Effects of Harvesting Time on Fat and Fatty Acid Composition of Three Mandarin Cultivars (Citrus unshiu)

摘要

The objective of this study was to compare three mandarin cultivars (Okitsu Wase, Dobashi Beni and Satsuma Owari) for their fatty acid compositions and two harvesting seasons (at the beginning and the last) using gas Chromatography Flame Ionization detector (GC/FID). The total lipid content (%)of mandarin genotypes was found to be higher percentages at the last harvesting season in all mandarin vareites. The saturated fatty acid (SFA) was found to be lower at the first harvesting period. However, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were found to be higher at the first harvesting period. Based on the detected fatty acids, oleic acid methyl ester (C18∶ 1) , linoleic acid methyl ester (C18∶2n 6) , stearic acid methyl ester (C18 ∶0) and palmitic acid methyl ester (16 ∶0) were found to be the most abundant.