| To confirm the fruit growth dynamics and substances content in fruits of Pistacia chinesis Bunge so as to lay down reasonable cultivation method to enhance yield and quality, the fruit growth dynamics, the contents of soluble sugar, starch, total protein, soluble protein, fat, main mineral elements and the activities of enzymes related to part of the substances synthesis, the relationship of the fruit mineral element contents and leaf mineral element contents were studied in Pistacia chinesis Bunge. The results were as follows:1. Thousand seed weight exhibited double "S"-shape curve, the vertical diameter,transverse diameter and side diameter of fruit exhibited "S"-shape curve during fruit development, and the three diameters changed a little after 30 days of full bloom stage, they were up to 93.06%, 78.00%, 71.06% compared to the mature fruits. Fruit development periods were: Fruit rapid-swelling stage, after 9-26 days of full bloom period, about 18 days; fruit core-hardening stage, after 27-105 days of full bloom stage, about 79 days; oil rapid-changed stage , after 106-155 days of full bloom stage, about 50 days; mature period, after 156-165 days of full bloom stage, about 10 days. Fruit development period was about 165 days.2. The water content in fruit increased after 9-26 days of full bloom stage and then decreased slowly after 27-165 days of full bloom stage; the soluble sugar content was decreased quickly after 9-94 days of full bloom stage and then increased slowly after 95-130 days of full bloom stage, and then changed a little after 131d～160 days of full bloom stage, and that was decreased quickly before 5 days of mature period, reached up to 19.88 mg/g; the changing rule of starch content was similar to the soluble sugar content in 9-130 days of full bloom stage, and then increased rapidly after 131-160 days of full bloom stage, it reached to 67.76 mg/g in 160 days, and then decreased quickly before 5 days of mature period, and reached to 32.72 mg/g; the content of soluble protein in fruit increased slowly at prophase, and then increased rapidly with the enriching of kernels, the soluble protein content reached to 9.04 mg/g in mature fruits; the content of total protein decreased quickly after 9-74 days of full bloom stage and then increased slowly after75 days, and changed a little from 135 days to mature period.3. The content of fat in fruit increased slowly at prophase, and then increased rapidly with the enriching of kernels, it reached to 41.96% after 160 days of full bloom stage. The contents of fat in fruit, kernels, surface and middle pericarp increased rapidly from 120 days to mature period, the fat highest contents in fruits reached to 41.96%, the fat highest contents in kernels reached to 59.76%, the fat highest contents in surface and middle pericarp reached to 53.36%, the fat highest contents in Nut shell reached to 8.23% The results indicated that the fat contents in fruit accumulated by the kernels and surface and middle pericarp.4. The N content in fruits increased quickly after 9-74 days of full bloom stage, it reached to 0.18% at 74 days of full bloom stage, and reduced by 90.6%; then increased rapidly with the enriching of kernels after 75-140 days of full bloom stage, the highest N content in fruits reached to 1.37% after 140 days of full bloom stage, and changed a little from 141 days to mature period. The highest N content in leaves reached to 1.81% in 9 days of full bloom stage, then decreased with the growth of leaves, it reached to 0.60% in 64 days of full bloom stage, then increased slowly after 65-105 days of full bloom stage, and decreased with the enriching of kernels after 106-140 days of full bloom stage, and then increased from 141 days to mature period.5. The highest P content in fruits reached to 0.47% at 9 days of full bloom stage, and then decreased quickly after 9-64 days of full bloom stage, the lowest P content in fruits was 0.09%; and reduced by 81.7%, it changed a little after 65-105 days of full bloom stage;then increased quickly after 106-135 days of full bloom stage; and changed a little from 136 days to mature period. The highest P content in leaves reached to 0.30% at 9 days of full bloom stage; and then decreased from 9-74 days of full bloom stage, the lowest P content in leaves appeared at 74 days of full bloom stage; and then changed a little from 75 days to mature period.6. The highest K content in fruits reached to 1.67% at 9 days of full bloom stage, and then decreased from 9-64 days of full bloom stage; it changed a little from 65 days to mature period. The highest K content in leaves reached to 1.35% at 9 days of full bloom stage; and then decreased from 9-64 days of full bloom stage; the lowest K content in leaves was 0.55% at 64 days of full bloom stage; then increased from 65-115 days of full bloom stage; it decreased quickly from 116-130 days of full bloom stage,and reduced by 35.82%; and increased after 131-150 days of full bloom stage; it changed a little from 151 days to mature period.7. The activity of G6PDH in fruits was almost 0 from 9-85 days of full bloom stage; then increased quickly from 86-155 days of full bloom stage, the highest activity reached to 0.504 OD·g-1 fresh weight at 160 days of full bloom stage. The activity of NR decreased from 9-94 days of full bloom stage, the lowest activity reached to 1.314μg·g-1·h-1 after 94 days of full bloom stage, and then increased quickly from 95 days to mature period, the highest activity reached to 5.762μg·g-1·h-1 at 160 days full bloom stage. The activity of GS increased quickly from 9-85 days of full bloom stage, the highest activity reached to 3.643 OD·mg-1protein·h-1 at 85 days of full bloom stage, and then decreased from 85 days to mature period.
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