| Walnut(Juglans regia L), one of the four great nuts wordwide, is an important oil nuts andwoody species.Walnut kernel has a high nutritional value, with high content of protein, fat,carbohydrate, mineral elements, and vitamin, thereby having particular advantage in medicineand health care, and being called as ‘super food’ by specailists. In this study,‘Xiangling’ walnutcollected from thirteen different producing areas were used to research its characters and fruitquality, that could provide theoretical basis for resource saving, variety protection, good harvestand improving fruit quality; furthermore, it could be useful in divising proper districts for walnutplanting and breeding, therebying producing their excellent variety characters, improving theoutput and quality, and increaseing the economic and ecological benifit. The main results are asfollowing:1. The main shape of ‘Xiangling’ walnut is oval, the shell was pale yellow, with shallowcarving groove, flat fruit base, flat and tight stylolite, membranous or degraded fold inside wall,underdeveloped mediastinum. The nutshell is thin that make it easy to take the whole kernel. Thekernel is full, with faint yellow coat and mellow flavour. The horizontal diameter, verticaldiameter and side drive of nut were3.79,3.28and3.39cm, respectively. The horizontal diameter,vertical diameter and side drive of walnut were3.05,2.65and2.10cm, respectively.The nutquality, walnut quality and shell quality were11.71,7.04and4.67g, respectively. The kernelpercent and shell thickness were60.22%and0.99mm, respectively. The variance analysisshowed that the structural character index of ‘Xiangling’ walnut was significantly differentamong different areas (P≤0.01). The analysis for the dependency of main character index about‘Xiangling’ walnut showed that the horizontal diameter and vertical diameter of nut had verynotable linear relation(R2=0.423), the nut quality had very notable linear relation withhorizontal diameter, vertical diameter and side drive; while the walnut quality had very notablelinear relation with kernel percentage (R2=0.558).2. The content of protein, fat, solube sugar and water in ‘Xiangling’ walnut kernel were21.97,66.93,5.14and3.24g/100g, respectively. In the late period of fruit develpoment, thehorizontal diameter, vertical diameter and side drive kept steady, the content of gross fataccumulated continuously, the content of protein increased and then reduced. The contents ofprotein, fat and solube sugar of the four parts in the horizontal direction didn’t have notablevariation. The variance analysis showed that the content of protein, fat, solube sugar and water ofwalnut kernel had notable difference among thirteen producing areas. During the eight producing areas of Shandong province, notable differences were found between content of solube sugar andwater, and there were no notable difference between content of fat and protein in walnut kernel.3. Seventeen kinds of amino acid were observed in kernel of ‘Xiangling’ walnut and thecontent of total amino acid was21.94g/100g. The highest and lowest content were found inglutamic acid(20.88%of the total amino acid) and methionine (1.00%of the total amino acid),respectively. Seven kinds of necessary amino acid, including threonine, valine, methionine,isoleucine, leucine, phenylalanine and lysine, were observed and the mean content of which was6.41g/100g (29.22%of the total amino acid). Ten kinds of fatty acid were found in the kernelof ‘Xiangling’ walnut, during which linoleic acid had the highest content (61.17%), seventeencarbon olefine acid had the lowest content (0.01%), unsalturation fatty acid had the highestcontent (90.35%). Kernel of ‘Xiangling’ walnut was also full of mineral elements, the content ofpotassium, calcium, magnesium, iron, manganese, zinc and copper were95.35,24.41,57.18,2.44,5.42,3.14and0.67, respectively.4. The main component analysis and comprehensive index analysis on ‘Xiangling’ walnutshowed that: the main economic character from thirteen producing areas were synthesized byfour main components, the comprehensive estimated index for nut d1=0.2975m1+0.2412m2,the comprehensive estimated index for oil d2=0.2412m2+0.1820m3,the comprehensiveestimated index for process d3=0.2412m2+0.1429m4(m1～m4is the score of main ingredientfor sample). |
PDF Full Text Request