关键词: 地菍果实, 成熟期, 品质, 种子, 脂肪酸

Abstract: The quality of Melastoma dodecandrum fruits at different ripening stages were studied. The results showed that Vitamin C and total sugar at ripe stage reached the maximum value and total acids was the minimum. The optimum harvest was 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 seed oil showed that unsaturated fatty acids dominated in fatty acids, particularly linolenic acid, accounting for 84% and the content of fatty acids did not change greatly.

Key words: Melastoma dodecandrum fruit, ripening stage, quality, seed, fatty acids