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Table 7 Effect of seed hardening on percentage of fatty acids in plant shoots

From: Enhancing thermotolerance of tomato plants (Lycopersieon esculentum mill) by heat hardening of seeds

Treatment Percentage of saturated and unsaturated fatty acidsa Percentage of total saturated fatty acids
Temp. °C Exposure period (h) C12:0 C14:0 C14:1 C16:0 C16:1 C16:2 C18:0 C18: 1 C18:2 C18:3
Control 0.69 1.32 36.61 31.61 1.45 7.26 16.88 1.86 45.88
50 2 0.29 58.70 12.85 4.99 0.93 0.97 13.82 3.36 72.81
60 1 2.81 50.64 5.07 7.00 11.45 0.64 10.26 1.51 2.38 70.71
60 2 0.07 67.43 3.14 8.21 4.47 1.23 3.89 3.98 1.82 1.10 79.60
70 0.5 0.30 57.94 11.31 11.5 0.32 0.34 10.60 3.10 1.58 69.88
  1. aC12:0 lauric acid, C14: 0 myristic acid, C14: 1 myristoleic acid, C16:0 palmitic acid, C16:1 palmitoleic acid, C16:2 palmitolenic acid, C18:0 stearic acid, C18:1 oleic acid, C18:2 linoleic acid, and C18:3 linolenic acid