Physical and Chemical Changes Associated With Growth of the Pistachio Nut1
Open Access
- 1 January 1974
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 99 (1) , 87-89
- https://doi.org/10.21273/jashs.99.1.87
Abstract
Markedly different curves of growth of the pistachio nut were obtained when increases in cross-diameter, fresh weight and dry weight were plotted. The dry weight data indicated that carbohydrates are not involved in abscission of inflorescence buds and resulting alternate bearing, as previously reported. The predominant sugar in the kernel was sucrose, followed in decreasing order by glucose, fructose, and inositol (a sugar alcohol). Total sugars reached a peak of 43.3% of the dry weight early in development of the kernel, but then decreased to 7% at nut maturity. Concomitantly, crude fat increased from a low of 3.2% early in kernel development to a maximum of 40.1% at maturity.Keywords
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