The researchers analyzed different types of unripe and ripe jujube fruits to see how their sugar and acid content changed as they ripened. They found that as the fruits ripened, the levels of sugars like sucrose, glucose, and fructose increased, making the fruits sweeter. The sweetest jujube fruit was the Geumseong cultivar. They also discovered that organic acids like citric acid and malic acid increased as the fruits grew and became riper. The Boeun cultivar had the highest citric acid content, while the Geumseong cultivar had the highest malic acid content.