Fresh jujube fruit is popular in the food market due to its delicious flavor, crisp texture, and
high nutritional values. However, fresh jujube fruit is susceptible to quality deterioration in …

Fruit lignification is due to lignin deposition in the cell wall during cell development.
However, there are few studies on the regulation of cell wall lignification and lignin …

The ultrasound-assisted aqueous two-phase extraction (UA-ATPE) was employed to
develop an effective technique for the extraction of flavonoids from jujube peels (JPs). The …

Jujube peel (JP) is rich in pigments, which appears red to deep red in color. This study
optimized conditions for cocktail enzyme-assisted extraction of jujube peel pigments based …

Identifying the appropriate harvesting stage of jujube fruit is of high interest since the
changes in physiological indicators during the fruit maturation may influence the fruit …

Jujube (Ziziphus jujuba Mill.) is also called Chinese date. There are∼ 100 jujube cultivars
with limited commercial availability, and the majority of them have scant details in the United …

Jujube is a nutritious fruit, and is high in vitamin C, fiber, phenolics, flavonoids, nucleotides,
and organic acids. It is both an important food and a source of traditional medicine …

Jujube fruits contain high levels of ascorbic acid (AsA). However, the AsA contents of fruits
differ significantly in various jujube germplasm resources, and the factors responsible for …

Ber is an antioxidant‐rich fruit from Asia and has recently been cultured in Central America.
The antioxidant capacity and antimicrobial activity of Z. mauritiana cultured of bers from …

Jujube cultivars have been imported into the United States for more than 100 years, but
cultivar trials have been limited. To accurately recommend cultivars for each region, trials …