What are the methods for determining the harvest time of jujube fruit

Jujube orchards have different uses, so the harvest time also differs. Fresh-eating cultivars are most suitably harvested at the crisp-ripe stage; at this time the jujube fruit is glossy and attractive, sweet and sour and tasty, crisp and juicy, and of the best fresh-eating quality. Southern jujube, black jujube and drunken jujube are suitably harvested at the crisp-ripe stage; after processing they yield a top-grade product with fine skin texture and firm flesh. Dry-processing cultivars are suitably harvested at the fully ripe stage; in this period the fruit is fully mature, the dry matter content reaches its highest point, the drying rate is high, and the color is deep and vivid, the fruit shape plump and elastic, giving the best dried quality. Honey jujube is suitably harvested at the white-ripe stage; at this time the jujube fruit has already fully developed and the flesh is soft and loose, making it easy to fully absorb sugar during processing, and the finished product is yellow-orange and crystal-bright with no residue when eaten.