industrial characteristics of spanish native almond...
TRANSCRIPT
Cultivar Prospected lenght width thickness with/lenght creasing toasting skin color sweet industrial aptitude
by (mm) (mm) (mm) (mm/mm) (%) (full peeled %) L* a* b* taste slices coating tablets snack
1 Angones IRTA 19.7 11.2 7.6 0.57 0.0 30.0 26.3 10.5 16.8 sweet mean mean high mean
2 Asperilla IRTA 24.1 13.0 7.1 0.54 17.0 30.0 26.0 9.1 16.3 sweet low mean mean mean
3 Atascada CEBAS 24.6 12.9 8.3 0.52 81.3 6.7 29.0 10.3 17.6 slight low high mean low
4 Atocha both 27.8 13.6 8.2 0.49 5.5 2.5 32.9 10.1 19.6 slight mean mean low mean
5 Avellanera CEBAS 25.9 15.3 8.2 0.59 0.0 5.0 26.6 9.0 15.0 sweet low mean mean mean
6 Bonita CEBAS 22.3 12.7 7.8 0.57 0.0 0.0 30.2 9.4 18.5 sweet high high high high
7 Carreró IRTA 19.1 14.3 6.8 0.75 27.8 5.0 25.1 7.9 13.6 sweet low mean high mean
8 Carretas CEBAS 21.4 11.9 8.5 0.56 0.0 10.0 25.7 8.1 13.6 sweet mean low high mean
9 Carriset IRTA -- -- -- -- -- 0.0 29.7 9.8 19.6 -- -- -- -- --
10 CEBAS-1 CEBAS 22.9 11.2 8.0 0.49 3.8 15.0 25.3 9.6 15.0 sweet high high high low
11 Colorada CEBAS 22.9 12.7 8.0 0.55 5.0 45.0 29.0 10.2 16.7 sweet mean mean mean mean
12 Del Cid CEBAS 20.3 13.5 7.9 0.66 10.0 30.0 27.1 9.2 14.9 sweet low mean high mean
13 Desmayo AD CEBAS 24.3 13.3 7.9 0.55 0.0 95.0 29.4 9.8 17.1 sweet mean mean mean mean
14 Desmayo Lorca CEBAS 23.6 13.6 8.0 0.58 0.0 100.0 27.8 9.4 15.0 sweet mean mean mean mean
15 Desmayo Largueta both 25.2 14.0 8.3 0.55 0.0 90.0 26.3 9.0 14.4 sweet mean mean mean mean
16 Esperança Forta IRTA 21.1 13.6 10.5 0.65 0.0 25.0 26.6 10.5 16.8 sweet low -- -- --
17 Fina del Alto CEBAS 23.9 13.8 8.4 0.57 7.5 5.0 28.6 10.5 17.2 sweet low high mean high
18 Fournat CEBAS 30.4 17.6 8.7 0.58 27.9 40.0 27.7 11.0 16.0 sweet low high low high
19 Gabaix IRTA 21.1 11.6 7.5 0.55 21.3 0.0 28.9 10.2 19.3 sweet low low high mean
20 Garrigues both 24.3 14.5 7.4 0.60 3.2 15.0 27.7 9.8 15.5 slight low mean mean low
21 J.Salazar CEBAS 17.9 12.2 7.3 0.68 5.0 5.0 29.8 9.5 18.2 slight low low high mean
22 Jordi CEBAS 23.1 12.5 8.8 0.54 0.0 20.0 29.3 12.0 19.6 sweet mean low mean low
23 La Mona CEBAS 24.0 15.5 9.0 0.64 30.5 0.0 31.6 10.3 20.0 slight low mean mean mean
24 Malagueña CEBAS 27.9 11.4 8.3 0.41 26.4 0.0 30.7 8.8 17.0 sweet low low low low
25 Marcona both 19.7 15.5 9.0 0.79 0.0 2.5 29.0 9.1 15.7 sweet mean high high high
26 Marcona AD CEBAS 20.3 15.2 9.2 0.75 0.0 5.0 27.7 9.1 14.9 sweet mean high high high
27 Marcona Flota CEBAS 18.9 14.2 8.5 0.75 2.1 5.0 25.8 8.8 12.9 slight mean high high high
28 Marcona San Joy CEBAS 20.7 13.6 8.9 0.65 0.0 20.0 28.8 9.8 17.4 sweet mean high high high
29 Marquet IRTA 22.6 15.6 10.7 0.69 0.0 0.0 26.4 9.7 14.9 -- low low low low
30 Mena d’en Musté IRTA 24.3 14.4 9.5 0.59 0.0 30.0 30.8 11.3 20.0 -- -- -- -- --
31 Mollar de Tarragona IRTA 22.0 13.8 8.9 0.63 39.2 5.0 27.6 9.0 14.3 slight low low mean low
32 Nano IRTA 18.5 13.9 7.7 0.75 0.0 0.0 32.0 9.6 19.8 sweet mean mean mean mean
33 Pajarera CEBAS 22.8 16.2 7.9 0.71 96.6 0.0 31.3 9.1 18.1 slight low mean mean mean
34 Pauet IRTA 22.6 12.9 6.9 0.57 13.3 50.0 27.9 10.1 17.4 slight low mean high low
35 Pep Juneda IRTA 24.2 13.3 7.6 0.55 0.0 60.0 27.2 11.5 17.9 sweet mean mean mean mean
36 Peraleja CEBAS 25.7 12.2 7.7 0.47 24.6 0.0 28.1 10.8 18.1 sweet low mean mean mean
37 Planeta Fina CEBAS 24.5 15.5 7.4 0.63 5.0 0.0 30.9 10.5 18.2 sweet low mean mean high
38 Planeta Roja CEBAS 24.5 14.5 7.4 0.59 0.0 0.0 30.7 10.4 18.1 sweet low high mean low
39 Ramillete both 28.1 13.2 7.3 0.47 4.7 12.5 28.2 9.5 16.0 sweet low low low mean
40 Rof IRTA 20.9 14.9 8.4 0.71 100.0 0.0 29.3 9.8 18.4 slight low low low low
41 Rumbeta CEBAS 26.9 16.1 7.9 0.60 30.7 0.0 33.7 10.3 21.8 slight low high low high
42 Tío Martín CEBAS 24.8 14.5 9.3 0.58 100.0 5.0 27.0 9.0 15.0 sweet low mean mean low
43 Verd IRTA 18.8 14.9 7.8 0.79 29.5 5.0 23.6 9.5 14.2 slight low low mean mean
44 Verruga CEBAS 18.5 10.9 7.6 0.59 0.0 0.0 26.3 10.4 15.9 sweet mean high high mean
Least Significant Difference 5.03 2.74 1.86 0.009 17.5 12.0 4.54 2.10 5.59 -- -- -- -- --
Level of Significance 0.041 0.061 NS 0.007 <.0001 0.0005 0.001 0.006 0.010 -- -- -- -- --
Industrial characteristics of Spanish native almond cultivars and
their interest for breeding programs
A. Romero1, X. Miarnau1, F. Dicenta2 and I. Batlle1
1 IRTA. Mas de Bover. Ctra. Reus-El Morell, Km 3,8. E-43120 Constantí (Tarragona), Spain.
2 Plant Breeding Department, CEBAS-CSIC, P.O. Box 164, 30100 Campus Universitario de Espinardo, Murcia, Spain
Introduction and objectives The progressive introduction of new performing almond cultivars and the displacement of
plantings towards inland regions of Spain with high risk of spring frost fostered the use of
self-compatible late-flowering varieties, adapted to these new areas. This fact is causing a
progressive reduction of Spanish native early flowering and self-incompatible local cultivars,
many of them at risk of extinction or already extinct. These varieties were selected over the
years for its adaptation to the warm Mediterranean climate and their high organoleptic quality,
and thus are valuable genetic resources which have to be protected and assess their use in
breeding programs. The first results on the industrial aptitude of these cultivars are reported.
Such aptitude is derived from the physical and chemical traits of the almonds. At the end of
the project, their characteristics will be compared to the traits of the new cultivars, released by
the Spanish breeding programs, in order to discuss the long-term effect of breeding activity
on the industrial aptitude of the Spanish almond production.
Methodology Varieties (44):‘Angones’, ‘Asperilla’, ‘Atascada’, ‘Atocha’, ‘Avellanera’, ‘Bonita’, ‘Carretas’,
‘Carriset’, ‘CEBAS-1’, ‘Colorada’, ‘Del Cid’, ‘Desmayo Largueta’, ‘Desmayo Lorca’,
‘Desmayo AD’, Esperança Forta’, Fina del Alto’, ‘Fournat’, ‘Gabaix’, ‘Garrigues’,
‘J.Salazar’, ‘Jordi’, ‘La Mona’, ‘Malagueña’, ‘Marcona’, ‘Marcona AD’, ‘Marcona Flota’,
‘Marcona San Joy’, ‘Marquet’, Mena de Musté’, ‘Mollar de Tarragona’, ‘Nano’,
‘Pajarera’, ‘Pauet’, ‘Pep Juneda’, ‘Peraleja’, ‘Planeta Fina’, ‘Planeta Roja’, ‘Ramillete’,
‘Rof’, ‘Rumbeta’, ‘Tio Martín’, ‘Verd’ and ‘Verruga’
Areas: Tarragona (IRTA) and Murcia (CEBAS)
Years: 2013 and 2014
Parameters: kernel weight, weight loses after skin removal, dimensions, shape, kernel
strenght and elasticity, raw kernel taste, kernel defects, skin color
Industrial aptitudes: raw almonds, blanched, sugar coated, toasted, slices, tablet products
References
RESULTS Table 1.- Kernel characteristics and industrial aptitudes.
Concluding remarks • Skin removal after toasting seems highly related to the ‘Desmayo Largueta’
cultivar.
• None of the studied cultivars show a broader shape than ‘Marcona’.
• Some native cultivars accrues interesting industrial traits that could be
included in future breeding programs.
• More studies are need, including nutritional value.
Splitting after
blanching
ACKNOWLEDGEMENTS
This study was supported by the following two projects: “Almond breeding” and “Prospection, characterization and conservation of endangered native almond cultivars” granted by the Spanish Ministry of Economy
and Competiveness
Germen breakage
(lesser coating aptitude)
Egea, L., Efigenio , J., Egea, J., Berenguer, T., Gambín, M., Patiño, J.L.1985. Variedades de almendro de la región de Murcia. Origen, distribución
y pomología. Ed. CSIC, Centro de Edafología y Biología aplicada del Segura, Murcia. 176 p.
Ramos Carmona, B. 1983. Variedades del almendro. Ed. MAPA, cuaderno INIA num.14257 p.
Rivera D, Obon C, Rios S, Selma C, Mendez F, Verde A, Cano F. 1997. Las variedades tradicionales de frutales de la cuenca del Segura.
Catálogo Etnobotánico. Frutales secos, oleaginosos, frutales de hueso, almendros y frutales de pepita. Universidad de Murcia. 360 pp.
Salazar, D., Melgarejo, P. 2002. El cultivo del almendro. Ed. A. Madrid y MUNDI PRENSA, Murcia. 307 p.
Saura, F.; Cañellas, J.; Soler, l. 1988. La almendra. Composición, variedades, desarrollo y maduración. Ed. MAPA-INIA, 173 p.
Vargas, F.J. 1975. El almendro en la provincia de Tarragona. Ed. Diputación de Tarragona, 165 p.
0,3
0,4
0,5
0,6
0,7
0,8
0,9
1
60 70 80 90 100 110 120 130 140 150 160 170
kern
el e
last
icit
y (m
m)
kernel strenght (N)
1838
20
26
41
31
33
37
25
43
42
12
40
151136
4
1
24
3517
1910
32
222713
396
8
7
2814
523
2
44
34
21
3
“creasing” shape
0
2
4
6
8
10
12
14
16
0,6 0,8 1 1,2 1,4 1,6 1,8 2 2,2
skin
re
mo
val l
ose
s (%
)
kernel weight (g)
1
1841
45
31
42
15
7
2339
35
2
1725
37
433
198
32
34
4421
12
6 3
2211
2713 2624
28
7
10 144020
33
Fig. 2.- Textural properties of the almond cultivars (coded
by numbers from table 1)
Fig. 1.- Kernel weight and loses after skin removing of the
almond cultivars (coded by numbers from table 1)
Kernel skin color