Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal"
DOI:
https://doi.org/10.3989/gya.1992.v43.i5.1140Keywords:
Lipid (biosynthesis), Maturation, OliveAbstract
The evolution of lipid biosynthesis during the ripening period of two varieties of olive fruits (Olea europaea cv. "Picual" and "Gordal") has been compared by measuring the incorporation of 14C-acetate into lipids of intact exocarp tissue. The variety "Picual" showed a higher activity of lipid synthesis than the variety "Gordal". In the former the maximal activity took place during September and October. In the latter it occurred during august and September. In both varieties the incorporation into polar lipids preceded the incorporation into triacylglycerols the former being slightly more intense. The incorporation into diacylglycerols and free fatty acids was low and variable.
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