How are the fruit ripening stages of jujube trees divided

The fruit ripening period of jujube can be divided into three stages: the white-ripe stage, the crisp-ripe stage, and the fully ripe stage. The characteristics of each stage are as follows: (1) White-ripe stage: the fruit volume no longer increases, the peel loses its green color and turns greenish-white or milky white, thin and soft. The flesh is relatively loose, low in juice, and low in sugar content; (2) Crisp-ripe stage: the peel begins to color and turn red, until fully red. The sugar content of the flesh increases sharply, the texture becomes crisp, the juice increases, and the flesh color remains greenish-white or milky white; (3) Fully ripe stage: the fruit continues to accumulate nutrients, the sugar content continues to increase, and finally the fruit stalk begins to turn yellow, the flesh changes from greenish-white to milky white, the area near the pit turns yellowish-brown, the texture becomes soft, and the water content decreases.