Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP0560480
Funding Status
Closed
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Funded Activity Summary
Understanding, controlling and improving the flavour of almond kernels. Almond kernels may be sweet, semi-bitter or bitter, with the first two categories marketed as fresh nuts, while the latter are used in processed products such as marzipan. Semi-bitter kernels have a more interesting flavour than sweet kernels and we require tools to breed for this character. The bitter flavour is imparted by amygdalin via the cyanogenic pathway. This project will characterise the genetic control of sweet, semi-bitter and bitter flavour, amygdalin accumulation in developing kernels, and key enzymes in the cyanogenic pathway. Almond populations segregating for these traits will be used and the data will be integrated into the Australian almond meiotic map.Funded Activity Details
Start Date: 03-2005
End Date: 12-2007
Funding Scheme: Linkage Projects
Funding Amount: $240,000.00
Funder: Australian Research Council
Research Topics
ANZSRC Field of Research (FoR)
Plant Improvement (Selection, Breeding And Genetic Engineering) | Horticultural Production |
