摘要
【目的】明确红瓤核桃生长发育规律及遗传特性,分析果实营养品质,为核桃新品种的培育提供理论基础。【方法】连续3 a播种红瓤核桃种子,观察其幼苗叶色变化及分离比率,测定幼叶花青苷含量;以普通核桃‘中林1号’为对照,观察高接大树的物候期、树体特征及生物学特性,测定种仁包括蛋白质、维生素E、蔗糖、脂肪、不饱和脂肪酸和花青苷在内的主要营养成分,并进行主成分分析,以综合评价红瓤核桃的遗传背景及果实营养品质。【结果】红瓤核桃实生苗叶色出现性状分离,绝大部分实生苗叶色恢复为绿色,约5%实生苗的幼叶仍为红色。红瓤核桃为晚实品系,其树高、2 a生枝条的长度和粗度及新梢的长度和粗度均明显低于对照;红瓤核桃果实美观端正,果面光滑,坚果较小,平均青果和坚果的质量和体积均小于普通核桃;种仁中脂肪、蔗糖及不饱和脂肪酸含量高于普通核桃,种仁中脂肪含量为(522.36±2.40)g·kg^(-1),脂肪酸主要成分以亚油酸(69.342%)、油酸(11.742%)和α-亚麻酸(8.156%)等为主,不饱和脂肪酸占89.746%;蛋白质含量为(179.51±3.21)g·kg^(-1),维生素E含量为(372.04±0.21)mg·kg^(-1)。此外,红瓤核桃的种皮含有丰富的花青苷,其中矢车菊素含量最高,是普通核桃的399倍。主成分分析结果表明,种仁脂肪、不饱和脂肪酸和蛋白质为影响核桃种仁品质的第1主成分,而蔗糖和维生素E为第2主成分。【结论】红瓤核桃具有花青苷含量高、果实品质好、种仁营养成分含量高等优点,具有较高的食用价值,是优质的核桃育种资源,可在适当时机用于新品种培育。
【Objective】In order to clarify the growth and development regular pattern and genetic characteristics of red walnut,and to understand the nutritional quality of the fruit,and provide a theoretical basis for the cultivation of new red walnut varieties.【Method】Observing the change of leaf color and separation ratio of the seedlings by sowing the red walnut fruit continuously for 3 a.Taking the common green walnut‘Zhonglin No.1’as the control,observe the phenological period,tree features and biological characteristics of high-grafted trees,and determine the main nutrient components of red walnut kernels such as protein,vitamin E,sucrose,fat,unsaturated fatty acids.In addition,the content of anthocyanins in the seed coat of red walnut was determined.Finally,the principal component analysis was carried out to comprehensively evaluate the genetic background and fruit nutritional quality of the red walnut.Finally,principal component analysis was carried out to comprehensively analyze the kernel quality of red walnut.【Result】The leaf color of the seedlings of the red walnut showed a trait segregation,and most of the leaf colors are green.Only about 5%young leaves of the seedlings were still red,the changing trend of leaf color of red seedlings is the same as that of female parent,but their growth potential was weaker than that of the green seedlings,and the growth of the green seedlings was similar to that of the control.Red walnut is a late maturing cultivar,the tree height,length and thickness of the 2 a branches and new shoots of the red walnut were significantly lower than those of the control;The red walnut fruits were beautiful and upright,the outer fruit surface was smooth and the nuts were small.The average weight and volume of fresh and dried fruits were smaller than green walnuts;The content of fat,sucrose and unsaturated fatty acid in kernel were higher than that of common walnut,the content of fat in the kernels of red walnut was(522.36±2.40)g·kg^(-1),the main fatty acids were linoleic acid(
作者
李琳
张港港
张燕
吴文江
赵伟
李文战
王磊
吴国良
LI Lin;ZHANG Ganggang;ZHANG Yan;WU Wenjiang;ZHAO Wei;LI Wenzhan;WANG Lei;WU Guoliang(College of Horticultural Science,Henan Agricultural University,Zhengzhou 450002,China;College of Agricultural and Forestry of Xinyang,Xinyang 464000,China;College of Agronomy,Henan Agricultural University,Zhengzhou 450046,China;Jiyuan Hongrui Seedlings Technology Co.,Ltd.,Jiyuan 459001,China)
出处
《河南农业大学学报》
CAS
CSCD
2022年第4期611-621,共11页
Journal of Henan Agricultural University
基金
科技部重点研发专项项目(2018YFD1000604)
河南省科技攻关项目(192102110041)。
关键词
红瓤核桃
遗传特性
生长特性
果实品质
颜色特性
red walnut
genetic traits
anthocyanin
fruit quality
color characteristic
