| Seasonal changes in total lipids and cold hardiness of 'Jackson,' 'Owens,' and 'Hughes,' pecan were determined using gas chromatography and differential thermal analysis. The objectives were to determine the predominant fatty acids in the total lipid fraction and determine the relationship between fatty acid levels and cold hardiness in pecan.;The predominant fatty acids were palmitic (16:0), stearic (18:0), oleic (18: 1), linoleic (18:2), and linolenic (18:3). Degree of unsaturation peaked in December, a month of maximum hardiness, due to the rise in linoleic and linolenic acids. In 'Jackson' and 'Owens,' the degree of unsaturation decreased to its lowest levels in January; however, this was not observed in 'Hughes.'... |
