The oil palm (Elaeis
guineensis Jacq.) is a diploid perennial plant of the Arecaceae family. It
is the most important plant cultivated for oil production. To ensure this
production, certain optimal conditions are required: temperature, sunshine,
rainfall, etc. The oil palm ensures its survival through the fruits borne on
bunches located at the axis of the 17th to 20th leaves from the central stem.
From pollination to the maturity of a bunch it takes about 4.5 to 6 months.
Several events occur during this period: seed enlargement, weight increase,
colour change, etc., but also important physiological changes: synthesis of some
pigments (anthocyanin), increase in oil content correlated with the decrease in
water content, etc. All of these constitute factors that can provide a better
understanding of the biology of the seed. The aim of this work was to review
some of the important parameters involved in the development and maturation of
oil palm fruit bunches. These factors are classified into physiological,
biochemical as well as environmental. The physiological parameters are color,
appearance of embryo, seed weight and fruit detachment from bunches;
Biochemical parameters include water content, oil content, carbohydrate,
protein, mineral contents and lipase activity while temperature is the main
environmental factor that affects fruit maturation. Thorough research has not
yet been done at the different stages of maturation and ripening, thus a deep
look into this may open up new avenues for research on early germinated oil
palm seed production prior to seed dormancy.
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