Wax and meal changes in jojoba seed development

Author

Demetrios M. Yermanos

Author Affiliations

D. M. Yermanos is Professor, Department of Plant Sciences, University of California, Riverside.

Publication Information

Hilgardia 29(4):12-13. DOI:10.3733/ca.v029n04p12. April 1975.

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Abstract

Wax content of jojoba seed increased rapidly from the first to the fourth week. Protein content of jojoba meal increased at a slow, steady rate during the entire period. Seed harvested 20 days prior to full maturity had essentially the same wax and protein content as mature seed, but it had lower dry seed weightand excessively high moisture content.