Detection and distribution of two dominant alleles associated with the sweet kernel phenotype in almond cultivated germplasm

Autor: Concetta Lotti, Anna Paola Minervini, Chiara Delvento, Pasquale Losciale, Liliana Gaeta, Raquel Sánchez-Pérez, Luigi Ricciardi, Stefano Pavan

Publikováno v: Frontiers in Plant Science, Vol 14 (2023)

Almond [Prunus dulcis Miller (D. A. Webb), syn. Prunus amygdalus L.)] is the major tree nut crop worldwide in terms of production and cultivated area. Almond domestication was enabled by the selection of individuals bearing sweet kernels, which do no

Externí odkaz: https://doaj.org/article/ecea76056a834e778d9e025e1ecc2f09

Synteny-Based Development of CAPS Markers Linked to the Sweet kernel LOCUS, Controlling Amygdalin Accumulation in Almond (Prunus dulcis (Mill.) D.A.Webb)

Autor: Stefano Pavan, Rosa Mazzeo, Francesca Ricciardi, Concetta Lotti, Nicoletta Bardaro, Jorge Del Cueto, Luigi Ricciardi, Raquel Sánchez-Pérez, Federico Dicenta

Publikováno v: Ricciardi, F, Del Cueto, J, Bardaro, N, Mazzeo, R, Ricciardi, L, Dicenta, F, Sánchez-pérez, R, Pavan, S & Lotti, C 2018, ' Synteny-Based Development of CAPS Markers Linked to the Sweet kernel LOCUS, Controlling Amygdalin Accumulation in Almond (Prunus dulcis (Mill.) D.A.Webb) ', Genes, vol. 9, no. 8, 385 . https://doi.org/10.3390/genes9080385
Digital.CSIC. Repositorio Institucional del CSIC
instname
Genes
Volume 9
Issue 8
Genes, Vol 9, Iss 8, p 385 (2018)

The bitterness and toxicity of wild-type seeds of Prunoideae is due to the cyanogenic glucoside amygdalin. In cultivated almond (Prunus dulcis (Mill.) D.A. Webb), a dominant mutation at the Sk locus prevents amygdalin accumulation and thus results in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::622e32f429058f82f182d54e24ed5694
https://curis.ku.dk/portal/da/publications/syntenybased-development-of-caps-markers-linked-to-the-sweet-kernel-locus-controlling-amygdalin-accumulation-in-almond-prunus-dulcis-mill-dawebb(90afe5bd-0e63-4211-b08b-b23e29669db0).html

Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype

Autor: Arrázola, Guillermo, Sánchez P, Raquel, Dicenta, Federico, Grané, Nuria

Publikováno v: Agronomía Colombiana, Volume: 30, Issue: 2, Pages: 260-265, Published: AUG 2012

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 almond containing amygdalin is chopped, glucose, be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______618::b98290dadead9bcb99c163f701f9f914
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-99652012000200014&lng=en&tlng=en

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