ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
CHANGE IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT DURING ONTOGENY, COLD STORAGE AND RIPENING |
| Author: | Irving L. Eaks |
| Abstract:
The ratio of saturated fatty acids to unsaturated fatty acids has been implicated in the sensitivity of plant materials to chilling injury. Chilling sensitive plant materials have been reported to have a higher mole percent of saturated fatty acids than plant materials not sensitive to chilling injury. Changes in the fatty acid composition have also been reported for chilling sensitive crops during and following exposure to chilling temperatures and that these changes may be related to chilling sensitivity. The fatty acid composition of ‘Fuerte’ and ‘Hass’ avocados was determined during ontogeny, cold storage, and ripening. During ontogeny, oleic acid increased, linoleic and linolenic acids decreased and palmitic and palmitoleic remained essentially constant relative to the percentage of total fatty acids. The fatty acid composition did not change significantly during 2, 4 and 6 weeks storage at 0°, 5° and 10°C or after ripening at 20°C subsequent to the cold storage treatments. | |
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