Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages

[Display omitted] •Dry mature significantly (p < 0.05) affected the sugar, FA, organic acid, and FAA of jujube.•Glucose, palmitoleic acid, citric acid and L-Pro were most common in dry jujubes.•Jujubes of different dry mature stages (S1～S6) could be well distinguished by PCA.•Characteristic sugars, FA, organic acids and FAA in different jujubes was clear. Jujube is a delicious and health-promoting fruit, and its quality is significantly affected by the degree of maturity. To make clear effects of the dry mature stages on the quality of jujubes. In this study, changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at six dry mature stages (S1～S6) were investigated. Result showed that glucose (84.9 mg/g～211.7 mg/g) and sucrose (102.8 mg/g～440.9 mg/g), palmitoleic acid (0.30 mg/g～1.42 mg/g) and palmitic acid (0.53 mg/g～0.87 mg/g), citric acid (149.10 mg/100 g～296.73 mg/100 g) and L-malic acid (162.23 mg/100 g～266.90 mg/100 g), and L-Pro (1061 mg/100 g～1393 mg/100 g) and L-AspNH2 (445.2 mg/100 g～971.1 mg/100 g) were common in dry mature jujubes. Dry mature stages showed significant (p < 0.05) effects on the content of sugar, fatty acid, organic acid and amino acid respectively in jujubes. The highest content of total sugar (771.30 mg/g), total fatty acid (430.02 mg/100g), total organic acid (935.53 mg/100g), and total amino acid (2532 mg/100g) was presented in jujubes at S1, S2, S6 and S1, respectively. Moreover, jujubes of S1～S6 could be well distinguished by principal component analysis (PCA), and characteristics of sugar, fatty acid, organic acid and amino acid in different jujube samples were clear as well.