Two ber cultivars viz. Jogia and Kaithli were studied for their physico-chemical characteristics, at an interval of 15 days during the period from fruit set to ripening. In both the cultivars, fruits reached ripe stage in 150 days. The fruit growth in terms of length and diameter showed three distinct phases. In both the cultivars, the stone developed rapidly within the first six weeks after fruits set, while stone pulp ratio decreased rapidly during later stages of fruit growth and development. TSS, Vitamin-C and Sugar contents increased rapidly towards fruit maturity and ripening, while crude protein and total chlorophyll content decreased with the progress of fruit development.
