PHYSICO-CHEMICAL ATTRIBUTES OF FRESH AND DRIED INDIAN JUJUBE (ZIZYPHUS MAURITIANA) FRUITS

Abstract

The fruits of Indian jujube (Zizyphus mauritianaLamk.) are commonly used as fresh. However, fresh fruits are vulnerable to decay after few days of picking due to high moisture content and thus need to be preserved through drying. Therefore, the current study was aimed to assess the effect of different drying methods on physico-chemical properties of fruits of various Indian jujube cultivars. Fruits of eleven cultivars were collected from Horticultural Research Station, Bahawalpur. Physical, organoleptic and biochemical attributes of the fruits were measured before drying. The drying treatments included were; sun dry, oven dry at 50 °C, oven dry at 60 °C and oven dry at 70 °C. Significantly greater (p= 0.05) fresh fruit weight was recorded in Dehli sufaid (29.61 g) and Pak white (29.58 g), while Dehli sufaid (6.02 g) followed by Pak white (5.94 g) also showed significantly greater fruit weight after drying. Significantly larger fruit length was measured in Sadqia (41.97 mm) before drying, while Umran-13 (34.94 mm) showed significantly larger fruit length after drying. Significantly larger fruit diameter was calculated in Pak white (37.11 mm), Dehli sufaid (36.85 mm) and Foladi (36.53 mm) before drying, while Pak white (20.68 mm) and Dehli sufaid (20.59 mm) exhibited significantly larger fruit diameter after drying. Significantly greater moisture contents were recorded in fresh fruits of Karella (82.99%), while Anokhi (20.95%) showed significantly greater moisture content after drying. Sensory evaluation revealed that fresh fruits of Yazman local had very good appearance and firmness, and were good after drying. Fruits of Mehmood wali had very liked color and taste before drying and liked after drying.Vitamin C contents were found significantly greater in fresh fruits of Akasha (72.51 mg/100 mL), while significantly greater vitamin C contents were in dried fruits of Sadqia (50.71 mg/100 mL). Drying methods were statistically significant for total phenolic content, and antioxidantactivity and capacity. The maximum total phenolic content (305.40 μg GAE /mL) and antioxidant capacity (145.44 μM trolox/100 mL) were recorded in oven dried fruits at 70 °C.