Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit

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Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit

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作者：Georgina Paula Garcí ; a-Inza^a ; ^{garciain@agro.uba.ar" class="auth_mail" title="E-mail the corresponding author} ; Diego Nicolá ; s Castro^a ; ^{dcastro@crilar-conicet.gob.ar" class="auth_mail" title="E-mail the corresponding author} ; Antonio Juan Hall^b ; ^{hall@agro.uba.ar" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a Cecilia Rousseaux^a ; ^{crousseaux@crilar-conicet.gob.ar" class="auth_mail" title="E-mail the corresponding author}
关键词：olive oil ; oleic acid ; linoleic acid ; stearic acid ; increasing temperature
刊名：European Journal of Agronomy
出版年：2016
出版时间：May 2016
年：2016
卷：76
期：Complete
页码：138-147
全文大小：837 K

文摘

•: ar0005">Mesocarp and seed olive oils have different fatty acid responses to temperature.
•: ar0010">Mesocarp oleic acid linearly decreases with temperature similar to the whole fruit.
•: ar0015">Seed oleic acid has a curvilinear response to temperature similar to oilseed crops.
•: ar0020">Olive seed responds to temperature during the early growth subphase.
•: ar0025">Oil concentration of the seed and the mesocarp linearly decrease with temperature

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