西藏核桃引种到内地后坚果品质变化研究

Nut quality changes of Tibetan walnuts after introduced to inland China

以河南的‘清香’核桃作对照,测定分析了西藏核桃以及引种至河南的西藏核桃的坚果品质。结果表明:西藏核桃引种至河南后,坚果纵径、横径、侧径和果形指数并未发生显著性变化,而出仁率则显著升高,由42. 56%升高到47. 92%;脂肪酸组成发生显著变化,油酸含量由24. 99%下降到15. 69%,与河南‘清香’核桃(16. 36%)近似;亚油酸含量由54. 83%升高到63. 84%,与河南‘清香’核桃(63. 77%)近似。脂肪酸主成分分析表明,河南引种的西藏核桃与西藏核桃相距较远,而与河南当地的‘清香’核桃相距较近,说明生长环境是影响西藏核桃脂肪酸组成的重要因素。研究结果为深入开发利用西藏核桃资源提供了理论依据。

‘Qingxiang’walnut in Henan was used as a control,the nut qualities of Tibetan walnut and Tibetan walnut introduced to Henan were determined and analyzed.The results showed that after Tibetan walnuts introduced to Henan,there was no significant change in the longitudinal diameter,transverse diameter,lateral diameter and shape index of nuts,while the content of kernel increased significantly,from 42.56%in Tibet to 47.92%.The fatty acid composition of walnuts changed significantly,and the oleic acid content of walnuts decreased from 24.99%in Tibet to 15.69%,which was similar to that of‘Qingxiang’(16.36%)in Henan.The content of linoleic acid increased from 54.83%in Tibet to 63.84%,which was similar to‘Qingxiang’(63.77%)in Henan.The main component analysis of fatty acids showed that the Tibetan walnut introduced to Henan was far away from Tibetan walnut,but it was close to the local‘Qingxiang’walnut in Henan,indicating that the growth environment was an important factor affecting the fatty acid composition of Tibetan walnut.The research results provided a theoretical basis for the in-depth development and utilization of Tibetan walnut resources.