COMPOSITIONAL CHANGES OF FATTY ACIDS DURING THE DEVELOPMENT OF EMBRYO IN PISTACIA VERA

I.T. Agar, C. Sarmiento, R. Garces, N. Kaska, S. Kafkas, B.E. Ak
Accumulation of fat and the compositional changes of fatty acids during the development of pistachio embryo were analyzed. After the embryo formation samples were taken from the trees of Kirmizi, Siirt and Ohadi varieties by weekly intervals. All experimental pistachio nuts were obtained from Ceylanpinari state production farm, in Urfa province of South-East Turkey.

Fat content has increased as the embryo develops and reached its maximum at the date of harvest maturity. Palmitic (16:0) and Stearic (18:0) acid contents have decreased during the development of the embryo. Increase in Oleic (18:1) was synchronized with the decrease of linoleic but nevertheless the sum of Oleic and Linoleic remained nearly constant.

Agar, I.T., Sarmiento, C., Garces, R., Kaska, N., Kafkas, S. and Ak, B.E. (1995). COMPOSITIONAL CHANGES OF FATTY ACIDS DURING THE DEVELOPMENT OF EMBRYO IN PISTACIA VERA. Acta Hortic. 419, 405-410
DOI: 10.17660/ActaHortic.1995.419.67
https://doi.org/10.17660/ActaHortic.1995.419.67

Acta Horticulturae