Effects of light and temperature on fatty acid desaturation during the maturation of rapeseed

Abstract

In a winter variety of rapeseed, low temperatures enhance fatty acid desaturation as evidenced by 14C-acetate incorporation into fatty acids or 14C-oleate desaturation in vivo; similarly, low temperatures favour polyunsaturated fatty acid accumulation during the maturation of the seeds. Oleate desaturation was slightly higher under 16 hr daylight exposure than under 9 hr treatment.