Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit.

The fatty acid methyl esters (FAMEs) profiles of fruit peel and pulp of 4 Spanish cultivars of Ziziphus jujuba were studied. The FAMEs profile of the cultivar 'GAL' was studied under two farming practices, (i) organic, 'GAL-E' and conventional, 'GAL-T'. Eleven FAMEs were identified, the predominant ones were cis-palmitoleic acid (pulp) and oleic and palmitic acid (peel).

Physico-chemical and physiological changes during fruit development and on-tree ripening of two Spanish jujube cultivars (Ziziphus jujuba Mill.).

Background: Few studies have been performed on changes in organoleptic, nutritive, functional, and physiological properties during jujube fruit development and on-tree ripening. In this work, a comparative study on the evolution of physical, chemical, nutritive, and physiological parameters and bioactive compounds of two Spanish jujube cultivars was performed.

Results: Both cultivars showed a non-climacteric ripening pattern, although the JM cultivar was smaller, sweeter, softer, and more highly coloured than the JG, which was characterised by having larger and firmer fruits, although less sweet and coloured.