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The variation in polyunsaturat ed fatty acid content of walnut (Juglans regia L.) oils was determined by analysis of samples isolated from specimens growing in four germplasm collections (California (55 cultivars), Wash- ington (64 seedlings), China (12 cultivars), and France (20 cultivars)). In addition, the impact of within-state geo- graphic differences on oil composition was examined by comparing samples from three California cultivars ('Ashley', 'Hartley', and 'Franquette') grown in three locations. Local environmental effects on oil composition of 'Chico' were also examined by comparing 1) samples collected from shaded and sun-exposed locations of the same trees and 2) samples collected from trees subjected to three irrigation regimes. Polyunsaturated fatty acid content, as a percentage of total fatty acids, ranged from 47.2% in nuts from PI 142323 from France to 81.0% in 'Ashley' from California. However, our data indicate that environment, genotype, nut maturity, and their interactions all contribute signifi- cantly to variation in the degree of unsaturation of walnut oil. The walnut's tendency for rancidification is probably related to the high concentration of unsaturated fatty acids found in walnut oil. The kernel is ≈65% oil, on a dry-weight basis, although this figure varies year to year (Greve and Labavitch, 1985). Of the fatty acids in walnut oil, as much as 90% is comprised of linoleic plus linolenic acids (C18:2 and C18:3, respectively) (Table 1, from Greve and Labavitch, 1985). These two polyunsaturated fatty acids (PUFA), in conjunction with naturally occurring enzyme systems (e.g., lipase and lipoxy- genase), have been shown to be contributors in the rancidifi- cation of various plant and animal oils (Davies et al., 1987; Karahadian and Lindsay, 1989; Rennie and Tanner, 1989; Rockland et al., 1961). Various workers have assumed that a reduction in the concentration of these (and other less promi- nent) PUFA in edible oils would lead to a significant stabili- zation of these commodities (Dahmer et al., 1989; Hammond and Fehr, 1981; Karahadian and Lindsay, 1989; Rennie and

Variation in Polyunsaturated Fatty Acids Composition of Persian Walnut