Morphological and organoleptic nature of Ziziphus jujuba Mill.


  • Ján Brindza Institute of Biological Conservation and biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculutre in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra
  • Margita Karmatovská Botanical Garden Research Centre, Nova Kachovka, Sadova 1, 74900 Plodove, Kherson, Tel.: +380950844654
  • Olga Grygorieva National Botanical Gardens of Ukraine National Academy of Sciences, Timiryazevska 1, 01014 Kiev
  • Vladimí­r Vietoris Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra. Tr. A. Hlinku 2, 949 76 Nitra
  • Lucia Kucelová Institute of Biological Conservation and biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculutre in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra
  • Gabriela Erdélyová Institute of Biological Conservation and biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculutre in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra



Jujube, Ziziphus jujuba Mill., agrophysical traits, fruit, stone, sensory analysis, dried fruit


Aim of the experiment was to determine morphological and sensory differences between selected Ziziphus jujube Mill. genotypes. For experimental study were used 19 seed  grown  genotypes planted in experimental garden of the Slovak University of Agriculture in Nitra. In our laboratories were analysed quantitative and qualitative traits of matured fruits. In the collection of genotypes were identified by morphological analysis the average weight in range from 4.68 to 0.66 grams,  length of 21.67 to 0.77 mm, and width of 16.97 to 0.67 mm. Mass weight ratio of fresh pulp to total fruit were determined in the range 57-79%. In the group of selected genotypes were identified significant differences in the pulp and pericarp pigmentation. With stones was determined the average weight in the range 0.90-0.24 g, length from 14.35-0.58 mm and width 8.32-0.34 mm. Significant differences has ben found in stones shape and color of analyzed genotypes as well. For the evaluation of sensory analysis was applied the 9 point scale. By sensory analysis were evaluated the dried fruit pulp samples of five genotypes (A, B, C, D, E) and 8 genotypes (AV, BV, CV,DV, EV, PV , GV, HV) samples of dried flesh for  60 minutes boiled in water and then extracted. Among the samples were identified significant differences in taste too. Gained experience and results can be used for expansion of jujube specific genotypes  in Slovakia with primary orientation on organic agriculture and/or for other applications in practice as well.


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How to Cite

Brindza, J. ., Karmatovská, M. ., Grygorieva, O. ., Vietoris, V. ., Kucelová, L. ., & Erdélyová, G. . (2011). Morphological and organoleptic nature of Ziziphus jujuba Mill. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 1–11.

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