THE CHINESE JUJUBE. 29 
varied to some extent, apparently depending upon variety and time 
of picking. Little change seemed to take place in the total sugar 
content during the period of harvesting. 
The percentages of protein, considered to be the second most im- 
portant element, are fairly high for fruit. The protein tended to 
increase slightly with the advance of the season. Little variation 
occurred in the titrable acidity during the season. The percentage of 
fat is negligible, and pectin is present in very small quantities. The 
crude fiber is not excessive for this type of fruit and does not 
seriously impair its eating quality. Small differences in ash content 
are noted between fruit of different varieties, but no great change in 
the proportion appears to take place with maturity. 
The jujube compares very favorably with the fig in point of edible 
matter, total sugars, acid, and ash. This also holds true for the 
date except for the protein content, which is considerably lower than 
that of the jujube. In appearance, texture, and flavor the dried or 
candied jujube is more like the date than any other fruit, and the 
greatest demand for it probably will be in these two forms. 
