Artículo
Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations
Alberio, Constanza
; Aguirrezábal, Luis Adolfo Nazareno
; Izquierdo, Natalia Gabriela
; Reid, Roberto; Zuil, Sebastian; Zambelli, Andres Daniel
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Fecha de publicación:
08/2018
Editorial:
John Wiley & Sons Ltd
Revista:
Journal of the Science of Food and Agriculture
ISSN:
0022-5142
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Alberio, Constanza; Aguirrezábal, Luis Adolfo Nazareno; Izquierdo, Natalia Gabriela; Reid, Roberto; Zuil, Sebastian; et al.; Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 11; 8-2018; 4074-4084
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