摘要
探究不同海拔对“盐源早”坚果性状和营养成分的影响,明确不同海拔条件下“盐源早”核桃的品质特征,为推广栽培和加工利用提供理论依据。测定海拔1300~2300 m的“盐源早”核桃坚果性状和营养成分,并进行综合评价分析。随着海拔的增加,“盐源早”核桃的横径、侧径、单果质量、仁重逐渐减小;在海拔1300 m生长的“盐源早”核桃坚果性状表现最佳,横径(2.99 cm)、侧径(3.24 cm)、单果质量(11.02 g)、仁重(5.24 g)、出仁率(47.55%),均显著高于其他海拔梯度(P<0.05)。在营养成分方面,海拔1300 m下果仁脂肪含量最高(65.2%),蛋白质含量最低(13.7%);在海拔2300m下,果仁脂肪含量最低(54.2%),蛋白质含量最高(19%);随着海拔的增加,核桃坚果中十七碳一烯酸含量增加,两者呈显著正相关关系。海拔对“盐源早”核桃的横径、侧径、单果质量、仁重、脂肪和蛋白质含量有显著影响;在海拔1300 m下核桃坚果性状最佳,脂肪含量最高;海拔2300 m下,蛋白质含量最高;当海拔达1500 m以上时,不饱和脂肪酸总含量达到90%以上;不同海拔对核桃坚果中的饱和脂肪酸、不饱和脂肪酸总含量无显著影响。
The effects of different altitudes on the traits and nutritional components of'Yanyuanzao'nuts were explored,and the quality characteristics of'Yanyuanzao'nuts under different altitude conditions were clarified,which provided theoretical basis for popularization,cultivation,processing and utilization.Taking'Yanyuanzao'nuts at an altitude of 1300-2300 m as the research object,the nut traits and nutritional components were determined and comprehensively evaluated and analyzed.With the increase of altitude,the transverse diameter,lateral diameter,single fruit weight and kernel weight of'Yanyuanzao'nuts decreased gradually.The nut traits of'Yanyuanzao'walnuts growing at an altitude of 1300 m were the best.The transverse diameter(2.99 cm),lateral diameter(3.24 cm),single fruit weight(11.02 g),kernel weight(5.24 g)and kernel rate(47.55%)were significantly higher than those of other altitude gradients(P<0.05).In terms of nutritional components,the fat content of kernel was the highest(65.2%)and the protein content was the lowest(13.7%)at an altitude of 1300 m.At an altitude of 2300 m,the fat content of kernel was the lowest(54.2%),and the protein content was the highest(19%).With the increase of altitude,the content of heptadecenoic acid in walnut nuts increased,and there was a significant positive correlation between them.Altitude had a significant effect on the transverse diameter,lateral diameter,single fruit weight,kernel weight,fat and protein content of'Yanyuanzao'walnuts.The walnut nut traits were the best and the fat content was the highest at an altitude of 1300 m.At an altitude of 2300 m,the protein content was the highest,and when the altitude is above 1500 m,the total content of unsaturated fatty acids was more than 90%.The total content of saturated fatty acids and unsaturated fatty acids in walnut nuts were not significantly affected by different altitudes.
作者
叶敏
胡定林
陈善波
余凌帆
黄胜佳
刘青
金银春
YE Min;HU Dinglin;CHEN Shanbo;YU Lingfan;HUANG Shengjia;LIU Qing;JIN Yinchun(Sichuan Academy of Forestry,Chengdu 610081,China;Liangshan Modern Forestry Industry Development Guidance Service Center,Liangshan 615000,China)
出处
《四川林业科技》
2024年第6期80-85,共6页
Journal of Sichuan Forestry Science and Technology
基金
四川省科技计划项目(2023JDZH0009)。
关键词
核桃
海拔
盐源早
坚果性状
营养成分
walnut
altitude
Yanyuanzao
nut characteristic
nutriental components
