article · Journal of the Science of Food and Agriculture
Fresh jujube fruit is typically sweet and palatable, but processing causes it to develop an unwanted bitter flavour. An evaluation of Junzao jujube fruit monitored changes in taste and chemical composition across harvest, drying, and subsequent storage for up to twelve months. Bitterness in fresh fruit was negligible but rose noticeably after drying and increased further during extended storage. Moisture levels declined sharply during harvesting and drying, concentrating existing compounds. Most free amino acids diminished during drying and storage, whereas sugar contents remained constant. Total phenolic compounds, total flavonoids, and titratable acidity remained stable initially but rose during storage. Protocatechuic and ellagic acids were undetectable in fresh fruit yet formed and accumulated during drying and storage. The findings indicate that bitterness stems from moisture reduction, amino acid loss, and the emergence of specific phenolic acids.
Dried jujube fruit frequently develops a bitter taste that diminishes consumer appeal and product value. Pinpointing the exact chemical triggers, including moisture loss, the degradation of free amino acids, and the accumulation of specific phenolic compounds, provides food scientists and processors with the chemical knowledge required to refine postharvest management and maintain product palatability over time.
This early-stage research offers baseline chemical insights that could guide fruit processors and drying equipment manufacturers in designing improved processing and storage regimes. By understanding which compounds drive bitterness, processors could test targeted drying or preservation treatments to maintain fruit quality. However, because the abstract reports only analytical observations without piloting specific commercial interventions, direct commercial applications remain at an early research stage.
AI-generated from the published abstract. Always read the original work before citing.
BACKGROUND: The taste of dried jujube fruit when compared with fresh ones is less palatable, as it develops bitterness during drying and storage. Therefore, identifying the methods by which bitterness occurs is essential for developing strategies for processing and storage. RESULTS: Bitterness in fresh jujube fruit was negligible; however, it increased by 0.9-, 1.5- and 1.8-fold during drying and storage over 6 and 12 months. The moisture significantly decreased during harvesting and drying. Free amino acids, except proline and tyrosine, significantly decreased during drying and storage. Fructose, glucose and sucrose hardly changed during harvest, drying and storage. Titratable acidity, total phenolic and total flavonoids contents were stable during harvest and drying, but increased upon storage. Additionally, protocatechuic and ellagic acids were not detected in fresh jujube fruit, however, were found to increase during drying and storage. CONCLUSION: Bitterness in fresh jujube fruit tasted negligible because of meagre amount of phytochemicals, while the condensation effect of moisture reduction, the loss of free amino acids, and the formation of protocatechuic and ellagic acids could aggravate the bitterness of jujube fruit during drying and storage. © 2017 Society of Chemical Industry.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.1002/jsfa.8507
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
