The effect and mechanism of Debaryomyces nepalensis and six strains of winter jujube epiphytic bacteria in building a synthetic community to control post-harvest black spot disease of winter jujube.

The study aimed to develop a synthetic microbial community capable of managing postharvest black spot disease in winter jujube. The research revealed that treatment with Debaryomyces nepalensis altered the surface microbial community, reducing the presence of harmful fungi such as Alternaria, Penicillium, Fusarium, and Botrytis, while boosting beneficial bacteria like Pantoea, Bacillus, Staphylococcus, and Pseudomonas, leading to a decreased decay rate in date fruits. A synthetic community was crafted, integrating D. nepalensis with seven other bacterial strains selected for their abundance, compatibility, culturability, and interactions. This community was refined through homo-pore damage experiments and safety assessments to a final formulation consisting of D. nepalensis and six other bacteria: Bacillus subtilis, Bacillus velezensis, Staphylococcus arlettae, Staphylococcus gallinarum, Pseudomonas sp., and Pseudomonas psychrotolerans. Fruit inoculation tests demonstrated that this synthetic community (6 + 1) significantly lowered the incidence and size of black spot lesions compared to single-strain treatments. By the 10th day of storage, the incidence was 69.23 % lower than the control and 52.94 % lower than the group treated solely with D. nepalensis. Mechanistic studies of the synthetic community's antibacterial effects showed that it can produce volatile compounds, proteases, and ß-1,3-glucanase to inhibit pathogen growth. Additionally, the community forms a biofilm to compete for nutrients and induce jujube resistance to disease.

Induction of luteolin on postharvest color change and phenylpropanoid metabolism pathway in winter jujube fruit (Ziziphus jujuba Mill. cv. Dongzao).

The postharvest quality of winter jujubes is prone to deterioration, including inevitable pericarp reddening and rapid nutrient loss from the flesh, significantly impacting its edible quality and commercial value. As a crucial metabolic pathway in plants, phenylpropane metabolism not only regulates plant stress resistance but also closely relates to various coloration effects. In this study, we investigated the effects of luteolin solutions on postharvest color changes and phenylpropanoid metabolism in winter jujube. The results indicated that compared to the control group, winter jujube fruit treated with 200 mg L-1 luteolin exhibited improved quality indexes, increased antioxidant capacity (capability of eliminating ABTS and DPPH radicals), and higher activities of antioxidant enzymes(superoxide dismutase (SOD), and catalase (CAT)). This led to a reduction in the oxidation of phenolic substances in winter jujube. Furthermore, luteolin treatment inhibited phenylpropanoid metabolism by suppressing the activities of 4-Coumarate: coenzyme A ligase (4CL), phenylalanine ammonilyase (PAL), and cinnamate 4 hydroxylase (C4H), as well as the expression of ZjUFGT, ZjDFT, and ZjPAL genes. Consequently, anthocyanin and quercetin synthesis were limited while the degradation rate of chlorophyll and carotenoid synthesis were slowed down after luteolin treatment. This resulted in delayed reddening of winter jujube following luteolin treatment. In conclusion, luteolin exhibits potential application prospects as a preservative for inhibiting reddening and browning in winter jujubes.

Eco-safe hot water dip alleviates antioxidant level and sensory quality of Indian jujube fruits.

Indian jujube (Ber) is highly perishable climacteric fruit owing to high decay index limiting its marketability and demands interventions to prolong shelf life. Fungicides are normally used to control rot during postharvest storage, however, residues left necessitate eco-safe alternatives like hot water dipping. Mature, pre-climacteric jujubes were dipped in 45, 50 or 55 °C water for 8, 6 or 4 min, respectively and then stored at 5 °C for periodic quality evaluation. Dipping fruits in 55 °C water resulted in 32.69 and 35.27, 64.21 and 58.57, 30.41 and 30.42, 38.50 and 52.20 % lower weight loss, decay index, malondialdehyde (MDA) and electrolyte leakage, whereas 15.40 and 16.77, 19.51 and 20.48 % greater antioxidant activity and ascorbic acid respectively for Umran and Pakwhite compared to 25 °C water dip. The highest glucose, fructose, malic, citric, and tartaric acids were 23.44 ± 1.04 and 29.9 ± 0.95, 30.68 ± 1.72 and 41.17 ± 2.34 mg/100 g, 138.1 ± 6.45 and 112.97 ± 6.16, 57.49 ± 1.71 and 53.78 ± 1.90, 79.58 ± 5.1 and 65.3 ± 4.83 µg/100 g whereas lower sucrose 12.34 ± 0.94 and 16.33 ± 1.05 mg/100 g were respectively recorded in 55 °C water dipped Umran and Pakwhite fruits. High dip water temperature (55 °C) exhibited better quality with the lowest decay index and weight loss, greater membrane integrity, bioactives content and sensory acceptance scores. Hence, hot water dipping was shown to be an effective residue-free option to extend the marketable period of jujubes to capture distant markets.

The effector PHYL1JWB from Candidatus Phytoplasma ziziphi induces abnormal floral development by destabilising flower development proteins.

Phytoplasmas can induce complex and substantial phenotypic changes in their hosts in ways that favour their colonisation, but the mechanisms underlying these changes remain largely unknown. Jujube witches' broom (JWB) disease is a typical phytoplasma disease causing great economic loss in Chinese jujube (Ziziphus jujuba Mill.). Here, we reported an effector, PHYL1JWB from Candidatus Phytoplasma ziziphi, which implicated in inducing abnormal floral organogenesis. Utilising a combination of in vivo and in vitro methods, we investigated the influence of PHYL1JWB on the proteins associated with floral development. Our findings reveal that PHYL1JWB facilitates the proteasome-mediated degradation of essential flower morphogenetic regulators, including AP1, SEP1, SEP2, SEP3, SEP4, CAL, and AGL6, through a distinctive pathway that is dependent on the activity of the 26S proteasome, thus obviating the requirement for lysine ubiquitination of the substrates. Further, the Y2H analysis showed that the leucine at position 75th in second α helix of PHYL1JWB is fundamental for the interactions of PHYL1JWB with AP1 and SEP1-4 in jujube and Arabidopsis. Our research carry profound implications for elucidating the contribution of PHYL1JWB to the aberrant floral development in diseased jujube, and help to establish a robust theoretical underpinning for the prophylaxis and therapy of JWB disease.

YOLOv7-Branch: A Jujube Leaf Branch Detection Model for Agricultural Robot.

The intelligent harvesting technology for jujube leaf branches presents a novel avenue for enhancing both the quantity and quality of jujube leaf tea, whereas the precise detection technology for jujube leaf branches emerges as a pivotal factor constraining its development. The precise identification and localization of jujube leaf branches using real-time object detection technology are crucial steps toward achieving intelligent harvesting. When integrated into real-world scenarios, issues such as the background noise introduced by tags, occlusions, and variations in jujube leaf morphology constrain the accuracy of detection and the precision of localization. To address these issues, we describe a jujube leaf branch object detection network based on YOLOv7. First, the Polarized Self-Attention module is embedded into the convolutional layer, and the Gather-Excite module is embedded into the concat layer to incorporate spatial information, thus achieving the suppression of irrelevant information such as background noise. Second, we incorporate implicit knowledge into the Efficient Decoupled Head and replace the original detection head, enhancing the network's capability to extract deep features. Third, to address the issue of imbalanced jujube leaf samples, we employ Focal-EIoU as the bounding box loss function to expedite the regression prediction and enhance the localization accuracy of the model's bounding boxes. Experiments show that the precision of our model is 85%, which is increased by 3.5% compared to that of YOLOv7-tiny. The mAP@0.5 value is 83.7%. Our model's recognition rate, recall and mean average precision are superior to those of other models. Our method could provide technical support for yield estimation in the intelligent management of jujube orchards.

Effects of fermented jujube powder on growth performance, rumen fermentation, and antioxidant properties of simmental bulls.

Introduction: Fermented jujube powder (FJP) promotes a balance between the intestinal microflora and immune factors in animals. In this study, we aimed to investigate the effects of FJP on the production performance, nutrient digestion, rumen fermentation, and antioxidant properties of bulls. Methods: Forty Simmental bulls were randomly divided into four groups based on body weight and fed a basal diet with [5, 7.5, or 10% dry matter (DM)] or without FJP. The experimental period was 20 d for adaptation and 60 d for the feeding trial. Results: Dietary FJP supplementation did not affect DM intake (P > 0.05) but increased the average daily gain quadratically (P = 0.049) and decreased the feed conversion ratio linearly (P = 0.042). FJP quadratically enhanced DM and crude protein digestibility (P = 0.026 and P = 0.041, respectively) and linearly enhanced acid detergent fiber digestibility (P = 0.048). It also increased the total volatile fatty acid concentration quadratically (P = 0.037), acetate molar percentage, and acetate-to-propionate ratio linearly (P = 0.002 and 0.001), and reduced the ammonia nitrogen concentration linearly (P = 0.003). Additionally, xylanase and protease activities and Ruminococcus flavefaciens abundance increased linearly (P = 0.006, 0.018, and 0.009, respectively), and total bacteria, Ruminococcus albus, and Ruminobacter amylophilus abundance increased quadratically (P = 0.047, 0.011, and 0.021, respectively). FJP linearly increased serum total protein concentration and antioxidant capacity (P = 0.003 and 0.018, respectively) and decreased malonaldehyde content (P = 0.006). Discussion: FJP supplementation (7.5%) enhanced production performance, nutrient digestion, rumen fermentation, and serum antioxidant capacity in bulls. The improved nutrient digestion may be due to an increase in ruminal microorganisms and total volatile fatty acids from the FJP. High blood antioxidant levels indicate that FJP may preserve proteins, thereby boosting the production performance of bulls.

Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube).

The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous studies have demonstrated the nutritional value and potential health advantages of bioactive compounds found in the jujube tree. Furthermore, the jujube tree has a remarkable 7000-year agricultural history. The jujube plant has developed a rich gene pool, making it a valuable resource for germplasm. Different studies have focused on the developmental stages of jujube fruits to identify the optimal time for harvest and to assess the changes in their bioactive natural compounds or products during the process of development but the molecular mechanism underlying the production of bioactive natural products in Z. jujuba is still poorly understood. Moreover, the potential differential expressed genes (DEGs) identified as responsible for the synthesis of these compounds should be further functionally verified. It has been noticed that the contents of total flavonoids, total phenolic, and vitamin C increase significantly during the ripening process, while the contents of soluble sugars and organic acids decrease gradually. In this review, we have also scrutinized the challenges that hinder the utilization of jujube fruit resources and suggested potential areas for further research. As such, our review serves as a valuable resource for the future development of jujube-based nutritional compounds and the incorporation of their nutritional elements into the functional foods industry.

Ameliorating effect of Chinese jujube polyphenol on blood glucose oxidative stress in type 2 diabetic rats.

BACKGROUND: Type 2 diabetes mellitus (T2DM) is a common metabolic disease characterized by insulin resistance and insufficient relative insulin secretion, leading to elevated blood sugar and the development of diabetic complications. T2DM not only seriously affects people's health and quality of life, but also brings a heavy burden to society and economy. At present, the treatment of T2DM mainly relies on drug therapy, but these drugs often have problems such as side effects, resistance and high cost, and can not fully meet the needs and expectations of patients. Therefore, it is of great significance and value to find safe and effective natural medicines or functional foods to assist the treatment and prevention of T2DM. OBJECTIVE: Chinese jujube are a common fruit that contain abundant polyphenolic compounds, which exhibit multiple physiological activities, such as antioxidation, anti-inflammation, and blood glucose lowering. The objective of this study was to explore the impact of red date polyphenols on glycemic control and oxidative stress status in patients with type 2 diabetes mellitus (T2DM).

Effects of jujube (Ziziphus jujuba mill.) fruit extracts on oxidative stress: A systematic review and meta-analysis of rodent studies.

This study aimed to evaluate the effects of jujube (Ziziphus jujuba Mill.) fruit extracts on oxidative stress levels in rodent models. Animal studies meeting the inclusion criteria were retrieved from PubMed, Web of Science, Embase, China National Knowledge Infrastructure (CNKI), Wanfang Data Knowledge Service Platform, and VIP Periodical Service Platform. The Systematic Review Center for Laboratory Animal Experimentation (SYRCLE) risk-of-bias tool was used to evaluate the risk of bias in the included studies. A meta-analysis was performed based on the guidelines provided in the Cochrane Handbook for Systematic Reviews of Interventions (CHSRI) by using Stata 17.0 software. Nineteen studies were included in the meta-analysis. Jujube fruit extracts significantly decreased the level of malonaldehyde (MDA) and increased the levels of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Meanwhile, there was no significant improvement in the catalase (CAT) levels. In addition, there was considerable heterogeneity in the results of the meta-analysis. The results of the subgroup analysis indicated that the animal model, type of extracts, and source of target parameters may have contributed to the heterogeneity. Jujube fruit extracts are healthy and effective antioxidant dietary supplements that may be an effective adjunctive therapy for diseases in which oxidative stress is a major pathological factor. However, the overall methodological quality of the included studies was low, and additional research is warranted.

Cropping with Vicia villosa and native grass improves soil's bacterial structure and ecological network in a jujube orchard.

In a jujube orchard, cropping withgrass may influence bacterial diversity and ecological networks due to changes of physicochemical properties in soil, which has a serious effect on the stability of soil ecosystems. The aim of this study was to analyze the effects of different cultivation methods (CK: cleaning tillage; NG: cropping with native grass; VV: cropping with Vicia villosa) on the soil's bacterial structure and its co-occurrence network in a jujube orchard. The results showed that the highest moisture content, total nitrogen, and organic matter in the rhizosphere soil of a jujube orchard was found in the VV group. The soil's moisture content, total nitrogen, and organic matter in the VV group were 2.66%, 0.87 g kg-1, and 5.55 mg kg-1 higher than that found in the CK group. Compared to the CK group, the number of unique species in the rhizosphere soil in the NG and the VV groups increased by 7.33% and 21.44%. The PICRUSt and FAPROTAX analysis showed that sown grass had a greater influence on the ecological function of the soil's bacteria. Cropping with Vicia villosa and native grass significantly increased aerobic chemoheterotrophy, nitrogen respiration, nitrate reduction related to biochemical cycles, and the relative abundance of genes related to carbohydrate metabolism and the biodegradation of xenobiotics. The bacterial network complexity in the NG group was higher than that in the CK and VV groups and was greatest in the hub nodes (OTU42, Bacteroidota; OTU541, Nitrospiraceae). In this study, the ecological benefit seen in the soil's microbial function provides support to the theory that cropping with grass (Vicia villosa) increases the sustainable development of a jujube orchard.

Effect of jujube powder addition on the aroma profile of quinoa snacks (QS).

Quinoa is a full-nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC-MS) combined with electronic nose (e-nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC-MS, and 3-methylbutanol (from 1525 µg/kg in QS-30 to 3487 µg/kg in QS-0), ethanol (from 1126 µg/kg in QS-0 to 3581 µg/kg in QS-30), hexanal (from 125.6 µg/kg in QS-30 to 984.1 µg/kg in QS-0), and acetaldehyde (from 531.9 µg/kg in QS-30 to 191.1 µg/kg in QS-0) were common. The e-nose response of W1S (sensitive to methane, from 17.50 of QS-0 to 93.85 of QS-30) and W1W (sensitive to sulfur-organic compounds of e-nose, from 15.57 of QS-0 to 39.50 of QS-30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS-30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e-nose and GC-MS was effective in the volatile profile analysis of QS samples.

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba.

Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being studied. These processed products can extend the shelf-life of jujubes and attract widespread attention for their rich functional nutrients. This review summarized changes in nutrients of fresh jujube and processed products and the research progress of different preparation methods of jujubes. Meanwhile, the pharmacological effects of bioactive components in jujube-based products were concluded. Jujube and its processed products contain rich polysaccharides, vitamin C, and other functional nutrients, which are beneficial to humans. As the initial processing method for jujubes, vacuum freezing or microwave drying have become the most commonly used and efficient drying methods. Additionally, processed jujube products cannot be separated from the maximum retention of nutrients and innovation of flavor. Fermentation is the main deep-processing method with broad development potential. In the future, chemical components and toxicological evaluation need to be combined with research to bring consumers higher quality functional jujube products and ensure the sustainable development of the jujube industry.

Microbial Organic Fertilizer Combined with Magnetically Treated Water Drip Irrigation Promoted the Stability of Desert Soil Aggregates and Improved the Yield and Quality of Jujubes.

In the southern Xinjiang region of China, developing efficient irrigation and fertilization strategies to enhance resource utilization and prevent desertification is of critical importance. This study focuses on jujubes in Xinjiang, China, and involves a three-year field experiment aimed at exploring the optimal application strategy of magnetically treated water combined with microbial organic fertilizer to provide scientific support for high-quality jujube production. The experiment included a control group (using only fresh water, denoted as CK) and combinations of magnetically treated water drip irrigation with varying amounts of microbial organic fertilizer: in 2021, treatments included M0 (only irrigating with magnetically treated water), M6 (0.6 t/ha), M12 (1.2 t/ha), M18 (1.8 t/ha), and M24 (2.4 t/ha); in 2022 and 2023, treatments included M0, M6 (0.6 t/ha), M12 (1.2 t/ha), M24 (2.4 t/ha), and M48 (4.8 t/ha). This study investigated the effects of magnetically treated water drip irrigation combined with microbial organic fertilizer on soil physical properties, hydraulic parameters, enzyme activity, aggregate stability, and jujube yield and quality. The application of microbial organic fertilizer significantly reduced the soil bulk density by 3.07% to 11.04% and increased soil porosity by 1.97% to 14.75%. Soil saturated hydraulic conductivity gradually decreased with the increasing amount of microbial organic fertilizer, with a reduction range of 5.95% to 13.69%, while the water-holding capacity significantly improved (from 0.217 cm3/cm3 to 0.264 cm3/cm3). Additionally, microbial organic fertilizer significantly enhanced the activities of urease, catalase, and sucrase in the soil and significantly increased the proportion of large soil aggregates. Jujube yield increased by 3.66% to 21.38%, and the quality significantly improved, as evidenced by the increase in soluble sugar and flavonoid content. The Gauss model calculation results recommended 3.09 t·hm2 as the optimal amount of microbial organic fertilizer for comprehensively improving jujube yield and quality. These findings indicate that magnetically treated water drip irrigation combined with high amounts of microbial organic fertilizer significantly improved soil physical properties, hydraulic parameters, enzyme activity, aggregate stability, and jujube yield and quality, providing scientific evidence for desert soil improvement and agricultural production.

Transcriptomic responses of 'Huping jujube' (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field.

The molecular mechanism underlying the preserving superior quality attributes of postharvest Huping jujube fruit by combining acidic electrolyzed water and high-voltage electrostatic field (AH) treatment remained unclear. The high-throughput sequencing analysis revealed a total of 3590 common differentially expressed genes (DEGs) in the T-W-CK0 vs T-W-CK75 and T-W-CK75 vs T-W-AH75 groups. AH treatment down-regulated most genes associated with respiratory metabolism, as well as lignin and anthocyanin biosynthesis, thereby maintaining lower physiological activities, improving taste and color quality of mature-white jujube. Additionally, AH treatment downregulated the genes involved in reactive oxygen species (ROS) generation and disease resistance, while simultaneously upregulating the genes associated with ROS elimination. This suggested that AH treatment could inhibit pathogen infection to prevent the activation of plants' active defense and reduce the ROS-induced damage. In sum, the present study provided a comprehension explanation that AH treatment improved the storage quality attributes of jujube fruit at the genetic level.

Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach.

Ultra-high-pressure (UHP1) technology for cold pasteurization is a viable alternative to traditional heat sterilization for preserving food nutrients and flavor compounds during fruit juice processing. In this study, cutting-edge techniques, including high-throughput sequencing technology, intelligent bionic sensory systems, and metabolomics, were used to examine the impact of UHP treatment on microbial community composition, odor, and taste quality of jujube juice. The UHP treatment demonstrated its effect by inducing a reddish-yellow color in the jujube juice, thereby enhancing its brightness, overall color, and stability. The most significant enhancement was observed at 330 MPa. The microorganisms responsible for spoilage and deterioration of jujube juice during storage were categorized into three clusters: bacterial clusters at 0-330 MPa, 360-450 MPa, and 480-630 Mpa. The results showed no distinct distribution patterns for fungi based on the pressure strength. The dominant bacterial genera were Lactobacillus, Nocardia, Achromobacter, Enterobacter, Pseudomonas, Mesorhizobium, and Rhodococcus, whereas the dominant fungal genera were yeast and mold. Notably, Lactobacillus, Achromobacter, Enterobacter, and Pseudomonas were responsible for the significant differences between the 360 MPa to 450 MPa and 480 MPa to 630 MPa clusters in terms of bacterial spoilage, whereas Torulaspora, Lodderomyces, Wickerhamomyces, and Fusarium were the primary fungal spoilage genera. UHP treatment exerted no significant impact on the taste of jujube juice but influenced its sourness. Treatment at 330 MPa had the most pronounced effect on the presence of aromatic compounds and other odorants, which were substantially increased. Further analysis revealed the prevalence of organic acids, such as malic acid, succinic acid, and tartaric acid, in jujube juice and demonstrated a consistent relationship between changes in organic acids and sourness. In addition, nine distinct odorants with VIP values greater than 1 were identified in the jujube juice. Among these, methyl acetate and methyl caproate exhibited substantial increases following the UHP treatment at 330 MPa.

Combined analysis of transcriptomics with metabolomics provides insights into the resistance mechanism in winter jujube using L-Methionine.

Black rots lead to great economic losses in winter jujube industry. The objective of this research was to delve into the underlying mechanisms of enhanced resistance of winter jujube fruit to black rot by L-Methionine (Met) treatment. The findings revealed that the application of Met significantly curtailed lesion diameter and decay incidence in winter jujube fruit. The peroxidase (POD) activity in the Met-treated jujubes was 3.06-fold that in the control jujubes after 4 d of treatment. By day 8, the activities of phenylalanine ammonia-lyase (PAL), chitinase (CHI) and ß-1,3-glucanase (GLU) in the Met-treated jujubes had surged to their zenith, being 1.39, 1.22, and 1.52 times in the control group, respectively. At the end of storage, the flavonoid and total phenol content remained 1.58 and 1.06 times than that of the control group. Based on metabolomics and transcriptomics analysis, Met treatment upregulated 6 key differentially expressed metabolites (DEMs) (succinic acid, trans-ferulic acid, salicylic acid, delphinium pigments, (S)-abscisic acid, and hesperidin-7-neohesperidin), 12 key differentially expressed genes (DEGs) (PAL, CYP73A, COMT, 4CL, CAD, POD, UGT72E, ANS, CHS, IAA, TCH4 and PR1), which were involved in phenylpropanoid biosynthesis pathway, flavonoid biosynthesis pathway and plant hormone signal transduction pathway. Further analysis revealed that the most of the enzymes, DEMs and DEGs in this study were associated with both antioxidant and disease resistance. Consequently, Met treatment enhanced disease resistance of winter jujube fruit by elevating antioxidant capacity and triggering defense response. This study might provide theoretical support for utilizing Met in the management and prevention of post-harvest black rot in winter jujube.

Optimized sand tube irrigation combined with nitrogen application improves jujube yield as well as water and nitrogen use efficiencies in an arid desert region of Northwest China.

Efficient water-saving irrigation techniques and appropriate nitrogen (N) application are keys to solving the problems of water scarcity and irrational fertilization in jujube cultivation. In this study, first, the effects of sand tube irrigation (STI) on surface and subsurface wetted characteristics were investigated using in-situ infiltration tests in a jujube garden. Compared with surface drip irrigation (SD), STI reduced surface wetted area by 57.4% and wetted perimeter of the surface wetted circle by 37.1% and increased subsurface maximum infiltration distance of wetting front by 64.9%. At the optimal sand tube depth of 20 cm, surface wetted area of the surface wetted circle decreased by 65.4% and maximum infiltration distance of the wetting front increased by 70.9%, compared with SD. Two-year field experiments then investigated the effects of STI and SD on soil water storage, jujube leaf chlorophyll, net photosynthetic rate, actual water consumption, fruit yield, and water (WUE) and N (NUE) use efficiencies at four levels of N (pure nitrogen: N1, 0; N2, 286 kg ha-1; N3, 381 kg ha-1; N4, 476 kg ha-1) at the same irrigation amount (45 mm irrigation-1, total of 8). Compared with SD, STI increased soil water storage 18.0% (2021) and 15.6% (2022) during the entire growth period and also chlorophyll content, nitrogen balance index, and net photosynthetic rate, with both increasing and then decreasing with increasing N. Compared with SD, STI increased yields by 39.1% and 36.5% and WUE by 44.3% and 39.7% in 2021 and 2022, respectively. Nitrogen use efficiency was 2.5 (2021) and 1.6 (2022) times higher with STI than with SD. STI combined with N3 had the highest yield, WUE, NUE, and net income and is thus recommended as the optimal water-N combination. In conclusion, STI combined with appropriate N application can be an effective water-saving irrigation technology alternative to SD in jujube cultivation in arid areas.

Performance of spray-dried Ziziphus jujuba extract using insoluble fraction of Persian gum-sodium alginate and whey protein: Microstructural and physicochemical attributes of micro- and nano-capsules.

The study focused on the impact of the insoluble fraction of Persian gum-sodium alginate and a blend of the insoluble fraction of Persian gum-sodium alginate (IFPG-Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract (JE) powder. The addition of whey protein led to powders with higher moisture (10%), higher solubility (99.19%), and lower powder yield (27.82%). The powders fabricated with WPI depicted the best protection of polyphenolic compounds (3933.4 mg/L) and the highest encapsulation efficiency activity (74.84%). Additionally, they had a higher T g (62.63°C), which indicates more stability of the powders during shelf life. The sphericity of the majority of the particles was noticeable in powders, but multi-sided concavities were visible in the protein-containing particles. Based on the particle size's results, IFPG-Al/WPI capsules fabricated relatively smaller particles (2.54 µm). It can be acknowledged that the presence of protein in particles can bring fruitful results by preserving valuable bioactive compounds.

Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation.

Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in fresh jujube fruits of ten cultivars. Utilizing gas chromatography-mass spectrometry (GC-MS), we identified 76 volatile free aroma compounds and 19 glycosidically bound volatile compounds, with esters, aldehydes, and ketones emerging as the predominant volatile compounds in the jujube fruits. Odor activity value (OAV) analysis revealed that the primary aroma profile of the jujubes is characterized by fruity and fatty odors, with ß-damascenone being a key contributor to the fruity aroma, and (E)-2-oct-en-1-al and nonanal significantly influencing the fatty aroma. Moreover, the integration of sensory evaluation and partial least squares regression (PLSR) analysis pinpointed octanal, (E)-2-oct-en-1-al, nonanal, ß-damascenone, and pentanal as significant contributors to the jujube's characteristic aroma, while isoamyl acetate was identified as significantly influencing the fatty acid taste. This study not only underscores the complexity of the jujube aroma composition but also highlights the impact of environmental factors on aroma profiles, offering valuable insights into the sensory characteristics of jujube fruits.

Diagnostic and Management Value of Multi-Slice Computed Tomography in Esophageal Jujube Pit Impaction.

Objective: The diagnostic value of multi-slice computed tomography (MSCT) in esophageal jujube pit impaction was explored in this study. Methods: A retrospective analysis was performed on MSCT data obtained from a cohort of 40 patients experiencing esophageal jujube pit impaction. The study period encompassed the interval from December 2018 to November 2019. The analysis involved examining the age distribution of the patients, the location of the jujube pit impaction, its connection to the esophagus, associated complications, and the methods used for treatment. All imaging results were compared with the outcomes of surgical or endoscopic interventions. Results: (1) Out of 40 patients, 30 individuals were 58 years old or above, constituting 75% of the study sample. (2) In 80% of the instances (32 cases), the jujube pit was located in the initial segment of the esophagus, exhibiting a spindle shape with varying levels of central low density. (3) We examined the correlation between the angle of the impacted jujube pit and the esophageal longitudinal axis, categorizing 2 cases as longitudinal impaction, 16 as oblique impaction, and 22 as transverse impaction. Among the 40 cases, 28 displayed only slight thickening of the esophageal wall at the impaction site, while 9 cases exhibited heightened periesophageal fat density, and 3 showed small periesophageal air bubbles. (4) Endoscopic evaluation identified damage to the esophageal mucosa in 35 instances and the formation of esophageal perforation in 5 cases. Among patients with perforation, one or both ends of the jujube pit had penetrated the esophageal wall, accompanied by different levels of surrounding inflammatory encapsulation. Conclusion: MSCT is crucial for pinpointing jujube pit impaction and its relation to the esophageal wall and nearby structures, aiding in preoperative and postoperative complications. It is highly feasible for endoscopic cases but limited in complex ones needing thoracoscopy or open-heart surgery.