Variability of oil content and of major fatty acid composition in almond (Prunus amygdalus Batsch) and its relationship with kernel quality.

@article{Kodad2008VariabilityOO,
  title={Variability of oil content and of major fatty acid composition in almond (Prunus amygdalus Batsch) and its relationship with kernel quality.},
  author={Ossama Kodad and Rafel Socias i Company},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 11},
  pages={4096-101}
}
Oil content and fatty acid composition were determined for two years in the kernel oil of eight cultivars and 47 advanced self-compatible almond genotypes developed in an almond breeding program. Considerable variation between genotypes was found for all parameters. Oil content ranged from 48% to 67% of the total kernel dry weight but was consistent over the two years. Fatty acid composition was also very variable, with significant differences between genotypes, even in genotypes of the same… CONTINUE READING

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