Growth and Ripening in Black Plum [Syzygium cumini (L.) Skeels]

The fruit of black plum (Syzygium cumini) exhibited a gradual decrease in the pigments, chlorophylls, and carotenoids, while the accumulation of anthocyanin changed the color of the fruit from green to deep purple in color. The quantity of total sugars increased as the fruit matured and ripened, while starch and amino acids decreased significantly. Total proteins declined initially up to the preripening stage, but increased significantly during ripening. Changes in the endogenous levels of ethylene and respiration indicate the fruit to be a climacteric type. Moreover, the specific activity of the amylase enzyme decreased, and invertase, peroxidase, and cellulase exhibited inconsistency, while catalase, polygalacturonase, and pectin methylesterase showed a significant increase during subsequent growth stages indicating their active role in fruit growth and ripening of black plum.