Changes in Physicochemical Properties of Jujube (Zizyphus jujuba) Fruit cv. Jinsixiaozao during Growth and Maturity Stages
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Abstract:
The dynamic changes in color, chlorophylls, soluble sugars, metabolic activity, organic acids, and free amino acids in jujube fruit cv. jinsixiaozao during six different growth and maturity stages (S1~S6) were studied in order to understand fruit metabolism. The results indicated that as growth and maturity progressed, the chlorophyll content decreased and the fruit color changed from green into red in jujube fruit. The contents of fructose and glucose gradually increased, while the sorbitol content decreased gradually. Sucrose was not detected at early growth stages, but it accumulated at the late maturity stage and showed the highest content. Jujube fruit cv. jinsixiaozao is a sucrose accumulation-type fruit and sucrose phosphate synthase is the key enzyme for accumulating sucrose. Jujube fruit cv. jinsixiaozao is also a malic acid-type fruit, malic acid accumulated along with fruit maturation, and the citric acid content showed a declining trend after the initial increase. Asparagine and proline were synthesized in large amounts during fruit maturation, and are the two main amino acids in mature jujube fruits. The total soluble sugars, ratio of sugar to acid, and total free amino acids of jujube fruit at the S6 stage were the highest among all growth stages. So S6 can be considered as the suitable harvest stage for fresh edible jujube fruits cv. jinsixiaozao.
