Content variations in compositions and volatile component in jujube fruits during the blacking process

摘要

Dried jujube ( Ziziphus jujuba ) was incubated at high temperature and humidity for 96?hr in blacking process and sampled every 12?hr. Results showed that the saccharose reduced from 195.6 to 3.1?g/kg rapidly in 24?hr. The total acid content was mild with 8.82?g/kg and increased to 23.45?g/kg by 177.21% with thermal processing for 96?hr. The contents of total polyphenols were enhanced during 0–48?hr processing, and the amount of the compound increased with treatment by 50.99%. The total reducing sugar increased 29.79% on 60?hr. cAMP was decreased with aging and ripening by 65.85%. 5‐HMF was keep growing to 3.52?g/kg. The volatile component had great change in black jujube fruits compared to untreated jujubes, especially treated in 12?hr. The results indicated that backing pretreatment can facilitate the generation of functional food materials and support the development of this nutrition product.