DNA Barcoding of Prunus Species Collection Conserved in the National Gene Bank of Egypt

Abstract

Two intergenic spacers cpDNA barcoding regions were used to assess the genetic diversity and phylogenetic structure of a collection of 25 Prunus accessions. The trnH-psbA and trnL-trnF intergenic spacers were able to distinguish and identify only four Prunus species. The average aligned length was 316–352 bp and 701–756 bp for trnH-psbA and trnL-trnF, respectively. The overall evolutionary divergence was higher in trnH-psbA than trnL-trnF. The transition/transversion bias (R) recorded as 0.59 in trnL-trnF and 0.89 in trnH-psbA. The number of invariable sites, nucleotide diversity (Pi), and the average number of nucleotide differences (k) was higher in the trnH-psbA region. The trnL-trnF records was above the other region in the number of variable sites, number of singleton variable sites, and the parsimony informative sites. Phylogenetic relationships among the 25 accessions of Prunus species were investigated. Most of the different Prunus species clustered in a homogenized distribution in both regions, except for the plum (P. domestica) accession (African Rose) was assigned with the peach (P. persica) accessions. The two intergenic cpDNA trnH-psbA and trnL-trnF were able to distinguish and identify the four Prunus species accessions.

In vitro evaluation of apricot cultivars response to Pseudomonas syringae pathovars: Image processing as an alternative method

“…DNA barcoding has been successfully applied to some apricot cultivars such as cv. Şalak (Hürkan 2020), Tunusian cultivars (Batnini et al 2019), and Egyptian cultivars (Sayed et al 2022).…”

DNA Barcoding Based Identification of Rosa x Damascene and Prunus dulcis Herbs Using ITS2 Barcoding Gene Amplification.

“…Almond (Prunus dulcis): Almond, scientifically known as Prunus dulcis, is a flowering plant in the Rosaceae family. Almond kernel extract contains fatty acids, phenolic acids, phenolic compounds, flavonoids, phytosterols, and vitamins in addition to phytochemicals (Sayed, Mostafa, Haggag, & Hassan, 2023). The majority of the fatty acids were oleic acid (76.23%) and linoleic acid (15.43%) (Prgomet, Gonçalves, Domínguez-Perles, Pascual-Seva, & Barros, 2017).…”