Physicochemical and biochemical characterization of ripening in jujube (Ziziphus mauritiana Lamk) fruits from two accessions grown in Guadeloupe

Physico-chemical and physiological changes during fruit development and on-tree ripening of two Spanish jujube cultivars (Ziziphus jujuba Mill.)

“…). If the fruits were climacteric, treatment with exogenous ethylene should have triggered autocatalytic ethylene synthesis . However, the ethylene released by the treated fruits was lower even than untreated fruits with ethylene, and ethylene synthesis may even be zero, as shown in the jujubes treated with 2 ppm.…”

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

“…In this study, our results also proved that ultrasound treatment significantly maintained jujube fruit firmness, inhibited increases in respiration and ethylene production rates and decreased decay incidence. Moreover, ripening and senescence in postharvest jujube have been thought to undergo complex physiological/biochemical changes, including lipid peroxidation and oxidative damage caused by the accumulation of ROS during storage . Fortunately, fruits have developed ROS‐scavenging systems involving enzymatic antioxidants such as SOD, CAT and POD and non‐enzymatic antioxidants such as AsA and GSH to maintain higher fruit quality .…”

Changes in pectin characteristics during the ripening of jujube fruit

“…Fruit ripening is a highly complex and essential process that determines fruit quality and flavor desirability. Previous studies revealed the following physicochemical variations in jujube fruit in different growth stages: changes in respiration rate, ethylene production, contents of free amino acids, proteins, sugars, organic acids, ascorbic acid, carotenoids, phenolic acids, proanthocyanidins, flavonoids, triterpenic acids, nucleosides and nucleobases, antioxidant capacity, cancer cell inhibition and anti‐glycation activity . The modification of chemical characteristics of pectin is also influenced by the ripening process and thus alters its functional properties.…”