Nuevas variedades de almendro: Antoñeta y Marta

2 páginas, 3 figuras.La aparición de una nueva variedad frutal u hortícola en el mercado abre nuevas expectativas y cierta urgencia en cuanto a disponer de ella y en conocer rápidamente las ventajas de su uso, pues nadie quiere quedar fuera de juego en la dura carrera de la competencia por las consecuencias que de ello derivan. Esta urgencia se produce porque vivimos en la era de la comunicación y la menor noticia llega con celeridad hasta el ultimo rincón en un tiempo record, pero además es acentuada por la tendencia de los periodistas a magnificar las noticias, dándoles un enfoque impactante.Peer reviewe

Evolution of the amygdalin and prunasin content during the development of almond (Prunus dulcis Miller)

Los compuestos cianogénicos, como compuestos del metabolismo del almendro, sufren cambios durante la formación de la semilla, si bien no hay mucha información sobre este proceso, aún hoy existen pocos estudios del comportamiento de estos compuestos durante su maduración en almendras. El conocimiento de la composición química de la almendra permite tener información sobre el valor alimenticio o nutritivo y sobre las posibles aplicaciones industriales de ésta. Con el objetivo de comparar los contenidos obtenidos de prunasina y amigdalina durante el desarrollo de la almendra, en esta investigación se han estudiado doce (12) variedades de almendra, tres (3) de las cuales son amargas (S3067, S3062, S3056), cuatro (4) ligeramente amargas (S3065, Garrigues, Genco y Tuono) y cinco (5) dulces (Marcona, Del Cid, Peraleja, Ferragnès y Atocha). Los valores de estos compuestos determinados mediante cromatografía líquida de alta resolución (HPLC) fueron transformados a cianuro total (mg.100g-1). Utilizando la microdifusión sobre todo para las almendras amargas. El compuesto cianogénico encontrado al inicio de la formación del fruto fue la prunasina, mientras que en la maduración sólo fue detectado el diglucósido amigdalina.Cyanogenic compounds, such as almond compound metabolism, undergo changes during seed formation, and little is known about this process. There are few studies of the behavior of these compounds during ripening in almonds. The knowledge of the chemical composition of the kernel allows obtaining information of the dietary or nutritional value and possible industrial applications of this. Twelve varieties of almonds were studied, three of which are bitter (S3067, S3062, S3056), (4) four slightly bitter (S3065, Garrigues, Genco and Tuono) and (5) five sweets (Marcona, Del Cid, Peraleja Ferragnès and Atocha). In order to compare the amygdalin and prunasin contents obtained during the development of the kernel, the values of these compounds determined by HPLC were converted to total cyanide (mg.100 g-1), using the microdiffusion especially for bitter almonds. The cyanogenic compound found at the beginning of fruit formation was the prunasin while in the maturation was only detected diglucoside amygdalin

Importance of cyanogenic glycosides in the flavor of almond fruits (Prunus dulcis Miller) and their impact on agribusiness

Durante el proceso de acondicionamiento de la almendra para su consumo o como materia prima en la obtención de derivados se encuentran almendras amargas, situación que representa un problema cuando no se necesitan, esto debido a la degradación de la prunasina y amigdalina en benzaldehído y ácido cianhídrico, lo cual influye en el sabor y aroma de la almendra destinada para usos industriales. El objetivo de la investigación fue clasificar 29 variedades de almendras atendiendo la concentración de amigdalina y prunasina en los tres subgrupos de manera a priori (dulce, ligeramente amargo y amargo) para su posible utilización en la agroindustria. Se distinguieron dos grandes grupos, amargas y no amargas, mediante cromatografía líquida de alta resolución (HPLC) con contenidos promedios entre 2.400 hasta 5.900 mg de amigdalina/100 g muestra, para amargas. Para el grupo de las no amargas como ‘Primorskii’, ‘Ramillete’ y ‘Bonita’, la amigdalina no se detectó, otras presentaron valores de 20 mg amigdalina/100 g. Algunas variedades no amargas presentaron en el primer año (2008) valores ligeramente menores que durante el segundo año (2009), por ejemplo las variedades Achaak, Carretas, Ferraduel (10,22 a 11,25 mg de amigdalina/100 g). El estudio permitió clasificar las variedades en amargas y no amargas, lo cual posibilitará mejorar y disminuir los problemas de sabor en la industria (turrones, mazapán, licor) donde las almendras se utilizan sin amargor.During the conditioning process of kernels for consumption or as raw material for the preparation of derivatives, bitter almonds are present, which create problems when they are not required because the degradation of prunasin and amygdalin into benzaldehyde and hydrogen cyanide influences the taste and aroma of almonds destined for industrial use. The research objective was to classify 29 varieties of almonds based on amygdalin concentration into three previously established subgroups (sweet, slightly sour and bitter) for possible use in agribusiness. Only two groups of kernels, bitter and non-bitter, were distinguished by high pressure liquid chromatography (HPLC), with an average content between 2,400 and 5,900 mg of amygdalin/100 g of sample for bitter types. For the non-bitter group, such as ‘Primorskii’, ‘Ramillete’ and ‘Bonita’, amygdalin was not detected, but others had values of 20 mg amygdalin/100 g. Some non-bitter varieties presented (2008) values in the first year that were slightly lower than in the second year (2009), for example Achaak, Carretas, and Ferraduel (10.22 to 11.25 mg of amygdalin/100 g). This study allowed for the classification of the varieties into bitter and non-bitter, which will improve and reduce the problems of taste in the industry (nougat, marzipan liquor) where non-bitter almonds are used

Distribution of coat protein and nucleic acid of Plum pox virus (PPV) in seedlings of peach rootstock GF305 and apricot cv. Real Fino

In this work, the in-plant distribution of Plum pox virus (PPV) in seedlings of peach rootstock GF305 and apricot cv. Real Fino was studied. Symptom severity and the optical density with the ELISA-DASI test were determined in the leaves. Occurrence of the virus (coat protein and nucleic acid) in the stems and petioles was analyzed by tissue printing of sections. The in-plant distribution of PPV was very irregular in both species, even in severely infected plants. It was also more erratic in seedlings showing an irregular distribution of symptoms, mainly in apricot. A correlation between occurrence of symptoms and localization of coat protein and nucleic acid was also observed. The irregular distribution of the virus, as regards both coat protein and nucleic acid, has negative implications for PPV resistance evaluation, since it renders virus detection and secure inoculation more difficult

Recent advancements to study flowering time in almond and other Prunus species

Flowering time is an important agronomic trait in almond since it is decisive to avoid the late frosts that affect production in early flowering cultivars. Evaluation of this complex trait is a long process because of the prolonged juvenile period of trees and the influence of environmental conditions affecting gene expression year by year. Consequently, flowering time has to be studied for several years to have statistical significant results. This trait is the result of the interaction between chilling and heat requirements. Flowering time is a polygenic trait with high heritability, although a major gene Late blooming (Lb) was described in ‘Tardy Nonpareil’. Molecular studies at DNA level confirmed this polygenic nature identifying several genome regions (Quantitative Trait Loci, QTL) involved. Studies about regulation of gene expression are scarcer although several transcription factors have been described as responsible for flowering time. From the metabolomic point of view, the integrated analysis of the mechanisms of accumulation of cyanogenic glucosides and flowering regulation through transcription factors open new possibilities in the analysis of this complex trait in almond and in other Prunus species (apricot, cherry, peach, plum). New opportunities are arising from the integration of recent advancements including phenotypic, genetic, genomic, transcriptomic and metabolomics studies from the beginning of dormancy until flowerin

Cross-incompatibility in the cultivated almond (Prunus dulcis): Updating, revision and correction

Most almond cultivars are self-incompatible, and so to obtain a yield they need to be pollinated with cross-compatible cultivars. For an efficient use of these cultivars in growing and breeding, over the years many have been S-genotyped. This information has been included in consecutive tables of cross-incompatibility groups, which are essentially an update of the previously proposed. However, the information of these tables has not always been reconciled and their inconsistencies have not been corrected. In this work the S-genotypes of 15 Spanish almond local cultivars, included in a research program for the preservation of almond biodiversity, were determined for the first time. For this, PCR with consensus primers for the Prunus S-RNases, PCR using S-RNase allele specific primers designed herein, and also cloning and sequencing were performed. As a result, a new S-RNase allele numbered as S53 could be identified, and a compilation table of almond cross-incompatibility groups is provided including the information from this and previous studies. In this novel Table, twelve new cross-incompatibility groups have been established, two former groups were omitted, and those cultivars with inconsistent genotypes have been removed. The information of this table will facilitate the use of a very high number of almond cultivars in research and breeding. Determination of the S-genotype might be considered as an important addition to a set of identity markers of almond genetic resources, what is of particular interest in the characterization of the agricultural biodiversity.info:eu-repo/semantics/acceptedVersio

Determination of cyanogenic compound amygdalin and prunasin in almond kernels (Prunus dulcis L.) by using liquid chromatography

Este trabajo presenta una metodología de análisis para determinar y cuantificar los compuestos cianogénicos amigdalina y prunasina presentes en la semilla de almendra madura (Prunus dulcis). Se evaluaron distintos sistemas extractantes (agua, metanol (100%), metanol:agua (80:20), metanol:agua (50:50), acetonitrilo:agua (20:80) y extracción Soxhlet con metanol al 100 %) para la extracción de los glucósidos cianogénicos amigdalina y prunasina de muestras liofilizadas previamente. Para detectar y cuantificar los analitos de interés se utilizó Cromatografía Líquida de Alta Eficiencia (HPLC) en una columna Symmetry C18 con detector de arreglo de diodos a 218 nm y usando como fase móvil acetonitrilo:agua (20:80). Los resultados encontrados indican, por un lado, que el metanol al 100% es el sistema de extracción más eficiente, y por el otro, que las condiciones cromatográficas utilizadas permitieron la separación y la cuantificación de prunasina (tr: 5,7 min, 0,136 mg/100 g de muestra seca) y amigdalina (tr: 3,4 min, 0,387 mg/0,100 g de muestra seca) presentes en semillas maduras de Prunus dulcis.This work presents a methodology to detect and quantify the cyanogenic compounds amigdalin and prunasin in the seed of ripe almonds (Prunus dulcis). Different extraction systems were evaluated (water, methanol (100%), methanol:water (80:20), methanol:water (50:50), acetonytrile:water (20:80) and Soxhlet extraction with pure methanol) to extract the cyanogenic glycosides amigdalin and prunasin of previosuly lyophilized samples. High Performance Liquid Cromatography (HPLC) in a C18 Symmetry column with diode array detection at 218 nm and with acetonitrile:water (80:20) as mobile phase was used to detect and quantify the analytes. The results indicate that 100% methanol is the most efficient extraction system and that the chromatographic conditions allowed the separation and quantification of prunasin (tr: 5.7 min, 0.136 mg/100 g of dried sample) and amigdalin (tr: 3.4 min, 0.387 mg/0,100 g of dried sample) present in the ripe seeds of Prunus dulcis

Temporal response to drought stress in several Prunus rootstocks and wild species

Prunus species are important crops in temperate regions. In these regions, drought periods are predicted to occur more frequently due to climate change. In this sense, to reduce the impact of climate warming, obtaining new tolerant/resistant cultivars and rootstocks is a mandatory goal in Prunus breeding. Therefore, the current study assembled three Prunus species including almond, (P. dulcis Mill D.A. Webb), apricot (P. armeniaca L.) and peach (P. persica L.) to model the temporal effects of drought. A hybrid peach × almond and a wild almond-relative species Prunus webbii were also included in the study. Physiological traits associated with photosynthetic activity, leaf water status, and chlorophyll content were assessed under three watering treatments. Results showed that effects of time, genotype, and treatment interact significantly in all traits. In addition, results confirmed that P. webbii have a greater tolerance to drought than commercial rootstocks. However, “Real Fino” apricot showed the fastest recovery after re-irrigation while being one of the most affected cultivars. In addition, from the better response to these watering treatments by the almond genotypes, two different trends were observed after re-irrigation treatment that clearly differentiate the response of the almond cultivar “Garrigue” from the rest of Prunus genotypes. A better characterization of the short-term drought response in Prunus, an accurate and more efficient evaluation of the genotype effect was obtained from the use of mixed models considering appropriate variance–covariance structures. Although the advantages of these approaches are rarely used in Prunus breeding, these methodologies should be undertaken in the future by breeders to increase efficiency in developing new breeding materials.info:eu-repo/semantics/publishedVersio