Abstract
We evaluated the fatty acid compositions in relation to yield and soil nutrients from four fields A, B, C, and D with continuous monocropping histories of 0–3 years, respectively, in Japan from 2015 to 2016. Results showed that, in both evaluation years, seed yield did not significantly differ among the fields although field A produced the highest mean seed yield and 1000-seed weight. Between fields A and C, 1000-seed weight showed significant differences. The contents of seed-saturated fatty acids lauric and myristic decreased in only fields C and D whereas oleic, linoleic, and linolenic acids increased in field D. Only field A produced the highest contents of lauric and myristic acids whereas field D produced the highest contents of linoleic and linolenic acids. The soil total N and exchangeable K contents tended to decrease as exchangeable Mg content significantly increased on the fields with long duration of cropping, fields C and D. Principal component analysis revealed significant positive correlations between soil exchangeable K, and total N contents with 1000-seed weight and lauric acid, as exchangeable Mg content was related with oleic, linoleic, and linolenic acids. Therefore, the high oleic, linoleic, and linolenic acids from field D were mainly attributed to high soil exchangeable Mg content, whereas the high 1000-seed weight, lauric acid and myristic acid were due to the high soil exchangeable K content in field A. Overall, the fatty acid composition quality on the long-duration continuously monocropped fields could show high economic value at the expense of yield under this management practice in continuous monocropping.
Highlights
Sesame (Sesamum indicum L.) is one of the oldest oilseeds cultivated throughout the world for its edible oil and use as food [1]
The continuously monocropped fields differed in the yield and fatty acid compositions based on the differences in soil nutrient status
Continuous monocropping decreased 1000-seed weight of sesame, as observed in in fields C and D accompanied with high oleic, linoleic, and linolenic acids, whereas the lauric and myristic acids were high in the short duration of continuous monocropping
Summary
Sesame (Sesamum indicum L.) is one of the oldest oilseeds cultivated throughout the world for its edible oil and use as food [1]. The seeds contain several minerals, lignans, high oil, saturated. Agronomy 2019, 9, 801 and unsaturated fatty acids, which contribute to nutritional and health benefits when included in diet. The fatty acid composition in sesame seeds consists of abundant unsaturated fatty acids: oleic (35.9–42.3%) and linoleic (41.5–47.9%) acids from 80% of total fatty acids; less than 20% are saturated fatty acids, mainly palmitic (7.9–12%) and stearic acids (4.8–6.1%) [2]. The high abundance of essential fatty acids such as linoleic that cannot be synthesized in the human body makes sesame seeds paramount in the human diet. The fatty acids in sesame oil prevent cardiovascular diseases, cancer, brain and liver damage, and hypertension [3,4]. Despite the importance of sesame seeds, the production of sesame in Japan had been on a negligible scale it is gradually increasing, especially on abandoned paddy fields [5,6]
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