Pattee, H.E. and Johns , E.B. and Singleton, J.A. and Sanders, T.H. (1974) Composition changes of peanut fruit parts during maturation. Peanut Science , 1 (2). pp. 57-62.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only |
Abstract
Changes in starch, sugar, fresh and extraction residue weights of whole fruits, pericarps, seed coats and seeds were studied at 15 maturity stages in groundnuts cv. NC-2 starting with fruits harvested just after the pegs had turned at right angles to the soil. Maximum levels of starch and sugar in pericarps were 10 and 47 mg, reached at stages 3 and 7 (early and middle maturity) and in seed coats 10 and 11 mg, reached at stages 7-8 and 8-9. In seeds, the highest starch content was 55 mg at stage 9 (just after middle maturity), thereafter remaining constant; sugar content increased throughout maturity to about 32 mg and lipid content increased in a sigmoid pattern to 415 mg at stage 13, declining to 385 mg at over-maturity at stage 15. The seed did not appear to draw metabolic reserves from the pericarp after stage 8 but continued to do so from the seed coat throughout maturation, suggesting that it was competing with the seed for metabolic resources by the deposition of fibrous matter
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam collections |
| Author Affiliation: | Department of Botany, North Carolina State University, Raleigh, NC 27607, USA. |
| Subjects: | Plant Production Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 04 Aug 2013 10:50 |
| Last Modified: | 04 Aug 2013 10:50 |
| Official URL: | http://dx.doi.org/10.3146/i0095-3679-1-2-6 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11303 |
Actions (login required)
 |
View Item |
