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Characteristics and nutritional compositions of two jujube varieties cultivated in Korea

국내산 대추품종의 품질특성 및 영양성분 비교

  • Received : 2015.05.29
  • Accepted : 2015.10.29
  • Published : 2016.02.28

Abstract

The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.

Acknowledgement

Supported by : Ministry of Agriculture, Food and Rural Affairs

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