Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality

Abstract

Almond, one of the most characteristic crops in the agricultural landscape of Mallorca Island, cultivated mainly under rainfed conditions and from native cultivars, represents an important source of income for the Island. Nowadays, modern cultivars were introduced to meet the almond demand, agronomical needs, and climate change issues. Consumption has considerably increased in the last years and the SARS-CoV-2 virus contributed to consumer behavior changes. The present work aimed to characterize 14 cultivars of which 9 were modern and 5 natives. In general, the natives cultivars presented a lower weight (1.3 g), size (21 mm), darker skin (L = 38), softer texture (107 N), with more benzaldehyde flavor (2-fold change) and “twins” (16%), but with a greater thickness, fiber, and linoleic acid (0.1-fold change, respectively). Modern cultivars offered greater weight (1.5 g), size (24 mm), lighter skin (L = 39), and harder texture (121 N), with no or low benzaldehyde flavor and no “twins”. Finally, ‘Belona’, ‘Ferragnès’, ‘Marta’, ‘Masbovera’, ‘Penta’, ‘Soleta’, ‘Vairo’, ‘Duareta’, ‘Jordi’ and ‘Vivot’ met all the requirements to be certified under the quality guarantee Protected Indication of Origin “Almendra de Mallorca”. However, each cultivar presented its own profile which makes them suitable for different purposes in the food industry.

Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb]

“…Thus, the L * parameter went from 42.0 (RDI‐kaolin, 2021) to 44.1 (RDI‐kaolin, 2020). In work on the characterization of Mediterranean cultivars carried out by Lipan et al ., 47 mean values of 36.9 were found for this same parameter, L *, in the same cultivar as that in the present study, Constantí. This parameter, L *, only presented significant differences in 2019, showing that kaolin was the only significant factor.…”

“…Regarding the protein content, the content varied between 17.5 g 100 g −1 DW and 20.8 g 100 g −1 DW. Lipan et al 47 . reported values of 31.3% for the same cultivar as in the present study, Constantí.…”

“…Thus, the nut weight throughout the 3 years of the study varied between 4.5 and 5.4 g, which is in agreement with the data collected in work on varietal characterization prepared by Vargas et al, 46 who recorded an average value of 4.5 g for the whole almond. Regarding the kernel weight, we found values between 1.1 and 1.3 g; for this parameter, and Vargas et al 46 recorded a mean value of 1.2 g. In addition, Lipan et al, 47 in a study on the characterization of different cultivars, found a mean value of 1.36 g. One of the most critical morphological parameters for almond quality is the weight of the kernel, which should exceed or be above 1 g. 45 In the present study, this threshold was consistently exceeded over the course of the three experimental years.…”

“…As is well known, 30 the main almond composed is fat, which, in our case, is around 46% on a fresh weight basis. In a characterization study of almond cultivars carried out by Lipan et al ., 47 a mean value of 51.9% fat was found in almonds of the Constantí cultivar. The lipid content of almonds presented significant differences for the first 2 years of the study (2019 and 2020) but without a perceptible trend.…”

“…This process that takes place inside the leaf is the response to the alterations produced by the film of kaolin particles on the outside. Thus, kaolin reduces the radiation that reaches plant tissues, decreasing canopy temperature and sunburn and stimulating photosynthetic activity 23‐63 …”