Claim · model-written summary
Protein content increased steadily until harvest, especially over a 20-day period.
- Taxon
- almond
Prunus dulcist0 - Outcome
- Protein contente0
- Direction
- increasede0
- Qualifier
- during a 20-day periode0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim
e0“Protein content increased steadily up to harvest, more markedly during a 20-day period.”
t0“almond seeds”
Title
Changes in carbohydrate and protein content and composition of developing almond seeds
Lourdes Soler; Jaime Canellas; Fulgencio Saura-Calixto Journal of Agricultural and Food Chemistry 1989. doi:10.1021/jf00089a042
Other claims from this paper (5)
- Observation Sugars in developing almond kernels fell sharply from 60 to 5-6% dry weight in the first stage.
- Observation Reducing sugars declined from high initial percentages to trace levels.
- Mechanism Hemicellulose, cellulose and lignin may serve as a carbohydrate source during development.
- Observation Amino acid content varied significantly during almond kernel development.
- Observation Free amino acids were considerable in developing almonds but insignificant in ripe kernels.