During fruit development of the three bayberry cultivars, change trends of amino acids content were investigated. The results showed that TAA content of the three cultivars was the highest varying from 1 434.85 to 1 822.27 mg/hg during early fruit development, then decreased gradually with the fruit growth, and its content reduced to 532.02~701.85 mg/hg in matured fruits. Seventeen amino acids were detected at every stages of fruit development, Asp, Pro and Glu content were always the highest. Along with the fruit development, the change trend of Asp content first increased then decreased, Glu, Pro and EAA decreased gradually, the ratio of EAA/TAA showed a V-shaped tendency of increasing first then reducing, while the medical amino acids and tasty amino acids were in a S-shaped curve, as well as sugary amino acids and aromatic amino acids decreased gradually.%对3个品种杨梅果实发育过程中氨基酸变化趋势进行研究,结果表明,3个品种杨梅果实TAA含量在果实发育初期最高,为1 434.85～1 822.27 mg/hg,随着果实生长,TAA含量总体呈下降趋势,在果实成熟时含量为532.02～701.85 mg/hg.17种氨基酸在果实发育各个阶段均有检出,Asp、Pro和Glu始终是果实中含量最高的3种氨基酸.在果实发育过程中,Asp含量均呈先上升后下降的趋势；Glu、Pro含量在果实发育过程中总体呈逐步下降的趋势.EAA含量在果实发育过程中呈逐渐下降的趋势,EAA/TAA总体呈先降后升的V型的变化趋势.果实中药用氨基酸、鲜味氨基酸的含量总体呈S型下降趋势,而甜味氨基酸、芳香类氨基酸含量呈逐步下降趋势.
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