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首页> 外文期刊>African Journal of Biotechnology >Physicochemical characteristics of kernel during fruit maturation of four coconut cultivars (Cocos nucifera L.)
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Physicochemical characteristics of kernel during fruit maturation of four coconut cultivars (Cocos nucifera L.)

机译：四种椰子（Cocos nucifera L.）果实成熟期间仁的理化特性

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摘要

Physicochemical characteristics of kernels from four cultivars of coconut were studied with the aim of increasing the value of coconut palm (Cocos nucifera?L.), the main income of most equatorial coastal farmers. Studies were undertaken on West African Tall (WAT), Malaysian Yellow Dwarf (MYD), Equatorial Guinea Green Dwarf (EGD) and the improved PB121 hybrid, PB121+. Analyses were concerned with kernel weight, thickness, dry matter, oil, proteins and soluble sugars content at six stages (ranks) of nuts maturity. Chromatographic profiles of fatty acids of extracted oils were also determined. The results showed positive interaction between cultivar and maturity stage for all examined parameters. Then, PB121+ nuts, without kernel at the beginning of maturation, had the greatest weight (358.7 g) at rank 26. Kernel thickness was maximum (13.28 mm) in WAT at rank 26 due to nuts complete maturity. Oil content increased until the highest value of 73.01% in WAT at rank 23 before decreasing. Total soluble sugars, essentially non-reducing sugars, were maximum (9.09 g/100 g) in MYD fruits at rank 26. The fatty acids profiles showed an increasing proportion of lauric acid during nuts maturation. These results indicated the possibility of specific utilisations of coconut kernels according to cultivar and maturity stage.
机译：为了增加大多数赤道沿海农民的主要收入椰子（Cocos nucifera？L。）的价值，研究了四个椰子品种的籽仁的理化特性。对西非高矮（WAT），马来西亚黄矮星（MYD），赤道几内亚绿矮星（EGD）和改进的PB121杂种PB121 +进行了研究。分析与坚果成熟的六个阶段（等级）的籽粒重量，厚度，干物质，油，蛋白质和可溶性糖含量有关。还确定了提取油中脂肪酸的色谱图。结果表明，在所有检测参数下，品种和成熟期之间呈正相关。然后，PB121 +坚果在成熟开始时没有仁，在第26级具有最大的重量（358.7 g）。由于坚果完全成熟，第26级的WAT中仁的厚度最大（13.28 mm）。在下降之前，油含量一直上升到第23位的WAT最高值73.01％。在MYD水果中，总可溶性糖（基本上是非还原性糖）最大（9.09 g / 100 g），排在第26位。脂肪酸谱显示，坚果成熟期间月桂酸的比例增加。这些结果表明根据栽培品种和成熟阶段具体利用椰子仁的可能性。

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