Changes in cotyledonary lipids during drying of cacao (Theobroma cacao L.) seeds
Cacao seeds killed by drying stress showed decreased amounts of phospholipid and declining levels of unsaturation in the polar lipid fraction compared with fresch seeds or seeds stored in polyethylene bags. The neutral lipid fraction was not affected by drying.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | biblioteca |
| Published: |
Ene
|
| Subjects: | THEOBROMA CACAO, SEMILLAS RECALCITRANTES, COTILEDONES, SECADO, FOSFOLIPIDOS, COMPOSICION QUIMICA, CONTENIDO DE LIPIDOS, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Cacao seeds killed by drying stress showed decreased amounts of phospholipid and declining levels of unsaturation in the polar lipid fraction compared with fresch seeds or seeds stored in polyethylene bags. The neutral lipid fraction was not affected by drying. |
|---|