Jujube

Jujube (Ziziphus jujuba) is a species in the genus Ziziphus in the buckthorn family Rhamnaceae. It is a small deciduous tree or shrub reaching a height of 5-10 metres, usually with thorny branches.

When immature the fruit is smooth green, with the consistency and taste of an apple with lower acidity. It matures to brown or purplish-black and eventually becomes wrinkled, looking like a small date.

Origin and cultivation

Its origin is thought to be in eastern Asia, but it has been widely dispersed through cultivation. China is the center of origin and the main production region, where annual production accounts for more than 90% of the world's total production. Nearly 700 cultivars are widely cultivated in the areas of the Yellow River and the northwest region.

Uses

The fruit is eaten freshly harvested as well as dried and candied. Smoked jujubes are consumed in Vietnam and are referred to as black jujubes. A jujube honey is produced in the Atlas Mountains of Morocco. Italy has an alcoholic syrup called brodo di giuggiole. The fruit and its seeds are used in Traditional Chinese Medicine, Traditional Korean Medicine and Kampo for many purposes.

Chemistry

The leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. A study of fresh jujube catalogued 86 free and bound volatile substances. In that study, β-damascenone was a key contributor to the fruity aroma, while (E)-2-oct-en-1-al and nonanal significantly influenced the fatty aroma. In sensory evaluation, the jujube note correlated positively with octanal, (E)-2-oct-en-1-al, nonanal, β-damascenone and pentanal. In a study of five varieties, acids and aldehydes were the main volatile components, accounting for more than 70%.

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