Biochemistry of jujube fruit (ziziphus jujuba mill.) from analyses to compounds (review)

Jujube (Ziziphus jujuba Mill.) is one of the most appreciated species in China with a long hystory in the Eastern Asia. Consumers prefer to eat the jujube fruit fresh due to its sensory qualities, but also of its rich nutritional properties. Studies have shown that the most advantageous nutritional characteristics of jujube fruit were its content of soluble sugars, 2-3 times more than other fruits, vitamin C with 100 times more than other fruits, vitamin B, acid triterpenoid, proline, polysaccharides, flavonoids, iron, potassium, calcium, and zinc. Jujube fruits contain a large amount of soluble dry matter that can exceed 30% when the total carbohydrate content exceeds 27%. Fruit acidity can vary between 0.3-1.0%. However, in the post-harvest period, ethylene can have adverse effects on fruits, such as senescence, rapid loss of quality, nutrients, and increased chances of attack by pathogens. For a longer consumption period, these fruits should be kept in a controlled atmosphere. This sudy aims to present a review focused on the biochemistry of jujube highlighted through researches.