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。
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 differentwalnut varieties are affected by environmental factors such as climate and orchard soil.
关键词
核桃;生态气候区;坚果品质;脂肪酸;氨基酸
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Key words
walnut; ecological climate zones; nut quality; fatty acids; amino acids
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