Jujube and Loquat - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 582

Table 31.2. Composition and nutritional profile of jujube and loquat (per 100 g).

Nutrient Units Jujube, Raw Jujube, Dried Loquat, Raw

Proximate
Water

g 77.86 19.7 86.73

Energy kcal/kJ 79/331 287/12 47/197

Protein g 1.2 3.7 0.43

Total lipid (fat) g 0.2 1.1 0.2

Ash g 0.51 1.9 0.5

Carbohydrate, by difference g 20.23 73.6 12.14

— 1 Fiber, total dietary g — 1.7

Minerals
Calcium

mg 21 79 16

Iron mg 0.48 1.8 0.28

Magnesium mg 10 37 13

Phosphorus mg 23 100 27

Potassium mg 250 531 266

Sodium mg 3 9 1

Zinc mg 0.05 0.19 0.05

Copper mg 0.073 0.265 0.04

Manganese mg 0.084 0.305 0.148

Vitamins
Vitamin C, total ascorbic acid mg 69 13 1

Thiamin mg 0.02 0.21 0.019

Riboflavin mg 0.04 0.36 0.024

Niacin mg 0.9 0.5 0.18

Vitamin B-6 mg 0.081 0 0.1

Folate, total

μ g

— — 14

Vitamin A, IU IU 40 — 1528

β -Carotene

μ g

— —

1 Not reported.
Source: (USDA, 2011).

acids (24.31%) and alkanes (11.73%). Jujubes subjected to
hot-air drying developed a steam-cooked flavor and con-
tained more ketones and fewer alkanes than their fresh
counterparts. Microwave drying resulted in a product con-
taining fewer volatile compounds but higher levels of esters
and ketones. Freeze-dried jujubes contained ethyl caproate
and ethyl ethanoate, which were not found in fruit dried by
other procedures, whereas vacuum-dried jujubes contained
large quantities of esters and ketones.

ily (Fig. 31.3). The name Eriobotrya is derived from the
Greek words erion meaning “wool” (referring to the woolli-
ness present on the fruits and leaves) and botrys meaning
“cluster”; the word japonica refers to Japan (Abbasi et al.,
2011). The loquat is believed to have originated in China
and is presently grown worldwide at moderate altitudes,
including Japan, Europe, the Middle East, Africa, Asia,
Australia, New Zealand, and the Americas. In Asia, it has
been cultivated for more than 1,000 years. It was intro-
duced to the United States in the 18th century (Crane and
Caldeira, 2006). Loquat fruit resembles apricots in size, but
its shape varies from round to oblong, with light yellow to
orange color skin. The flesh color varies from orange to
light cream/beige. It is very juicy, usually sweet, with a
slight acidic tint with one or more seeds (CRFG, 2006).

LOQUAT

Introduction
Loquat ( Eriobotrya japonica [Thumb.] Lindl.) is an ever-
green, subtropical fruit tree belonging to the Rosaceae fam-