Variation and genetic analysis of fatty acid composition in flax (Linum usitatissimum L.)

Abstract Flax ( Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which proven to have health benefits and utilized as industrial raw material. α-Linolenic a polyunsaturated that readily undergoes oxidative transformation. Autoxidation the principal process contributing development off-flavors, loss color, alteration nutritional value linseed oil. However, there huge demand on market oils having different compositions acids, including characterized by improved stability. For this purpose, complete diallel cross was performed study using six flax genotypes varying content estimate genetic parameters. The analysis variances carried out studied traits (content oleic, linoleic acid) indicated large differences among genotypes. Variances due GCA were much higher magnitude than those related SCA acid, superiority additive gene effects determining inheritance these traits. nonadditive action played role oleic content, since effect almost two times effect. parental lines linola (Linola KLA Linola KLB) exhibited highest concentration favorable alleles (high low thus found suitable continuous improvement program. On basis effect, five combinations, be promising F1 hybrids use population further selection, order achieve changes linseed. These combinations allow selecting varieties with 1:1 2:1 ratio omega–6:omega–3 producing extended shelf life food products.