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)
From: Mapping quantitative trait loci for kernel composition in almond
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 |