Classification according to the use of jujube fruit

Classification of jujube fruit use: ⑴ dried varieties. It is characterized by thick meat, less juice, high sugar content and high drying rate. ⑵ fresh food varieties. Characterized by thin skin, crisp meat, juicy sweet; ⑶ dual-use varieties. Fresh food can also be made into processed jujube and other products; ⑷ jujube varieties. It is characterized by large and neat fruit, thick and loose meat, less juice and thin skin. The sugar content is low, the cell cavity is large, and it is easy to absorb sugar juice. ⑸ ornamental varieties. The characteristics of long branches, fruit shape, special color, suitable for ornamental.