Wax and meal changes in jojoba seed development
Demetrios M. Yermanos, University of California
California Agriculture 29(4):12-13. DOI: 10.3733/ca.v029n04p12.
D. M. Yermanos is Professor, Department of Plant Sciences, University of California, Riverside.
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.