薄壳山核桃果实发育及脂肪酸累积变化规律

为了研究薄壳山核桃果实生长发育规律及果实品质特征,对‘Mahan’与‘Jinhua’这2个薄壳山核桃优良品种果实的横纵径、单果质量、脂肪含量及其各组分脂肪酸含量等生长性状指标进行了测定与分析。结果表明:1在果实发育过程中,2个品种果实的横纵径和单果质量的生长变化规律基本一致,均呈慢—快—慢的增长趋势,其发育过程均可划分为4个时期,其中‘Mahan’比‘Jinhua’早熟;2其粗脂肪含量均呈不断上升的增长趋势,7月下旬至10月中旬乃其油脂积累的重要时期,成熟果的果仁中主要含有油酸、亚油酸、棕榈酸和硬脂酸等11种脂肪酸组分,其中不饱和脂肪酸含量约占90%,油酸含量最高为78.81%;3随着果实的成熟,其饱和脂肪酸含量逐渐减少,而不饱和脂肪酸含量逐渐增加,‘Mahan’的不饱和脂肪酸含量高于‘Jinhua’,在果实成熟期间2个品种的油酸和硬脂酸含量均持续增加,而其亚油酸和棕榈酸含量均先增后降。

Nut development and fatty acid accumulation inCarya illinoensis

In order to study nut quality growth and development inCarya illinoensis, transverse and longitude diameters, single fruit mass, fat content and fatty acid content in two varieties of‘Mahan’and‘Jinhua’were determined and analyzed. The results showed that in the process of nut development, the growth rhythm of transverse and longitude diameters and single fruit mass showed a similar rising tendency of slow-fast-slow. The nut development process could be divided into four stages, and‘Mahan’ matured earlier than‘Jinhua’. The crude fat content increased constantly. It was the important period of oil accumulation between late July and middle October. Mature nuts contained eleven kinds of fatty acid, such as oleic acid, linoleic acid, palmitic acid and stearic acid, in which unsaturated fatty acid content reached 90% and oleic acid content was 78.81%. During fruit maturation, the saturated fatty acid content was decreased gradually, and the unsaturated fatty acid content was increased gradually. The unsaturated fatty acid content in‘Mahan’ nut was higher than that in‘Jinhua’ nut. The contents of oleic acid and stearic acid were increased gradually, and the contents of linoleic acid and palmitic acid were all increased ifrstly and then decreased.