Division of ripening period of Jujube Fruit

The ripening period of jujube fruit can be divided into three stages: White ripening stage, brittle ripening stage and full ripening stage. The characteristics of each stage are as follows: ⑴ white ripening stage, the fruit volume no longer increases, the pericarp turns green, appears green or milky white, thin and soft. The meat is softer, less juicy and has low sugar content; in the brittle ripening stage of ⑵, the pericarp begins to turn red until it is all red. The flesh sugar content increased sharply, the texture became crisp, the juice increased, and the flesh color was still green-white or milky white; during the ⑶ maturity, the fruit continued to accumulate nutrients, the grain content continued to increase, and finally the stalk began to turn yellow, the pulp changed from green-white to milky white, near the core became yellowish brown, the texture became soft, and the water content decreased.