Studies Of Dynamic Changes On The Main Nutrients Of Pecan (Carya Illinoensis Kock) In The Ripening Process

The paper studies on analyzing the fat composition and the fatty acid composition of ten pecans; fruitcharacters; nut traits and fat of10pecan (Carya illinoensis Kock) were compared and the correlationbetween them; The changes of mineral elements and nutrients during pecan growth and development，including the dynamic changes of Fe、Mn、Cu、Zn、Ca、Mg、K in pecan leaves，nuts and the accumulationand transformation of amino acid, Soluble sugar and crude fat in nuts．The purpose of this research is inorder to offer scientific basis for improved cultivars selection and culturing of pecan (Carya illinoensisKock).Conclusions are as follows:1. The fat contents were about69.11%-78.19%in all walnut. Including Palmitic(C16:0), Stearic(C18:0),Oleic(C18:1), Linoleic(C18:2), Linolenate(C18:3), Arachidic(C20:0).The kernel ratio in different pecanwere about36.79%-59.47%;The content of each fatty acid varied in different walnuts greater than90%, Nomarked difference was observed in the fatty acids composition of different pecan oils except for fatty acidscontents, The MUFA content of the fat was73.01%～58.76%;The PUFA content was32.20%～19.69%.2. The fruit of different varieties of pecan (Carya illinoensis Kock) shells character, drupe properties existsignificant differences between11indicators; The order of the CV (coefficient of variance) of the fruitcharacters is fruit weight (22.89%)> peel thickness(22.26%)> fruit height (21.40%)> kernel ratio(20.02%)>fruit shape index(11.65%)>fruit diameter(11.41%), and the nut traits have a similar order, nut weight>nut weight in fruit> nut height> nut diameter> nut shape index. Fruit weight and nut weight have asignificant positive correlation, fruit height and nut height was significantly positively correlation. So thenut size and shape of pecan(Carya illinoensis Kock) can be preliminary judgement by fruit size and shape.3. The content of crude fat has been growing in the process of maturation for pecan(Carya illinoensisKock)while the content of sugar experienced downward trend. In the ripening process, sugar and crude fatare negatively correlated. The content of saturated fatty acid for the oil of pecan is on the decline whileunsaturated fatty acid content increased during the process of maturation, the two are negatively correlated.The content of unsaturated fatty acid in the mature fruit becomes very high, approximately92%.4. Crude fat, seed weight and Ca, K element content showed a highly significant negative correlation, theyhave obvious positive correlation with Mg element. Zn element and crude fat was significantly positivelyrelated.The other trace elements and fruit morphology have no significant relationship. Ca, K elements have obvious positive correlation, Zn and Mg element was a significant negative correlation.