Lipid Biosynthesis in Leaf and Fruit of Olive

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Abstract
A comparative study of fatty acids from total lipids, and of the distribution of the main lipid groups in fruit and leaf, has been accomplished in olive during the development of the fruit. Palmitic, oleic, and especially α-linolenic acids are the main fatty acids of the leaf throughout the cycle. In young fruits this composition is similar to that of the leaf,; but the quantity of oleic acid increases and the saturated and polyunsaturated acids decrease with the time. The incorporation of [1-14C]acetate into neutral lipids of fruit increases with ripening, whereas the synthesis of glycolipids decreases. In the leaf an increase oflabelled glycolipids in the stage of fruit maturity can be observed, whereas the synthesis of phospholipids reaches maxima in the first and last stages studied. All these events suggest that there is little correlation between leaf and fruit in lipid biosynthesis.

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