an increasing trendp > 0.05
Effects of Different Treatments on the Oil Content and Fatty Acid Composition of Pecan Kernels In terms of oil content ( Figure 6 A), only the L3B treatment was significantly higher than CK ( p < 0.05), with an oil content of 57.43% and an increase of 16.78%; the remaining treatments, although all showing an increasing trend, did not differ significantly from CK ( p > 0.05).