Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond

@article{Dicenta2006UseOR,
  title={Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond},
  author={F. Dicenta and E. Ortega and P. Mart{\'i}nez-G{\'o}mez},
  journal={Euphytica},
  year={2006},
  volume={153},
  pages={221-225}
}
Bitter flavour of the almond kernel is due to the cyanoglucoside amygdalin and has been the first characteristic considered in breeding programmes. In such programmes, the seedlings from sweet-kernelled parents were used to study the transmission of bitterness, which was shown to be a monogenic characteristic, the sweet flavour being dominant. The aim of this work was to investigate more deeply the inheritance of bitterness in almond, by studying for 2 consecutive years the bitter flavour in… Expand

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