ISHS Acta Horticulturae 663: XI Eucarpia Symposium on Fruit Breeding and Genetics
FATTY ACID COMPOSITION AS EVALUATION CRITERION FOR KERNEL QUALITY IN ALMOND BREEDING |
| Authors: | O. Kodad, M.S. Gracia Gómez, R. Socias i Company |
| Keywords: | Prunus amygdalus Batsch, oil quality |
| Abstract:
Five fatty acids of 37 almond (Prunus amygdalus Batsch L.) selections from the breeding programme of Zaragoza were studied. Kernels contained a high amount of monounsaturated fatty acids, mainly oleic acid, and low amounts of saturated (palmitic and stearic) and polyunsaturated (linoleic) fatty acids. Among selections, differences in fatty acid composition were highly significant for oleic and linoleic acids, and less significant for palmitic, palmitoleic and stearic acids. The proportion of oleic acid was the highest in both years, ranging from 66.8 to 76.2%. The percentage of linoleic acid was lower, ranging from 15.1 to 24.3%, and was negatively correlated with the amount of oleic acid. Most genotypes showed similar proportions of all acids in both years, demonstrating the stability of the fatty acid composition. Most selections showed a high ratio of oleic to linoleic acid, ranging from 2.5 to 5.2, an indication of good oil stability and kernel quality. The cluster analysis showed a high similarity in the profile of fatty acids among selections and their parents. Furthermore, the high significant differences between genotypes in the fatty acid composition and the levels of oleic acid, and the higher ratios of oleic to linoleic acids in some selections than in their parents may indicate that selection for improvement of kernel oil quality and composition can be made. | |
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