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Inheritance of Mid and High Oleic Acid Content in Ethiopian Mustard
Author(s) -
Nabloussi Abdelghani,
FernándezMartínez José M.,
Velasco Leonardo
Publication year - 2006
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci2005.11.0399
Subject(s) - oleic acid , biology , linolenic acid , brassica , erucic acid , fatty acid , allele , locus (genetics) , botany , salicylic acid , genetics , biochemistry , horticulture , food science , gene , linoleic acid
Zero erucic acid Ethiopian mustard ( Brassica carinata A. Braun) seed oil has a low oleic acid content (330 g kg −1 ). The mid oleic acid line AB3 (650 g kg −1 ) and the high oleic acid line AB1 (830 g kg −1 ) have been developed. The objective of this research was to study the inheritance of both traits in Ethiopian mustard. Plants of AB1 were reciprocally crossed with plants of the standard line 25X‐1, the low linolenic acid line AB4, and AB3. Plants of AB3 were also reciprocally crossed with plants of 25X‐1. A genetic study was conducted through the analysis of the fatty acid profile of F 1 , F 2 , BC 1 F 1 , and F 3 seed generations. The results revealed that mid oleic acid content in AB3 was determined by partially recessive alleles at a single locus Ol, whereas high oleic acid content in AB1 was the result of partially recessive alleles at two loci, Ol and Ol2. Both loci produced an increment of oleic acid content of similar magnitude, although ol 2 alleles had phenotypic expression only in presence of ol alleles in homozygous condition. Segregation patterns for oleic acid content were similar in crosses of AB1 with 25X‐1 and AB4, which indicated that loci for high oleic acid content were not related to loci for low linolenic acid content. Recombination of genes controlling high oleic acid and low linolenic acid content resulted in phenotypes with >850 g kg −1 oleic acid and <25 g kg −1 linolenic acid. Reduction of linolenic acid content resulted in an increase of linoleic rather than oleic acid content.