适于开口加工澳洲坚果HAES695最佳采收期的确定

为探明广西壮族自治区区内主栽澳洲坚果品种之一HAES695(简称695)的不同采收期内果实品质和开口效果变化规律,选择最适于开口带壳果加工用695采收期,以695果实为原料,研究2017、2019年2年Ⅰ(8月20日)、Ⅱ(8月30日)、Ⅲ(9月9日)、Ⅳ(9月19日)4个采收期(正负误差1 d)对澳洲坚果果实品质和开...

Determination of suitable harvesting time of Macadamia integrifolia cv. HAES695 for processing of slotted nut

The changes of kernel quality and slotted effect of the Macadamia integrifolia cv. HAES695 (695 for short), one of the main Macadamia nut variety in Guangxi Zhuang Autonomous Region, were investigated. The nut in shell of 695 was used as raw material, the kernel quality and slotted effect of Ⅰ (August 20th), Ⅱ (August 30th), Ⅲ (September 9th) and Ⅳ (September 19th) harvest period (plus or minus one day) were studied in 2017 and 2019. The contents of fat, total sugar, protein and amino acid in the nuts of different maturity were determined. The amino acid ratio coefficient method was used to evaluate the nutrition of the samples, the qualified rate, shell-off rate and perfect kernel ratio were determined. The results showed that coefficients of variation of L-aspartic acid, proline, methionine and total sugar were higher in different years, there was no significant difference in the contents of glutamate, glycine, valine, L-isoleucine, leucine, tyrosine, L-phenylalanine, histidine, arginine, essential amino acid, total amino acid, ratio coefficient of amino acid among the 12 indexes (P>0.05), threonine, serine, glutamic acid, alanine, proline and lysine were significantly decreased in harvest period Ⅱ and later (P<0.05). The slotted effect were greatly affected by harvest period, the slotted qualified rate was the best at harvest period Ⅱ, qualification rate of slotted effect was better at harvest period Ⅰ and Ⅱ, the perfect kernel ratio at harvest period Ⅲ was the worst, and the fat content at harvest period Ⅱ was lower than that at harvest period Ⅳ. There was a significant negative correlation between protein and score of ratio coefficient of amino acid, a significant negative correlation between fat and qualified rate, a significant positive correlation between fat and score of ratio coefficient of amino acid, a significant positive correlation between qualified rate and shell-off rate, a significant correlation between shell-off rate and perfect kernel ratio, by factor analysis, it was found that the cumulative contribution rate of the two factors was 97.45%, which could reflect enough information of each index. The comprehensive evaluation of fruit quality showed that the fruit quality was the best around harvest period Ⅱ, which was most suitable for processing open-shelled fruits.