How are jujube fruits classified by use?

Classification of jujube fruits by use: (1) Drying varieties. They are characterized by thick flesh, little juice, and both high sugar content and high drying rate; (2) Fresh-eating varieties. They are characterized by thin skin, tender and crisp flesh, and abundant, sweet juice; (3) Dual-purpose varieties. They can be eaten fresh or processed into products such as candied jujubes; (4) Candied jujube varieties. They are characterized by large and uniform fruit, thick and loose flesh, little juice, and thin skin. They have relatively low sugar content, larger cell cavities, and readily absorb sugar syrup; (5) Ornamental varieties. They are characterized by long branches and distinctive fruit shape and color, making them suitable for ornamental purposes.