Effect of salinity on lipid components of mustard seeds (Brassica juncea L.)

被引：0
|
作者：
R.S. Parti
V. Deep
S.K. Gupta
机构：
[1] Gene Cloning Lab Division of Microbiology Central Drug Research Institute Lucknow-226001,Department of Chemistry and Biochemistry C.C.S
[2] Haryana Agricultural University Hisar- 125004,undefined
来源：
Plant Foods for Human Nutrition | 2003年 / 58卷 / 3期
关键词：
Fatty acids; Lipid classes; Mustard seeds (; ); Salinity; Salt Stress;
D O I：
10.1023/B:QUAL.0000041141.94233.b9
中图分类号：
学科分类号：
摘要：
In a pot experiment, the soil application of different levels of salinity (ECe 4, 8 and 12 dS/m) affected the lipid components of mustard seeds (Brassica juncea L.cv. RH-30) markedly. With increasing salt levels, total and neutral lipids declined considerably while phospholipids and glycolipids increased. Fatty acid profile of total, neutral and polar lipid fractions were affected substantially. Erucic acid in total and neutral lipids decreased, while it was absent in the polar lipid fraction. In total and neutral lipids, oleic and linoleic acids increased. The amounts of linoleic and linolenic acids in the polar lipid fraction increased with rising salinity. Plant dry weight drastically declined at higher salinity levels (ECe 8 and 12) whereas the maximum weight was observed at ECe 4.
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页码：1 / 10
页数：9
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