CHANGES IN CHEMICAL COMPOSITION OF TUNG KERNELS DURING GERMINATION

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Abstract
The initial step in the germination process was the absorption of water by the various tissues of the seeds. Sucrose was a readily available reserve carbohydrate and was utilized rapidly during the entire process of germination. The oil was the principal reserve food material in the tung kernel and it was converted into reducing sugar and starch as germination progressed. Formation of the latter substances took place rapidly at the time of high lipase activity and was accompanied by the formation of free fatty acids. This suggested that the glycerides of tung oil were hydrolyzed before being converted into carbohydrates. The protein reserve was hydrolyzed throughout the germination period to give soluble nitrogenous products.

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