Abstract
Jujube fruits of the cultivars ‘Mallacy’ and ‘Bambawi’ were harvested at the mature green stage and the physiology of ripening was investigated. It was found that the rates of respiration and ethylene production increased as the fruit entered the ripening phase, reached a peak value and then declined. Total soluble solids, sugars, carotenoids and ascorbic acid contents increased, while titratable acidity, total chlorophylls and total phenolics decreased with fruit maturity. Optimum eating quality was reached at the climacteric peak.
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