|
| Analysis of phenotypic trait,oil content and oil fatty acid composition of melon seed from different varieties |
| |
| DOI： |
| KeyWord:melon seed phenotypic trait oil content seed oil fatty acid |
| FundProject: |
| Author Name | Affiliation | | ZHANG Huijun1, LI Hu1, HUI Linchong2, YUAN Yushu1,ZHU Xiuxiu1, MA Zongxin3, XU Qian1 | 1.Academy of Life Sciences, Huaibei Normal University, Huaibei 235000, Anhui，China
2.Lianyungang Academy of Agricultural Sciences, Lianyungang 222000, Jiangsu, China
3.Fuyang Academy of Agricultural Sciences, Fuyang 236065, Anhui, China |
|
| Hits: 1046 |
| Download times: 845 |
| Abstract: |
| Melon seeds, from 50 varieties were used as experimental materials, and their phenotypic traits were determined. Then the oil content was determined by Soxhlet extraction method, the fatty acid composition of seed oil was determined by gas chromatography, and the relations among phenotypic traits, oil content of melon seed and fatty acid composition of seed oil were analyzed. The results showed that the melon variety with the largest phenotypic trait was MW, and the seed surface area, width and 1 000 grain weight of MW were the largest. Linmi 25 melon seed had the highest oil content, reaching 32.532%, and WQ had the lowest oil content, only 17.915%. Linoleic acid was the highest fatty acid content in melon seed oil, followed by oleic acid, palmitic acid and stearic acid, and linolenic acid was the lowest. The content of linoleic acid in Common Small Green melon was the highest, which was 75.011%. The melon variety with the highest oleic acid content was Shenggong 108, which was 31.289%. WQ had the highest palmitic acid content, which was 13.281%. The melon variety with the highest stearic acid content was Shuangkou 1, which was 9.862%. Correlation analysis showed that the oil content was extremely,significantly and positively correlated with redness. The three varieties of Momordica has higher oil content, thin skin and many seeds, so the Momordica is the most suitable for breeding and oil pressing. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
