Changes associated with post-harvest ageing in almond seeds

Four different varieties of almond seeds (Prunus dulcis (Mill.) D. A. Webb, syn. P. amygdalus Batsch, and P, communis (L.)) aged over two years in the dark at room temperature were analysed for changes in total lipid content, fatty acid profiles, soluble protein concentration, lipoxygenase activity, malondialdehyde and hydroperoxide production, and alpha -tocopherol conten t. Twenty-four months storage resulted in degradative changes in almond tas te. Ageing induced accumulation of hydroperoxides and malondialdehyde, sugg esting that seed deterioration was associated with lipid peroxidation. In a ged seeds the lipid content dropped; the levels of linoleic and alpha -lino lenic acids in total and polar lipid fraction also decreased. Lipoxygenase activity and protein content remained more or less unchanged; conversely an tioxidant alpha -tocopherol which was constitutively at high concentration (25-84 mg/100 g of dry weight (d.w.)) in all four varieties showed a marked decline after ageing. A possible relationship between alpha -tocopherol an d lipid peroxidation is discussed. (C) 2000 Academic Press.