and is claimed to prevent cancer, epilepsy and insomnia among many other illness [4].
The quality of this fruit in the market place is variable because it is a function of the geographical environment, cultivar, cultivation methods, post-harvest processing and storage conditions. For consumers, it is the taste and nutrition parameters, which determine the fruit variety a consumer prefers. In this context, it is the organic acids, sugar, and phenolic compounds, which are the important ingredients that influence the flavor and sensory characteristics of the jujube fruit [2]. In particular, the phenolic compounds are important because of their antioxidant properties and ability to alleviate chronic disease [4].
Jujube (Zizyphus jujuba Mill.) fruit belongs to the Rhamnaceae group of cultivars, and is widely grown, e.g., in southwest Europe, India, China and the Middle East [1]. This fruit is nutritious and also has some medicinal properties. It contains nutrients such as carbohydrates, proteins, minerals, and vitamins (especially vitamin C) among many other compounds [2] and [3]. Also, the jujube fruit is an important Chinese herb, and is claimed to prevent cancer, epilepsy and insomnia among many other illness [4].The quality of this fruit in the market place is variable because it is a function of the geographical environment, cultivar, cultivation methods, post-harvest processing and storage conditions. For consumers, it is the taste and nutrition parameters, which determine the fruit variety a consumer prefers. In this context, it is the organic acids, sugar, and phenolic compounds, which are the important ingredients that influence the flavor and sensory characteristics of the jujube fruit [2]. In particular, the phenolic compounds are important because of their antioxidant properties and ability to alleviate chronic disease [4].
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