Lipid Content and Fatty Acid Composition in Taiwan Avocados (Persea americana Mill) - Collections

＜departmental bulletin paper＞
Lipid Content and Fatty Acid Composition in Taiwan Avocados (Persea americana Mill)

Creator	Creator Name Teng, Shen-Wen Affiliation Affiliation Name Department of Horticulture, National Ilan University
	Creator Name Hsiung Tung-Chuan Affiliation Affiliation Name Department of Horticulture and Biotechnology, Chinese Culture University
	Creator Name Shyr, Jeng-Jung Affiliation Affiliation Name Department of Horticulture, National Ilan University
	Author PID K001672 Creator Name Wakana, Akira 若菜, 章ワカナ, アキラ Affiliation Affiliation Name Laboratory of Horticultural Science, Division of Agronomy and Environmental Sciences, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院環境農学部門農業生物科学講座園芸学研究室
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2016-02-29
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	61
Issue	1
First Page	65
Last Page	70
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/1564084

File	FileType	Size	Views	Description
p065	pdf	444 KB	1,074

PISSN	0023-6152
NCID	AA00697606
Record ID	1564084
Peer-Reviewed	Unrefereed
Subject Terms	avocado cultivar
	fatty acid
	harvest maturity
	lipid
	ripening
ISSN	0023-6152
NCID	AA00697606
Notes	Lipids are the major component in the flesh of avocado fruit. The main objective of this work is to determine the lipid content and composition in Taiwan avocados. The changes of lipid content and fatty acid composition were also investigated in terms of harvest maturity and ripening of avocados. Total lipid content in avocado fruits of seven cultivars, 'Hall', 'Zhang An', 'Ching Jin No.1', 'Ching Jin No.2', 'October Red', 'CASE3' and 'Choquette', ranged from 2.59% to 11.81% in fresh weight. Eight fatty acids were found in the avocado fruits. Concerning the saturated fatty acids, the most abundant in the avocado cultivars investigated were palmitic (C16:0) and oleic acid (C18:1). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples with the range from 38.37% to 48.32% of the total lipid. Oleic acid content in all avocado cultivars was considerably higher than those of other unsaturated fatty acids. Early– and late–harvested fruits showed higher total lipid content than others. Palmitic acid and oleic acid levels increased and then decreased during harvest time. Fatty acids composition of avocado fruits changed during their ripening.
Created Date	2016.03.09
Modified Date	2022.11.11