LIPID CHANGES IN SENESCING CUCUMBER COTYLEDONS

Analyses of the fatty acids of yellowing cucumber cotyledons show that changes occur in the composition of both the free and esterified fatty acid fractions. There is an increase in the percentage of linolenic acid in the free acid fraction and this may be accounted for by the 60 per cent loss of galactolipid that occurs during the same period. The final stages of senescence are marked by a loss of all classes of lipid. © 1970.