3. Results and discussion
3.1. Lipid content and fatty acid composition
The major fatty acids in all the samples tested were oleic (18:1) and linoleic (18:2) acids, followed by palmitic acid (16:0). These three fatty acids accounted for more than 90% of the total fatty acid content (Table 1).
3.2. Effects of crop year, cultivar and cultivation area
ANOVA and Pearson's correlation coefficient were adopted for data analysis. The analysis of variance for lipid content and fatty acid composition are shown in Table 2. Taira et al. (1979a) indicated that lipid content was significantly affected by cultivar and crop year, and that the contribution ratio of cultivar was higher than that of crop year. However, only crop year had a significant effect on lipid content in the present experiments. Chamura et al. (1977) indicated that a higher temperature at the ripening stages increased the lipid content in contrast with results reported by Taira et al. (1977). Thus, there is some disagreement over whether lipid content is correlated with temperature at the ripening stages.