Prunasin Hydrolases during Fruit Development in Sweet and Bitter Almonds
نویسندگان
چکیده
منابع مشابه
Prunasin hydrolases during fruit development in sweet and bitter almonds.
Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzaldehyde by the action of the β-glucosidase prunasin hydrolase (PH) and mandelonitirile lyase or be...
متن کاملRelationship between cyanogenic compounds in kernels, leaves, and roots of sweet and bitter kernelled almonds.
The relationship between the levels of cyanogenic compounds (amygdalin and prunasin) in kernels, leaves, and roots of 5 sweet-, 5 slightly bitter-, and 5 bitter-kernelled almond trees was determined. Variability was observed among the genotypes for these compounds. Prunasin was found only in the vegetative part (roots and leaves) for all genotypes tested. Amygdalin was detected only in the kern...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 2012
ISSN: 1532-2548
DOI: 10.1104/pp.111.192021