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Acta Horticulturae

Z. Yaniv,
M. Perl

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 gamma-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.

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. gamma-linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain gamma - linolenic acid.

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THE EFFECT OF TEMPERATURE ON THE FATTY ACID COMPOSITION OF EVENING PRIMROSE (OENOTHERA) SEEDS DURING THEIR DEVELOPMENT, STORAGE AND GERMINATION
215

Z. Yaniv,
M. Perl

THE EFFECT OF TEMPERATURE ON THE FATTY ACID COMPOSITION OF EVENING PRIMROSE (OENOTHERA) SEEDS DURING THEIR DEVELOPMENT, STORAGE AND GERMINATION

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 gamma-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.

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. gamma-linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain gamma - linolenic acid.

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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 gamma-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.

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. gamma-linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain gamma - linolenic acid.

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 gamma-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.

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. gamma-linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain gamma - linolenic acid.

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 gamma-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.

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. gamma-linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain gamma - linolenic acid.