Amygdalin content in the seeds of several apricot cultivars

Eight different cultivars of apricots (Prunus armeniaca L) have been studied regarding the amygdalin content of their seeds to correlate amygdalin content with known phenotypes to determine if the inheritance of this trait is controlled in a discrete or quantitative manner. HPLC determination of amygdalin showed large differences between cultivars with sweet and bitter kernels. Also, some significant differences within groups of bitter and sweet kerneled cultivars were found but they did not correlate with the phenotypical expression of kernel flavour. From the results it is concluded that bitterness seems to be controlled in a discrete manner and that organoleptic evaluation that classifies cultivars or seedlings as bitter or sweet would be enough with no need for chemical analysis. © 1998 SCI.