Effect of Different Maturity Stages in Safflower (Carthamus tinctorius L.) on Oil Content and Fatty Acid Composition

This study was conducted to investigate changes in the hull ratio, 1000-seed weight, oil content and fatty acid composition of safflower seeds obtained from four different maturity stages (10 days intervals from initial seed formation to full maturity). in 2010, field trial was performed at the experimental fields of field crops central research institute in ankara-haymana. according to the results, the evaluated parameters varied with cultivars and different maturity stages greatly. in accordance with progressive maturity stages for all cultivars, while a decrease in the hull ratio was determined, the oil content was found to be an increase. fatty acids, linoleic and oleic acid were main oil components for all cultivars, and fatty acid composition varied among cultivars and in different maturity stages.