Fruit Properties and Genetic Diversity of Five Ber (Ziziphus mauritiana Lamk) Cultivars

Department of Plant Production, College of Food Sciences and Agriculture, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia.
Pakistan Journal of Biological Sciences 04/2008; 11(6):888-93. DOI: 10.3923/pjbs.2008.888.893
Source: PubMed


The present study was conducted on five ber (Ziziphus mauritiana Lamk) cultivars (Komethry, Pakstany, Um-sulaem, Toffahy and Peyuan) grown in Saudi Arabia during 2005 and 2006 seasons. The aim of the present study was to investigate fruit properties (fruit weight, length, diameter, shape, specific gravity, seed weight, pulp percentage, total soluble solids (TSS), acidity percentage, TSS/acid, vitamin C content total, reducing and non-reducing sugars). Peyuan cv. had the heaviest fruit weight, fruit volume and reducing sugar content however, it was the lowest in pulp percentage and non-reducing sugars among the five cultivars in both seasons. Toffahy cv. had highest fruit diameter and seed weight while, had lowest TSS %, vitamin C and total sugars values. Um-sulaem cv. had highest acidity percentage and vitamin C content and lowest fruit weight, length and TSS/acid. On the other hand, Pakstany cv. had highest percentage of both pulp percentage, TSS, total and non-reducing sugars. Finally, Komethry had the longest fruit. The molecular characterization and fingerprint identification of the ber cultivars was conducted using the ISSR (Inter-Simple Sequence Repeats) technique. The ISSR technique was able to uniquely characterize and differentiate between the five ber genotypes. Moreover, the genetic similarity tree showed that the cultivar Um-slaem is genetically distant from the other four cultivars and the two cultivars Pakstany and Komethry were genetically identical.

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    • "mg/100 g, respectively. Obeed RS et al. (2008) also investigate fruit properties on five ber (Ziziphus mauritiana Lamk) cultivars (Komethry, Pakstany, Um-sulaem, Toffahy and Peyuan). However, a large number of jujubes grow in Bangladesh which has high nutritional value, but food composition table for all Bangladeshi fruits is not available that is necessary for national nutritional planning as well as monitoring of an individual's nutrient intake. "
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    ABSTRACT: The present study was designed to investigate the nutritive values of five different varieties of locally grown jujubes (Zizyphus Mauritiana) namely Apple kul, Bau kul, Narikeli kul, Comilla kul and Local/Deshi sour kul. The objective of this study was to determine the nutrient content and to compare nutritional quality among the above varieties of jujube and to give awareness to the people about the actual nutrition content of different varieties of jujubes in Bangladesh. This study observed that carbohydrate, protein, fat, energy, moisture, total sugar, reducing sugar, fiber, ash, carotenoid and vitamin C content of different jujube fruits are ranges between 4.70-10.01%, 1.02-1.20%, 1.02-2.20%, 43.91- 57.95%, 84.18-89.23%, 3.57-9.72%, 2.01-7.42%, 1.41- 6.97%, 2.85 -3.23%, 459.20-246.77 μg and 32.98-42.91 mg/100 gm of edible portion respectively. Among the five varieties of jujubes, apple kul contain highest amount of protein, carbohydrate, total sugar, reducing sugar, ash, carotenoid and energy but lowest amount of moisture. On the otherhand, local/deshi kul contain highest amount of vitamin C, moisture and fat but lowest level of carbohydrate, energy, total sugar, reducing sugar, crude fiber and ash. In compare with these jujube fruits Narikeli kul also contain the lowest amount of protein (0.85%), fat (1.02%) and carotenoids (246.77 μg/100 gm). Surprisingly, Comilla kul contain the highest amount of crude fiber (6.97%) but lowest amount of vitamin C. This result suggest that more attention should be given to the apple kul for yield and production of jujubes in large scale, which contain the highest percentage of nutritive values.
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    • "ISSRs have been used in genetic diversity studies in different crop plants (Nagaraju et al.,39 2002; Reddy et al., 2002; Obeed et al. 2008). ISSR markers are also suitable for the identification and DNA fingerprinting (Gupta et al., 2002; Gupta & Varshney, 2000). "

    Genetic Diversity in Microorganisms, 02/2012; , ISBN: 978-953-51-0064-5
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    ABSTRACT: Ber is a tropical fruit which grows from the tree species, Ziziphus mauritiana Lamk. The pericarp of this fruit is consumed either fresh or dried while its seeds are usually discarded as waste. The present study was undertaken to evaluate the antioxidant activity and phenolic content of the fruit, and to evaluate if any potential value-added phytochemicals can be extracted from seed waste. The edible portion of the fruit was extracted with 60% aqueous methanol by sonication and then assayed for total phenolic content, antioxidant activity, and individual phenolic compounds by HPLC-DAD. The seed oil extracted with n-hexane was assayed for fatty acid composition, sterols, and tocopherols content by GC-MS. The total phenolic content of the fresh fruit was 1.28 g/100 g gallic acid equivalent, with an antioxidant activity of 50.9 μmol/100 g quercetin equivalent by Folin-Ciocalteu and DPPH assays respectively. Hydroxybenzoic acid, vanillin, ortho- and para-coumaric acid, epicatechin, quercetin, and naringenin were tentatively identifi ed by matching retention time and UV spectra with those of commercial reference standards. GC-MS analysis of the TMS derivative of fruit extract showed the presence of following compounds: propanoic, hexanoic, heptanoic, octanoic, nonanoic, decanoic, dodecanoic, n-pentadecanoic, hexadecanoic, benzoic, and trihydroxybenzoic acids. In addition, D-fructose, galactofuranoside, gluconic acid, and β-sitosterol were also detected. In seed oil of ber, the fatty acids such as, hexanoic, octanoic, 7-octadecenoic, 9,12-octadecendoic, eicosanoic, 11-eicosenoic, and docosanoic acid with 7-octadecenoic acid, were found to make up 55% of total fatty acids. Squalene, γ-tocopherol and stigmasterol were identifi ed as minor constituents in the unsaponifi - able fraction of seed oil. Current study shows that ber fruit is a good source of healthy phytochemicals.
    01/2012; 62(1):1-7. DOI:10.2478/v10222-011-0035-3
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