New Zealand Journal of Crop and Horticultural Science abstracts
Fatty acid compositional changes in developing persimmon (Diospyros
lotus L.) fruit
F. AHMET AYAZ
ASIM KADIOGLU
Department of Biology
Karadeniz Technical University
61080 Trabzon
Turkey
email: faa82@hotmail.com and a_kadioglu@hotmail.com
Abstract This study was initiated to evaluate the chemical
properties in terms of fatty acid compositional changes in developing persimmon
(
Diospyros lotus L.) fruits. Seven stages of fruit development (days of
year, DOY) were chosen beginning from fully green to fully yellow. The fruits
were collected between 201 and 320 DOY. In the fruit, 11 fatty acids were
identified and quantified: myristic acid (14:0), palmitic acid (16:0),
palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1), linoleic acid
(18:2), linolenic acid (18:3), arachidic acid (20:0), behenic acid (22:0),
lignoceric acid (24:0), and pentacosanoic acid (26:0). Four acids: palmitic
acid (16:0), palmitoleic acid (16:1), linoleic acid (18:2), and linolenic acid
(18:3) were identified as the major acids in significant amounts (
P =
0.05) during development. The highest levels of these four acids were found at
251 DOY whereas the levels of these acids began to decrease between 273 and 320
DOY. However, a sharp decrease in the level of 14:0 acid was seen at 273 DOY,
and then the level increased at 290 DOY. Between 290 and 320 DOY the level of
the acid remained constant. Another four fatty acids: arachidic acid (20:0),
behenic acid (22:0), lignoceric acid (24:0), and pentacosanoic acid (26:0), did
not show the same increases or decreases in during development, but the levels
were found to be significantly important in some stages.
Keywords Diospyros lotus; fatty acid; Ebenaceae;
fruit; fruit development
H99001
Received 6 January 1999; accepted 30 March 1999
Short communication
PDF file of entire paper: medium quality (389K); (scanned from paper original: notes about this process)
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