Turkish Journal of Agriculture and Forestry




Exposure to electromagnetic radiation (ER) with radio frequency is one of the environment's most common and fastest-growing human factors. Therefore, due to the increasing global growth of telecommunication towers and Wi-Fi waves, the possibility of positive or negative effects of Wi-Fi electromagnetic waves (WEW) is essential for the quality and quantity parameters of plants. An experiment was was carried out during the years 2020-2021 at the Research Farm of Tarbiat Modares University to investigate the effect of WEW on the grain yield, fatty acid composition (FA), oil content and antioxidant properties of camelina. Seeds were exposed to Wi-Fi electromagnetic radiation at 15 (ER 15) and 25 (ER 25) cm from the modem for 24 hours. The results showed that the grain yield was greatly affected by electromagnetic waves and increased by about 23.45%. Also, the amount of oil and protein as important components of camelina seeds increased (6.91%) and decreased (2.9%) under Wi-Fi radiation conditions, respectively. Total tocopherol decreased by 6.39% and β- T was not affected by Wi-Fi radiation. The quantity of sterols (Brassicasterol, Cholesterol and Campesterol) decreased significantly by Wi-Fi radiation. Based on fatty acid profile responses, maximum polyunsaturated fatty acids (∑PUFA) content was obtained in ER 15 treatment by about 1.62%. Eventually, these waves caused a decrease in saturated fatty acids (∑SFA) and erucic acid, which ultimately increased the quality of camelina oil. In conclusion, WEW pretreatment could improve grain yield and oil percentage and improve camelina oil quality.


Wi-Fi, camelina, grain yield, protein content, oil content, fatty acid

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