Table 2.
QTL for chemical traits in almond found to be significant with the linkage group (LG), LOD score, nearest marker and percentage of variance explained (% Exp)
| Trait | LG | LOD | Nearest SSR marker | % Exp | |
|---|---|---|---|---|---|
|
Tocopherol homologues |
α-tocopherol |
1 |
3.21 |
CPPCT042 |
20.0 |
| |
4 |
2.26 |
PCHGMS55 |
17.8 |
|
| γ-tocopherol |
1 |
3.15 |
CPPCT042 |
11.8 |
|
| 1 |
3.09 |
BPPCT020a |
25.2 |
||
| 4 |
3.50 |
UDP96-003 |
22.3 |
||
| 4 |
3.27 |
PCHGMS55 |
14.0 |
||
| δ-tocopherol |
1 |
2.25 |
CPPCT042 |
13.0 |
|
| 4 |
4.87 |
PCHGMS55 |
26.6 |
||
| 7 |
3.01 |
CPPCT033 |
22.8 |
||
|
Fatty acids |
Oleic acid |
2 |
3.52 |
UDP98-025 |
22.6 |
| |
7 |
3.64 |
CPPCT033 |
24.6 |
|
| Linoleic acid |
2 |
2.30 |
UDP98-025 |
15.8 |
|
| 7 |
3.14 |
CPPCT033 |
21.6 |
||
| Palmitic acid |
3 |
4.00 |
BPPCT007 |
22.6 |
|
| 7 |
3.62 |
CPPCT033 |
25.1 |
||
| Stearic acid |
1 |
4.05 |
CPPCT042 |
25.3 |
|
| 5 |
2.12 |
CPSCT022 |
11.0 |
||
| 6 |
2.24 |
UDP98-412 |
19.4 |
||
| 7 |
3.02 |
CPPCT033 |
21.2 |
||
| Palmitoleic acid |
3 |
4.20 |
EPDCU3083 |
26.4 |
|
| 5 |
3.12 |
CPSCT022 |
33.1 |
||
| 7 |
3.19 |
CPPCT033 |
17.1 |
||
|
Protein |
Total protein content |
6 |
3.21 |
UDP98-412 |
17.0 |
| 7 |
3.18 |
EPDCU3392 |
16.6 |
||
| Oil content | Oil content | 6 | 2.14 | BPPCT008 | 12.0 |