Dynamics of Nutrients in Jujube (Ziziphus jujuba Mill.) at Different Maturity Stages, Cultivars, and Locations in the Southwest United States

Jujube (Ziziphus jujuba Mill.) is also called Chinese date. There are similar to 100 jujube cultivars with limited commercial availability, and the majority of them have scant details in the United States. In this study, nutrient dynamics during fruit maturation of different jujube cultivars grown at Las Cruces, Los Lunas, and Alcalde, NM, were examined in 2018 and 2019. Cultivars varied by location and year, and included 'Li', 'Lang', 'Sugarcane', 'September Late', and 'Sherwood'. Parameters tested were total phenolic content (TPC), proanthocyanidins (PAs), vitamin C, cyclic adenosine mono-phosphate (cAMP), and antioxidant capacity: 2,2-diphenylpicrylhydrazyl radical scavenging capacity and ferric reducing antioxidant potential (FRAP). Moisture, TPC, PAs, FRAP, and vitamin C content decreased with fruit maturity; however, the latter stage of fruit maturity showed an increase in cAMP. Compared with fruit at full-red maturity, creamy fruit had TPC, PA, FRAP, and vitamin C concentrations that were 1.0 to 1.8, 4.4 to 12.4, 1.9 to 2.6, and 0.1 to 1.3 times higher, respectively, depending on location (P < 0.05). From creamy to full-red maturity, cAMP increased by 0.9 to 4.5 times. At full-red maturity, estimated TPC in jujube fruit ranged from 10.6 to 16.8 mg gallic acid equivalent per gram dry weight (DW), whereas estimated PAs ranged from 1.8 to 5.3 mg PA B-2/g DW. Jujube fruit at full-red maturity had a vitamin C content that ranged from 649.0 to 1153.3 mg/100 g DW. At full-red maturity, the concentration of cAMP ranged from 148.1 to 277.6 mu g/g DW in Las Cruces samples.

Automated summary

In this study, nutrient dynamics during fruit maturation of different jujube cultivars were examined. The results showed that moisture, total phenolic content, proanthocyanidins, antioxidant capacity, and vitamin C content decreased with fruit maturity, while cAMP increased in the later stage of fruit maturity. Creamy fruit had higher concentrations of TPC, PAs, FRAP, and vitamin C compared to fully red mature fruit.