LIPID-CONTENT AND FATTY-ACIDS OF PECAN POLLEN

Pollen from five cultivars of pecans [Carya illinoinensis (Wangenh.) K . Koch] was analyzed for cytoplasmic lipid classes and constituent fat ty acids. Lipid classes in all cultivars included free fatty acids, tr iglycerides, and the phosphatide of inositol, serine, choline, glycero l, and ethanolamine. Triglycerides were the predominant class of lipid s in all cultivars analyzed. Gas chromatography and mass spectral anal ysis were used to identify and quantify the fatty acids, which include d palmitic, stearic, oleic, linoleic, and linolenic. Quantities of ind ividual and total fatty acids varied greatly and were influenced signi ficantly by cultivar, year, and location, as well as by interactions o f main effects. The percent composition of individual fatty acids was remarkably stable, despite wide variation in quantities of fatty acids . Therefore, pollen fatty acid ratios may be a valuable measure of tax onomic relationship across Carya sp. Total fatty acids varied from 2.5 3 % to 0.25 % of dry weight. Variability in stored energy in the form of lipids may affect orchard production.