Effect of Polyphenol Preparation Treatment on Growth and Fruits Characteristics of Jujube (Zizyphus jujuba Miller var. hoonensis

Abstract

To improve the quality of jujube (Zizyphus jujuba Miller var. hoonensis), which is a fruit of health functional, the effect of polyphenolpreparation treatment on the fruit characteristics of two cultivars (cv. Bokjo and cv. Sangwang) of jujube was investigated. There wasno difference in the height and breast diameter of jujubes tested between the polyphenol treatments and non treatment. Jujube treestreated with polyphenol preparation produced significantly more fruit than untreated in both cultivars. In cvultivar of Bokjo, the polyphenolpreparation treatment increased the fruit's fresh weight and dry weight more than two times, respectively, compared to the untreatedtreatment. Polyphenol preparation tr eatments also changed the leaf characteristics of jujube trees. In the polyphenol-treated trees, leafthickness tended to be thickest at the top and thinnest at the bottom. Polyphenol preparation treated jujube trees showed no differencein chlorophyll content. Moisture content was slightly higher in the untreatment than in the treatments. Visually, the polyphenol preparationtreatment had a dark green color. Jujubes treated with polyphenol preparations showed differences in polyphenol content in fruits. Thepolyphenol content in both peel and flesh of the treatments were much higher than that of the untreatment. Reducing sugar was containedmore in the peel than in the flesh and was higher in the untreatment than in the polyphenol preparation treatments. Treatment withpolyphenol preparation showed differences in fruit appearance. As described above, it was found that the treatment of polyphenol preparationchanged the leaves, fruit shapes and components of jujube trees. In particular, jujubes treated with polyphenol preparations are expectedto contribute significantly to eco-friendly and highly functional jujube cultivation, as they appear to produce many fruits and increasethe content of polyphenols and sugars.