Effects of salinity on fatty acid composition of canola (Brassica napus L.)

被引：0
|
作者：
Bybordi, Ahmad [1 ]
Tabatabaei, S. Jalal [2 ]
Ahmedov, Ali [1 ]
机构：
[1] Baku State Univ, Fac Biol, Baku 370148, Azerbaijan
[2] Univ Tabriz, Fac Agr, Tabriz 51664, Iran
来源：
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2010年 / 8卷 / 01期
关键词：
Canola; Brassica napus L; salinity; fatty acid composition; LIPID-PEROXIDATION; GROWTH; STRESS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The growth and fatty acid composition of canola (Brassica napus L.) at different salinities (0, 50, 100, 150 and 200 mM NaCl) were analyzed. The results showed that salt treatment reduced significantly the plant growth and the total fatty acids (TFA) content by 25% at 200 mM NaCl. Oleic, linoleic, palmitic and alpha-linolenic acid were the major fatty acids. Moreover, the polyunsaturated fatty acids decreased, while the monounsaturated ones increased with respect to increasing salinity.
引用
收藏
页码：113 / 115
页数：3
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