RESUMO
BACKGROUND: Few studies have been performed on changes in organoleptic, nutritive, functional, and physiological properties during jujube fruit development and on-tree ripening. In this work, a comparative study on the evolution of physical, chemical, nutritive, and physiological parameters and bioactive compounds of two Spanish jujube cultivars was performed. RESULTS: Both cultivars showed a non-climacteric ripening pattern, although the JM cultivar was smaller, sweeter, softer, and more highly coloured than the JG, which was characterised by having larger and firmer fruits, although less sweet and coloured. Both cultivars showed high TAA, which was highly correlated with the concentration of total phenols, giving them great functional properties. CONCLUSION: This fruit has little economic importance in Spain and it is just marginally grown for self-consumption or for ornamental purposes. Given the excellent properties of these fruits, it could be considered a fruit species of great interest, and commercial growth of these cultivars with high yields and fruits with high functional properties should be promoted. © 2016 Society of Chemical Industry.