Table 3.

Contents of fatty acid in mature seeds

Traits	Fatty acid composition (mg/g)
	WT	OX‐1	OX‐2	OX‐3	Ri‐1	Ri‐2	Ri‐3
C16:0 (Palmitic acid)	4.84 ± 0.06	5.12 ± 0.05*	5.38 ± 0.08**	5.90 ± 0.02**	4.53 ± 0.02**	4.25 ± 0.01**	4.04 ± 0.01**
C18:0 (Stearic acid)	0.59 ± 0.03	0.60 ± 0.02	0.67 ± 0.06**	0.76 ± 0.04**	0.64 ± 0.03	0.64 ± 0.01	0.58 ± 0.03
C18:1 (Oleic acid)	12.52 ± 0.21	13.52 ± 0.16**	14.36 ± 0.38**	14.87 ± 0.15**	10.34 ± 0.69**	9.98 ± 0.31**	9.85 ± 0.20**
C18:2 (Linoleic acid)	10.23 ± 0.13	11.57 ± 0.08**	12.84 ± 0.39**	13.72 ± 0.14**	10.33 ± 0.40	10.42 ± 0.26	10.01 ± 0.05*
C18:3 (Linolenic acid)	0.36 ± 0.02	0.42 ± 0.02**	0.46 ± 0. 01**	0.48 ± 0.02**	0.38 ± 0.01	0.37 ± 0.02	0.35 ± 0.01
C20:0 (Eicosanoic acid)	0.22 ± 0.01	0.24 ± 0.01	0.45 ± 0.07**	0.27 ± 0.02**	0.20 ± 0.03*	0.20 ± 0.04*	0.18 ± 0.02**

Data are presented as means ± SE of three biological replicates.

*P < 0.05. **P < 0.01. P‐values produced by two‐tailed Student's t‐test.