Respiration rate, ethylene production and certain chemical changes during the ripening of jujube fruits

SummaryJujube fruits (Zizyphus spina-christi (L) Wild) of cv. Zaytoni were harvested at the mature green stage and their respiration rate, ethylene production, as well as certain chemical changes during ripening at 20°C were investigated. The rates of respiration and ethylene production increased together as the fruit entered the ripening phase, reached a peak value and then declined. Total soluble solids, carotenoids and ascorbic acid contents increased while titratable acidity and total chlorophylls decreased with fruit maturity. Optimum eating quality was reached at the climacteric peak.