Abstract
Changes in the phospholipid, glycolipid, diacyl and triacylglycerol, free fatty acid and free sterol classes were examined during the development and ripening of Prunus persica cv. Redhaven peach fruit. Total lipid and lipid class contents decreased until 100 days after full bloom (AFB). While phospholipids and glycolipids decreased in the following stages, diacyl- and triacylglycerols increased. The analysis of each lipid class showed that the predominant fatty acids were 16:0 and 18:2. The double bond index showed, in each class, a general increase during maturation. The free sterol content continuously declined during maturation with the exception of samples at 100 days AFB, which showed an increase in the free sterol to phospholipid molar ratio. The main changes observed in lipids occurred mostly between the climacteric and postclimacteric stages.
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