Variation of the chemical components of macadamia in Vietnam at different harvesting maturity

Binh P. T., . and Loi N. V., . Variation of the chemical components of macadamia in Vietnam at different harvesting maturity. pp. 253-259. ISSN 2550-2166

Currently macadamia is harvested mainly by collecting ripe fruits. This way of harvesting is expensive due to the reduced quality of the fruits falling to the ground. Thus it is necessary to analyze the chemical components of macadamia at different maturity to identify the best time for mass harvest. In our study lipid protein and carbohydrate contents in the kernel of macadamia in the 3 stages of growing (including 175 195 and 215 days after fruiting) were determined by using analytical methods. These components increased gradually and reached the maximum values of 78.20.1 9.30.1 and 7.80.2 for lipid protein and carbohydrate respectively 215 days after fruiting. Moreover by using the HPLC method 13 amino acids 14 amino acids and 15 amino acids were identified at 175 195 and 215 days after fruiting respectively. In all of these 3 stages there were 7 non-substituting amino acids including leucine isoleucine lysine methionine valine phenylalanine and histidine in the kernel of macadamia. The contents of phenylalanine alanine leucine and glycine tended to increase in the developmental stages of macadamia. After 175 days 195 and 215 days of harvest 9 to 10 types of fatty acids were identified. Comparing two harvest times 195 and 215 days since fruiting the fatty acid content of macadamia did not differ much. Therefore the most appropriate time to harvest macadamia is from 195 to 215 days after fruiting.

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Abstract

Currently macadamia is harvested mainly by collecting ripe fruits. This way of harvesting is expensive due to the reduced quality of the fruits falling to the ground. Thus it is necessary to analyze the chemical components of macadamia at different maturity to identify the best time for mass harvest. In our study lipid protein and carbohydrate contents in the kernel of macadamia in the 3 stages of growing (including 175 195 and 215 days after fruiting) were determined by using analytical methods. These components increased gradually and reached the maximum values of 78.20.1 9.30.1 and 7.80.2 for lipid protein and carbohydrate respectively 215 days after fruiting. Moreover by using the HPLC method 13 amino acids 14 amino acids and 15 amino acids were identified at 175 195 and 215 days after fruiting respectively. In all of these 3 stages there were 7 non-substituting amino acids including leucine isoleucine lysine methionine valine phenylalanine and histidine in the kernel of macadamia. The contents of phenylalanine alanine leucine and glycine tended to increase in the developmental stages of macadamia. After 175 days 195 and 215 days of harvest 9 to 10 types of fatty acids were identified. Comparing two harvest times 195 and 215 days since fruiting the fatty acid content of macadamia did not differ much. Therefore the most appropriate time to harvest macadamia is from 195 to 215 days after fruiting.

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Item Type:	Article
AGROVOC Term:	Macadamia
AGROVOC Term:	Chemical composition
AGROVOC Term:	Harvesting
AGROVOC Term:	Amino acids
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sampling
AGROVOC Term:	analysis
AGROVOC Term:	Nutritional value
AGROVOC Term:	Crop yield
AGROVOC Term:	Plant cultivation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10544

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