Fatty acid composition of advanced olive selections obtained by crossbreeding
Fatty acid composition of advanced olive selections obtained by crossbreeding
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DOI：
10.1002/jsfa.3296
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发表时间：
2008-08-30
影响因子：
4.1
通讯作者：
Rallo, Luis
中科院分区：
文献类型：
--
作者：
Leon, Lorenzo;De la Rosa, Raul;Rallo, Luis
背景技术背景：1991年，西班牙开始了一项橄榄育种计划，旨在获得生产橄榄油的新品种，橄榄油质量被认为是最重要的目标之一。在这项研究中，油脂肪酸组成的15个先进的橄榄选择来：从'Arbequina'，'Frantoio'和'Picual'品种之间的杂交进行了evaluated.RESULTS：一个强大的遗传效应和基因型之间的显着差异，获得所有的脂肪酸和比率评估。结果允许的基因型分为四组，根据其脂肪酸组成，与C18：1，C18：2和饱和脂肪酸的百分比是总变异的主要贡献者。初步苗期群体结果与高级选择结果之间的关系表明，在苗期仅考虑一年的评价，就可以进行有效的脂肪酸组成选择。结论：15个高级选择及其3个亲本的油中脂肪酸组成有很大差异。这些结果表明，新的橄榄品种的脂肪酸组成满足消费者和市场的需求，在未来可以通过杂交育种。(C)2008化学工业协会。
BACKGROUND: An olive-breeding programme aimed at obtaining new cultivars for olive oil production was initiated in Spain in 1991, with oil quality being considered one of the most important objectives. In this study the oil fatty acid composition of 15 advanced olive selections coming :from crosses between 'Arbequina', 'Frantoio' and 'Picual' cultivars was evaluated.RESULTS: A strong genetic effect and significant differences between genotypes were obtained for all fatty acids and ratios evaluated. The results allowed the classification of genotypes into four groups according to their fatty acid composition, with the percentages of C18:1, C18:2 and saturated fatty acids being the main contributors to the total variation. The relationship between the results of the initial seedling population and those of the advanced selections indicated that an efficient selection for fatty acid composition could be carried out by considering only a single year of evaluation at the seedling stage.CONCLUSION: A quite different fatty acid composition in the oil of 15 advanced selections and their three genitors was obtained. These results suggest that new olive cultivars with fatty acid composition fulfilling consumer and market demands could be obtained through crossbreeding in the future. (C) 2008 Society of Chemical Industry.