26 BULLETIN 1215, U. S. DEPARTMENT OF AGRICULTURE. 
Table 1. — Composition of jujubes picked at different stages of maturity. 
Variety 
(S.P.I. 
No.). 
Date 
picked. 
Description. 
Weight of 
fruit 
(grams). 
1921. 
l Sept. i: 
36s54. 
2 
Ul 
5 
8 
112 
»13 
3 
Sept. 17 
Dec. 3 
Oct. 3 
Oct. 13 
Dec. 3 
Dec. 3 
Sept. 27 
36852. 
3S249. 
4 Sept. 27 
i 14 Dec. 3 
6 Oct. 3 
9 Oct. 13 
7 Oct. 7 
10 Oct. 13 
About 50 per cent colored, few shriveled and 13. 46 
split, less mature than sample 2. 
Fully colored, 50 per cent shriveled 13.21 
Fully colored, shriveled 4. 12 
Fully colored, 50 per cent shriveled 14. 14 
Fully colored, all shriveled more or less 10.72 
Fully colored, shriveled 5. 43 
Fully colored, shriveled less than sample 12. 7.65 
About 75 per cent colored, firm and no 5.80 
shriveling, less mature than sample 4. 
Fully colored, few shriveled 5. 90 
Fully colored, shriveled 2. SO 
Fully colored, partly wrinkled and soft 10. 32 
Partially colored, partly wrinkled and soft. . 10. 48 
Fully colored, very few shriveled 10. 21 
Fully colored, part firm and part shriveled 17. SO 
and soft. 
Proportion (per 
cent). 
Flesh. 
Pits. 
95.34 
95. 30 
88. 37 
93.30 
91.37 
84.95 
89. J.'. 
93.40 
93.30 
86.90 
93.78 
93.75 
95. 63 
95.62 
4.66 
4.70 
11.62 
6.24 
7.91 
15.04 
10.76 
6.60 
6.70 
13. 10 
5. 77 
5.95 
4. IS 
4.17 
Varietv. 
(S.P.I. 
No.). 
22686 . 
226N4 . 
Sam- 
ple 
No. 
36854. 
30488.- 
36852. 
38249. 
1 
2 
i 11 
5 
8 
1 12 
2 13 
3 
4 
i 14 
Edible matter, original basis (percent). 
Mais 
tore. 
72. ^ 
63.26 
11.13 
60.56 
64.66 
18.92 
12.47 
73.96 
69.96 
22.43 
60.06 
62.51 
64.49 
61.27 
27.12 
36. 74 
ss. s7 
39.44 
r>. 34 
SI. Os 
87. 53 
26.04 
30.04 
77.57 
39.94 
37.49 
35.51 
38. 73 
Sugars. 
Reduc- 
ing (as 
vert). 
8.73 
9.95 
34.22 
18.86 
22.10 
55.03 
25. 87 
7.98 
8.42 
41.85 
14. is 
11. 52 
5.92 
11.50 
Su- 
crose. 
8.91 
14.67 
29.97 
7.82 
0.00 
2.46 
34.49 
11.21 
13.77 
16. 22 
15.12 
14.21 
20.20 
16.34 
Total. 
Arid, 
as an- 
hy- 
drous 
citric. 
17.64 
24.62 
64.19 
26.68 
22.10 
57.49 
60.36 
19.19 
22. 19 
58v07 
29.30 
25.73 
26.12 
27.84 
0.35 
.54 
1.31 
.54 
.51 
1.31 
1.30 
.56 
.47 
.67 
.32 
.30 
.39 
.27 
Pro- ' Fat 
tein (ether 
(NX ex- 
6.25). tract). 
1.12 0.30 
1.14 .26 
5.44 ...... 
1.27 
1.55 
3.50 
5.63 
.90 
1.01 
3.13 
1.09 
1.2S 
1.07 
1.23 
Crude 
Ash. 
Pec- 
fiber. 
tin. 
1.44 
0.79 
0.49 
1.69 
.94 
.46 
3.60 
2.22 
1.30 
1.02 
1.60 
.90 
3.55 
2.21 
3.21 
2.92 
1.13 
.80 
.32 
1.13 
.83 
.17 
2.30 
L.94 
1.38 
. 76 
1.2S 
.74 
.87 
.97 
.87 
.n 
Unde- 
ter- 
mined 
mat- 
ter. 
4.99 
7.09 
12. 11 
8.63 
8.68 
13.02 
14.11 
3.14 
4.24 
11.46 
7.09 
7.76 
Variety 
<S. P. I. No.). 
Sam- 
ple 
No. 
22686 
2 
i 11 
5 
226s 1. . 
8 
1 i 12 
2 13 
3 
36854. . 
4 
» 14 
30488. . 
6 
{ ? 
10 
36852 
18249 
Edible matter, moisture-free basis (per cent). 
Sugars. 
Reduc 
ing (as 
invert) 
32.19 
27. on 
38.50 
17. 82 
62.54 
67, s? 
29. 56 
30.64 
28.03 
:,3. 95 
35. 50 
30.73 
16.67 
29.69 
Su- 
crose. 
32. 85 
39. '."3 
33. 72 
L9.83 
0.00 
3.03 
39.41 
43. 05 
15.84 
20. '.II 
17. 86 
37. '.to 
.",6. s'.l 
12. 19 
Total. 
65. 04 
67.01 
72.22 
67.65 
62.54 
70.00 
0s. 07 
73. 69 
73. s7 
74 86 
73. 36 
Cs. OH 
73. 56 
71. ss 
Acid, as 
anhy- 
drous 
Protein 
(NX 
6.25). 
Fat 
(ether 
ex- 
Crude, 
fiber. 
Ash. 
Pectin. 
citric. 
tract). 
1.29 
4.13 
1.11 
5. 31 
2.91 
l.si 
1.47 
3.10 
.71 
4.60 
2.56 
1.25 
1.48 
6.12 
4.05 
2.50 
1.37 
3.22 
3.30 
2.59 
1.44 
4.39 
4.53 
2.55 
1.62 
4.32 
L38 
2.73 
1.49 
6.43 
3.67 
3.34 
2.15 
3.46 
4.34 
3.07 
1.23 
1.56 
3. 3li 
3. 76 
2.76 
.57 
.Si 
4.04 
2. 07 
2.50 
.so 
2. 73 
3.46 
1.90 
.s() 
3.41 
3.41 
1.97 
1.10 
3.01 
2. t:> 
2.73 
.70 
:i. is 
2. 25 
1.% 
Unde- 
ter- 
mined 
matter. 
18.40 
19.30 
13.63 
21. 88 
24. 56 
16.06 
16.12 
12.06 
14.11 
14.77 
17.77 
21.76 
17.15 
20.04 
Dried fruit. 
i Dried trull from lndio, Calif. 
