Description

Apple Kul, scientifically designated as BU Kul-1, is a landmark Bangladeshi innovation in fruit breeding—a high-yielding, superior-quality jujube variety developed through selection from local germplasm at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU). Released in 2001, this remarkable cultivar transforms the humble wild jujube into a fruit of exceptional commercial value, distinguished by its apple-like appearance, attractive reddish-sindur coloration at maturity, and characteristically crisp, juicy white flesh with pleasing sweetness . The fruit represents one of Bangladesh’s most successful indigenous crop improvement stories, combining the hardy adaptability of native jujube with premium market characteristics that command significant price premiums across domestic and diaspora markets. Currently cultivated commercially across Satkhira, Bogra, Manikganj, and expanding regions, Apple Kul has demonstrated that Bangladeshi agricultural research can deliver globally competitive products from local genetic resources .

Key Features & Botanical Distinction

• Scientific Identity: Zizyphus mauritiana Lam. – Family Rhamnaceae; improved selection from Bangladesh germplasm

• Distinctive Morphology: Round, apple-shaped fruit; mature colour transitions from light green to attractive vermilion/sindur red

• Fruit Size: Substantially larger than traditional jujubes; average 90-150g per fruit

• Flesh Characteristics: Pure white, exceptionally crisp (muchemuche), juicy, minimal fiber

• Flavor Profile: Balanced sweet-acidic; TSS (Total Soluble Solids) high; superior eating quality

• Yield Potential: 10-15 kg per mature plant; high-yielding designation officially recognized

Development & Cultivation History
Apple Kul was developed at BSMRAU, Gazipur through systematic selection from indigenous jujube germplasm—a process that identified and stabilized superior traits from local genetic resources rather than introducing exotic material. Released in 2001, this variety represents one of Bangladesh’s earliest success stories in formal fruit variety development .

Remarkable Early Bearing: Apple Kul exhibits exceptional precocity. Commercial cultivators report flowering and fruit set occurring within 6-8 months of transplanting, enabling rapid return on investment. The Manikganj “Project Agro-5” initiative planted 300 Apple Kul saplings in August and commenced harvesting the following February/March—a 6-month turnaround from planting to commercial harvest .

Planting Season: Kharif season, May to August .

Nutritional & Phytochemical Profile
Peer-reviewed scientific investigation confirms Apple Kul as a functional food with exceptionally high bioactive compound concentrations :

Antioxidant Potency: FRAP value 6336.71 ± 554.88 μmol Fe [II]/g — exceptionally high ferric-reducing antioxidant power, indicating remarkable capacity to neutralize oxidative stress .

Antibacterial Activity: Documented highest activity against Pseudomonas aeruginosa and Staphylococcus aureus — pathogenic bacteria responsible for respiratory, skin, and soft tissue infections .

Health Benefits – Scientifically Validated & Traditional

1. Immune System Fortification: The high concentration of Vitamin C (48.17mg/100g) directly supports immune cell function, collagen synthesis, and acts as a primary antioxidant defense. Regular consumption contributes to reduced severity and duration of common infections.

2. Infection Prevention & Oral Health: Scientifically confirmed antibacterial activity against oral pathogens supports traditional use for tonsillitis, angular cheilitis (lip corner sores), and tongue ulcers. The combination of Vitamin C, flavonoids, and tannins creates synergistic antimicrobial effects .

3. Digestive Health & Weight Management: High dietary fiber content (estimated 2-3g/100g) promotes regular bowel movements, relieves constipation, and increases satiety. Low caloric density makes Apple Kul suitable for weight management protocols.

4. Blood Purification & Metabolic Health: Traditional use for blood purification is supported by documented antioxidant activity that reduces oxidative stress markers. Potassium content (estimated 200-250mg/100g) contributes to blood pressure regulation. Low-to-moderate glycemic index supports diabetes management when consumed in appropriate portions.

5. Hematological Support: Iron content (estimated 0.8-1.2mg/100g) combined with Vitamin C (enhancing non-heme iron absorption) provides meaningful support for hemoglobin maintenance and anemia prevention.