The standard of fruit quality

Dried jujube varieties should be neat, beautiful, glossy, strong pericarp toughness, more resistant to rain cracking, dense meat, and the drying rate is more than 45 to 55%. Jujube fruit sweet, no bitter and spicy and other miscellaneous flavor. Anti-extrusion, resistant to storage and transportation, sugar content more than 75%. Fresh varieties should be large in shape, smooth and tidy, with an average unit weight of more than 10 grams, thin pericarp, resistance to rain cracking, crisp, tender and juicy flesh, sweet and sour palatability, early sugar accumulation, more than 30% soluble solids in mature stage, small nucleus and long palatable period of raw food. The varieties of Ziziphus jujuba should have large and neat fruit shape, average fruit weight of more than 10 grams, milky white or white pericarp at ripening stage, less chlorophyll, loose pulp and low water content.