地菍果实成熟过程中品质及种子油脂肪酸组分的变化 . Changes of quality and fatty acids in the seed oil of Melastoma dodecandrum fruits during ripening

Abstract

The quality of Melastoma dodecandrum fruits at different ripening stageswere studied. The results showed that Vitamin C and total sugar at ripe stagereached the maximum value and total acids was the minimum. The optimum harvestwas at the ripe stage which had the proper sugar/acid ratio, moderate hardness,colorful appearance and excellent taste. The study on the fatty acids in the seedoil showed that unsaturated fatty acids dominated in fatty acids, particularlylinolenic acid, accounting for 84% and the content of fatty acids did not changegreatly.