Variation of the chemical components of macadamia in Vietnam at different harvesting maturity
2022
Binh, P. T. | Loi, N. V.
Currently, macadamia is harvested mainly by collecting ripe fruits. This way of harvesting is expensive due to the reduced quality of the fruits falling to the ground. Thus, it is necessary to analyze the chemical components of macadamia at different maturity to identify the best time for mass harvest. In our study, lipid, protein, and carbohydrate contents in the kernel of macadamia in the 3 stages of growing (including 175, 195, and 215 days after fruiting) were determined by using analytical methods. These components increased gradually and reached the maximum values of 78.2±0.1%, 9.3±0.1%, and 7.8±0.2% for lipid, protein, and carbohydrate, respectively, 215 days after fruiting. Moreover, by using the HPLC method 13 amino acids, 14 amino acids, and 15 amino acids were identified at 175, 195, and 215 days after fruiting respectively. In all of these 3 stages, there were 7 non-substituting amino acids, including leucine, isoleucine, lysine, methionine, valine, phenylalanine, and histidine in the kernel of macadamia. The contents of phenylalanine, alanine, leucine, and glycine tended to increase in the developmental stages of macadamia. After 175 days, 195, and 215 days of harvest, 9 to 10 types of fatty acids were identified. Comparing two harvest times 195 and 215 days since fruiting, the fatty acid content of macadamia did not differ much. Therefore, the most appropriate time to harvest macadamia is from 195 to 215 days after fruiting.
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Эту запись предоставил Universiti Putra Malaysia