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

• Two morphologically contrasted jujube accessions (P3 and P5) grown in Guadeloupe were identified.
• The ripening process of corresponding fruit was physicochemically investigated.
• P3 and P5 fruit displayed a differential ripening process.
• They also differentially accumulated some biochemical compounds, including sugar and organic acids.
• The morphological and ripening data suggest that the P3 and P5 accessions were probably different cultivars.

Jujube fruits (Ziziphus mauritiana Lamk) from two accessions grown in Guadeloupe were harvested and sampled at five ripening stages, from green to reddish-brown in colour. Their physiological characteristics were then investigated. Ascorbic acid increased with ripening until stage 4, to 463 mg/100 g and 168 mg/100 g dry weight, for cultivars P3 and P5, respectively. Likewise, ethylene production increased until stage 4, to 121 μl/kg/h and 116 μl/kg/h, for cultivars P3 and P5, respectively. High and transient sucrose accumulation was observed during ripening of P3 fruits, concomitantly with low and constant glucose and fructose contents. P5 fruits also accumulated sucrose transiently but at a lower level than P3 fruits, with a marked decrease at the end of ripening. In contrast to P3 fruit, glucose and fructose accumulated continuously to high levels during P5 fruit ripening. These data suggested differential sucrose metabolism during ripening of these fruits. Postharvest treatments with 1-MCP and acetylene were also performed on the three first ripening stages of both cultivars P3 and P5. On the basis of the findings, we discuss the climacteric behaviour of the P3 and P5 ripening process.