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.

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0,4

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0,7

0,8

0,9

1

60 70 80 90 100 110 120 130 140 150 160 170

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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