Table 1.
Basic composition analysis of four jujube cultivars (dry weight of basis)
| Component | Unit | HPZ | HZ | XZ | JZ |
|---|---|---|---|---|---|
| Water | % | 35.32 ± 0.30c | 44.65 ± 0.20a | 23.71 ± 0.26d | 42.47 ± 0.41b |
| Edible part | % | 62.00 ± 1.50b | 51.99 ± 2.40c | 71.75 ± 4.30a | 55.06 ± 3.10d |
| Weight | g | 8.22 ± 0.61b | 3.68 ± 0.40c | 4.06 ± 0.52c | 9.39 ± 1.50a |
| Carbohydrates | g/100 g | 89.63 ± 7.96a | 88.23 ± 6.31a | 89.73 ± 5.43a | 82.35 ± 4.50a |
| Total lipid(fat) | g/100 g | 0.480 ± 0.04b | 0.499 ± 0.06b | 0.450 ± 0.04b | 0.630 ± 0.01a |
| Protein | g/100 g | 4.432 ± 0.66b | 4.922 ± 0.05ab | 5.512 ± 0.16ab | 6.013 ± 0.58a |
Each value is expressed as mean ± SD (n = 3). Means with different letters within a row is significantly different (p < 0.05) by Tukey t test