Changes in the quality of the fatty acids in almond breeding program strategy And grow

Syied Hatef GORİSHİ, Tahereh HASANLO, Ali IMANİ
1.812 599

Abstract


Abstract. This study was conducted to evaluate the effect of pollen donor ( Eskandar  Tuono) to increase fatty acid changes almond seed germination before and after the hybridization was performed . Factorial in a randomized complete block design method comletley randomized design  during years 2011 and 2012 on the confluence of two varieties of almonds Eskandar and Tuono pollen was used  of sh-12 . In order to perform hybridization flowers Variety sh- 12 in the balloon were castrated. The pollen of the Skander and Tuono were collected pollen transfer was done at the right time Arriving hybrid fruit, seeds are collected and used to study sleep and study their properties, Beginning with a 2% solution of tetra-methyl fungicide Tyvram disulfide were sterilized for 2 minutes. The seeds of any combination of two of the 90 specimens (with skin and without skin), respectively. Changes in the fatty acid methyl oleate, which is one of the major fatty acids in peanut cultivars Tuono and Eskandar  with sh- 12 were studied before and after germination.. The results showed that 73.35% methyl oleate at the Skander before germination, After germination, the Tuono 76.37% and 76.70%, respectively, before and after germination and 77.37% respectively According to the study, an increase in fatty acids in the seeds of almonds and almond lead to improved nutritional value will increase its weight. According to the study, an increase in fatty acids in the seeds of almonds and almond lead to improved nutritional value will increase its weight Thus increasing the amount of acid methyl Lynvlyat pollen in both cross with theEskander and Tuono effective sh- 12 was evaluated anymore The effects of pollen at the intersection of Skander cross with sh-12 Lynvlyat methyl showed the highest rate chang.


Keywords


Almond, fatty acids, methyl oleate, linoleic acid, germination

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References


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