Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations
| Autor: | Andrés Zambelli, Roberto Reid, Sebastian Zuil, Constanza Alberio, Luis An Aguirrezábal, Natalia G. Izquierdo |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Nutrition and Dietetics food.ingredient High oleic Chemistry Sunflower oil 04 agricultural and veterinary sciences 01 natural sciences Sunflower Oleic acid chemistry.chemical_compound food Mutation (genetic algorithm) Helianthus annuus 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Fatty acid composition Agronomy and Crop Science 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:4074-4084 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8924 |
| Popis: | The effect of genetic background on the stability of fatty acid composition in sunflower near isogenic lines (NILs) carrying high-oleic Pervenets (P) or high-oleic NM1 mutations was studied. The materials were field-tested in different locations and at different sowing dates to evaluate a wide range of environmental conditions. Relationships were established between the fatty acids and the minimum night temperature (MNT) and the response was characterized.; Results: A genetic background effect for the fatty acid composition was found in both groups of NILs. The NM1-NILs showed an oleic level higher than 910 g kg-1 and they were more stable across environments with a zero or low dependence on the genetic background; on the other hand, high oleic materials bearing the P mutation showed lower levels of oleic acid, with a higher variation in fatty acid composition and a highly significant dependence on the genetic background.; Conclusion: The NM1 mutation is the best option to develop ultra-high oleic sunflower oil that is stable across environments and genetic backgrounds, making its agronomical production more efficient and predictable. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text