Molecular markers for kernel bitterness in almond |
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Authors: | Raquel Sánchez-Pérez Werner Howad Jordi Garcia-Mas Pere Arús Pedro Martínez-Gómez Federico Dicenta |
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Institution: | 1.Departamento de Mejora Vegetal,CEBAS-CSIC,Espinardo,Spain;2.IRTA,Centre de Recerca en Agrigenòmica CSIC-IRTA-UAB,Cabrils,Spain |
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Abstract: | Upon crushing, amygdalin present in bitter almonds is hydrolysed to benzaldehyde, which gives a bitter flavour, and to cyanide,
which is toxic. Bitterness is attributable to the recessive allele of the Sweet kernel (Sk/sk) gene and is selected against in breeding programmes. Almond has a long intergeneration period due to its long juvenile phase,
so breeders must wait 3 or 4 years to evaluate fruit traits in the field. For this reason, it is important to develop molecular
markers to distinguish between sweet and bitter genotypes. The Sk gene is known to map to linkage group five (G5) of the almond genome, but its function is still undefined. Candidate genes
involved in the amygdalin pathway have been mapped, but none of them were located to G5. We have saturated G5 with additional
Simple Sequence Repeats (SSRs) using the progeny from the cross “R1000” × “Desmayo Largueta” and found six SSRs (UDA-045,
EPDCU2584, CPDCT028, BPPCT037, PceGA025, and CPDCT016) closely linked to the Sk locus. The genotypes of four of these SSRs flanking the Sk locus, in a number of parents and a few seedlings of the CEBAS-CSIC almond breeding programme, allowed us to estimate the
haplotypes of the parents, identifying the marker alleles adequate for an early and highly efficient selection against bitter
genotypes. This analysis has established the usefulness of SSRs for screening populations of fruit trees such as almond by
an easy, polymerase chain reaction-based method. |
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