Salinity induced compositional changes in developing seeds of Brassica

Plants of three species of Brassica viz. B. juncea, B. carinata and B. napus were raised in pots under saline conditions. Total soluble sugar content increased upto 30 days after anthesis and then decreased at 45 days after anthesis. Salinity induced a general, increase in soluble sugars in all the three species and percentage increase in B. carinata and B. napus was less than the two cultivars of B. juncea. Protein content increased as the seeds progressed towards maturity except in B. napus where content remained unchanged after 30 days of anthesis. Salinity in general, increased protein content, the increase being more pronounced in both the cultivars of B. juncea than the other two species. Mature seeds of B. napus contained highest oil content while those of B. carinata had the least value. Oil content decreased steadily with the increase in level of salinity, the reduction being maximum in B. juncea cv. Varuna. Salinity affected fatty acid composition considerably by increasing levels of essential fatty acids with a concomitant decrease in undesired erucic acid.