Abstract
Asexual embryos of cacao were grown for 40–50 days in a modified Murashige and Skoog liquid medium with sucrose concentration increased stepwise from 3 to 27% at temperatures of 10, 17, 20, 23, 26, 29, 32 or 35 C. Temperature influenced overall embryo growth as well as lipid accumulation and composition. Maximum growth occurred at 29 C, whereas maximum lipid and fatty acid accumulation occurred at 26 C. The proportion of individual fatty acids as total fatty acids accumulated per asexual embryo was constant at each temperature but varied with temperature from 10 to 35 C. The fatty acid composition of asexual embryos grown at 26 C was the most similar to that of cocoa butter, the lipid from mature zygotic embryos produced in vivo.
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Wright, D.C., Janick, J. & Hasegawa, P.M. Temperature effects on in vitro lipid accumulation in asexual embryos ofTheobroma cacao L.. Lipids 18, 863–867 (1983). https://doi.org/10.1007/BF02534563
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DOI: https://doi.org/10.1007/BF02534563