Effect of seed maturity on seed physiological quality, oil content and fatty acid composition of hemp seed

• Main Authors: Suriyong,S., Vearasilp,S., Krittigamas,N., Pinmanee,S., Punyalue,A.
• Format: Article
• Published: Chiang Mai University 2015
• Subjects: Multidisciplinary
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872230814&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38037
• Institution: Chiang Mai University

Hemp (Cannabis sativa L.) is not only a prominent fiber crop but also used for a new value added products. This research was to find out different seed maturities on seed germiability and some chemical compositions. A split plot design was used which four varieties (V50, Mae Sa Mai, Pang Ung and Huay Hoi) were main-plot and 3 different seed maturities. There were 1) 50% brown seed; 2) 80% brown seed and 3) 100% brown seed appear were applied in sub-plot, then seed quality, oil content and fatty acid compositions were determined. The 100-seed weight and the seed quality in each variety were not different. The seed harvested at brown seed appeared 50% has lower mean germination (71%) than the others maturity (brown seed appear 80% and 100% ripens) which was similar to 82%, but AA germinations were 78 and 82%, respectively. However, the interaction between variety and maturity were significantly affected on germination and vigor. Hemp seed harvested from brown seed appear 80% has the highest oil content as 28.88% compared with the others ripeness. The oil composed with unsaturated fatty acid, which was essential for human. Linoleic acid (LA, 18:2 or Omega-6) in var. V50, Pang Ung, Mae Sa Mai and Huay Hoi were 53.79, 52.78, 51.04 and 50.54 g/100 g, respectively while α-linolenic acid (ALA, 18:3 or Omega-3) were 12.79, 10.96, 10.04 and 11.73 g/100 g, respectively. Hemp oil is an alternative high quality of fat, which can be progressively used and developed in Thailand.