Effects of genotypes and sowing date on seed yield, oil content, and fatty acid profile of camelina (

Determining the appropriate sowing date can have a significant impact on increasing the yield potential of alternative crops such as camelina in semiarid agricultural ecosystems. This study aimed to determine the effects of sowing date and genotype on yield components, seed yield, oil yield, oil content and fatty acid profile of camelina. A split-plot experimental design using sowing dates (30–31 March, 5–8 April, 15–17 April, 25–28 April and 6–7 May) as main plot and genotypes as subplots was adopted during two growing seasons (2021–2022). The results of the present study showed that delaying sowing exposed the seed-filling period to high temperatures, which resulted in significant decreases in seed yield and oil content of camelina. Thus, the most positive results in terms of yield and yield components were obtained from the first and second sowing dates. In this respect, the highest seed yield (1982 kg ha−1), oil yield (797 kg ha−1) and seed oil content (40.2%) were obtained from the Arslanbey genotype. In addition, while the rates of linolenic acid (36.75%), palmitic acid (5.12%), stearic acid (2.55%), arachidic acid (1.55%) and eicosenoic acid (16.58%) in camelina seed showed high values at the first and second sowing times, these rates relatively decreased as the sowing time was delayed. On the contrary, the highest values in terms of linoleic acid and oleic acid were observed in the fourth sowing date. As a result, although the ecological conditions of the region are suitable for camelina cultivation, significant decreases in camelina seed yield and oil content were observed with the delay of sowing. In this context, it was determined that the suitable sowing time for spring camelina cultivation in the Muş province located in the east of Türkiye is the last week of March and the first week of April. However, further research is needed to optimize other agricultural inputs for camelina production in the region.