Variation in oil content and fatty acid composition of linseed (Linum usitatissimum L.) cultivars and their hybrids in sub-mountainous Himalayan region of India

  • Salej Sood, S. Bhateria, N. R. Kalia, Shailesh Paul Sood and Naresh Kumar
Keywords: Linseed, Oil content, Fatty acids, Linolenic acid, Correlation


The study assessed the level of variation in oil content and fatty acid composition of linseed cultivars, elite lines and hybrids in sub-mountainous Himalayan region of India. The oil content ranged from 34.60 to 41.14 % in the experimental material. Yellow seeded cultivars had higher oil content in comparison to brown seeded genotypes. Two saturated (Palmitic and steric acid) and three unsaturated fatty acids (Oleic, linoleic and linolenic acid) identified by gas chromatography represented 8.81% and 90.89% of the total oil, respectively. Widest range of variation was observed for linolenic acid followed by oleic acid, while the highest GCV was recorded for linoleic acid. Cross combinations exhibited wider range of variation for linolenic acid in comparison to the parents. All the traits exhibited low heritability and low genetic advance except 1000-seed weight. Oil content showed weak positive association with seed weight. Palmitic acid also showed positive association with oleic acid however, linoleic acid had negative association with linoleic, oleic and stearic acid. Results indicated that induced mutagenesis coupled with recombination breeding will be more beneficial for the development of low linolenic acid lines in linseed.
Research Article