Evaluation of pomological and biochemicalquality of Moroccan almond native genetic resources for conservation of biodiversity

Abstract

The edible and tasty almond {Prunus amygdalus [syn. P. dulcis (Mill.) D.A.Webb]} kernel is not anymore the main reason for its production and uses, other properties related to its by-products, especially the sweet edible almond oil, which is mainly used as a salad dressing or as an ingredient in a highly appreciated Moroccan almond-based recipes. The studied almond populations are derived from seedling, the trees of these plantations are very heterogeneous in terms of vigor and flowering time and are facing a genetic bottleneck due to an attack by an insect ’bark beetle’, as well as the introduction of new foreigner cultivars. Our preliminary study concerns the evaluation of fruits quality of locally commercializedalmond ecotypes, with a shelling rate ranging from 22.37% to 34.21%and it comparison with the introducedFrench cultivars couple Ferragnes/Ferraduel (Fg/Fd) grown in the same region, that presents higher commercial values but yet lowest nutritional traits compared to local populations.Since Beldi almonds showed higher total tochopherols content with avalue equal to 511.64 mg/kg, while for Fg/Fd cultivars it presents only 433.1 mg/kg. Hence the interest of a detailed study to prove both the genetic variability of local Beldi almond populations for the conservation of biodiversity, and also the biochemical propertiesof almond oils and cakes lead to post-harvest recovery of these products by increasing it commercial value in favour of local farmers and cooperatives.

Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications

“…The total sugar content (TS) of the almond flour fractions vary between 9.73% and 17.15%, and there is a significant difference between the almond-cake flour fractions and the wheat flour SWF (TS: 84.84%). The results are similar to those of Rabadán et al (2017) and where they reported that the TS values of their almond cake flours ranged between 14.97 -27.64% and 16.73-17.42%, respectively [5,6].…”

“…Almond oil is known for its rich natural antioxidants (tocopherols (vitamin E), polyphenols), which makes it an excellent edible oil, but it is widely used in cosmetics [1][2][3] due to its profitability. Almond oil extraction generates by-products, almond oil extraction residues known as almond meal or almond cake, which is rich in proteins, fibres and minerals [4][5][6], which can be valued.…”

Identification and Characterization of Fungal Pathogens Causing Trunk and Branch Cankers of Almond Trees in Morocco

“…In terms of covered area, almonds rank second after olives production in Morocco. The special climate characteristics and environmental conditions in north and south Morocco ensure the huge genetic variability of almond cultivars explaining the vigorous production and the high quality of Moroccan almonds [9].…”

Effect of Culture Media and Plant Growth Regulators on Shoot Proliferation and Rooting of Internode Explants from Moroccan Native Almond (Prunus dulcis Mill.) Genotypes

“…In order to enhance the production, recent plantings have incorporated more intensive cultural practices as well as new cultivars originating from Spain and France [15,16]. To avoid genetic erosion of "Beldi" almond ecotypes and the loss of interesting genotypes, several recent researches are focused on a serious identification of "local cultivars" based on seedling selections which represented the germplasm of the region and where a traditional culture system was evolved that minimized inputs of labour, fertilizers, and uses of additional irrigations during dry periods [17]. Moreover, many problems like the attack of the bark beetle "Scolytus Amygdali," an important pest that belongs to the Scolytidae family, which is considered as one of the most destructive insect pests in coniferous and fruit trees in both temperate and tropical climates, could occur [18].…”