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dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.authorArrázola, Guillermo
dc.contributor.authorSánchez P., Raquel
dc.contributor.authorDicenta, Federico
dc.contributor.authorGrané, Nuria
dc.date.accessioned2019-06-26T13:46:18Z
dc.date.available2019-06-26T13:46:18Z
dc.date.issued2012
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/29770
dc.description.abstractAlmond 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, benzaldehyde (bitter flavor) and hydrogen cyanide (which is toxic) are released. This two-year-study with 29 different almond cultivars for bitterness was carried out in order to relate the concentration of amygdalin in the kernel with the phenotype (sweet, slightly bitter or bitter) and the genotype (homozygous: sweet or bitter or heterozygous: sweet or slightly bitter) with an easy analytical test. Results showed that there was a clear difference in the amount of amygdalin between bitter and non-bitter cultivars. However, the content of amygdalin did not differentiate the other genotypes, since similar amounts of amygdalin can be found in the two different genotypes with the same phenotype.
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia, Facultad de Agronomía, Centro Editorial
dc.relationhttp://revistas.unal.edu.co/index.php/agrocol/article/view/15876
dc.relation.ispartofUniversidad Nacional de Colombia Revistas electrónicas UN Agronomía Colombiana
dc.relation.ispartofAgronomía Colombiana
dc.relation.ispartofseriesAgronomía Colombiana; Vol. 30, núm. 2 (2012); 260-265 Agronomía Colombiana; Vol. 30, núm. 2 (2012); 260-265 2357-3732 0120-9965
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.titleContent of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype
dc.typeArtículo de revista
dc.type.driverinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.eprintshttp://bdigital.unal.edu.co/19818/
dc.relation.referencesArrázola, Guillermo and Sánchez P., Raquel and Dicenta, Federico and Grané, Nuria (2012) Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype. Agronomía Colombiana; Vol. 30, núm. 2 (2012); 260-265 Agronomía Colombiana; Vol. 30, núm. 2 (2012); 260-265 2357-3732 0120-9965 .
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.proposalkernel taste
dc.subject.proposalbenzaldehyde
dc.subject.proposalhydrogen cyanide
dc.subject.proposalPrunus.
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2


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Atribución-NoComercial 4.0 InternacionalThis work is licensed under a Creative Commons Reconocimiento-NoComercial 4.0.This document has been deposited by the author (s) under the following certificate of deposit