Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

The temperature reduces the viability and seed vigor; however, effect of on imbibition fatty acid profile has not been studied. Chia (Salvia hispanica L.) seeds have a substantial quantity oil, making them potential study model for metabolism. Therefore, we explore (10, 20, 30 °C) chia imbibition, germination, by GC-MS. Imbibition FI occurs within first hour in all treatments; while FII FIIend elapse with an difference at 20 °C °C. highest germination rate were observed °C; concentrations acids, except oleic acid, Maximum detected FIIend; °C, different patterns saturated unsaturated acids three linolenic isomers observed. A shorter is associated earlier germination; increase concentration after 3 h negative correlation between linoleic related to higher efficiency. At isomer formation homeoviscous cell membrane adaptation.