نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،آموزش و ترویج کشاورزی، مشهد، ایران
2 دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات آموزش
3 تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Jujube is a tree that needs little water and has a very useful fruit. Jujube fruit has a significant amount of vitamin C and mineral salts needed by the human body, and on the other hand, many functional compounds such as polyphenols and flavonoids have been identified in Jujube fruit. These compounds have been considered as anti-cancer compounds due to their antioxidant properties. Currently, jujube is considered a native species in areas such as South Khorasan.Fresh jujube fruit has a limited shelf life and therefore needs to be processed to prevent product spoilage and long-term storage. Fruit drying has been used as a dominant method since the past, but today, based on market needs and with the aim of diversifying and increasing quality, several processing methods are used. In this article, various products produced from jujube fruit in Iran and the world (sponge cake, bread, snacks, drinks, vinegar, flour, beans, chips, oil and essence) are discussed.
کلیدواژه‌ها [English]
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