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Dried high-moisture jujubes (moisture content ≥30%) with different degrees of moisture content were investigated for quality in the present. The quality characteristics of jujubes were analyzed by determining the texture characteristics, water distribution, flavor, enzyme activity and other indices. The results revealed that fresh jujubes subjected to rapid dehydration lost a large amount of moisture and exhibited significantly altered quality characteristics. The decrease in the moisture content led to changes in tissue interstitial space and water migration, resulting in increased hardness, springiness, gumminess, and chewiness. In addition, significant improvement in textural characteristics was noted. Meanwhile, the composition of volatile flavor components increased with decreasing moisture content, with the jujubes with 30% moisture content jujubes exhibiting more pleasant. Further, prolonged dehydration led to decrease in the activities of antioxidant enzymes in jujubes, while the anti-browning ability of jujubes was improved, and the influence of microorganisms was reduced. In conclusion, the 30% high-moisture jujubes group exhibited evident advantages in terms of textural characteristics, flavor and subsequent preservation compared to the other groups of higher-moisture jujubes. These findings would serve as a theoretical basis for the further development of high-moisture jujubes.
Mao et al. (Mon,) studied this question.