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BMC Genetics

, 13:47

First Online: 21 June 2012Received: 15 February 2012Accepted: 04 June 2012DOI: 10.1186-1471-2156-13-47

Cite this article as: i Forcada, C.F., i Martí, À.F. & i Company, R.S. BMC Genet 2012 13: 47. doi:10.1186-1471-2156-13-47


BackgroundAlmond breeding is increasingly taking into account kernel quality as a breeding objective. Information on the parameters to be considered in evaluating almond quality, such as protein and oil content, as well as oleic acid and tocopherol concentration, has been recently compiled. The genetic control of these traits has not yet been studied in almond, although this information would improve the efficiency of almond breeding programs.

ResultsA map with 56 simple sequence repeat or microsatellite SSR markers was constructed for an almond population showing a wide range of variability for the chemical components of the almond kernel. A total of 12 putative quantitative trait loci QTL controlling these chemical traits have been detected in this analysis, corresponding to seven genomic regions of the eight almond linkage groups LG. Some QTL were clustered in the same region or shared the same molecular markers, according to the correlations already found between the chemical traits. The logarithm of the odds LOD values for any given trait ranged from 2.12 to 4.87, explaining from 11.0 to 33.1 % of the phenotypic variance of the trait.

ConclusionsThe results produced in the study offer the opportunity to include the new genetic information in almond breeding programs. Increases in the positive traits of kernel quality may be looked for simultaneously whenever they are genetically independent, even if they are negatively correlated. We have provided the first genetic framework for the chemical components of the almond kernel, with twelve QTL in agreement with the large number of genes controlling their metabolism.

KeywordsAlmond Prunus amygdalus Batsch Kernel composition Quality SSRs QTL Genetic map Breeding Presented by Carolina Font i Forcada

Presented by Àngel Fernández i Martí

Electronic supplementary materialThe online version of this article doi:10.1186-1471-2156-13-47 contains supplementary material, which is available to authorized users.

Carolina Font i Forcada, Àngel Fernández i Martí contributed equally to this work.

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Autor: Carolina Font i Forcada - Àngel Fernández i Martí - Rafel Socias i Company


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