ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 62 Number 1
Changes in cotyledonary lipids during drying of cacao (Theobroma cacao L.) seeds
Cacao seeds killed by drying stress showed decreased amounts of phospholipid and declining levels of unsaturation in the polar lipid fraction compared with fresh seeds or seeds stored in polyethylene bags. The neutral lipid fraction was not affected by drying.
Keywords: Cocoa; Theobroma cacao; Membranes; Phospholipids; Recalcitrant seeds