ISHS Acta Horticulturae 215: Seed Research in Horticulture
THE EFFECT OF TEMPERATURE ON THE FATTY ACID COMPOSITION OF EVENING PRIMROSE (OENOTHERA) SEEDS DURING THEIR DEVELOPMENT, STORAGE AND GERMINATION |
| Authors: | Z. Yaniv, M. Perl |
| Abstract:
The relative amount of the lipid fraction in seeds of evening primrose (Oenothera) increased with seed maturation but decreased with later dates of harvest. The ratio of saturated/unsaturated fatty acids decreased with time of harvest, with a significant relative increase in the unsaturated fatty. When branches with fruits were incubated at various temperatures, an increase in the ratio of saturated/unsaturated fatty acids occured in the seeds, with increasing temperatures.
No such changes were noted in detached seeds incubated under similar temperature conditions.
In immature detached seeds a decrease in the During germination a rapid increase in the sum of saturated fatty acids + oleic acid and a parallel decrease in the unsaturated linoleic + linolenic acid fraction occured with the increase in germination temperatures. | |
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-linoleic acid (GALA) C18:3 6,9,12 fraction and an equivalant increase in the oleic acid fraction were noted with increasing temperatures of incubation.
In mature seeds on the plant branches, the sum of saturated fatty acids + oleic acid increased and concomitantly the sum of the linoleic acid + linolenic acid fraction decreased with increasing temperatures of incubation.
