Examining the Alterations in Metabolite Constituents and Antioxidant Properties in Mountain-Cultivated Ginseng (<i>Panax ginseng</i> C.A. Meyer) Organs during a Two-Month Maturation Period.

In the fatty acid analysis, tricosanoic acid, α-linolenic acid, and arachidonic acid were found to be highly significant in MCG leaves at all maturation times.

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In the harvested stems on 17 May → 21 June, the total fatty acids showed an increasing trend (635.3 → 740.2 → 847.1 mg/100 g), and the MCG roots decreased markedly with 954.9 → 888.3 → 438.3 → 415.0 mg/100 g, depending on the maturation times (17 May → 13 July).

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