Induced genetic variability for fatty acids and oil contents in chickpea (Cicer arietinum).

@inproceedings{Shah2013InducedGV,
  title={Induced genetic variability for fatty acids and oil contents in chickpea (Cicer arietinum).},
  author={Tahir Shah and Aubid Allah Khan and . M.R.Asi and Babar Manzoor Atta},
  year={2013}
}
The experimental material for the present study comprised of 94 selected induced mutants of two desi (Pb2000 and C44), one kabuli (Pb-1) and one desi × kabuli introgression (CH40/91). The oil contents and saturated (palmatic and stearic acid) and unsaturated fatty acid (oleic, linoleic and lenolenic acid) contents were determined in four chickpea genotypes. The range of oil content was recorded 3.60 to 6.90% in desi variety Pb2000 followed by 3.43 to 8.48% in C44, 3.27 to 6.90% in Pb-1 and 3.50… CONTINUE READING