Abstract
Changes of oil contents and fatty acids composition during the development of kernels of Yalova-1 and Yalova-4 walnut varieties were investigated. Samples were taken from trees by 20 days intervals in this period and analysed. Oil contents of cultivars increased as parallel to the kernel development. These increases were statistically significant (P <0.05). Palmitic (16:0) and stearic (18:0) acid contents have decreased as kernels develop. The decreases of palmitic acid contents were statistically significant, but stearic (P <0.05). Oleic (18:1) acid increased regularly and reached maximum level at the harvest date. Linoleic (18:2) and linolenic (18:3) acid contents decreased during the fruit development period. The changes of these acid contents were statistically significant except linoleic acid of Yalova-4 (P <0.05).
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Claims 6
Claim · model-written summary
Kernel oil content increased during development in both walnut cultivars.
Verbatim
e0“Oil contents of cultivars increased as parallel to the kernel development. These increases were statistically significant (P <0.05).”
t0“WALNUT CULTIVARS”
Claim · model-written summary
Palmitic acid content decreased during walnut kernel development.
Verbatim
e0“Palmitic (16:0) and stearic (18:0) acid contents have decreased as kernels develop. The decreases of palmitic acid contents were statistically significant”
t0“WALNUT CULTIVARS”
Claim · model-written summary
Stearic acid content decreased during walnut kernel development.
Verbatim
e0“Palmitic (16:0) and stearic (18:0) acid contents have decreased as kernels develop.”
t0“WALNUT CULTIVARS”
Claim · model-written summary
Oleic acid increased regularly and reached its maximum at harvest.
Verbatim
e0“Oleic (18:1) acid increased regularly and reached maximum level at the harvest date.”
t0“WALNUT CULTIVARS”
Claim · model-written summary
Linoleic acid content decreased during walnut fruit development, except that change was not significant in Yalova-4.
Verbatim
e0“Linoleic (18:2) and linolenic (18:3) acid contents decreased during the fruit development period. The changes of these acid contents were statistically significant except linoleic acid of Yalova-4 (P <0.05).”
t0“WALNUT CULTIVARS”
Claim · model-written summary
Linolenic acid content decreased significantly during walnut fruit development.
Verbatim
e0“Linoleic (18:2) and linolenic (18:3) acid contents decreased during the fruit development period. The changes of these acid contents were statistically significant except linoleic acid of Yalova-4 (P <0.05).”
t0“WALNUT CULTIVARS”