FRUIT GRADING AND HARVESTING PERIOD AFFECTING FRUIT CHARACTERITIC AND QUALITY OF ‘NOMSOD’ JUJUBE
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The aim of this study was to investigate the impact of fruit grading and harvesting timing on the physical characteristics and quality of 'NomSod' jujube. The research was conducted during the harvesting season of the 2018/2019 production year in the farmers’ fields of Kham Muang District, Kalasin Province. The experimental design was completely randomized block design (RCBD). In the grading part, the jujube fruits were categorized into four classes: Jumbo, A, B, and C. Another experiment was carried out within three grading classes (A, B, and C) to assess the influence of harvesting timing on fruit characteristics and quality over three months: December 2018, January 2019, and February 2019. The findings revealed that the percentage of Jumbo-class jujube fruits was the lowest at 3.28%, while the C-class had the highest representation at 47.13%. In terms of fruit characteristics, Jumbo-class jujube had the highest weight; pulp weight, and seed weight. However, there were no significant differences in the proportion of edible parts among the different class grades. Regarding class quality, it was observed that Class C jujube had the lowest total soluble solids (TSS) content (P<0.05), whereas Jumbo-class jujube had the highest titratable acid (TA) content (P<0.05). This resulted in Jumbo-class jujube having the lowest TSS/TA ratio (P<0.01). In addition, the study on harvesting timing indicated that jujube fruits harvested early in the season (December) exhibited superior quality compared to those harvested in other months
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