ABSTRACT Antioxidant activity and physicochemical properties of Melastoma malabathricum (L.) and Syzygium caryophyllatum (L.) fruit were determined in line with the progressive color development in three maturity stages (MS) such as unripe (MS1-green), intermediate (MS2-light purple) and ripe (MS3-blackish-purple). Antioxidant values in terms of total phenol content, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and oxygen radical absorbance capacity, as well as physicochemical properties, were increased significantly (P <0.05) with the ripening while decreasing titratable acidity and firmness of both fruits significantly (P <0.05). Color measurements pertaining to lightness (L*) and yellowness (b*) of both fruits were decreased while increasing the redness (a*) significantly (P <0.05).

中文翻译：

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Melastoma Malabathricum (L.)和Syzygium Caryophyllatum (L.)果实在成熟过程中抗氧化活性和理化性质的变化

摘要 根据未成熟 (MS1-green)、中间 (MS2-) 三个成熟阶段 (MS) 的渐进颜色发展，确定了 Melastoma malabathricum (L.) 和 Syzygium caryophyllatum (L.) 果实的抗氧化活性和理化性质。浅紫色）和成熟（MS3-黑紫色）。总酚含量、铁还原抗氧化能力、2,2-二苯基-1-苦基肼自由基清除活性、氧自由基吸收能力以及理化性质等抗氧化值随着成熟而显着增加（P <0.05）同时显着降低两种果实的可滴定酸度和硬度（P <0.05）。与两种水果的亮度 (L*) 和黄度 (b*) 有关的颜色测量值降低，而红度 (a*) 显着增加（P <0.05）。