摘要
【目的】研究海拔高度对细香核桃坚果经济性状及营养成分的影响，为生产不同商品性能和加工性能的核桃提供理论依据。【方法】在管理条件相似的10个海拔段，每个海拔段采集细香核桃120粒为试材，测定‘细香’核桃坚果的形态指标和营养成分，运用SPSS10．0对粒质量等9个经济性状指标和粗脂肪等8个营养成分指标进行相关分析、逐步回归分析、因子通径分析、决定程度分析。【结果】采自海拔1600～1800m的‘细香’核桃坚果综合评价结果最好，出仁率达59．1％，粗脂肪含量达67．71％，仁色黄白、1：3感好、易于去壳；‘细香’核桃坚果的6个经济性状因子的99．14％和8个营养成分因子的99．99％受海拔高度变化的影响，决定系数分别高达0．9914和0．9999。【结论】海拔高度的变化综合影响了‘细香’核桃坚果的经济性状和营养成分，其中海拔高度的变化对仁重变异和仅一亚麻酸变异的直接作用最大。
[Objective]The effects of elevations on the economical characters and nutritional ingredients of ＇Xixiang＇ walnuts （Juglans sigillata） were studied in order to establish theoretical basis for production of high quality commercial and processing walnuts. [Method] 120 ＇Xixiang＇ walnuts were sampled from each of the 10 locations at different elevations with similar managements, and their economical and nutritional characters were tested and analyzed. 9 economic characters and 8 nutritional ingredients are analyzed with SPSS 10.0 by correlation analysis, gradual regression analysis, factor path analysis and determination degree analysis, [Result]The best overall evaluation comes out of the elevation of 1 600 to 1 800 meters： kernel rate 59.1%, rough fat 67.71%, yellow and white kernel, good flavor, extractable. The determination coefficient of 99.14% of 6 economic characters and 99.99% of 8 ingredient index effected by elevations reaches up to 99.14% and 99.99%, respectively. [Conclusion]Varied elevations have overall effects on the economic characters and the nutritional ingredients of ＇Xixiang＇ Walnuts, among of which, the kernel weight and linolenic acid are most largely effected by varied elevations.
出处
《果树学报》
CAS
CSCD
北大核心
2013年第5期779-786,共8页
Journal of Fruit Science
基金
国家"十二五"科技支撑项目"核桃和长山核桃高效生产关键技术研究与示范"(2013BAD14B01)
关键词
细香核桃
经济性状
营养成分
＇ Xixiang＇ walnuts
Economic characters
Nutritional ingredients
