Altitude and Seed Phenotypic Effect on Amygdalin Content in Apricot (Prunus armeniaca L.) Kernel

Objective: Genetic component influencing amygdalin content in apricot kernel is well documented. This study aims to evaluate influence of altitude and seed phenotypic characters on amygdalin content in apricot kernel. Methods: Fruits from 126 genotypes differing in kernel taste and seed coat colour were collected from seven locations from 3008-3346 m asl in trans-Himalaya. Amygdalin content in kernel was determined. Results: Amygdalin content in bitter kernel was significan tly higher (44.6±9.0 mg.g^-1) than that of sweet kernel (3.1±1.8 mg.g^-1) with brown seed coat. The geographical elevation had no influence on kernel amygdalin content. Similarly, seed and kernel physical characters, except seed coat color, had no significant effect on kernel amygdalin content. High variability within genotypes was observed suggesting that genotype played significant role on amygdalin content in apricot kernel. Low amygdalin content (2.4±1.2 mg.^g-1) in apricot kernel with white seed coat phenotype confirmed our earlier finding that the white phenotypic marker is associated with sweet kernel. Conclusion: The geographical elevation had no influence on kernel amygdalin content. White seed coat phenotype can be taken as a marker for low amygdalin content in future studies.