摘要
[目的]系统评价澳洲坚果种质果实形状、营养成分组成与含量的变异特征,为澳洲坚果的有效选育和综合开发利用提供科学依据。[方法]采用变异分析、相关分析、主成分分析等方法对10份澳洲坚果种质的果实性状和营养成分进行分析。[结果]果实品质性状存在显著差异,质量性状中果仁质量的变异系数最大,为24.23%,最小的是坚果横径,为6.04%;营养成分中Ca含量的变异系数最大,为24.47%,最小的是脂肪含量,仅为2.93%。果仁营养成分均以脂肪为主,含量(w)最高的种质是GR1,为78 g·100 g^(-1);最低的种质是A4,为69.90 g·100 g^(-1)。一些果实品质性状间存在着显著相关性。将果实质量性状与营养成分进行综合品质分析,得到5个公因子,累计贡献率为90.793%。根据以上5个公因子及其方差贡献率计算种质综合品质排名,得出综合得分排在前5位的种质为GR1、HJ、JW、B3和B7。[结论]鲜果纵横径、坚果单果质量、坚果横径、壳果干质量、出仁率、氨基酸含量、可溶性糖含量、Ca含量和Zn含量10项指标可作为评价澳洲坚果种质品质的代表性指标,综合筛选出果实质量最高的HJ、B4、GR1,氨基酸、P含量和出仁率较高的JW、A4,果实数量性状高的GR1,可溶性糖和Ca含量高的B4,果实矿质元素含量高的HJ、B7。
[Objective]The variation characteristics of the seed shape,nutrient composition and content of Macadamia nut were systematically evaluated in order to provide a scientific basis for the effective selection and comprehensive development and utilization of Macadamia nuts.[Methods]According to the tree vigor and fruit yield phenotype,10 accessions of germplasms were selected from 45 accessions of Macadamia nut germplasms,namely GR1,JW,B7,B4,B3,A4,HJ,A16,A38,SH.20 normal fruits were harvested from the four directions of the outer periphery of the crown of a tree,three repeats were made and a total of 60 seeds were extracted for each germplasm.The fresh fruit weight,shell fruit weight and kernel weight were determined with an electronic balance,and the seed rate and kernel rate were calculated.The vertical and horizontal diameters of fresh fruit,shell and breadth,and the diameter of nuts were determined by the electronic digital caliper(0-100 mm)to measure.Seed rate/%=(shell fruit weight/fresh fruit weight)×100;kernel rate/%=(per fruit Kernel dry weight/dry shell fruit weight)×100.The shell fruits and kernels were dried at 45℃for 48 h,and 55℃for 72 respectively,and then the dry shell fruit weight and kernel weight were measured when the moisture content of the kernel was the mass fraction(1.5%±0.5%).At this time,the dried husks were cooled and weighed,and after removal of the husks,the dry nuts were weighed.10 macadamia germplasm characters and nutrients were analyzed by the methods of variation analysis,correlation analysis and principal component analysis(PCA)based on the national standard of China by SPSS 25.0.The nutrients included K,Ca,Mg,Fe,Zn,P,soluble sugar,protein,fat,and total amino acids.The measurement was made according to the national standard for the content of ingredients in foods.[Results]There were significant differences among macadamia germplasms in all measured items.The coefficient of variation of the kernel weight was the largest(24.23%),the nut diameter was the smallest(6.04%)among the quality traits,the variation coefficient of Ca was the largest(24.47%),and the smallest was fat(2.93%)among the nutrients.The nutritional content of nuts was mainly fat.GR1 had the highest content(78 g·100 g^(-1)),and A4 had the lowest content(69.90 g·100 g^(-1)).Analysis of the correlation between the fruit characteristics and nutrients of the nut seed showed that the quality of single fruit weight was significantly positively correlated with the single nut weight,the transverse diameter of FW(fruit weight)and the vertical diameter of FW,and positively correlated with the transverse diameter of NW(nut weight).The single nut weigh was significantly positively correlated with the transverse diameter of NW and the vertical diameter of NW.There was a significantly positive correlation between the seed rate and the K content,and a significantly negative correlation between the seed rate and the transverse diameter of FW.The nutlet weight was negatively correlated with the contents of Mg and P.The Ca content was significantly positively correlated with the content of soluble sugar.The Mg content was significantly positively correlated with the contents of Zn and P.There was a significantly positive correlation between the content of protein and the content of amino acids.The Zn content was significantly positively correlated with the contents of fat and amino acids.In addition,the results of PCA showed that 90.793%of the observed variability was explained by the 5 components.Based on the 5 common factors and their variance contribution rate,the comprehensive quality ranking of germplasm was calculated,and the top five germplasms were GR1,HJ,JW,B3,and B7.[Conclusion]The fruit characters and nutrients of different macadamia germplasms were different,and these differences were the basic factors for the selection of macadamia varieties.The indicators of the vertical diameter of fresh fruit,the transverse diameter of fresh fruit,the single nut weigh,the vertical diameter of nut,the drying quality of shell fruit,ernel rate,the contents of amino acids,soluble sugar,calcium and zinc could be used as representative indicators for evaluating the quality of macadamia germplasms by PCA.HJ,B4,GR1 had the highest fruit weight,JW,A4 had the highest contents of amino acid,P,and kernel yield.GR1 had the highest fruit quantitative traits,B4 had the highest contents of soluble sugar and Ca.HJ and B7 had the highest fruit mineral elements.Three highquality germplasms(GR1,HJ and JW)were finally screened.
作者
谭秋锦
韦媛荣
黄锡云
张涛
许鹏
宋海云
王文林
郑树芳
TAN Qiujin;WEI Yuanrong;HUANG Xiyun;ZHANG Tao;XU Peng;SONG Haiyun;WANG Wenlin;ZHENG Shufang(Guangxi South Subtropical Agricultural Science Research Institute,Longzhou 532415,Guangxi,China)
出处
《果树学报》
CAS
CSCD
北大核心
2021年第5期672-680,共9页
Journal of Fruit Science
基金
广西自然科学基金(2019GXNSFBA185011)
优稀水果崇左综合试验站(nycytxgxcxtd—17-16)
广西科技基地和人才专项(桂科AD18281087)。
关键词
澳洲坚果
种质
果实性状
营养成分
Macadamia integrifolia
Germplasm
Fruit characteristics
Nutrients
