Abstract
The development of oilseed rape cultivars with a high content of oleic acid (18:1) and a low content of linolenic acid (18:3) in the seed oil is an important breeding aim. Oil of this quality is increasingly being sought by the food and the oleochemical industry. Since the oil quality is determined by the genotype of the seed, a selection can be performed among single seeds of segregating populations. For this purpose a high-throughput Near-Infrared Reflectance Spectroscopy (NIRS) method using an automated sample presentation unit for single seeds of oilseed rape and a spectrometer equipped with a photodiode array detector was developed. Single-seed analyses have been accomplished with a throughput of up to 800 seeds per hour. Seeds from segregating populations of different origin were analyzed by NIRS and gas chromatography. Calibration equations were developed and validated applying the Modified Partial Least Square regression (MPLS) and LOCAL procedure. In three independent validations, standard errors of prediction corrected for bias between 2.7% and 3.7% for oleic acid and 1.2% and 1.8% for linolenic acid were determined using MPLS. Similar results were obtained applying the LOCAL procedure. The results show that the new high-throughput method can be applied to predict the oleic acid and linolenic acid content of single seeds of oilseed rape.
Highlights
Most parts of the world grow “canola”- or “double-low”quality type oilseed rape with low seed oil contents of erucic acid and low seed glucosinolate contents
Inadequate seed quality resulted in incorrect deposition of seeds in the microplate cavities which resulted in a throughput reduction
The fatty acid composition of an individual seed genotype is determined by its genotype and is influenced by prevalent light and temperature conditions during its development and possibly by maternal factors [20, 21]
Summary
Most parts of the world grow “canola”- or “double-low”quality type oilseed rape with low seed oil contents of erucic acid and low seed glucosinolate contents. The oil is acknowledged for its health benefits because of its high contents of the essential fatty acids linoleic acid (18:2) and linolenic acid (18:3) [1,2,3]. Those high contents of polyunsaturated fatty acids represent a problem if the oil is used for frying and baking purposes. Under these conditions, the oil oxidizes quickly and develops an unacceptable flavor. Additional mutation experiments led to the development of mutant lines with reduced linoleic acid and enhanced oleic acid content (18:1; HO, high oleic). In anticipation of a quickly rising demand for HOLL quality oil, with “Vistive”, a separate marketing concept was developed [6]
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