平欧杂种榛坚果性状的加工性能分析与综合评价

Processing Traits and Synthetical Evaluation of Nut Quality of Corylus heterophylla×C.avellana

对现有主要平欧杂种榛品系的加工性能进行分析和综合评价,为加工专用型品种的选育提供基础数据和理论依据。获得了32个品系的10项与加工性能相关的坚果性状数据,采用隶属函数法进行数据转化,通过因子分析法对其进行分析和综合评价。结果表明:坚果性状中影响加工性能的关键因子依次为:坚果的加工因子、大小因子和形状因子;根据加工性能的综合分值,筛选出84-69、85-28、82-8、84-545和84-36等品系的坚果加工性能较优。可根据带壳烤制型和仁用加工型两种加工方向的具体要求,结合其田间生长表现、种仁营养和风味,进一步筛选出加工专用型品种。

The objectives of this study were to analyze and evaluate the processing traits of the main cultivars of Corylus hetero- phylla×C, avellana and provide theoretical evidence for the breeding of special-purpose cuhivars with distinct processing characteristics. A data matrix based on 10 processing traits of 32 samples was obtained after the investigation of the nut and the kernel. The matrix was converted by the method of subordinate function for statistical analysis. Factor analysis was performed with SPSS 13.0 software and the rotated component matrix was obtained by the Quartimax method. Results show that, the processing factor, the size factor and the shape factor are the three main factors affecting the processing traits of the hazelnut. The total scores show that 84-69, 85-28, 82-8, 84-545 and 84-36 are the top five C. heterophyllaxC. avellana cuhivars. Further selection of special cultivars with distinct processing characteristics is still required in term of flavor, nutritional quality and environmental adaptability according to more special requirement of whole nut and kernel.