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• W2182101973 abstract "In a study of the maturity of avocado fruits it is important to elucidate the lipid metabolism in the fruit during growth and storage, since the avocado stores a large amount of lipids in the edible pulp of the fruit. From morphological and physiological viewpoints of fruit development, Schroeder (10) observed that the avocado fruit deviated from, most investigated fruits in its method of development in that cell division remained an important factor in fruit growth as long as the fruit remained on the tree. Furthermore, a large droplet of reserve lipids was deposited in each indioblast, a large specialized type of cell found in the mesocarp tissue. Davenport and Ellis (4) showed that the accumulation of reserve lipids in the mesocarp during fruit development was accompanied by a decrease in alcohol soluble as well as alcohol insoluble sugars. Such changes are consequently of interest in a study of lipid metabolism in the fruit of avocado. Recent development of analytical methods for the separation and identification of lipids has materially facilitated studies of lipids and their metabolism, i.e. silicic acid column chromatography, thin layer chromotography and gas liquid chromatography. Thus, in 1965 Mazliak (6) could identify six saturated and five unsaturated fatty acids in the mesocarp of avocado fruits. Among these fatty acids he showed that only four acids (palmitic and palmitoleic acids with sixteen carbons and oleic and linoleic acids with eighteen carbons) represented more than 95% of the fatty acids in the fruits. As far as deposited lipids were concerned, more than 60% of the total fatty acids was in the form of oleic acid. Prior to the research of Mazliak, Davenport and Ellis (4) indicated that the major fatty acid constituent was a monoenoic acid which was synthesized during a long period of fruit development, while the saturated and polyunsaturated fatty acids were synthesized only in the primary stage of growth. In 1957, Stumpf and Barber (11) demonstrated that mitochondria isolated from avocado mesocarp incorporated labelled acetate into long-chained fatty acids in the presence of ATP, CoA, NADPH, Mn++, and HCO 3 — under aerobic conditions. Palmitic and oleic acids were the most labelled fatty acids found to accumulate, with the greater radioactivity appearing in the later. The biosynthesis of triglyceride in avocado fruit was demonstrated by Barron and" @default.
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• W2182101973 date "1968-01-01" @default.
• W2182101973 modified "2023-09-27" @default.
• W2182101973 title "SEASONAL CHANGES OF AVOCADO LIPIDS DURING FRUIT DEVELOPMENT AND STORAGE" @default.
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