Genetic, environmental, and maturity effects on pecan kernel lipid, fatty acid, tocopherol, and protein composition
1992
Rudolph, C.J. | Odell, G.V. | Hinrichs, H.A. | Hopfer, D.A. | Kays, S.J.
Concentrations of kernel oil, fatty acid, protein, tocopherols were analyzed in 70 cultivars and selections to assess genetic, environmental, and maturity effects on composition. The most abundant fatty acids in pecan kernels were oleic > linoleic > palmitic > stearic > linolenic, and their concentrations varied with genotype, maturity, and year of production. The concentration of oil and protein in individual lines ranged from 60 to 76% and 7 to 17%, respectively. The lipid composition of 8 individual cultivars varied substantially due to production year, with the degree of variation being cultivar dependent. An inverse linear relationship was found between the concentration of oleic and linoleic acids. During maturation, there was a general decline in linoleic acid with a commensurate increase in oleic, yielding a progressively more mono-unsaturated oil. Tocopherol concentration declined over the final 6 weeks prior to harvest, the rate and extent of which were cultivar dependent. Oil concentration and fatty acid composition differed substantially between years, and appeared to be significantly modulated by, environmental factors. Collectively, the results indicate lines with improved oil and protein quantity and/or quality could be selected in pecan breeding programs.
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