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Weathering effects on Chinese tallow fruit lipid content
Author(s) -
Echols R. E.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540899
Subject(s) - tallow , polyunsaturated fatty acid , food science , chemistry , fatty acid , yield (engineering) , weathering , biology , biochemistry , materials science , paleontology , metallurgy
The lipid contents and fatty acid compositions of freshly ripened and weathered Chinese tallow fruits were examined. After weathering for a year, the shell lipids, including all unsaturated fatty acids, and the seed lipids, including some polyunsaturated fatty acids, decreased by 33% and 7%, respectively. Rainfall during growth affected fruit yield but not lipid contents.