Quality Assessment Technical System For Dried-Jujube

This paper presents that the difference of determining quota, different varietals and different areas of the jujube deriving from Xinjiang and inland were studied through measuring and comparing the measure indicator and evaluate sensory indicators, such as carbohydrate, acid in development of full ripeness period of jujube. In addition, it is important to summary a theory for rational utilization of jujube resource through researching the content of carbohydrate and acid. This work could have contributed to the technology progress of dried Chinese jujube and the development of new product of jujube. There is a significance for the selection of breed with powerful heterosis and fruit of optimization as comparing the comprehensive quality of variety of breed coming from different producing area. The study result of appearance-quality and inner quality could help improve yields of the commodity fruit. Improved varieties of jujube would be found and planted commercially on the basis of finding out the best quality situation of different producing area. The results of the study are as follow:The comprehensive quality of Xinjiang jujube except for Jun zao was higher than inland jujube in the perspective of whole situation;The quality of frog jujube、Jingu jujube、hui zao were the best in Xinjiang producing area; The quality of Jishan banzao was the much better than inland jujube, and the quality of Jiaxian you zao、Jinsi xiaozao was also better than inland jujube. The quality of zhongning jujube、tongxinyuan jujube producted in the Ningxia area was the poorest.In the term of inner quality, the dried jujube total of content of soluble sugar from Xinjiang was higher than the dried jujube of total content of soluble sugar from inland. From the point of content of different carbohydrate type in the process of drying jujube, the content of sucrose of jujube from Xinjiang was the highest than content of fructose and glucose. On the contrary, the content of sucrose of the inland jujube except for Jinsi xiaozao was the lowest than the content of fructose and glucose. Sugar-acid ratio of Jushan jujube was obviously higher than Sugar-acid ratio of inland varieties and Xinjiang’s varieties. Malic acid was the major acidic substance in the all varieties of jujube and much highest content in theorganic acid than citric acid and succinic acid.