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The common processing techniques may cause losses in nutritional quality and phytochemical content of processed fruits. In the present research, the jujube fruit was processed by various methods including conventional heating (at 80 and 95 °C), microwave (600 W for 1 min), chilling (at 1 and 2 months), and freezing (at -18 °C for 1 year). Then, the effects of various common processing conditions were investigated separately on some bioactive compounds (e.g., total phenolic content, total monomeric anthocyanin content, individual anthocyanins, and individual organic acids) of jujube fruit. The microwave method in comparison with the conventional heating caused a slight significant (P |
