Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening
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, deter...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-09-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/328 |
| _version_ | 1818572969194029056 |
|---|---|
| author | F. A. Ayaz R. H. Glew H. S. Huang L. T. Chuang D. J. VanderJagt M. Strnad |
| author_facet | F. A. Ayaz R. H. Glew H. S. Huang L. T. Chuang D. J. VanderJagt M. Strnad |
| author_sort | F. A. Ayaz |
| collection | DOAJ |
| description | 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. A marked decreases in the double bond index, percentage of unsaturation and the ratio of unsaturation/saturation were also seen throughout the medlar ripening. The contribution of unsaturated fatty acid to the total fatty acid content decreased markedly as the medlar fruit became progressively softer and darkened. |
| first_indexed | 2024-12-15T00:04:50Z |
| format | Article |
| id | doaj.art-6ba5fe1c910a4ed88d61dc78f919d526 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-15T00:04:50Z |
| publishDate | 2002-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-6ba5fe1c910a4ed88d61dc78f919d5262022-12-21T22:42:45ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142002-09-0153335235610.3989/gya.2002.v53.i3.328325Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripeningF. A. Ayaz0R. H. Glew1H. S. Huang2L. T. Chuang3D. J. VanderJagt4M. Strnad5Department of Biology, Karadeniz Technical UniversityDepartment of Biochemistry and Molecular Biology, University of New MexicoRoss Products Division, Abbott LaboratoriesRoss Products Division, Abbott LaboratoriesDepartment of Biochemistry and Molecular Biology, University of New MexicoLaboratory of Growth Regulators, Palacky UniversityThe 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. A marked decreases in the double bond index, percentage of unsaturation and the ratio of unsaturation/saturation were also seen throughout the medlar ripening. The contribution of unsaturated fatty acid to the total fatty acid content decreased markedly as the medlar fruit became progressively softer and darkened.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/328fatty acidsfruit ripeningmedlar (mespilus germanica l.) |
| spellingShingle | F. A. Ayaz R. H. Glew H. S. Huang L. T. Chuang D. J. VanderJagt M. Strnad Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening Grasas y Aceites fatty acids fruit ripening medlar (mespilus germanica l.) |
| title | Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening |
| title_full | Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening |
| title_fullStr | Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening |
| title_full_unstemmed | Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening |
| title_short | Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening |
| title_sort | evolution of fatty acids in medlar mespilus germanica l mesocarp at different stages of ripening |
| topic | fatty acids fruit ripening medlar (mespilus germanica l.) |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/328 |
| work_keys_str_mv | AT faayaz evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening AT rhglew evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening AT hshuang evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening AT ltchuang evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening AT djvanderjagt evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening AT mstrnad evolutionoffattyacidsinmedlarmespilusgermanicalmesocarpatdifferentstagesofripening |