Characteristic analysis and processing suitability clustering of walnut in Guizhou

  • GENG Yangyang ,
  • HU Bokai ,
  • WANG Jihui ,
  • LIU Yana ,
  • HE Jiali ,
  • HU Yiwen ,
  • LIANG Mei ,
  • WU Huali
Expand
  • 1(Guizhou Institute of Walnut,Guiyang 550005,China)
    2(Guizhou Academy of Forestry,Guiyang 550005,China)

Received date: 2020-03-13

  Revised date: 2020-04-21

  Online published: 2020-08-15

Abstract

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.

Cite this article

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

References

[1] 陈波涛,孙建昌,朱军,等.贵州核桃栽培现状、主要问题与对策[J].贵州林业科技,2017,45(3):62-64;41.
[2] 陶谋立,朱新武,钟赛梅,等.贵州统计年鉴[M].北京:中国统计出版社,2012.
[3] 王文忠,肖云慧,程军虎,等.贵州统计年鉴[M].北京:中国统计出版社,2019.
[4] 耿然,路威,王明空.核桃品质及加工技术研究进展[J].农产品加工,2015(10):69-72.
[5] 宫学斌,王婷婷,宫俊杰,等.核桃加工及综合利用研究进展[J].中国果菜,2018,38(3):17-20.
[6] 耿阳阳,侯娜,何佳丽,等.梯度干燥温度对核桃感官品质的影响[J].食品科技,2018,43(2):64-69.
[7] 杨玲,张彩霞,康国栋,等. ‘华红’苹果果肉的流变特性及其主成分分析[J].中国农业科学,2015,48(12):2 417-2 427.
[8] 杨炳南,张小燕,赵凤敏,等.常见马铃薯品种特性分析及加工适宜性分类[J].食品科学技术学报,2016,34(1):28-36.
[9] 周瑞莲,王仲礼,侯月利,等.温度对大豆(Glycine max)种子发育过程中蛋白质、脂肪和淀粉积累过程的影响[J].生态学报,2008,28(10):4 635-4 644.
[10] 贾晓东,罗会婷,翟敏,等.薄壳山核桃营养物质变化及相关性研究[J].果树学报,2016,33(9):1 120-1 130.
[11] 余光英,胡国珍,李忠洪.贵州省核桃农家品种资源调查研究[J].贵州林业科技,1987(2):1-17.
[12] 靳丽鑫,陈梦华,王玉莲,等.核桃坚果硬壳发育研究进展[J].北方园艺,2015(5):183-187.
[13] 熊华,于飞,刘济明,等.贵州省核桃种植的生态适宜性区划[J].贵州农业科学,2016,44(5):106-108.
[14] 赵鹏涛,赵卫国,罗红炼,等.小麦主要品质性状相关性及主成分分析[J].中国农学通报,2019,35(21):7-13.
[15] 张敏,刘辉.基于主成分分析法的小米食用品质评价模型的建立[J].东北农业大学学报,2011,42(8):7-12.
[16] 贾朝爽,单长松,周涛,等.主要樱桃品种果实营养性状分析[J].食品科学,2019,40(4):244-250.
[17] 欧茂华.贵州省核桃种质资源及其利用评价[J].安徽农业科学,2012,40(32):15 792-15 793;15 870.
[18] 赵悦平. 核桃硬壳结构与坚果品质相关性的研究[D].保定:河北农业大学,2004.
[19] 沈杰,李恒,唐平,等.攀枝花市本地鲜食核桃资源坚果性状调查[J].四川林业科技,2011,32(6):110-112.
[20] 庄艳玲,王淑兰,梁绍隆,等.脱脂核桃粕制作低脂高蛋白核桃粉的工艺研究[J].食品科学,2004,25(9):218-219.
[21] 富立群,乔静,蔡骏.低脂低蛋白膳食在老年慢性肾脏病患者中的临床应用[J].中国当代医药,2014,21(12):55-57.
[22] 裴东,马庆国,张俊佩,等.核桃遗传资源调查编目技术规程(试行)[S].北京:国家林业局科技发展中心.
[23] 毛晓英,华欲飞,卢伟.核桃蛋白质的研究进展[J].食品工业科技,2009,30(9):328-331.
[24] 化婷,刘丙花,侯立群.核桃种仁营养成分研究进展[J].山东林业科技,2014,44(1):95-98.
Outlines

/