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245	1	0	_aTriglyceride and fatty acid compositions in the mesocarp of Persea americana during fruit development
490	0		_vPhytoChemistry, 26(6), p.1595-1597, 1987
520	3		_aThe 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.
650	1	4	_aPERSEA AMERICANA
700	1	2	_aGaydou, E. M.
700	1	2	_aLozano, Y.
700	1	2	_aRatovohery, J.
856	4	0	_uhttps://drive.google.com/file/d/1Uum7JLTBHPGbsLGFY-uqa2KLiOCq0YTO/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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