ISHS Acta Horticulturae 470: II International Symposium on Pistachios and Almonds
THE DYNAMICS OF PROTEIN ACCUMULATION IN ALMOND FRUITS (CV. FERRAGNES) |
| Authors: | A. Vrsaljko, I. Miljkovic |
| Keywords: | almond, proteins, amino acids |
| Abstract:
Total proteins, protein fractions (albumins, globulins, glutelins and prolamins) and three amino acids (arginine, glycine and methionine) in the kernel were measured during maturation of almond fruits (cv. Ferragnes) at 7 day intervals from May until September. Protein content increased in the second phase of fruit growth until June, when accumulation was much slower. After that period, rapid accumulation started again in July. All four protein fractions increased during maturation, especially globulins, which increased 7 to 9-fold during the final phase of growth. Albumins and globulins comprised 95% of the total protein content. About 65–70% of the total protein content was globulins. Arginine and glycine accumulation was slow until 85 days after fruit set. After that, arginine content doubled and glycine increased 4-fold. Methionine accumulation was slow and continued until the start of August when it decreased. | |
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