甘肃陇南‘香玲’核桃成熟过程中表型特征、脂肪酸组成与含量的变化

Changes of phenotypic character,fatty acid composition and content of Xiangling walnut during ripening in Longnan,Gansu

选取不同采摘时间的甘肃陇南‘香玲’核桃,分析测定其表型特征及核仁干基含油率、油脂脂肪酸组成及含量在成熟过程(7月24日—9月4日)中的变化。结果表明:‘香玲’核桃的青果单果重随采摘时间的推迟整体缓慢降低,橫径整体缓慢增大,湿果单果重整体缓慢下降,核仁鲜重及干重缓慢增加;核仁含油率随采摘时间的推迟逐渐增加;不同采摘时间的‘香玲’核桃油脂肪酸含量存在差异,但脂肪酸种类保持不变;同时,通过主成分分析得到棕榈酸、亚油酸、亚麻酸、硬脂酸对‘香玲’核桃油品质的影响较大,采摘时间9月4日的核桃油品质较好。综上所述,为达到"香玲"核桃有较高的含油率和核桃油品质较好的目标,甘肃陇南‘香玲’核桃的最佳采收期建议为9月4日左右。

The changes of phenotypic characters,kernel dry base oil content of Xiangling walnut in Longnan of Gansu in the ripening process (July 24th-September 4th) and fatty acid composition and content of the oil were determined. The results showed that the single fruit weight of Xiangling walnut green fruit decreased slowly with the extension of picking time,the transverse diameter of green fruit increased slowly,the weight of wet fruit decreased slowly,the fresh and dry weight of walnut kernel increased slowly,and the oil content of walnut kernel increased gradually with the extension of picking time. The fatty acid contents of Xiangling walnut oil were different in different picking periods,but the species unchanged. Through principal component analysis,it was found that palmitic acid,linoleic acid,linolenic acid and stearic acid had great influence on the quality of Xiangling walnut oil,and the quality of walnut oil from walnut picked on September 4 th was better. In conclusion,in order to get high oil content of Xiangling walnut and high quality of walnut oil,the best picking time of Xiangling walnut in Longnan of Gansu was suggested on about September 4th.