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

  title={Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond},
  author={Federico Dicenta and Encarnaci{\'o}n Ortega and Pedro Mart{\'i}nez-G{\'o}mez},
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… 
Fine mapping of the bitterness locus in almond.
Although its biochemical function remains unidentified, the SK gene has been localised on linkage group five (G5) in the almond genetic linkage map obtained from the cross between the two heterozygous genotypes ‘R1000’ and ‘Desmayo Largueta’ (RxD).
Molecular markers for kernel bitterness in almond
This analysis has established the usefulness of SSRs for screening populations of fruit trees such as almond by an easy, polymerase chain reaction-based method.
Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype
Almond kernels can be sweet, slightly bitter or bitter. Bitterness in almond (Prunus dulcis Mill.) and other Prunus species is related to the content of the cyanogenic diglucoside amygdalin. When an
Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels
This study evidenced the association between sweet almonds’ genotype and some volatile metabolites, in particular benzaldehyde, and provided for the first time chemical markers to discriminate between homo- and heterozygous sweet almond genotypes and a multivariate approach based on independent variables was developed to increase the reliability of almond classification.
β-Glucosidase activity in almond seeds.
Bitterness in Almonds 1(C)(OA)
Bitterness in almond ( Prunus dulcis ) is determined by the content of the cyanogenic diglucoside amygdalin. The ability to synthesize and degrade prunasin and amygdalin in the almond kernel was
Bitterness in Almonds1[C][OA]
Combined data show that in the bitter genotypes, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, Amygdalin formation is prevented because thePrunasin is degraded upon passage of the β-glucosidase-rich cell layer in the inner epidermis of the teGument.
Synteny-Based Development of CAPS Markers Linked to the Sweet kernel LOCUS, Controlling Amygdalin Accumulation in Almond (Prunus dulcis (Mill.) D.A.Webb)
This study exploited sequence similarity and synteny between the genomes of almond and peach to identify cleaved amplified polymorphic sequence (CAPS) molecular markers linked to the Sk locus, highlighting a set of codominant markers useful for early selection of sweet kernel genotypes, an aspect of primary importance in almond breeding.


Inheritance of the kernel flavour in almond
The sweet, bitter or slightly bitter flavour of the kernel of 1969 almond trees was determined over a 2-year period; it is proven that this trait is controlled by just one gene, with bitterness being due to the recessive allele.
Increasing productivity in sweet almond using selected clones of bitter almond
The selected Alnem (bitter) clones appear to be potentially useful progenitors for increasing almond yield capacity by conventional breeding methodology.
Cultivar Pollinizer Does Not Affect Almond Flavor
Tasting of the seeds resulting from each cross resulted in the complete absence of any influence of pollinizer on flavor, which only depended on the female parent.
Pattern of the Cyanide-Potential in Developing Fruits : Implications for Plants Accumulating Cyanogenic Monoglucosides (Phaseolus lunatus) or Cyanogenic Diglucosides in Their Seeds (Linum usitatissimum, Prunus amygdalus).
The absolute cyanide content of developing fruits was determined in Costa Rican wild lima beans, oil flax, and bitter almonds, finding that the flax inflorescence had a higher HCN-p in absolute terms than the mature flax fruit.
Nomilin, Taste Threshold and Relative Bitterness
Aqueous taste thresholds for nomilin, a bitter citrus limonoid, were established by a combination of ascending series and sensory difference (triangle) tests. Results from the 25-member screened
Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects
The present knowledge on the nature of the taste stimuli, on the mechanisms of their perception and on the interactions among them is reviewed, and the effects of interactions with other sensory attributes (aroma, color, texture) are reviewed.
Análisis de glucósidos cianogénicos en variedades de almendro: implicaciones en la mejora genética
Debido a las grandes producciones de almendras, tanto en Estados Unidos de America como en Europa, se ha venido realizando estudios para mejorar la calidad. Se identifica y cuantifica los diferentes
Further Evidence on the Factor for Bitterness in the Sweet Almond.
The ratio was found to be 41.5 to 1, and the number of virescent plants found was 17, so the total number of plants studied was 17.
Kernel taste inheritance in almond
  • Opt Méd
  • 2001
The Factor for Bitterness in the Sweet Almond.