<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Avilekh Naryal</style></author><author><style face="normal" font="default" size="100%">Pushpender Bhardwaj</style></author><author><style face="normal" font="default" size="100%">Anil Kant</style></author><author><style face="normal" font="default" size="100%">OP Chaurasia</style></author><author><style face="normal" font="default" size="100%">Tsering Stobdan</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Altitude and Seed Phenotypic Effect on Amygdalin Content in Apricot (Prunus armeniaca L.) Kernel</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Bitterness</style></keyword><keyword><style  face="normal" font="default" size="100%">Cyanide</style></keyword><keyword><style  face="normal" font="default" size="100%">Elevation</style></keyword><keyword><style  face="normal" font="default" size="100%">Ladakh</style></keyword><keyword><style  face="normal" font="default" size="100%">Seed Coat</style></keyword><keyword><style  face="normal" font="default" size="100%">Sweetness</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2019</style></year></dates><pages><style face="normal" font="default" size="100%">xx-xx</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Objective:&lt;/strong&gt; 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. &lt;strong&gt;Methods:&lt;/strong&gt; 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. &lt;strong&gt;Results:&lt;/strong&gt; Amygdalin content in bitter kernel was significan tly higher (44.6±9.0 mg.g&lt;sup&gt;-1&lt;/sup&gt;) than that of sweet kernel (3.1±1.8 mg.g&lt;sup&gt;-1&lt;/sup&gt;) 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.&lt;sup&gt;g-1&lt;/sup&gt;) in apricot kernel with white seed coat phenotype confirmed our earlier finding that the white phenotypic marker is associated with sweet kernel. &lt;strong&gt;Conclusion:&lt;/strong&gt; 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.&lt;/p&gt;
</style></abstract><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">xx</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p&gt;&lt;strong&gt;Avilekh Naryal&lt;sup&gt;1&lt;/sup&gt;, Pushpender Bhardwaj&lt;sup&gt;1&lt;/sup&gt;, Anil Kant&lt;sup&gt;2&lt;/sup&gt;, OP Chaurasia&lt;sup&gt;1&lt;/sup&gt;, Tsering Stobdan&lt;sup&gt;1* &lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p&gt;&lt;sup&gt;1&lt;/sup&gt;Defence Institute of High-Altitude Research, Defence Research and Development Organisation, Leh-Ladakh-194101, INDIA.&lt;/p&gt;

&lt;p&gt;&lt;sup&gt;2&lt;/sup&gt;Jaypee University of Information Technology, Wakhnaghat, Solan-173215, Himachal Pradesh, INDIA.&lt;/p&gt;
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