During the process of fruits ripening, the contents of citric acid and malic acid declined gradually but the contents of oxalic acid, ascorbic acid and lactic acid increased.

• 在果实成熟过程中，柠檬酸、苹果酸呈逐步下降的趋势，草酸、抗坏血酸和乳酸的含量均呈逐步上升的趋势。