Variability and correlation studies for fatty acid composition in rapeseed mustard

Harvested seeds of 49 genotypes of Brassica species were utilized for fatty acid estimation. The data on all seven important fatty acids were subjected to variability and correlation analysis. Widest range of variation was observed for Oleic acid followed by Erucic acid while highest GCV was recorded for Erucic acid followed by Stearic and Oleic acids. High heritability coupled with high genetic advance was exhibited by Oleic acid followed by Erucic acid. Oleic acid was negatively associated with all fatty acids except Palmitic acid, to which it showed positive relation. Erucic acid also exhibited negative correlation with all other fatty acid except Ecosinoic and Unolenic acids. Stearic acid was positively correlated with Unoleic and Unolenic acids while it exhibited negative association with Ecosinoic and Erucic acids. Unoleic acid was positively correlated with Lenolenic acid. Results are indicative of the fact that Erucic acid can be reduced with increase in other fatty acids.