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SAMBANTHAMURTHI RAVIGADEVI; LET CHONG CHIEW; CHEANG OO KHAIK; HUAT YEO KEI; RAJAN PREMAVATHY 《Journal of experimental botany》1991,42(9):1199-1205
Oil palm fruits exposed to temperatures of 15 °C and belowshowed a significant increase in free fatty acid (FFA) contentin the mesocarp. This effect was most pronounced in fruits exposedto 5 °C when FFA levels exceeding 70% of the total oil wereobserved. The increase in FFA was accompanied by an increasein lipid-soluble phosphorus levels and a decrease in carotenecontent. Chilling did not have an effect on palm kernel oil.The results suggest the activation of a lipase in the mesocarpby low temperature stress. Key words: Lipase, oil palm, free fatty acid 相似文献
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