Journal of Pure and Applied MicrobiologyVol. 7 No. Special Edition

Influence of Different Storage Times and Temperatures on the Jujube (Ziziphus jujuba Mill.) Cloudy Juice Stability

Jianjun Deng1, Haixia Yang2*, Zhe Xu1, Daidi Fan1*, Wei Cao1 and Huizhi Zhang1

1 Shaanxi Key laboratory of Degradable Biomedical Materials, Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi’an, China. 2 Department of Public Health, Xi’an Jiaotong University School of Medicine, Xi’an, China.

Received on 03 March 2013 and accepted on 14 April 2013



Jujube (Ziziphus jujuba Mill.) is one of China’s unique agricultural and sideline products. However, the haze in cloudy jujube juice during storage affects the value of food and commodity seriously, which restricts the large-scale juice processed. In this study, the influence of storage time and temperature has been researched on soluble protein content, polyphenol content, pH and so on. The soluble protein content, turbidity and browning index went up when storage time and storage temperature were increased, but total phenolics, soluble pectin content and clarity and stability of jujube juice declined. However, pH in the entire storage period had changed little; temperature had a greater impact on stability during storage of fruit juice. That is to say?the higher the storage temperature, the worse the stability of fruit juice. So the paper, improved the stability of jujube juice, which revealed the mechanism to provide data for reference.

Keywords : Jujube, Storage, Cloudy juice, Stability.