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Oil palm fruits exposed to temperatures of 15 °C and below showed a significant increase in free fatty acid (FFA) content in the mesocarp. This effect was most pronounced in fruits exposed to 5 °C when FFA levels exceeding 70% of the total oil were observed. The increase in FFA was accompanied by an increase in lipid-soluble phosphorus levels and a decrease in carotene content. Chilling did not have an effect on palm kernel oil. The results suggest the activation of a lipase in the mesocarp by low temperature stress.
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Sambanthamurthi et al. (1991) studied this question.
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