Table II. Fatty acid composition of total lipids from ripe red fruits of wild-type and OE-FAD transgenic tomato plants.
Data presented are from a single representative experiment that was repeated twice with similar results. Values are means ± sd of triplicate determinations of fatty acid composition.
| Genotype | Fatty Acid |
18:3/18:2 | Lipid Content | ||||
| 16:0 | 18:0 | 18:1 | 18:2 | 18:3 | |||
| mol % | mg g−1 fresh wt | ||||||
| Wild type | 26.1 ± 1.3 | 5.2 ± 0.8 | 5.8 ± 1.6 | 43.6 ± 2.2 | 19.2 ± 1.6 | 0.44 | 0.43 ± 0.02 |
| OE-FAD3 | 30.6 ± 0.4 | 13.9 ± 0.4 | 7.0 ± 0.7 | 30.1 ± 0.4 | 18.5 ± 0.4 | 0.61 | 0.30 ± 0.01 |
| OE-FAD7 | 27.8 ± 0.2 | 11.0 ± 0.5 | 9.0 ± 0.4 | 31.8 ± 0.6 | 20.4 ± 0.1 | 0.64 | 0.40 ± 0.01 |
| OE-FAD3FAD7 | 32.4 ± 2.2 | 7.0 ± 0.4 | 9.1 ± 3.1 | 8.6 ± 2.6 | 42.9 ± 3.8 | 4.99 | 0.32 ± 0.03 |