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Studies on the production of lipids and tocopherols in seed during ripening. 2. Changes in the fatty acid and the tocopherol compositions of corn seed and castor bean during ripening


, : Studies on the production of lipids and tocopherols in seed during ripening. 2. Changes in the fatty acid and the tocopherol compositions of corn seed and castor bean during ripening. Journal of the Agricultural Chemical Society of Japan 46(12): 625-630

Total lipids increased very rapidly from 40 to 50 days after flowering in maize seeds and from 10 to 40 days after flowering in castor seed. Total tocopherols increased rapidly in maize seed during ripening, but in castor they increased only until 40 days and then decreased. The main fatty-acid composition is given.

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