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 |