Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder.

Food Chem X · 2025 · PMC12398869 · PMID 40896644

Europe PMC DOI

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highly significantP < 0.01actually significant

The moisture content of gray jujube powder exhibited a highly significant negative correlation ( P < 0.01) with a *, vitamin C, and DPPH, and a significant negative correlation ( P < 0.05) with dispersion degree, total sugar content, total acid content, specific surface area, and ABTS content.

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a decreasing trendP < 0.05actually significant

In contrast, the FD-HPD group showed lower total flavonoid contents—1.26, 2.46, and 2.36 mg/g for the respective stages—indicating a decreasing trend with significant differences ( P < 0.05).

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