油菜의 脂肪酸組成改良育種에 關한 硏究 Ⅵ. 油菜登熟中의 脂肪酸合成에 미치는 O-erucic acid 遺傳子의 作用

Breedling for Improvement of Fatty Acid Composition in Rapeseed, Brassica napus L. Ⅵ. O-Erucic Acid Gene Reaction in Fatty Acid Synthesis during Maturing of Rapeseed

The process of fatty acid synthesis of high-erucic acid varieties and O-erucic acid variety were investigated during the maturing period of rapeseeds. The fatty acid composition showed highly significant difference between both variety groups around 30 days after flowering Any significant differences in fatty acid composition between two variety groups were not detected in the former period of 30 days after flowering. O-erucic acid variety contained some amount of erucic acid. However, erucic acid synthesis was discontinued in O-erucic acid variety in the later period of 30days after flowering. Rapeseed oil contained much amount of M.G. in the initial stage of maturity (30days after flowering). The amount of erucic acid containing in O-erucic acid variety was ranged from 6 to 37% in M.G. and D.G. gene reaction of O-erucic acid started from the later of 30days after flowering and fatty acid synthesis was significantly different at two stages : initial and late period of maturity in rapeseeds.