Organic Jujube 1kg – Sun-Dried, Raw-Food, Vegan & Untreated Red Date Berries

Product Information

Key Laboratory of Geospace Environment, University of Science and Technology of China, Hefei, China

Ziziphus jujuba". IUCN Red List of Threatened Species. 2007: e.T63538A12688176. 2007. doi: 10.2305/IUCN.UK.2007.RLTS.T63538A12688176.en . Retrieved 25 April 2021. On his visit to Medina, the 19th-century English explorer, Sir Richard Burton, observed that the local variety of jujube fruit was widely eaten. He describes its taste as like "a bad plum, an unripe cherry, and an insipid apple". He gives the local names for three varieties as "Hindi (Indian), Baladi (native), Tamri (date-like)." [22] A hundred years ago, a close variety was common in the Jordan valley and around Jerusalem. [23] The bedouin valued the fruit, calling it nabk. It could be dried and kept for winter or made into a paste which was used as bread. [24] The plant is known in Arabic and Persian as Annab (عناب, literally 'grape'), and as hinap or finab in eastern Bulgaria. In Somali it is called mareer and in Malagasy it is known as mokonazy. Its precise natural distribution is uncertain due to extensive cultivation, but its origin is thought to be in southwest Asia, between Lebanon, northern India, and southern and central China, and possibly also southeastern Europe though more likely introduced there. [5] It grows wild but is also a garden shrub, kept for its fruit. One of the traditional medicinal uses of jujube is as a laxative. While there’s been little research on its laxative effect on people, you may want to be careful with the amount of jujube fruit that you eat.

Results

Winter jujube ( Ziziphus jujuba Mill. cv. Dongzao) is a traditional plant of China, which has been cultivated for more than 4,000 years. It is regarded as one of the most popular fruits in the world due to its incomparable nutritive value, susceptive aroma, and delicious taste. Winter jujube contains many bioactive compounds such as polysaccharides, ascorbic acid, phenolic acids, amino acid, flavonoids, and mineral constituents, so that displays antioxidant, anti-inflammatory, antimicrobial, and anticancer abilities ( 1– 3). Compared with dried jujube, fresh jujube fruit has more antioxidants and tastes better. However, after harvesting, jujube is highly susceptible to get contaminated by pathogenic including Alternaria alternata, Botrytis cinerea, and Penicillium expansum ( 4, 5). On the other hand, numerous uncontrollable elements that include respiration, transpiration, temperature, and relative humidity during postharvest storage and transportation have resulted in many quality losses of jujube and critically reduce farmer’s income. Thus, it is of importance to apply an effective strategy to preserve the postharvest quality of jujube during transportation and storage. In Japan, the natsume has given its name to a style of tea caddy used in the Japanese tea ceremony, due to the similar shape. [32] Its hard, oily wood was, along with pear, used for woodcuts to print books starting in the 8th century and continuing through the 19th in China and neighboring countries. As many as 2000 copies could be produced from one jujube woodcut. [33] [ verification needed] Jujube has long been used in China and other parts of Asia as a remedy for insomnia, anxiety and more. But major scientific research on jujube’s effects has yet to materialize. Some small studies at the cellular level and in non-human models have shown some promise, but much more is yet to be understood about the health benefits of jujube.

We tend to think of cherries as antioxidant superfoods, so to see such a high content of phenols in jujube is pretty significant,” Thomsen Ferreria says.Key Laboratory of Hospital Chinese Medicine Preparation, Shenzhen Traditional Chinese Medicine Hospital, The Fourth Clinical Medical College of Guangzhou University of Chinese Medicine, Shenzhen, China Having high phenolic content means that it would stand to reason that jujube could potentially provide these benefits or others. But that’s not a given. More research is needed to understand if its potential actually translates to benefits for human health. What the research shows

Three ounces of jujube are estimated to have between 275 and 541 milligrams of phenols. The next best source is cherries, with about 114 milligrams per 3 ounces. All data were collected, recorded, and calculated by Excel 2016. Every figure was plotted using Origin 8.5, 2019b version. Moreover, one-way analysis of variance (ANOVA) tools including least-significant difference (LSD) and Waller-Duncan were used to compare and label statistically differences between groups. The results were recorded as mean ± SD (standard deviation) and p< 0.05 represented the significant differences. Results Surface Morphology For starters, jujube may be hard to find at your average grocery store or even specialty food store. Jujube tree is important in Hinduism too as Vishnu is worshipped in a major temple, in Badrinath, from the Sanskrit compound Badarīnātha, consisting of the terms badarī ( jujube tree) and nātha (lord), an epithet of Vishnu. [38] It is also known as Badarikashrama.Jujube fruit has been eaten and used in traditional medicine for over 3,000 years. Today, it is popular all over the world. Kurihara, Y. (1992). "Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins". Crit Rev Food Sci Nutr. 32 (3): 231–252. doi: 10.1080/10408399209527598. PMID 1418601. Accordingly, the objective of this study was to apply CAP pretreatment to delay ripening and senescence of jujube. Finally, our work will provide a theoretical support for proposing CAP as an effective storage and preservation strategy for jujube fruit. Materials and Methods Jujube Processing This work is supported by Natural Science Foundation of Guangdong Province (2018A030313305), Natural Science Foundation of China (81804052), Shenzhen Science and Technology Plan Project (JSGG20191129102216637 and ZDSYS201606081515458), Traditional Chinese Medicine Bureau of Guangdong Province (20201320) to JC. Shenzhen Science and Technology Innovation Committee (ZDSYS201707281432317; JCYJ20170413173747440; JCYJ20180306174903174), China Post-doctoral Science Foundation (2019M653087), Zhongshan Municipal Bureau of Science and Technology (ZSST20SC03); Guangzhou Science and Technology Committee Research Grant (GZSTI16SC02; GZSTI17SC02); Hong Kong RGC Theme-based Research Scheme (T13-605/18-W); Hong Kong Innovation Technology Fund (UIM/340, UIM/385, ITS/500/18FP; TCPD/17-9); TUYF19SC02, PD18SC01 and HMRF18SC06 to KT. Conflict of Interest where M 0 and M f symbolize the weight of jujubes before and after hot air-drying treatment, respectively. Total Aerobic Bacterial (TAB) Count Determination