不同生态气候区核桃坚果品质比较研究 |
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引用本文: | 肖之炎,黄瑞敏,王其竹,李爱华,常昌富,徐永杰.不同生态气候区核桃坚果品质比较研究[J].中国农学通报,2019,35(28):70-74. |
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作者姓名: | 肖之炎 黄瑞敏 王其竹 李爱华 常昌富 徐永杰 |
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作者单位: | 1.武汉市林业科技推广站;2.中国林业科学研究院林业研究所;3.保康县核桃技术推广中心;4.湖北省林业科学研究院 |
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基金项目: | 中央财政林业科技推广示范资金项目“核桃高效栽培技术集成与示范”(鄂[2018] TG13 号);湖北省中央引导地方科技发展专项“鄂西山区 核桃良种应用及丰产栽培技术推广与示范”(2018ZYYD045)。 |
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摘 要: | 为核桃跨生态气候区引种栽培提供技术参考,以产于亚热带生态气候区湖北保康县和暖温带生态气候区河北临城县早实核桃‘香玲’和晚实核桃‘清香’坚果为试材,采用连续两年的平均数据比较分析了它们的坚果表型数量性状、脂肪酸和氨基酸组分和含量及脂肪酸和氨基酸均衡性。结果表明:同一品种在两个生态气候区表现出各自的优势:地处亚热带地区的早实核桃‘香玲’脂肪酸含量丰富(67.4%),脂肪酸(ω-6PUFA/ω-3 PUFA =8.06)、氨基酸均衡性好(SRC=68.18),晚实核桃‘清香’坚果重(单果重14.27g)、出仁率高(53.18%)、氨基酸均衡性好(SRC=70.45);地处暖温带地区的早实核桃‘香玲’坚果重(单果重12.83g)、出仁率高(66.53%)、氨基酸总量(21.84 g/100g)、必需氨基酸含量(5.91 g/100g)丰富,晚实核桃‘清香’则脂肪酸含量丰富(72.41%)且均衡性好(ω-6PUFA/ω-3 PUFA =5.77)。说明不同品种类型的核桃坚果品质受生态气候区气候、果园土壤等环境因素影响存在差异。
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关 键 词: | 杀菌剂 杀菌剂 魔芋 灰霉病菌 毒力测定 |
收稿时间: | 2018-10-15 |
Walnut in Different Ecological Climate Zones: Nut Quality Comparison |
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Abstract: | To provide technical reference for introduction and cultivation of walnut cross ecological climate zones, taking early-fruiting variety‘Xiangling’and late-fruiting variety‘Qingxiang’from Baokang of Hubei belonging to the subtropical zone and Lincheng of Hebei belonging to the warm- temperate zone as the materials, we compared and analyzed the nut phenotype quantitative traits, the composition, content and equilibrium of fatty acids and amino acids based on 2 consecutive years’average data. The results showed that: the same variety exhibited its respective advantages in the two ecological climate zones; in subtropical zone, the content of fatty acids (67.4%), equilibrium of fatty acids (ω-6PUFA/ω-3 PUFA=8.06) and amino acids (SRC=68.18) of the early-fruiting variety‘Xiangling’nuts were better; the nut weight (14.27 g), kernel
percentage (53.18%) and equilibrium of amino acids (SRC=70.45) of the late-fruiting variety‘Qingxiang’nuts were better; in warm-temperate zone, the nut weight (12.83 g), kernel percentage (66.53%), content of amino acids (21.84 g/100 g) and essential amino acids (5.91 g/100 g) of the early-fruiting variety‘Xiangling’nuts were better; the content of fatty acids (72.41%) and equilibrium of fatty acids (ω-6PUFA/ω-3 PUFA=5.77) of the late-fruiting variety‘Qingxiang’nuts were better. This study indicates that the nut qualities of different walnut varieties are affected by environmental factors such as climate and orchard soil. |
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