Biometric characteristics and chemical composition of local varieties of jujube

Jujube (Ziziphus jujuba Mill.) is a plant with very good adaptability to the environment, making it suitable for organic farming. In the period 2010-2017, the biometric characteristics and chemical composition of three selected local jujube varieties have been established. The fruits of the three forms ripen between September 25 and October 4, the average weight of the fruit is in range from 2.05 to 11.73 g. The dry matter content is in the range of 33.41-36.49 degrees Brix, ascorbic acid (vitamin C) - from 317.5 to 416.6 mg 100 g(-1). Of the total sugar content prevailing are the invert sugars, 14.66-12.46%. During a 3-month storage period the following diseases were identified: Alternaria alternata Keissl., Botrytis cinerea Pers., Penicillium expansum Link.