The changes of physiological and biochemical indices in jujube fruits during the late development were investigated from 6-year-old jujube trees (Zizyphus jujuba Mill. cv. Lingwuchangzao). The results showed that the flesh firmness decreased slowly from white-green stage to full-red stage,being significantly related with the developmental maturity of jujube fruits negatively,the correlation coefficient reached -0.980 3**. The contents of ascorbic acid and titratable acid in jujube fruits were significantly related with the developmental process of jujube fruits negatively or positively,the correlation coefficients were -0.973 1** and +0.974 6**,respectively. The contents of soluble solids,total sugar,and sucrose increased with jujube ripening,while the relative sweetness of jujube fruits showed the same variation pattern,the correlation coefficients were 0.996 6**,0.988 0**,and 0.982 8**,respectively. Before white-green stage during fruit development,the accumulation of monosaccharide was predominant in jujube fruits,following a fast accumulation of sucrose,indicating that the main component of sugars is sucrose at the crisp-ripe stage. Furthermore,the starch content of the flesh reached the peak at about thirty percentage of jujube maturity,being 51.54 mg/100 g.FW. The respiratory rates varied between 10 mg/(kg.h) and CO2 26 mg/(kg.h) after fruit turning red and before softening,indicating a non-climacteric respiratory type. The changes of physiological and biochemical indices in jujube fruits during the late development were survey from 6-year-old jujube trees (Zizyphus jujuba Mill. Cv. Lingwuchangzao). The results showed that the flesh firmness decreased slowly from white-green stage to full -red stage, being significantly related with the developmental maturity of jujube fruits negatively, the correlation coefficient reached -0.980 3 **. The contents of ascorbic acid and titratable acid in jujube fruits were significantly related with the developmental process of jujube fruits negatively or positively , the correlation coefficients were -0.973 1 ** and +0.974 6 **, respectively. The contents of soluble solids, total sugar, and sucrose increased with jujube ripening, while the relative sweetness of jujube fruits showed the same variation pattern, the correlation coefficients were 0.996 6 **, 0.988 0 **, and 0.982 8 **, respectively. Before white-green stage during fruit development, the accumulation of monosaccharide was predominant in jujube fruits, following a fast accumulation of sucrose, indicating that the main component of sugars is sucrose at the crisp-ripe stage. Furthermore, the starch content of the flesh reached the peak at about thirty percentage of jujube maturity, being 51.54 mg / 100 g.FW. The respiratory rates varied between 10 mg / (kg.h) and CO2 26 mg / (kg.h) after fruit turning red and before softening, indicating a non-climacteric respiratory type.