The changes of physiological and biochemical indices in jujube fruits during the late development were investigated from 6-year-old jujube trees （Zizyphus jujuba Mill. cv. Lingwuchangzao）. The results showed that th...The changes of physiological and biochemical indices in jujube fruits during the late development were investigated from 6-year-old jujube trees （Zizyphus jujuba Mill. cv. Lingwuchangzao）. The results showed that the flesh firmness decreased slowly from white-green stage to full-red stage, being significantly related with the developmental maturity of jujube fruits negatively, the correlation coefficient reached -0.980 3^＊＊. The contents of ascorbic acid and titratable acid in jujube fruits were significantly related with the developmental process of jujube fruits negatively or positively, the correlation coef- ficients were -0. 973 1^＊＊and ＋ 0. 974 6^ ＊ ＊ , respectively. The contents of soluble solids, total sugar, and sucrose increased with jujube ripening, while the relative sweetness of jujube fruits showed the same variation pattern, the correlation coefficients were 0. 996 6 ^＊ ＊ , 0. 988 0^＊＊ , and 0. 982 8 ^＊ ＊ , respectively. Before white-green stage during fruit development, the accumulation of monosaccharide was predominant in jujube fruits, following a fast accumulation of sucrose, indicating that the main component of sugars is sucrose at the crisp-ripe stage. Furthermore, the starch content of the flesh reached the peak at about thirty percentage of jujube maturity, being 51,54 mg/100 g.FW. The respiratory rates varied between 10 mg/（ kg.h） and CO2 26 mg/（ kg.h） after fruit turning red and before softening, indicating a non-climacteric respiratory type.展开更多
基金Natural Science Foundation of Ningxia Hui Autonomous Region(B1007)~~
文摘The changes of physiological and biochemical indices in jujube fruits during the late development were investigated from 6-year-old jujube trees （Zizyphus jujuba Mill. cv. Lingwuchangzao）. The results showed that the flesh firmness decreased slowly from white-green stage to full-red stage, being significantly related with the developmental maturity of jujube fruits negatively, the correlation coefficient reached -0.980 3^＊＊. The contents of ascorbic acid and titratable acid in jujube fruits were significantly related with the developmental process of jujube fruits negatively or positively, the correlation coef- ficients were -0. 973 1^＊＊and ＋ 0. 974 6^ ＊ ＊ , respectively. The contents of soluble solids, total sugar, and sucrose increased with jujube ripening, while the relative sweetness of jujube fruits showed the same variation pattern, the correlation coefficients were 0. 996 6 ^＊ ＊ , 0. 988 0^＊＊ , and 0. 982 8 ^＊ ＊ , respectively. Before white-green stage during fruit development, the accumulation of monosaccharide was predominant in jujube fruits, following a fast accumulation of sucrose, indicating that the main component of sugars is sucrose at the crisp-ripe stage. Furthermore, the starch content of the flesh reached the peak at about thirty percentage of jujube maturity, being 51,54 mg/100 g.FW. The respiratory rates varied between 10 mg/（ kg.h） and CO2 26 mg/（ kg.h） after fruit turning red and before softening, indicating a non-climacteric respiratory type.
