Open AccessEffects of Ca(OH)2 on Three Dietary Nutrients in Jujube Fruits
Author(s) -
Ding Wang,
Xue Yang,
Wenhui Xing,
Chunlei Liu,
Chang Hui-ping
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/598/1/012034
Subject(s) - nutrient , pulp (tooth) , chemistry , dietary fiber , food science , horticulture , biology , medicine , dentistry , organic chemistry
For the prevention and control of jujube disease, the improvement of jujube quality and the improvement of dietary nutrients. The changes of three dietary nutrients in Huping jujube were studied under different Ca (OH) 2 concentrations. The results showed that: 1. Low concentration of Ca(OH) 2 solution could significantly increase the content of VC and protein in Huping jujube pulp, and the content of VC and protein in Huping jujube pulp showed a downward trend with the increase of solution concentration; 2. Medium concentration of Ca(OH) 2 solution could significantly increase the total dietary fiber in Huping jujube pulp and concentration is too high or too low results are not satisfactory.