Analysis of the changes in quality and characteristics of hot air drying of Xinjiang jujube (Zizyphus jujuba Mill. cv. Junzao) following a delayed harvest

AbstractDry processing is ineffective in preserving fresh jujubes (Zizyphus jujuba Mill.), contributing largely to the delayed jujube harvest in Xinjiang. However, no studies have evaluated the impact of delayed harvest periods on processing quality. Therefore, the present study investigated the effects of different delayed harvest periods on the characteristics of the quality of jujubes in Xinjiang after hot air drying. Six batches (S1–S6) were sampled over a 7-d period. Various indicators of jujubes changed significantly during the extended harvest period (P < 0.05). The water content of the fruit decreased progressively. While the percentages of soluble solids, total sugars, and reducing sugars increased continuously, the total weight of these parameters in a single jujube fruit decreased continuously. The proportion of ascorbic acid, total weight, and drying time decreased steadily. The fruit had the highest ascorbic acid content at the S4 stage after hot air drying (87.14 mg 100 g−1). Fewer color differences were recorded in hot air-dried fruits as compared with fresh jujubes; the cracking rate decreased after hot air drying, but the fruit could be rehydrated more effectively. A comprehensive evaluation revealed that jujubes harvested in the S4 stage were better suited for dry processing.