Triglyceride and fatty acid compositions in the mesocarp of Persea americana during fruit development

Tipo de material: Texto

TextoSeries ; PhytoChemistry, 26(6), p.1595-1597, 1987Trabajos contenidos:

Gaydou, E. M
Lozano, Y
Ratovohery, J

Tema(s):

PERSEA AMERICANA

Recursos en línea:

Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx

Resumen: The moisture and lipid contents and fatty acid and triglyceride (TG)compositions of mesocarp of developing avocado fruits (Persea americana, Lula variety)were studied. The moisture content decreased steadily with increasing lipid content during the 12-39 weeks after flowering (WAF). In the early stage (12 WAF), the fatty acids and TGs represent the minor amount of the lipid fraction (13 percent). As the fruits developed, the fatty acid and TG contents increased to 88 and 85 percent, respectively, at 36 WAF. Thereafter, the fatty acid level remained unchanged and the TG level decreased to 72 percent. No significant change in fatty acid balance was observed from 16 to 39 WAF. On the other hand, the linoleyl oleyl palmitin + dioleyl palmitolein content increased while the triolein and dioleylpalmitin content decreased as the fruits matured. The fatty acid and TG composition of Lula variety were markedly different from those of other varieties.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-17140 (Browse shelf(Opens below))	Available

Browsing CICY shelves, Shelving location: Documento préstamo interbibliotecario, Collection: Ref1 Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	B-17138 Evolutionary Perspectives on the Role of Plant Secondary Metabolites	B-17139 CRISPR Inspirations	B-1714 C35 and C32: Citrange Rootstocks for Citrus	B-17140 Triglyceride and fatty acid compositions in the mesocarp of Persea americana during fruit development	B-17141 CRISPR-Cas9 genome editing induces a p53-mediated DNA damage response	B-17142 Experimentally induced twinning in plants	B-17143 p53 inhibits CRISPR-Cas9 engineering in human pluripotent stem cells	Next

The moisture and lipid contents and fatty acid and triglyceride (TG)compositions of mesocarp of developing avocado fruits (Persea americana, Lula variety)were studied. The moisture content decreased steadily with increasing lipid content during the 12-39 weeks after flowering (WAF). In the early stage (12 WAF), the fatty acids and TGs represent the minor amount of the lipid fraction (13 percent). As the fruits developed, the fatty acid and TG contents increased to 88 and 85 percent, respectively, at 36 WAF. Thereafter, the fatty acid level remained unchanged and the TG level decreased to 72 percent. No significant change in fatty acid balance was observed from 16 to 39 WAF. On the other hand, the linoleyl oleyl palmitin + dioleyl palmitolein content increased while the triolein and dioleylpalmitin content decreased as the fruits matured. The fatty acid and TG composition of Lula variety were markedly different from those of other varieties.

There are no comments on this title.

to post a comment.