Physiological and ultrastructural changes in ber ( Zizyphus mauritiana Lamk.) fruits during ripening

Kovács, E. and Siddiqui, S. and Kristóf, Z. and Tóth-Markus, M. and Róth, E. (2010) Physiological and ultrastructural changes in ber ( Zizyphus mauritiana Lamk.) fruits during ripening. Acta Alimentaria, 39 (2). pp. 109-118. ISSN 0139-3006

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Abstract

Colour (L*, a*, b*, ho and chroma), β-galactosidase, polygalacturonase (PG) activity, pectin content, ultrastructure and volatile compounds were determined, in mature green and in yellow ber fruits ( Zizyphus mauritiana Lamk. cv. Umran).The L* did not, but a*, b* and ho significantly differed between mature green and yellow ber fruit. The pectin content and its solubilization (soluble pectin and neutral sugars), the activity of PG was higher in yellow ber fruits and in the outer part of fruits. Activity of β-galactosidase was higher in mature green ber fruits. The cell walls of mature green fruits were usually homogeneous, the density of the middle lamellae decreased in yellow bers, and at the same time, the structure of chloroplastids disintegrated. The aroma of yellow ber is characterized by the presence of even carbon number of ethyl esters from C4 to C14.

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