The changes of fatty acid composition in the Sarepta mustard seed oil depending on the weather and climatic conditions of the Rostov region

The purpose of the current study was to describe the changes of the fatty acid composition of Sarepta mustard varieties developed at the L.A. Zhdanov Don experimental station in years with varying moisture conditions in the Rostov Region, and to identify samples with high oil and fatty acid content to develop valuable erucic acid-free Sarepta mustard varieties. The paper has presented the results of changes in the composition of the main fatty acids depending on growing conditions. When describing weather conditions, there has been determined a hydrothermal coefficient during the years of study (2020–2022). There has been established an average increase in the oil percentage in Sarepta mustard seeds from 47.8 % in 2020 to 51.0 % in 2022. The increase of seed oil content has reduced fatty acid content (oleic and linoleic) and raised erucic acid. The average oleic acid percentage was 54.6 % in 2020, 51.9 % in 2021, and reduced to 50.6 % in 2022, which was less on 4 % than the percentage in 2020. The average erucic acid percentage was 0.4 % in 2020, 0.9 % in 2021, and raised to 1.3 % in 2022, which was more on 0.9 % than the percentage in 2020. Over the years of research, there have been identified such variety samples with high oleic acid percentage as 2466 (53.0 %), 2547 (53.0 %), 67505 (52.6 %) and the samples with low erucic acid percentage as 2466 (1.0 %), 2547 (0.4 %), 67505 (0.9 %). The standard variety Lyuks had 51.3 % of oleic acid and 0.6 % of erucic acid. There has been described a correlation between the traits in the years with different moisture availability. There has been recorded a positive annual correlation between precipitation and oleic acid, a strong positive correlation in 2020 (r = 0.876), a moderate positive correlation in 2021 (r = 0.361), and a weak positive correlation in 2022 (r = 0.299). Varieties with high fatty acid and low erucic acid percentage in seeds will be used in further breeding to develop new erucic acid-free varieties of Sarepta mustard.

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