ArticleScientific reports2023
Analysis of the changes in quality and characteristics of hot air drying of Xinjiang jujube (Zizyphus jujuba Mill. cv. Junzao) following a delayed harvest.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 4 citations in OpenAlex.
- Effects of Hot-Air Drying Temperature on Biochemical Quality, Drying Kinetics, and Predictive Modeling ofMolecules (Basel, Switzerland) · 2026Article
- Tree shape and bearing shoot type jointly drive within-canopy differentiation of fruit quality and mineral element allocation in jujube.Frontiers in plant science · 2026Article
- Effect of steaming on the quality characteristics of jujube fruit: A study of physicochemical properties, antioxidant activity and processing suitability across multiple cultivars.Food chemistry: X · 2025Article
- Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Foods (Basel, Switzerland) · 2024Article
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7 authors at 2 institutions in 1 country.
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Abstract
Dry processing is ineffective in preserving fresh jujubes (Zizyphus jujuba Mill.), contributing largely to the delayed jujube harvest in Xinjiang. However, no studies have evaluated the impact of delayed harvest periods on processing quality. Therefore, the present study investigated the effects of different delayed harvest periods on the characteristics of the quality of jujubes in Xinjiang after hot air drying. Six batches (S1-S6) were sampled over a 7-d period. Various indicators of jujubes changed significantly during the extended harvest period (P < 0.05). The water content of the fruit decreased progressively. While the percentages of soluble solids, total sugars, and reducing sugars increased continuously, the total weight of these parameters in a single jujube fruit decreased continuously. The proportion of ascorbic acid, total weight, and drying time decreased steadily. The fruit had the highest ascorbic acid content at the S4 stage after hot air drying (87.14 mg 100 g
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