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<p>Indian jujube (<i>Ziziphus mauritiana</i> Lamk.) (ber) is an underutilized fruit crop and has excellent potential for arid and semi-arid agriculture systems. However, the complete phenological assessment of these new Thai apple-type ber cultivars, which have better nutritional quality and adaptability to changing climatic conditions, is deficient, especially under subtropical conditions. The objective of this study was to characterize the phenological development stages of Thai apple-type ber cultivars (‘Thai apple green’ and ‘Thai Apple Red’) using the BBCH scale, along with an evaluation of their flowering biology, fruit physical attributes, and postharvest biochemical changes under subtropical conditions. Field experiments were conducted during 2021–2022 at the Horticulture Research Farm, Lovely Professional University, Punjab (31.2187°&#xa0;N; 75.5742°&#xa0;E), India, in a&#xa0;randomized block design with five replications. Phenological data (phenology of the plant, physical characteristics of the fruit, and biochemical parameters) were collected at five time intervals (12&#xa0;days apart) for a&#xa0;total duration of 60&#xa0;days. Both cultivars begin flowering in the second week of September and conclude around the 3rd&#xa0;week of October. ‘Thai Apple Green’ flowers for 20–25&#xa0;days, and ‘Thai Apple Red’ flowers for 25–30&#xa0;days. The fruit set took 60–70&#xa0;days in ‘Thai Apple Green’ and 65–75&#xa0;days in ‘Thai Apple Red’, with peak ripening recorded during the second week of October. Both ‘Thai Apple Green’ and ‘Thai Apple Red’ flowers were in anthesis from 0400 to 0600 h and from 0600 to 0830 h, respectively, with anther dehiscence commencing 2 h later. According to fruit length (5.22 cm), width (3.84 cm), weight (31.82 g), and volume (29.94 cm<sup>3</sup>), ‘Thai Apple Green’ was better than ‘Thai Apple Red’, during which stone weight in the second cultivar reached 8.92 g, but both presented their characteristic form and recorded a&#xa0;smooth color change from green/light yellow to brick red. Chemically, the ‘Thai Apple Red’ was higher in total soluble solids (3.34°Brix) and acidity (1.36%), but lower in total sugar content. In contrast, ‘Thai Apple Green’ had the highest non-reducing sugar (1.40%), reducing sugar (3.60%), and total sugar content (4.99%). Both cultivars also underwent substantial weight loss during shelf storage and exhibited sugar-selective breakdown, as well as other metabolic adjustments.</p>

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Comprehensive Analysis of Phenological Development Stages of Ber (Ziziphus mauritiana L.): Insights for Global Cultivation and Sustainable Horticulture

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Vikanksha,
  • Jatinder Singh,
  • Chereddy Raghavendra Reddy

摘要

Indian jujube (Ziziphus mauritiana Lamk.) (ber) is an underutilized fruit crop and has excellent potential for arid and semi-arid agriculture systems. However, the complete phenological assessment of these new Thai apple-type ber cultivars, which have better nutritional quality and adaptability to changing climatic conditions, is deficient, especially under subtropical conditions. The objective of this study was to characterize the phenological development stages of Thai apple-type ber cultivars (‘Thai apple green’ and ‘Thai Apple Red’) using the BBCH scale, along with an evaluation of their flowering biology, fruit physical attributes, and postharvest biochemical changes under subtropical conditions. Field experiments were conducted during 2021–2022 at the Horticulture Research Farm, Lovely Professional University, Punjab (31.2187° N; 75.5742° E), India, in a randomized block design with five replications. Phenological data (phenology of the plant, physical characteristics of the fruit, and biochemical parameters) were collected at five time intervals (12 days apart) for a total duration of 60 days. Both cultivars begin flowering in the second week of September and conclude around the 3rd week of October. ‘Thai Apple Green’ flowers for 20–25 days, and ‘Thai Apple Red’ flowers for 25–30 days. The fruit set took 60–70 days in ‘Thai Apple Green’ and 65–75 days in ‘Thai Apple Red’, with peak ripening recorded during the second week of October. Both ‘Thai Apple Green’ and ‘Thai Apple Red’ flowers were in anthesis from 0400 to 0600 h and from 0600 to 0830 h, respectively, with anther dehiscence commencing 2 h later. According to fruit length (5.22 cm), width (3.84 cm), weight (31.82 g), and volume (29.94 cm3), ‘Thai Apple Green’ was better than ‘Thai Apple Red’, during which stone weight in the second cultivar reached 8.92 g, but both presented their characteristic form and recorded a smooth color change from green/light yellow to brick red. Chemically, the ‘Thai Apple Red’ was higher in total soluble solids (3.34°Brix) and acidity (1.36%), but lower in total sugar content. In contrast, ‘Thai Apple Green’ had the highest non-reducing sugar (1.40%), reducing sugar (3.60%), and total sugar content (4.99%). Both cultivars also underwent substantial weight loss during shelf storage and exhibited sugar-selective breakdown, as well as other metabolic adjustments.