Genetic variability of seed yield and oil nutritional attributes in linseed dominated by biennial variation

Abstract

Improving seed yield and oil quality of oilseed crops can aid in provision of a nutritious diet for humans. A worldwide collection of linseed was evaluated for seed yield (YLD), seed oil (OIL) and protein content (PRO), oil fatty acid composition, omega-3 to omega-6 ratio (ω3/ω6), total tocopherol content (TTC), and total phenolic content (TPC). At 2 years, higher temperature (~7%) and lower relative humidity (~16.6%) during the seed filling and maturity period (dryer condition) were correlated with significant decreases in YLD (~18%) and OIL (~4.5%), lower contents of linolenic acid (~13%) and TTC (9.8%), and lower ω3/ω6 ratio (~31%); oleic (~9%) and linoleic acid contents (~23%) and TPC (14.4%) increased. Correlation results demonstrated some significant associations among quantitative traits such as YLD, OIL, and thousand seed weight (TSW); however, the association of these traits with qualitative indices was mostly negative. Genotypes were classified irrespective of their geographical origin and independent of seed or flower colour. In this classification, a yellow-seeded Canadian group had the lowest ω3/ω6 ratio (~0.05), the highest seed yield and high TTC, whereas groups with the highest ω3/ω6 ratio (>3.0) had the lowest oil TTC and low to average seed yield. Results suggested that some brown-seeded Asian genotypes with high grain yield and oil potential, higher ω3/ω6 ratio, and other more stable oil quality indices are suitable to develop broadly adaptive varieties under the possible fluctuation of climatic factors. Other genetic groups could also be used for breeding programs with specific objectives.

Variety and Sowing Date Affect Seed Yield and Chemical Composition of Linseed Grown under Organic Production System in a Semiarid Mediterranean Environment

“…Depending on the cultivation site, our results showed an oil content between 47.2% (SPG) and 45.2% (ALB), and PUFAs between 72% (SPG) and 70% (ALB), close to or higher than those previously reported in Mediterranean areas [33,49]. It is known that the FA profile is strongly related to genetic characteristics [58]; in the present study a great variability among the tested varieties was observed, confirming this statement. Alfa-linolenic acid was the most abundant FA in all the varieties, but Libra exhibited the highest level (around 61%).…”