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Biology Articles » Anatomy & Physiology » Anatomy, Plant » Histochemical characterization of the early stage of the development of the fruit of the olive tree (Olea europaea L.)

Histochemical characterization of the early stage of the development of the fruit of the olive tree (Olea europaea L.)

CORREA, Maria José Pinheiro, RODRIGUEZ-GARCIA, Maria Isabel and ARNAL, Adela Olmedilla.

Abstract : The histochemical development is studied of the early stage of the fruit of the olive tree (Olea europaea L.) variety Picual, vigorous and of high fatty yield. Recently fecundated olive tree flowers were used and also flowers three, seven and ten days after the fertilisation. Sudan Black reaction was used for the histochemical detection of lipids in the different stages of development of the olive fruit . The result is that in the early stage of the development of the fruit, the exocarp is rich in lipids in all the study stages. The mesocarp and the embryo do not present homogeneous coloration, that is to say, there are some regions of them that present lipids. The vascular zone of the mesocarp and the endocarp are presented free of coloration and the vascular zone of the embryo in the last two study stages stays rich in lipids.

Keywords : olive tree; lipids; histochemical characterization; fruit; seed.

Acta Bot. Bras., Jan. 2002, vol.16, no.1, p.77-82. (Full text available in Spanish).


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