In order to choose proper walnut materials for optimal products processing,statistical analysis of fruit characteristics,correlation,principal components and cluster analysis were conducted. And nine major characteristic indexes including fruit weight,three-diameter mean,kernel yield,shell thickness,oil yield,protein content and the scores of inner pleated wall,diaphragm,complexity were analyzed to 289 walnut samples. It was observed that the sensory quality of walnut varied greatly in different areas of Guizhou. Moreover,the nutritional value of walnut was high,especially in protein content. The correlational analysis revealed a significant positive relationship between complexity to take kernels and the inner pleated wall,diaphragm (P<0.01). The principal component analysis showed that the top five components in which cumulative variance proportion reached 80.06%,could represent its sensory index. The 289 walnut samples could be classified into five clusters：Cluster Ⅰ,Ⅱ,Ⅲ,Ⅳ andⅤwas fresh walnut,kernel products,walnut oil,walnut beverage (powder) products and walnut as snack nuts products respectively. According to this,the evaluation standard of walnut processing suitability was established. The results provide a theoretical basis for the rational utilization of walnut germplasm resources in Guizhou.
GENG Yangyang
,
HU Bokai
,
WANG Jihui
,
LIU Yana
,
HE Jiali
,
HU Yiwen
,
LIANG Mei
,
WU Huali
. Characteristic analysis and processing suitability clustering of walnut in Guizhou[J]. Food and Fermentation Industries, 2020
, 46(15)
: 184
-192
.
DOI: 10.13995/j.cnki.11-1802/ts.023944
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