Sucrose-mediated regulation of fatty acid composition in asexual embryos of Theobroma cacao

Asexual embryos of Theobroma cacao L. cultured in vitro grew to a size and fresh weight equal to mature zygotic embryos in vivo when cultured in liquid medium on a rollodrum apparatus. Changes in the fatty acid composition in the asexual embryos, similar to those which occur in the zygotic embryo during normal maturation, were stimulated as the sucrose concentration in the medium was increased to an optimum at 27% sucrose (w/v). As the sucrose concentration increased, there was a shift in the fatty acid composition from predominantly polyunsaturated to saturated and monounsaturated fatty acids characterized by an increase in the mole percents of stearic (18:0) and oleic (18:1) acids and a decrease in the mole percents of linoleic (18:2) and linolenic acids (18:3).