Changes in Fatty Acid Content in spp. Fruits during Ripening.

This study aimed to determine the effects of the ripening stage and species on the contents of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in spp. fruits. A two-factor field experiment with four different spp. species (, , , and ) and three ripening stages was conducted over two growing seasons (2020-2021). The fatty acid composition of the fruits was characterized using gas chromatography with a flame ionization detection. The results show that PUFAs are the dominant type of fatty acid in fruits, followed by MUFAs and SFAs. Overall, the highest PUFA contents were observed in fruits in the ripening stage I, and the highest MUFA and SFA contents were observed in fruits during ripening stages I and II, respectively.