Accumulation of macadamia nut oil

Macadamia nuts take about 215 days from fruiting to ripening, and when they mature 30 weeks after flowering, the kernel oil content of macadamia nuts is 75% Mel 79%. With the development of fruit, the oil content of nuts increased, while the total nitrogen (crude protein content) decreased, while the total sugar increased before 111 days after anthesis and decreased gradually after 111 days. According to the South Subtropical crop Research Institute, the developing fruits of four varieties H2, 246, 660 and 508 were measured for 4 years. The results showed that the crude fat content changed from 90 days after flowering. With the increase of fruit age, the oil content of nuts increased gradually, regardless of the percentage of fresh weight or dry weight. Among them, 120 days after anthesis is the fastest period of oil accumulation. The rate of oil accumulation of different varieties was slightly different. The oil accumulation of 660 and 246 was faster in the early stage, reaching 54.94% and 43.30% respectively 120 days after anthesis, while H2 and 508 were only 32.59% and 36.1%, respectively. By 150 days after anthesis, all varieties could reach more than 60%, and when the fruit was fully ripe, the oil content was more than 72%. The change rule of crude protein content (total nitrogen) during fruit development was as follows: after 90 days after anthesis, with the increase of fruit age, the crude protein content increased slowly as the percentage of fresh fruit, and decreased gradually as the percentage of dry weight. From 90 days to 120 days after anthesis, the percentage of protein in dry weight decreased from about 30% to about 10%. The specific content of each variety was slightly different, but the downward trend was the same, and the crude protein content in the mature fruit was about 8%. The changes of sugar content during fruit development were as follows: from 90 days to 110 days after anthesis, the contents of reducing sugar, sucrose and total sugar in nuts increased gradually; after 110 days, the contents of reducing sugar and sucrose decreased rapidly, and at 150 days after anthesis, the content of reducing sugar could not be measured. The sucrose content also decreased to about 8% (as a percentage of dry weight). According to the change of moisture (or dry weight rate) in the process of fruit development, 90 days after anthesis, the water content of nuts was about 92%, and the dry weight rate was 6% 8%. With the development of fruit, the water content in kernels gradually decreased and the dry weight rate increased continuously. among them, the dry weight rate of 660 varieties increased slowly in the early stage, and reached 38.70% at 120 days after flowering. When the fruit matured, the dry weight rate of each variety was stable at about 70%.