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

ABSTRACT 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.

  • Source
    [Show abstract] [Hide abstract]
    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.
  • Source
    Genetic Diversity in Microorganisms, 02/2012; , ISBN: 978-953-51-0064-5


Available from