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Interactions of Alleles at Two Loci Regulating Fatty Acid Composition of the Seed Oil of Safflower (Carthamus tinctorius L.)1

S. L. Ladd, P. F. Knowles

Abstract

Alleles affecting the fatty acid composition of the seed oil of safflower (Carthamus tinctorius L.) at the st (stearic acid) and ol (oleic acid) loci segregated independently. Increases in stearic acid percentage were accompanied by decreases in the percentage of oleic acid, linoleic acid, or both. In certain genotypes it appeared that cooler growing temperatures reduced the relative amounts of stearic and oleic acids while increasing linoleic acid.

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Key concepts: Carthamus, Stearic acid, Oleic acid, Biology, Linoleic acid, Safflower oil, Composition (language), Food science