Fruits of jambolan (Syzygium cuminii L. Skeels, Ra Jaman type) increased in size, volume and weight during maturation but decreased at the edible ripe stage. Chlorophylls and carotenoids decreased progressively but anthocyanins increased enormously accompanied by a decline in free phenols and flavonols in the course of fruit ripening. Starch and non-reducing sugar levels declined in contrast to the total soluble sugar with rise in reducing sugars. The cell sap pH remained acidic throughout and β-amylase was active at all stages but β-amylase was active at maturation phase only.
