The effect of temperature on certain chemical constituents and storage behavior of jujube fruits (Zizyphus spina-christi (L) Willd) cv. Zaytoni.
Jujube fruits (Zizyphus spinachristi) of cv. Zaytoni were harvested at the mature green stage and stored at 2 temperatures, 10degC and room temperature (27-30degC), in Iraq. The total soluble solids, ascorbic acid, and total carotenoids contents in the fruit pulp increased towards maturity. The increase was faster at room temperature. The titratable acidity decreased as the fruit matured. The decrease was highly dependent on temperature and was faster at room temperature. Jujube fruits could be stored for 6 days at room temperature and 22 days at 10degC. The general condition of the fruits held at room temperature was good and the condition of the fruits held at 10degC was very good. Authors' summary. KEYWORDS: TROPAG | Zizyphus spinachristi | Post Harvest Operations | jujube | storage temperature | fruit quality | storage period | Iraq.