Bitterness in Almonds

• DOI: 10.1104/pp.107.112979
• Publication Date: 2008-01-12T01:54:43Z
• Authors: Raquel Sánchez-Pérez; Kirsten Jørgensen; Carl Erik Olsen; Federico Dicenta; Birger Lindberg M...
• Keywords: Amygdalin; Viral tegument; Cotyledon; Aspartic acid

Bitterness in almond (Prunus dulcis) is determined by the content of cyanogenic diglucoside amygdalin. The ability to synthesize and degrade prunasin amygdalin kernel was studied throughout growth season using four different genotypes for bitterness. Liquid chromatography-mass spectrometry analyses showed a specific developmentally dependent accumulation tegument bitter genotype. level decreased concomitant with initiation cotyledons By administration radiolabeled phenylalanine, identified as site synthesis all genotypes. A major difference between sweet observed upon staining thin sections teguments beta-glucosidase activity Fast Blue BB salt. In genotype, inner epidermis facing nucellus rich cytoplasmic vacuolar localized activity, whereas cultivar, this cell layer low. These combined data show that synthesized transported into cotyledon via transfer cells converted developing seed, formation prevented because degraded passage beta-glucosidase-rich tegument. turnover may offer buffer supply ammonia, aspartic acid, asparagine enabling plants balance nitrogen cotyledons.