The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.

Introduction
Materials and Methods
Results and Discussion
요 약
Acknowledgements
References

• Sang Yoon Choi(Korea Food Research Institute) | 최상윤 Corresponding author
• Bo-Ra Yoon(Korea Food Research Institute) | 윤보라
• Sung Soo Kim(Korea Food Research Institute) | 김성수