Analysis of genetic and biological characteristics and fruit quality of red walnut
Journal Title: Journal of Henan Agricultural University - Year 2022, Vol 56, Issue 4
Abstract
[Objective] In order to clarify the growth and development regular pattern and genetic characteristics of red walnut, and to understand the nutritional quality of the fruit, and provide a theoretical basis for the cultivation of new red walnut varieties. [Method] Observing the change of leaf color and separation ratio of the seedlings by sowing the red walnut fruit continuously for 3 a. Taking the common green walnut‘Zhonglin No. 1’as the control, observe the phenological period, tree features and biological characteristics of high-grafted trees, and determine the main nutrient components of red walnut kernels such as protein, vitamin E, sucrose, fat, unsaturated fatty acids. In addition, the content of anthocyanins in the seed coat of red walnut was determined. Finally, the principal component analysis was carried out to comprehensively evaluate the genetic background and fruit nutritional quality of the red walnut. Finally, principal component analysis was carried out to comprehensively analyze the kernel quality of red walnut. [Result] The leaf color of the seedlings of the red walnut showed a trait segregation, and most of the leaf colors are green. Only about 5% young leaves of the seedlings were still red, the changing trend of leaf color of red seedlings is the same as that of female parent, but their growth potential was weaker than that of the green seedlings, and the growth of the green seedlings was similar to that of the control. Red walnut is a late maturing cultivar, the tree height, length and thickness of the 2 a branches and new shoots of the red walnut were significantly lower than those of the control; The red walnut fruits were beautiful and upright, the outer fruit surface was smooth and the nuts were small. The average weight and volume of fresh and dried fruits were smaller than green walnuts; The content of fat, sucrose and unsaturated fatty acid in kernel were higher than that of common walnut, the content of fat in the kernels of red walnut was(522.36±2.40)g·kg-1, the main fatty acids were linoleic acid (69.342%), oleic acid (11.742%) and α-linolenic acid (8.156%), and unsaturated fatty acids account for 89.746%; the content of protein was (179.51±3.21)g·kg-1, and the content of vitamin E was (372.04±0.21)mg·kg-1. In addition, the seed coat of red walnut was rich in anthocyanins, among which the content of cyanidin was the highest, and it was 399 times that of common walnuts. The results of principal component analysis showed that kernel fat, unsaturated fatty acid and protein were the first main components affecting the quality of walnut kernels, while sucrose and vitamin E were the second main components. [Conclusion] The red walnut has the advantages of high anthocyanin content, good fruit quality and high kernel nutrition and has high food value. It is a high quality walnut resource and can be used as materials for new cultivar breeding in suitable times.
Authors and Affiliations
Lin LI, Ganggang ZHANG, Yan ZHANG, Wenjiang WU, Wei ZHAO, Wenzhan LI, Lei WANG, Guoliang WU
Keywords
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- EP ID EP769088
- DOI 10.16445/j.cnki.1000-2340.20220627.001
- Views 2
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