Inheritance of High Oleic Acid in Sunflower
1985
Urie, A. L.
A sunflower (Helianthus annuus L.) oil which is high in oleic acid could be used as a cooking oil for deep fat frying of potato chips and other snack foods. Individual half-seed analysis was used to select for high oleic acid in the high oleic sunflower cultivar Pervenets which exhibited inter- and intra-plant variation for oleic acid content of individual seeds. The plant selection Pervenets-3 and progenies bred true, remained nearly temperature insensitive, and had an average oleic content of 875 g kg⁻¹ in six diverse greenhouse and field environments. Pervenets-3 progenies were crossed to P21, a line which varied from 110 to 710 g kg⁻¹ oleic acid content depending on environment. The F₁ data indicates that Pervenets-3 progenies carry a dominant factor with essentially no maternal effects which conditions high oleic acid. However, 8.9% of F₁ seeds in eight of fifteen crosses exhibited deviation below 700 g kg⁻¹ oleic content, thus indicating the presence of modifiers. The high oleic character reacted as a single dominant factor in F₂'s and backcrosses involving two P21 lines. In F₂'s from a cross involving another P21 line, one population fit the expected ratio for a single dominant factor while two populations exhibited a reversal in dominance. Apparently, some P21 lines do and some do not carry major factors and/or modifiers causing deviation. This high oleic character may be transferred to inbred lines for use in production of high oleic sunflower hybrids but low oleic parents should be selected which do not carry factors causing deviation.
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