Relationship between Sowing Time, Variety, and Quality in Safflower

Table 5

Correlation coefficients among protein, oil, and fatty acid composition of safflower seeds.

Traits	Protein rate	Oil rate	Palmitic acid (C16:0)	Stearic acid (C18:0)	Oleic acid (C18:1)	Linoleic acid (C18:2)	Linolenic acid (C18:3)
Protein rate	1.000	0.476				0.520
Oil rate		1.000	0.227	0.068		0.262
Palmitic acid (C16:0)			1.000	0.101		0.101	0.213
Stearic acid (C18:0)				1.000			0.085
Oleic acid (C18:1)					1.000		0.172
Linoleic acid (C18:2)						1.000
Linolenic acid (C18:3)							1.000

Significant at level 0.05; significant at level 0.01.