THE CHINESE JUJUBE. 2 7 
In two of the other varieties (S. P. I. N< - and 36854) the 
reducing sugars increased with the advance of the season, but the 
sucrose showed a well-defined decrease in S. P. I. No. 36854. In the 
only remaining variety of which there was more than one sample 
j S. P. I. No. 30488 ) . a decrease of reducing sugars occurred, while the 
sucrose content remained practically stationary. The only series in 
which the late sample showed a decided increase in total sugars over 
the earlier ones is S. P. I. Xo. 22686. in which it was a little more than 
7 per cent. In the other cases the increases were only slight, and in 
one i S. P. I. No. 30488) there was a decrease. 
Xext to the sugars, protein is the most important constituent of 
the Chinese jujube. "While the proportion is not very great, it is high 
for fruit. Of the varieties examined. S. P. I. No. 22684 contained the 
highest percentage of protein | 6.43 ) . S. P. I. Xo. 22686 being a close 
second, with 6.12 per cent. In every case where more than one 
picking of the same variety was obtained, the tendency of the pro- 
tein to increase in the later pickings was well defined, particularly 
in the dried samples. 
The acid in the raw fruit was present only in very -mall quanti- 
ties. When calculated to the water-free basis, practically no greater 
differences in acidity were apparent between sample- of the same 
variety than would occur between duplicates of the same sample. One 
exception to this is recorded in S. P. I. No. 36854, in which the acid 
content fell from 2.15 per cent in the first picking to 0.86 per cent 
in the last picking (dried sample). Different varieties show a de- 
cided variation. For example. S. P. I. Xos. 304--. 36852, and 38249 
were low in acid, while the rest were comparatively high. 
Determinations of fat (ether extract) were made on only two 
samples. As the percentages in these were practically negligible, it 
seemed unnecessary to determine this constituent in any of the other 
samples. 
Most of the ash also occurs in the skin, as is usually the case with 
fruits. The lowest percentage of ash was 1.9 in sample 6 of S. P. I. 
Xo. 30488; the highest was 3.34 in sample 13 of S. P. I. Xo. 226-4. 
In two varieties (S. P. I. Xos. 226-6 and 36854) there was a slight 
diminution of ash with increasing maturity, but in the other two 
i S. P. I. Xos. 22684 and 30488 I the reverse was true. In any event 
the changes were too small to permit definite conclusions. 
The " undetermined matter." the difference between the sum of 
all the constitutents determined and 100. probably is largely pen- 
toses, hemicelluloses, etc. The figures in Table 1 (original sis -how 
an apparent increase in the "undetermined matter" with increasing 
maturity. When calculated to the water-free basis, however, this 
positive change holds for only two varieties | S. P. I. Xos. 36854 and 
30488). In the other two varieties i S. P. I. Nos. 22684 aid 224 - 
the reverse is true: that is. this figure decreases with the advancing 
season. These differences may be of a varietal character. 
Table 2 gives a comparison of the Chinese jujube with other 
fruits of similar type, the fig and the date. Only data on the com- 
position of the dried date were obtainable, but with the fig it was 
possible to find data on both the fresh and dried fruit. The figures 
for the jujube represent the average for the fresh and dried fruit 
taken from Table 1. The data presented in this table may not be 
comparable in the stricter sense, owing t<> the fact that it is im- 
