Akademik Veri Yönetim Sistemi
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE, cilt.27, sa.3, ss.257-261, 1999 (SCI-Expanded)
This study was initiated to evaluate the chemical properties in terms of fatty acid compositional changes in developing persimmon (Diospyros lotus L.) fruits. Seven stages of fruit development (days of year, DOY) were chosen beginning from fully green to fully yellow. The fruits were collected between 201 and 320 DOY. In the fruit, 11 fatty acids were identified and quantified: myristic acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), arachidic acid (20:0), behenic acid (22:0), lignoceric acid (24:0), and pentacosanoic acid (26:0). Four acids: palmitic acid (16:0), palmitoleic acid (16:1), linoleic acid (18:2), and linolenic acid (18:3)were identified as the major acids in significant amounts (P = 0.05) during development. The highest levels of these four acids were found at 251 DOY whereas the levels of these acids began to decrease between 273 and 320 DOY. However, a sharp decrease in the level of 14:0 acid was seen at 273 DOY, and then the level increased at 290 DOY. Between 290 and 320 DOY the level of the acid remained constant. Another four fatty acids: arachidic acid (20:0), behenic acid (22:0), lignoceric acid (24:0), and pentacosanoic acid (26:0), did not show the same increases or decreases in during development, but the levels were found to be significantly important in some stages.