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Studies of growth, oil, and fatty acids in seeds of two cultivars of Pistacia vera L. in relation with developmental stages

  • Farkhondeh RezanejadEmail author
  • Mahdiyeh Shekari
Original Article


The pistachio seed is an oil source stored in cotyledons. The changes of growth, oil, and fatty acids of seeds were investigated at 10 day intervals from 95 to 175 days after full bloom (DAF) in cultivars Ahmadaghaei and Ohadi of pistachio. During development, first, pericarp and funicle grow prominently and endocarp becomes lignified nearly 95 DAF and then seed growth increases. Increase of dry matter and seed-to-fruit ratio was observed until 145 DAF followed by decreasing at 175 DAF in both. Their amount was higher in Ahmadaghaei than Ohadi in most stages. Total oil content reached a maximum at 145 and 165 DAF in Ohadi and Ahmadaghaei, respectively, and declined at 175 DAF in both. Total saturated fatty acids reduced during maturity, but unsaturated fatty acids increased with a maximum at 135 and 155 DAF in Ohadi and Ahmadaghaei, respectively. The oleic acid level was highest at 125 and 135 DAF in Ohadi and Ahmadaghaei, respectively, and then decreased. The linoleic acid increased during development and ripening, but palmitic acid decreased. The correlation of oleic and linoleic acids showed opposing patterns during maturity. The amount of oil and fatty acids reached the highest levels in Ohadi earlier than Ahmadaghaei. In addition, levels of dry matter, total oil, oleic acid and unsaturated fatty acids were higher in Ahmadaghaei, while linoleic acid, palmitic acid, and saturated fatty acids showed highest levels in Ohadi. These results also indicate that pistachio fruits may be harvested before current harvest time (175 DAF).


Ahmadaghaei Linoleic acid Ohadi, oleic acid Ten day intervals 


Author contribution statement

FR: planning and preparing manuscript; MS: conducting experiments.


This research was supported by a grant from university of Shahid Bahonar University of Kerman.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Biology, Faculty of ScienceShahid Bahonar University of KermanKermanIran

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