Abstract
SUMMARYJujube (Ziziphus jujuba Mill.) has favourable horticultural properties including adaptation to arid conditions, abiotic and biotic stresses, as well as positive impact on human health. The present study describes the characterization of genetic diversity of the germplasm of jujube from the Istrian peninsula, the determination of important chemical compounds, antioxidative properties in relation to antibacterial and antifungal activities of jujube fruit extracts, and the determination of nutritional properties of jujube fruit. The results of the genetic analysis showed that most of the samples from the Istrian peninsula belong to two recently introduced varieties, 'Li' and 'Lang', and the most widespread local variety 'Navadna žižola'. The local variety has smaller fruit than the ‘Li’ and ‘Lang’ varieties, with thick and fleshy mesocarp. Chemical analysis indicated that fruits of the local variety contained a valuable source of dietary fibre ((9.7±0.6) g/100 g) and were rich in minerals such as (in g/100 g dry mass): potassium (829±51), calcium (177±11) and phosphorus (129±19). Aqueous extracts showed slight antibacterial activity, while ethanol extracts had higher mass fractions of phenolic compounds (expressed as gallic acid equivalents (GAE), 5.8-8.7 mg/g) than the aqueous extracts, but did not show antimicrobial activity. Compounds other than phenolic compounds in jujube fruit may be more biologically active. Based on the results of these analyses, the local Istrian jujube variety is a promising candidate for cultivation potential.
Highlights
Smaller fruits like quince, rose hip, hawthorn, jujube, etc. are easier to grow and naturally harder, producing a crop even under adverse soil and climatic conditions
The present study describes the characterization of genetic diversity of the germ plasm of jujube from the Istrian peninsula, the determination of important chemical compounds, antioxidative properties in relation to antibacterial and antifungal activities of jujube fruit extracts, and the determination of nutritional properties of jujube fruit
Fourteen highly polymorphic microsatellite loci were chosen for genotyping of jujube germplasm from Istrian peninsula
Summary
Rose hip, hawthorn, jujube, etc. are easier to grow and naturally harder, producing a crop even under adverse soil and climatic conditions. Are easier to grow and naturally harder, producing a crop even under adverse soil and climatic conditions. Their fruits have unique aromas and tastes and play a vital role in the nutrition and livelihood of some rural and tribal masses, contributing to employment and income generation [1,2,3]. Jujube (Ziziphus jujuba Mill.) is a valuable and economically important fruit tree native to China with a very long tradition of cultivation. Jujube varieties are divided in two groups with different mesocarp textures: dry (coarse texture) and fresh (crisp texture). China is the leading producer with 2 million hectares yielding 4.32 million tonnes annually [5]
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