Dynamic Changes of Active Components and Volatile Organic Compounds in <i>Rosa roxburghii</i> Fruit during the Process of Maturity.

As illustrated in Figure 2 A,B, the relative content of alcohols generally exhibited an increasing trend with advancing fruit maturity in R. roxburghii , peaking at stage V (156.11 mg/kg), which was approximately 4.5 times higher than the level observed at stage I (34.76 mg/kg).

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