Macadamia is cultivated for its nutritious edible kernel. In Kenya, the crop is predominantly grown by smallholder farmers mainly for export markets. Macadamia trees also enhance agro-forestry conservation, in the Eas...Macadamia is cultivated for its nutritious edible kernel. In Kenya, the crop is predominantly grown by smallholder farmers mainly for export markets. Macadamia trees also enhance agro-forestry conservation, in the East African farmlands, by providing habitat and floral resources to beneficial arthropods such as insect pollinators. Allogamy of macadamia flowers is largely dependent on insects that pollinate and consequently influence the nut set, retention and yield. However, there is limited information on macadamia insect flower visitors in Kenya. This article assessed the diversity of insects that forage flowers of macadamia crop, and further evaluated their temporal distribution, in Murang’a county, central Kenya. Insect flower visitors were sampled weekly using a butterfly net for twelve consecutive months, from January 2021 to December 2021. Sixty-one insect species were recorded foraging macadamia flowers in Murang’a county, central Kenya. There was a statistical difference in the Simpson diversity index among weather seasons, dry, long rain, cold and short rain (p Apis mellifera), a key pollinator species, being the most abundant flower visitor. This study provides strong baseline information, to scientists and farmers, on probable macadamia pollinator species, in central Kenya. .展开更多
The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100...The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.展开更多
文摘Macadamia is cultivated for its nutritious edible kernel. In Kenya, the crop is predominantly grown by smallholder farmers mainly for export markets. Macadamia trees also enhance agro-forestry conservation, in the East African farmlands, by providing habitat and floral resources to beneficial arthropods such as insect pollinators. Allogamy of macadamia flowers is largely dependent on insects that pollinate and consequently influence the nut set, retention and yield. However, there is limited information on macadamia insect flower visitors in Kenya. This article assessed the diversity of insects that forage flowers of macadamia crop, and further evaluated their temporal distribution, in Murang’a county, central Kenya. Insect flower visitors were sampled weekly using a butterfly net for twelve consecutive months, from January 2021 to December 2021. Sixty-one insect species were recorded foraging macadamia flowers in Murang’a county, central Kenya. There was a statistical difference in the Simpson diversity index among weather seasons, dry, long rain, cold and short rain (p Apis mellifera), a key pollinator species, being the most abundant flower visitor. This study provides strong baseline information, to scientists and farmers, on probable macadamia pollinator species, in central Kenya. .
基金Science and Technology Project of Guangdong Forestry Society,Grant/Award Number:2020-GDFS-KJ-05Guangzhou Science and Technology Project,Grant/Award Number:202201011039Guangdong Science and Technology plan project,Grant/Award Number:2023B0208010001.
文摘The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.
