Table 1.

The changes of FA compositions and their relative proportions during fruit development of L. glauca

DAF	C10:0 (%)	C12:0 (%)	C16:0 (%)	C16:1 (%)	C18:0 (%)	C18:1 (%)	C18:2 (%)	C18:3 (%)	C20:4 (%)
25	2.38 ± 0.14	–	21.02 ± 1.25	–	4.43 ± 0.43	21.79 ± 1.48	29.75 ± 1.55	7.16 ± 0.60	13.47 ± 1.12
50	3.57 ± 0.26	1.69 ± 0.11	21.61 ± 2.28	–	5.22 ± 0.40	22.19 ± 2.66	30.71 ± 2.10	6.21 ± 0.44	8.80 ± 1.26
75	13.49 ± 1.04	4.42 ± 0.29	21.23 ± 1.75	–	3.00 ± 0.19	33.78 ± 2.58	20.17 ± 1.30	0.96 ± 0.05	2.95 ± 0.11
100	11.22 ± 1.43	8.20 ± 0.54	22.06 ± 1.85	1.01 ± 0.09	1.13 ± 0.08	39.26 ± 2.87	16.27 ± 0.68	0.85 ± 0.04	–
125	5.44 ± 0.78	5.71 ± 0.51	23.22 ± 2.82	3.63 ± 0.12	0.97 ± 0.08	43.83 ± 2.64	16.41 ± 0.52	0.79 ± 0.05	–
150	1.96 ± 0.90	5.70 ± 0.47	19.05 ± 1.81	4.57 ± 0.05	0.78 ± 0.05	49.92 ± 2.36	17.57 ± 0.99	0.45 ± 0.04	–
175	1.79 ± 0.83	5.67 ± 0.34	19.73 ± 2.92	5.54 ± 0.11	0.47 ± 0.08	48.22 ± 1.84	17.95 ± 0.94	0.63 ± 0.05	–

Error bars are standard deviations (SD) of three biological replicates