Amounts of mineral constituents, during the ripening periods, were determined in different anatomical parts and in ripening stages.
1) Total mineral amounts per fruit were increased on maturing, but rapidly acclivated at 23-day from flowering, decreased at 37-day and no remarkable tendency was shown thereafter.
2) Individual mineral ratio per fruit was: K; 69-75%, Ca, Na, P; 3-9%, Fe; 0.3-0.5%, Mn, Zn, Cu; 0.04-0.20%.
3) Individual mineral levels per fruit contained high amount of Na, K, Ca in pericarp and in pre-maturing period, pericarp contained high amounts of P, Mg, but was highly contained in seed at post-maturing. When considered as dry matter, placenta contained high amounts of Mg in pre-maturing period, but was highly contained in seed at post-maturing.
4) Levels of trace elements per fruit were surveyed: Fe was most highly contained in, placenta, Zn, Cu, Mn was highly contained in, placenta at the pre-maturing but was high in seed at the post-maturing.
5) Total mineral tendency (from high to low) per fruit were in placenta, pericarp, and seed.
6) Mg, P, Na were characteristically high level in dry peduncle than dry fruit.
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