SOME PHYSICAL AND CHEMICAL CHANGES IN THE COMPOSITION OF PECAN NUTS DURING KERNEL FILLING

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Abstract
A systematic sampling of pecan nuts was made at 9 weekly intervals during kernel development to determine changes in the mineral constituents. Data on the dry wt., ash, oil, N (protein), P, K, Ca, and Mg in the kernels, shucks and shells were calculated and reported as % of dry wt. and on unit basis of mg. per nut. Striking differences are shown in curves representing the data expressed on percentage and on unit bases for the constituents of the kernels, and a similarity in such curves for the constituents of the shuck and shell. This was due primarily to the main components in the kernel being mainly organic, and those in the shuck and shell being for the most part mineral. The most important stage in the development of the shuck and shell was shown to be the pre-filling period during which 92.1% and 94.1% of the dry wt. respectively, had been formed, while only 22.4% of the dry wt. of the kernel was evident. The critical period in the filling of the kernel was just prior to Sept. 15, at which time approx. 96% of the protein, 82% of the oil, 85% of the dry wt., and 84% of the ash of the kernel at maturity date was formed. During the 3-week period from Aug. 25 to Sept. 15, 63% of the total dry wt., 64% of the total oil, 43% of the total ash, and 71% of the total protein was formed in the kernel. The K content of the shucks comprised 73% of all the mineral elements determined in the mature nut, and 34% of the total wt. of the ash of the shuck. Mg and Ca were found to occur in the smallest amts. in the pecan kernel, while Mg and P were lowest in the shuck and shell.

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