Changes in Fatty Acids of Alfalfa Roots During Cold Hardening | Zendy

E. D. Gerloff | Zendy; T. Richardson | Zendy; Mark A. Stahmann | Zendy

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Changes in Fatty Acids of Alfalfa Roots During Cold Hardening

Author(s) -

E. D. Gerloff,

T. Richardson,

Mark A. Stahmann

Publication year - 1966

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.41.8.1280

Subject(s) - polyunsaturated fatty acid , linoleic acid , hardening (computing) , chemistry , fatty acid , linolenic acid , cold hardening , metabolism , composition (language) , food science , biochemistry , botany , biology , organic chemistry , linguistics , philosophy , layer (electronics)

The fatty acid composition of nonhardy Caliverde and hardy Vernal alfalfa roots as a function of the hardening process was determined by gas-liquid chromatography.The fatty acid contents of nonhardy Caliverde and hardy Vernal alfalfa root tissue increased approximately 2-fold during hardening. This increase was associated with hardening but could not be used to distinguish between varieties. The fatty acid composition of the alfalfa root changed during hardening due to the preferential accumulation of polyunsaturated fatty acids. The preferential deposition of linoleic and linolenic fatty acids caused an increase in the average number of unsaturated bonds in the fatty acids. Apparently, lipid metabolism of the roots was altered during hardening.

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