Nguyen, Quang Hung; Talou, Thierry; Cerny, Muriel; Evon, Philippe and Merah, Othmane (2015) Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation. The Crop Journal, pp. 366-369.
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Document available online at: https://hal.archives-ouvertes.fr/hal-01171873
Summary
To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch (near Toulouse, southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages (two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages (2–12 DAF), but decreased after this date. After this stage, petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.
EPrint Type: | Journal paper |
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Keywords: | Oil content (en), Petroselinic acid (en), Coriander (en), Organic cultivation (en), Fatty acid accumulation (en) |
Subjects: | "Organics" in general |
Research affiliation: | France > INRAe - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement |
ISSN: | ISSN: 2214-5141 |
DOI: | 10.1016/j.cj.2015.05.002 |
Related Links: | https://hal.archives-ouvertes.fr/hal-01171873/document |
Project ID: | HAL-INRAe |
Deposited By: | PENVERN, Servane |
ID Code: | 41663 |
Deposited On: | 12 Aug 2021 10:37 |
Last Modified: | 12 Aug 2021 10:37 |
Document Language: | English |
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