Pentacebas-Csic
ActivePrunus dulcis (Mill.) D. A. Webb · Almond
Pedro Martinez Gomez, Encarnacion Ortega Pastor, Federico Dicenta Lopez-Higuera, Jose Egea Caballero,
10 August 2026
The tree of this variety is characterized by vigorous growth and late flowering, with fruiting concentrated mainly on annual shoots. The variety requires cross-pollination, for which the Ferraduel, Ferrastar, and Genco varieties are suitable, while Picantili itself is used as a pollinator for the Ferraduel variety.
The kernel weight is approximately 1.6 g with a kernel percentage of 46%. Linoleic acid predominates in the fatty acid composition; a specific feature of the variety is a high tendency to form double kernels, reaching 50%. The plant possesses marked resistance to Monilinia.
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
Variety registered as early as 1 jurisdiction, data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
The variety is listed in the national registry — its seeds are authorized for sale in this country.
№ Picantili
Records are sourced from official registry publications. Data sources and legal status
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Same species
Prunus dulcis (Mill.) D. A. Webb · Almond
Pedro Martinez Gomez, Encarnacion Ortega Pastor, Federico Dicenta Lopez-Higuera, Jose Egea Caballero,
Prunus dulcis (Mill.) D. A. Webb · Almond
James Bennett
Prunus dulcis (Mill.) D. A. Webb · Almond
IRTA CENTRE MAS BOVE
Prunus dulcis (Mill.) D. A. Webb · Almond
Prunus dulcis (Mill.) D. A. Webb · Almond
Prunus dulcis (Mill.) D. A. Webb · Almond
Nearby in the species list Pentacebas-Csic, PEPPARUDDA, Pepparuddo, Peppino Lella, PERALEJA, PERE XINA, PETITE VERTE, Pfazer, Philippis Prachtmandel, PIANGENTE, PICANTILLI, Pignatidde, PILUSEDDA, PIQUET, PIRAS ANTONI, Piscalze, Pizzoantonio, PIZZUTA D'AVOLA, PIZZUTA DI AMENDOLARA, PIZZUTELLA