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Changes in carbohydrate and protein content and composition of developing almond seeds

AuthorsSoler, L.; Cañellas, J.; Saura Calixto, Fulgencio D.
Issue Date1989
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 37: 1400- 1404 (1989)
AbstractWater-soluble sugars, sugar alcohols, cell wall constituents, protein, total amino acids, and free amino acids were determined in developing almond kernels (Prunus amygdalus) at 3-week intervals from March until harvest. A sharp drop of sugars (from 60 to 5-6% dry weight) was observed in a first stage. Reducing sugars decreased from initial high percentages to a final trace level. Changes in hemicellulose, cellulose, and lignin were also studied; the results suggest that these constituents are employed as a carbohydrate source during a period. Protein content increased steadily up to harvest, more markedly during a 20-day period. Significant variations of amino acid content were detected. The content of free amino acids is considerable in developing almonds, while ripe kernels contain insignificant amounts. © 1989 American Chemical Society.
Identifiersdoi: 10.1021/jf00089a042
issn: 0021-8561
Appears in Collections:(INB) Artículos
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