Jujube fruit has high edible rate and rich nutrition. A person can eat vitamin C needed for metabolism in vivo as long as he eats 3 fresh dates each day. However, more than 90% of the dates produced in China are still processed by traditional methods. Dried jujube contains more than 70 grams of sugar per 100 grams of flesh, while vitamin C drops below 10 milligrams. Every year, dried dates in the country lose about 6,000 tons of vitamin C worth 200 million yuan. The reason for mass production of dried jujubes is that fresh jujube is extremely difficult to store. Normally, fresh jujube fruits can only be stored for one week at room temperature. Even if the existing fruit preservation technology and facilities are used, it cannot be preserved for a long time. Therefore, only a small amount of fresh dates are available during the harvest season. • Deng Ximin, a teacher at the Department of Horticulture, China Agricultural University, has recently made important breakthroughs in the preservation and storage of jujube. They have successfully preserved fresh dates for nearly 12 months. Jujube fruits have been preserved for more than 95% of sugar content, and the preservation rate of vitamin C has reached 85%. The fruits that have been stored until now are almost as fresh as before they were stored. The fruit is full, its color is bright, and its flesh is sweet and brittle.
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