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.