0000000000246321
AUTHOR
Francisco Artés
Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars
The fatty acid composition of the seed oils of six pomegranate (Punica granatum L) cultivars was qualitatively and quantitatively determined by gas chromatography. The seeds contained oil in the range 51-152 mg kg -1 dry matter. Intervarietal differences in fatty acid composition were demonstrated (fatty acid esters as % (w/w) total fatty acid esters. Sour varieties had the highest while sour-sweet varieties had the lowest oil content. Eleven fatty acids were identified. In all varieties, the predominant fatty acids were linoleic (25.2-38.6%) and oleic acid (24.8-35.5%) followed by palmitic (18.2-22.6%), stearic (6.9-10.4%) and linolenic acid (0.6-9.9%). To a lesser extent arachidic (1.1-3.…
QUALITY ATTRIBUTES, PECTOLYTIC ENZYME ACTIVITIES AND PHYSIOLOGICAL CHANGES DURING POSTHARVEST RIPENING OF NECTARINE
The postharvest ripening at 20C and 90-95% RHfor 10 days of 'Armking' nectarine grown in a greenhouse was investigated over two seasons. Firmness, titratable acidity, ascorbic acid, pH and maturity index were all adequate to stablish the rate ofripening. However, soluble solids content and reducing and non-reducing sugars showed no significant changes. It took about 10 days for very early ripening fruit (100 g weight and 82 N firmness) and 6 days for normal early ripening fruits (115 g weight and 46 N firmness), both harvested at preclimacteric stage, to become eating ripe (near 20 N). Total weight loss and decay after 10 days was approximately 11%. During ripening there was a temporal coin…