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THE EFFECT OF TEMPERATURE ON THE FATTY ACID COMPOSITION OF EVENING PRIMROSE (OENOTHERA) SEEDS DURING THEIR DEVELOPMENT, STORAGE AND GERMINATION
The ratio of saturated/unsaturated fatty acids decreased with time of harvest, with a significant relative increase in the unsaturated fatty.
When branches with fruits were incubated at various temperatures, an increase in the ratio of saturated/unsaturated fatty acids occured in the seeds, with increasing temperatures.
No such changes were noted in detached seeds incubated under similar temperature conditions.
In immature detached seeds a decrease in the 
-linoleic acid (GALA) C18:3 6,9,12 fraction and an equivalant increase in the oleic acid fraction were noted with increasing temperatures of incubation.
In mature seeds on the plant branches, the sum of saturated fatty acids + oleic acid increased and concomitantly the sum of the linoleic acid + linolenic acid fraction decreased with increasing temperatures of incubation.
During germination a rapid increase in the sum of saturated fatty acids + oleic acid and a parallel decrease in the unsaturated linoleic + linolenic acid fraction occured with the increase in germination temperatures. -linolenic acid C18:3 9,12,15 was found only in very "young" seeds (green) and in germination seeds (radicle protrusion). All seeds contain – linolenic acid.