Research was carried out in 2002-2003 on the quantitative, carpological and qualitative characteristics of 52 almond cultivars (Prunus amygdalus Batsch) from the Apulia region of Italy. For each cultivar, the following parameters were taken into account: kernel yield, shelling percentage, number of double kernels, weight of almond nut and kernel, total lipid content, and alfa-tocopherol content. The most productive cultivar was found to be ‘Barlettana’, with just over 2 kg of kernels per tree, followed in order of productivity by ‘Cristomorto’, ‘Santoro’, ‘Catuccia’, ‘Filippo Ceo’, ‘Piangente’, and ‘Pidocchioso’. The almond cultivars studied here had high total lipid contents, ranging from 633 mg g–1 kernel fresh weight (FW) for ‘Filippo Ceo’, to 450 mg g–1 FW for ‘Cosimo di Bari’ and ‘Gioa’. The highest alfa-tocopherol contents were found in ‘Senz’arte’, ‘Pizzuta D’Avola’ and ‘Rachele’, which also had the lowest productivity in the period under study. ‘Santoro’ showed the best combined results across all factors under consideration. Principal component analysis and discriminant analysis between the different parameters were performed.

Evaluation of 52 almond cultivars (Prunus amygdalus Batsch) from the Apulia region Southern Italy.

2007

Abstract

Research was carried out in 2002-2003 on the quantitative, carpological and qualitative characteristics of 52 almond cultivars (Prunus amygdalus Batsch) from the Apulia region of Italy. For each cultivar, the following parameters were taken into account: kernel yield, shelling percentage, number of double kernels, weight of almond nut and kernel, total lipid content, and alfa-tocopherol content. The most productive cultivar was found to be ‘Barlettana’, with just over 2 kg of kernels per tree, followed in order of productivity by ‘Cristomorto’, ‘Santoro’, ‘Catuccia’, ‘Filippo Ceo’, ‘Piangente’, and ‘Pidocchioso’. The almond cultivars studied here had high total lipid contents, ranging from 633 mg g–1 kernel fresh weight (FW) for ‘Filippo Ceo’, to 450 mg g–1 FW for ‘Cosimo di Bari’ and ‘Gioa’. The highest alfa-tocopherol contents were found in ‘Senz’arte’, ‘Pizzuta D’Avola’ and ‘Rachele’, which also had the lowest productivity in the period under study. ‘Santoro’ showed the best combined results across all factors under consideration. Principal component analysis and discriminant analysis between the different parameters were performed.
2007
Istituto di Scienze delle Produzioni Alimentari - ISPA
Almond
alfa-tocopherol
kernel yield
total lipid
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/74471
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