Quality Attributes of Some Ber (Zizyphvs jujube) Strains

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Authors

  • D. R. Sood
     Quality Testing Laboratory, Department of Chemistry and Biochemistry,Haryana Agricultural University, Hissar-125 604 ,IN
  • D. S. Wagle
     Quality Testing Laboratory, Department of Chemistry and Biochemistry,Haryana Agricultural University, Hissar-125 604 ,IN
  • H. S. Nainawateb
     Quality Testing Laboratory, Department of Chemistry and Biochemistry,Haryana Agricultural University, Hissar-125 604 ,IN
  • H. C. Srivastava
     Quality Testing Laboratory, Department of Chemistry and Biochemistry,Haryana Agricultural University, Hissar-125 604 ,IN

Abstract

Ber (Zizyphus Spp) is one of the most common fruit in India and is practically cultivated all over the country. In north it ripens from the middle of February to the middle of April when the other fruits in the market are not in sufficient supply and as such it fetches high returns. Besides its utility as fresh fruit for table purpose, various products such as chutney, pickles, jam, jellies, dried fruit and powdered pulp are prepared and kept for deferred uses. Ber is richer than apple in vitamin C, protein, phosphorus and minerals. It has higher P, Fe and calorific value than orange. In view of its qualities the demand for cultivation of improved ber varieties is gaining momentum in Punjab and Haryana.

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Published

1980-12-01

How to Cite

Sood, D. R., Wagle, D. S., Nainawateb, H. S., & Srivastava, H. C. (1980). Quality Attributes of Some Ber (<i>Zizyphvs jujube</i>) Strains. The Indian Journal of Nutrition and Dietetics, 17(12), 447–451. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12473

Issue

Volume 17, Issue 12, December 1980

Section

Original Articles

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