Figures (4)  Tables (3)

    • Figure 1. 

      Induction time (stability index) for two years of harvest. Induction time was calculated with a rancimat machine for 2019 and 2020 on roasted almond kernels.

    • Figure 2. 

      Phenolics and fatty-acid profiles. (a) Mean phenolics (mg/kg) found in each 21 cultivar/selection for raw and roasted kernels in 2019 and 2020. (b) Percent concentration of total fatty acids found in 21 cultivar/selections for raw and roasted kernels in 2019 and 2020. C14:0 myristic acid, C16 palmitic acid, C16:1 palmitoleic, C18:0 stearic acid, C18:1 oleic acid, C18:2 linolenic acid. Error bars shown for each individual within a fatty acid grouping.

    • Figure 3. 

      Genome-wide association for induction time performed. Model Blink was used with an input of adjusted mean value of induction time for two years and single year analysis. Model FarmCPU was used with an input of adjusted mean value of induction time for two years and single year analysis.

    • Figure 4. 

      Genotype plots for marker-trait associations. (a) SPDU1_38502966. (b) SPDU2_20978318. (c) SPDU8_22120179.

    • Year Physical state StatisticPhenolics (mg/kg)Fat content (%)Alpha-tocopherol (mg/kg)Induction time (h)
      2019 Raw Low2,757.26a47.04h210.94a
      High8,692.92b57.16i717.35l
      Mean6,080.7351.87430.24
      SD2,792.993.86172.76
      n8812
      Roasted Low3,805.05c51.53e166.18g5.15a
      High10,100.10b58.72j547.03l14.81h
      Mean7,333.6355.61397.3810.39
      SD2,384.463.31105.922.62
      n8812260
      2020 Raw Low1,217.34d48.81a246.77k
      High8,038.48e79.54k418.24l
      Mean3,666.1154.9336.84
      SD2,168.956.2156.59
      n16169
      Roasted Low2,984.06f52.77f230.13k7.61f
      High10,973.69g68.16d380.89l14.88e
      Mean5,352.8959.22284.6812.33
      SD2,438.254.2149.453.41
      n16169240
      The letters indicate the genotype listed here at the bottom of the table. a: 10,1-104, b: 12,5-310, c: 'Winters', d: 10,9-78, e: 10,9-239, f: 'Tuono', g: 10,8-297, h: 'Sweetheart', i: 10,10-82, j: 10,7-160, k: 10,2-409, l: 'Nonpareil'.

      Table 1. 

      Summary of low and high values for chemical composition. Phenolics, fat content, α-tocopherol and induction time were measured on raw and roasted almonds for two years, 2019 and 2020. The letters indicate the genotype at the bottom of the table.

    • SNPChromosomePositionp-valuemafEffectR2GenotypesMethod
      SPDU1_38502966PDU138,502,9665.58 × 10−060.2250.8420.052C:C; C:T; T:TBLINK 2019/2020
      SPDU1_36802517PDU136,802,5173.93 × 10−070.1301.8800.026FarmCPU 2020
      SPDU2_20978318PDU220,978,3184.37 × 10−060.0592.1070.066C:C; C:TBLINK 2019/2020
      SPDU2_17974418PDU217,974,4182.26 × 10−070.050−2.6650.063FarmCPU2020
      SPDU2_20691448PDU220,691,4482.72 × 10−070.260−2.0670.073BLINK 2019
      SPDU5_1476952PDU51,476,9521.36 × 10−050.1271.4900.041FarmCPU 2020
      SPDU7_23358253PDU723,358,2531.77 × 10−060.075−3.070.014FarmCPU 2020
      SPDU8_24707583PDU824,707,5834.22 × 10−050.2241.580.019FarmCPU 2020
      SPDU8_22120179PDU822,120,1791.29 × 10−060.304−1.2060.031GG; T:G; T:TFarmCPU 2019/2020
      maf = minor allele frequency, R2 = phenotypic variance explained, Effect is the allelic effect on a phenotype, Method is the year or combination (emmeans) of the years and the model used.

      Table 2. 

      Marker-trait associations for induction time with rancimat.

    • SNP IDSNP
      genotype      		Shelf-life/lipid stability classification
      LowHigh
      SDU1_38502966C:C4717
      T:C716
      T:T45
      SDU2_20978318C:C4937
      T:C75
      SDU8_22120179G:G1618
      G:T3119
      T:T124
      The number of genotypes shown in each classification. Low is defined as any value below 9.88 (the mean), while high is any value above 9.88.

      Table 3. 

      Classification of almond trees according to their SNP genotypes obtained with KASP markers and lipid stability classification.