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Jujube (Zizyphus jujuba Mill.) belongs to the Rhamnaceae family (Chen et al., 2015a). Ot has gained much attention in the field of food and nutritional sciences due to its nutritional and medicinal properties (Wang et al., 2016a). Jujube fruits are mainly consumed freshly, and can also be processed into the jujube products, such as compotes, alcoholic beverage, jam, candied snack, sweetened tea syrup, cake, and bread (Zozio et al., 2014; Wojdyło et al., 2016a).

food science and technology

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China