THE CHINESE JUJUBE. 25 
RESULTS OF ANALYSES. 
Table 1 gives the analytical data obtained from the analyses of the 
raw and the dried fruit on the original basis and calculated to a 
water-free basis for better comparison. The S. P. I. numbers indi- 
cate the varieties as shown in Plate V. 
The analytical data obtained on different pickings from the same 
variety are arranged together and in the order of their picking, so 
that the changes taking place in the composition of the fruit while 
it is maturing are readily seen. 
The last samples received (Xos. 11, 12, 13, and 14) were picked 
from the ground, where they had fallen after drying on the tree. 
The fact that the fruit was dried is shown by the decreased weight 
of the whole fruit and the decreased percentage of flesh. This 
marked drying is also indicated in the chemical composition by re- 
duced moisture and increased solids. Even in the earlier pickings 
more or less shriveling of the fruit was observed. 
Of the undried fruits, sample 10 (S. P. I. Xo. 38249) was the larg- 
est, weighing almost 18 grams, or three-fifths ounce, and sample 3 
(8. P. I. Xo. 36854) was the smallest, weighing 5.8 grams, or one- 
fifth ounce. The weight of the dried fruits ranged from 2.8 grams 
(one-tenth ounce) to 7.65 grams (one-fourth ounce). 
One of the desirable features of the jujube is its large propor- 
tion of flesh. In the freshly picked fruit it is never less than 91 per 
cent, and in several samples it is more than 95 per cent. Even in 
the dried fruit the minimum is about 85 per cent. 
The data in Table 1 show that the sugars are present in large 
quantities and are no doubt the most valuable food constituent of 
the jujube. The proportions of reducing sugars and sucrose vary 
markedly, but this variation is most pronounced in the four samples 
of S. P. I. Xo. 22684. In one of these (sample 8) there was no su- 
crose and in another (sample 12) only 3.03 per cent, the invert-sugar 
content being high in both cases. On the other hand, the first 
picking of this variety (sample 5) contained 19.83 per cent of 
sucrose and the last (sample 13) 39.41 per cent, the invert-sugar 
content in both cases being also comparatively high. These varia- 
tions of invert sugar and sucrose are difficult to explain, as there 
is no definite trend. It is possible, however, that they represent 
seasonal changes characteristic of this variety. 
The percentage of pectin was also low. Xone of the four samples 
examined contained more than 1.81 per cent, the lowest content being 
a trifle over 0.5 per cent. These data, though limited, appear to 
indicate a decrease in the pectin content as the fruit matures. 
Apparently most of the crude fiber of the jujube is contained in 
the skin. Although present in a comparatively high proportion, 
this constituent does not affect the eating quality to an appreciable 
extent. The range on the water-free basis is from 2.25 per cent in 
S. P. I. Xo. 38249 to 5.31 per cent in sample 1 of S. P. I. Xo. 22686. 
In two (S. P. I. Xos. 22686 and 36854) out of the four varieties which 
were sampled more than once, the fiber content decreased as the sea- 
son advanced, and in one other (S. P. I. Xo. 30488) there was practi- 
cally no variation. In the fourth variety (S. P. I. Xo. 22684) it 
first increased and then decreased, showing no definite tendency. 
