Dynamic Changes in Fatty Acids in Macadamia Fruit During Growth and Development
Mingqun Cao | Birong Zhang | Minxian Duan | Hanyao Zhang | Suyun Yan | Fan Yang | Wenbin Shi | Xiaomeng Fu | Hongxia Yang | Jinxue Li | Xianyan Zhou
Fatty acids tend to undergo dynamic changes during the growth and development of fruits. In this study, we analyzed the variations in fruit morphology and kernel fatty acid fractions and contents at seven post-flowering stages in the fruit of ‘A4’ and ‘OC’, two main macadamia cultivars in Yunnan, China. The single fruit weight and longitudinal and transverse diameters showed a ‘fast–slow–stable’ growth trend, and the fruit shape index gradually decreased with fruit development. A total of 13 saturated fatty acids, 18 monounsaturated fatty acids, and 10 polyunsaturated fatty acids were detected in macadamia kernels at seven developmental stages. The total fatty acid content in ‘OC’ and ‘A4’ tended to first increase and then decrease. The fatty acid content accounted for 8.81% and 6.33% of the total fatty acids at 50 days after flowering (DAF), and peaked at 95 DAF and 125 DAF (the fatty acid content accounted for 25.61% and 20.69% of the total fatty acids), indicating that these two periods are critical for fatty acid accumulation in the two cultivars. In addition, oleic acid, palmitoleic acid, cis-Vaccenic acid, and hexadecenoic acid were determined as the main fatty acids. This study reveals the dynamic changes in fatty acid composition and content in ‘OC’ and ‘A4’ during fruit development, providing a scientific basis for determining the appropriate harvesting time for macadamia nuts.
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