TY - JOUR
AU - RAJAN,, PREMAVATHY
AB - Abstract Oil palm fruits exposed to temperatures of 15 °C and below showed a significant increase in free fatty acid (FFA) content in the mesocarp. This effect was most pronounced in fruits exposed to 5 °C when FFA levels exceeding 70% of the total oil were observed. The increase in FFA was accompanied by an increase in lipid-soluble phosphorus levels and a decrease in carotene content. Chilling did not have an effect on palm kernel oil. The results suggest the activation of a lipase in the mesocarp by low temperature stress. Lipase, oil palm, free fatty acid This content is only available as a PDF. © Oxford University Press
TI - Chilling-induced Lipid Hydrolysis in the Oil Palm (Elaeis guineensis) Mesocarp
JF - Journal of Experimental Botany
DO - 10.1093/jxb/42.9.1199
DA - 1991-09-01
UR - https://www.deepdyve.com/lp/oxford-university-press/chilling-induced-lipid-hydrolysis-in-the-oil-palm-elaeis-guineensis-033u3FI2IS
SP - 1199
EP - 1205
VL - 42
IS - 9
DP - DeepDyve
ER -