0172255 - UEB-Q 20023040 RIV ES eng J - Journal Article
Ayaz, F. A. - Glew, R. H. - Huang, H. S. - Chuang, L. T. - VanderJagt, D. J. - Strnad, Miroslav
Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening.
Grasas Y Aceites. Roč. 53, č. 3 (2002), s. 352-356. ISSN 0017-3495. E-ISSN 1988-4214
R&D Projects: GA MŠMT OC 844.10; GA ČR GA301/02/0475
Institutional research plan: CEZ:AV0Z5038910
Keywords : fatty acid composition * Mespilus germanica L. * ripening
Subject RIV: CE - Biochemistry
Impact factor: 0.286, year: 2002

The fatty acid composition of medlar (Mespilus germanica L.) varied significantly among the ripening stages sampled at 157, 172 and 187 DAFs (days after full bloom). Twenty-one different fatty acids were detected in preclimacteric fruit and 17 when the climacteric began. Principal fatty acids, determined in medlar fruit harvested from October (157 and 172 DAFs) to November (187 DAF) were mainly palmitic acid (16:0), linoleic acid (18:2n-6), and a-linolenic acid (18:3n-3). While the content of saturated fatty acids [palmitic acid (16:0) and stearic acid (18:0)] increased, the content of the essential polyunsaturated fatty acids [linoleic acid (18:2n-6) and linolenic acid (18:3n-3)] decreased through ripening, in parallel with pulp darkening. The percentage of linoleic acid and a-linolenic acid in ripe, hard fruits was 60.0 and 13.5 % of dry wt at 157 DAF which decreased throughout ripening, remaining at 28.7 and 5.6 % of dry wt, respectively, in the fully softened and darkened pulp.
Permanent Link: http://hdl.handle.net/11104/0069294