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

摘要： 对地菍果实不同成熟期品质的研究表明,成熟时的地菍果实,维生素C、总糖含量达最高值,酸度则降至最低。此期风味最好,软硬适宜,色泽甚佳,为地菍鲜食的最佳采收期。对不同成熟期的种子油脂肪酸分析表明,种子油以不饱和脂肪酸为主,尤其是亚油酸含量很高,达84%;果实成熟过程中脂肪酸各级分的含量变化趋势不明显。

关键词: 地菍果实, 成熟期, 品质, 种子, 脂肪酸