适于开口加工澳洲坚果HAES695最佳采收期的确定

doi:10.3969/j.issn.1004-1524.2021.08.16

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (8): 1489-1496.DOI: 10.3969/j.issn.1004-1524.2021.08.16

适于开口加工澳洲坚果HAES695最佳采收期的确定

贺鹏(), 张涛, 宋海云, 郑树芳, 覃振师, 谭秋锦, 黄锡云, 汤秀华, 许鹏, 陈海生, 王文林^*()

广西南亚热带农业科学研究所,广西龙州 532415

收稿日期:2020-08-03 出版日期:2021-08-25 发布日期:2021-08-27
通讯作者: 王文林
作者简介:*王文林,E-mail: 3858533@163.com
贺鹏(1990—),男,湖南祁阳人,硕士,助理研究员,研究方向为果品加工与贮藏。E-mail: 727250894@qq.com
基金资助:
广西培养新世纪学术和技术带头人专项资金(2018);广西农业科学院科技先锋队专项行动(桂农科JZ202008);广西农业科学院基本业务费(桂农科2020YM46)

Determination of suitable harvesting time of Macadamia integrifolia cv. HAES695 for processing of slotted nut

HE Peng(), ZHANG Tao, SONG Haiyun, ZHENG Shufang, QIN Zhenshi, TAN Qiujin, HUANG Xiyun, TANG Xiuhua, XU Peng, CHEN Haisheng, WANG Wenlin^*()

South Subtropical Agricultural Science Research Institute of Guangxi, Longzhou 532415, China

Received:2020-08-03 Online:2021-08-25 Published:2021-08-27
Contact: WANG Wenlin

摘要/Abstract

摘要：

为探明广西壮族自治区区内主栽澳洲坚果品种之一HAES695(简称695)的不同采收期内果实品质和开口效果变化规律,选择最适于开口带壳果加工用695采收期,以695果实为原料,研究2017、2019年2年Ⅰ(8月20日)、Ⅱ(8月30日)、Ⅲ(9月9日)、Ⅳ(9月19日)4个采收期(正负误差1 d)对澳洲坚果果实品质和开口特性的影响。检测不同成熟度原料果仁中的脂肪、总糖、蛋白质、氨基酸等含量,采用氨基酸比值系数法对样品中氨基酸进行营养评价,计算得出氨基酸比值系数,对开口合格率、离壳率、果仁饱满度3个指标进行测定,对氨基酸组分与含量、脂肪含量、总糖含量、蛋白质含量、氨基酸比值系数、开口合格率、离壳率、果仁饱满度等果实品质及开口效果指标进行变异性分析、相关性分析、综合评价。结果表明,天冬氨酸、脯氨酸、蛋氨酸、总糖含量在不同年份变异系数较大,4个采收期内谷氨酸、甘氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、组氨酸、精氨酸、必需氨基酸含量、总氨基酸含量、氨基酸比值系数分12个指标无显著性差异(P>0.05),苏氨酸、丝氨酸、谷氨酸、丙氨酸、脯氨酸、赖氨酸6个指标在采收期Ⅱ及其以后采收期呈显著下降(P<0.05),开口合格率、离壳率、果仁饱满度受采收期影响较大,开口合格率在采收期Ⅱ时效果最好,离壳率在采收期Ⅰ、Ⅱ时效果优于其他2个采收期,果仁饱满度在采收期Ⅲ效果最差,脂肪含量在采收期Ⅱ低于采收期Ⅳ。蛋白质与氨基酸比值系数分呈显著负相关,脂肪与开口合格率呈显著负相关,脂肪与氨基酸比值系数分呈显著正相关,开口合格率与离壳率呈显著正相关,离壳率与果仁饱满度呈极显著正相关;通过因子分析得出,2个因子的累积贡献率达97.44%,即可以反映各个指标足够的信息。果实品质综合评价可知,在采收期Ⅱ附近采收果实品质最佳,最适于开口带壳果加工。

关键词: 澳洲坚果, 开口效果, 营养成分, 因子分析, 综合评价

Abstract:

The changes of kernel quality and slotted effect of the Macadamia integrifolia cv. HAES695 (695 for short), one of the main Macadamia nut variety in Guangxi Zhuang Autonomous Region, were investigated. The nut in shell of 695 was used as raw material, the kernel quality and slotted effect of Ⅰ (August 20th), Ⅱ (August 30th), Ⅲ (September 9th) and Ⅳ (September 19th) harvest period (plus or minus one day) were studied in 2017 and 2019. The contents of fat, total sugar, protein and amino acid in the nuts of different maturity were determined. The amino acid ratio coefficient method was used to evaluate the nutrition of the samples, the qualified rate, shell-off rate and perfect kernel ratio were determined. The results showed that coefficients of variation of L-aspartic acid, proline, methionine and total sugar were higher in different years, there was no significant difference in the contents of glutamate, glycine, valine, L-isoleucine, leucine, tyrosine, L-phenylalanine, histidine, arginine, essential amino acid, total amino acid, ratio coefficient of amino acid among the 12 indexes (P>0.05), threonine, serine, glutamic acid, alanine, proline and lysine were significantly decreased in harvest period Ⅱ and later (P<0.05). The slotted effect were greatly affected by harvest period, the slotted qualified rate was the best at harvest period Ⅱ, qualification rate of slotted effect was better at harvest period Ⅰ and Ⅱ, the perfect kernel ratio at harvest period Ⅲ was the worst, and the fat content at harvest period Ⅱ was lower than that at harvest period Ⅳ. There was a significant negative correlation between protein and score of ratio coefficient of amino acid, a significant negative correlation between fat and qualified rate, a significant positive correlation between fat and score of ratio coefficient of amino acid, a significant positive correlation between qualified rate and shell-off rate, a significant correlation between shell-off rate and perfect kernel ratio, by factor analysis, it was found that the cumulative contribution rate of the two factors was 97.45%, which could reflect enough information of each index. The comprehensive evaluation of fruit quality showed that the fruit quality was the best around harvest period Ⅱ, which was most suitable for processing open-shelled fruits.

Key words: Macadamia integrifolia, slotted effect, nutritional ingredient, factor analysis, comprehensive evaluation

中图分类号:

贺鹏, 张涛, 宋海云, 郑树芳, 覃振师, 谭秋锦, 黄锡云, 汤秀华, 许鹏, 陈海生, 王文林. 适于开口加工澳洲坚果HAES695最佳采收期的确定[J]. 浙江农业学报, 2021, 33(8): 1489-1496.

HE Peng, ZHANG Tao, SONG Haiyun, ZHENG Shufang, QIN Zhenshi, TAN Qiujin, HUANG Xiyun, TANG Xiuhua, XU Peng, CHEN Haisheng, WANG Wenlin. Determination of suitable harvesting time of Macadamia integrifolia cv. HAES695 for processing of slotted nut[J]. Acta Agriculturae Zhejiangensis, 2021, 33(8): 1489-1496.

图/表 5

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指标 Index	I	RSD/%	Ⅱ	RSD/%	Ⅲ	RSD/%	Ⅳ	RSD/%
天冬氨酸 Asp	7.40±0.96 a	13.03	7.50±0.78 a	10.41	7.20±0.78 a	10.85	6.97±0.71 a	10.18
苏氨酸* Thr	2.63±0.12 ab	4.38	2.67±0.06 a	2.17	2.60±0.10 ab	3.85	2.47±0.06 b	2.34
丝氨酸 Ser	3.37±0.06 a	1.71	3.37±0.06 a	1.71	3.20±0.10 b	3.13	3.17±0.06 b	1.82
谷氨酸 Glu	17.67±0.67 a	3.77	17.60±0.61 a	3.46	16.70±0.7 a	4.19	16.67±0.58 a	3.46
脯氨酸 Pro	3.53±0.55 ab	15.59	4.30±0 a	0	3.63±0.32 ab	8.85	3.03±0.47 b	15.58
甘氨酸 Gly	3.70±0.20 a	5.41	3.70±0.26 a	7.15	3.53±0.25 a	7.12	3.50±0.20 a	5.71
丙氨酸 Ala	3.27±0.06 a	1.77	3.13±0.12 ab	3.69	2.83±0.25 c	8.88	2.93±0.12 bc	3.94
缬氨酸* Val	3.10±0.26 a	8.53	3.07±0.42 a	13.58	2.87±0.32 a	11.21	2.80±0.2a	7.14
蛋氨酸* Met	0.50±0.10 a	20.00	0.40±0.35 a	86.60	0.43±0.06 a	13.32	0.40±0.26 a	66.14
异亮氨酸* Ile	2.47±0.06 a	2.34	2.50±0.17 a	6.93	2.37±0.32 a	13.58	2.27±0.23 a	10.19
亮氨酸* Leu	4.90±0.17 a	3.53	4.97±0.40 a	8.14	4.63±0.47 a	10.20	4.67±0.23 a	4.95
酪氨酸 Tyr	3.53±0.21 a	5.89	3.60±0.35 a	9.62	3.20±0.46 a	14.32	3.33±0.38 a	11.36
苯丙氨酸* Phe	2.70±0.17 a	6.42	2.67±0.23 a	8.66	2.53±0.31 a	12.06	2.47±0.15 a	6.19
赖氨酸* Lys	3.53±0.12 a	3.27	3.40±0.10 ab	2.94	3.30±0.20 ab	6.06	3.20±0 b	0
组氨酸 His	2.00±0.35 a	17.32	1.80±0.17 a	9.62	1.70±0.26 a	15.56	1.67±0.15 a	9.17
精氨酸 Arg	9.63±0.29 a	3.00	9.60±0.52 a	5.41	8.90±0.46 a	5.15	9.03±0.35 a	3.89
EAA	19.83±0.81 a	4.08	19.67±1.02 a	5.19	18.73±1.65 a	8.81	18.27±0.59 a	3.21
TAA	73.93±4.03 a	5.45	74.27±3.88 a	5.22	69.63±4.53 a	6.51	68.57±3.54 a	5.16
SRCAA	77.14±0.79 a	1.02	76.47±1.28 a	1.68	78.58±1.85 a	2.35	76.33±1.99 a	2.60

指标 Index	I	RSD/%	Ⅱ	RSD/%	Ⅲ	RSD/%	Ⅳ	RSD/%
天冬氨酸 Asp	7.40±0.96 a	13.03	7.50±0.78 a	10.41	7.20±0.78 a	10.85	6.97±0.71 a	10.18
苏氨酸* Thr	2.63±0.12 ab	4.38	2.67±0.06 a	2.17	2.60±0.10 ab	3.85	2.47±0.06 b	2.34
丝氨酸 Ser	3.37±0.06 a	1.71	3.37±0.06 a	1.71	3.20±0.10 b	3.13	3.17±0.06 b	1.82
谷氨酸 Glu	17.67±0.67 a	3.77	17.60±0.61 a	3.46	16.70±0.7 a	4.19	16.67±0.58 a	3.46
脯氨酸 Pro	3.53±0.55 ab	15.59	4.30±0 a	0	3.63±0.32 ab	8.85	3.03±0.47 b	15.58
甘氨酸 Gly	3.70±0.20 a	5.41	3.70±0.26 a	7.15	3.53±0.25 a	7.12	3.50±0.20 a	5.71
丙氨酸 Ala	3.27±0.06 a	1.77	3.13±0.12 ab	3.69	2.83±0.25 c	8.88	2.93±0.12 bc	3.94
缬氨酸* Val	3.10±0.26 a	8.53	3.07±0.42 a	13.58	2.87±0.32 a	11.21	2.80±0.2a	7.14
蛋氨酸* Met	0.50±0.10 a	20.00	0.40±0.35 a	86.60	0.43±0.06 a	13.32	0.40±0.26 a	66.14
异亮氨酸* Ile	2.47±0.06 a	2.34	2.50±0.17 a	6.93	2.37±0.32 a	13.58	2.27±0.23 a	10.19
亮氨酸* Leu	4.90±0.17 a	3.53	4.97±0.40 a	8.14	4.63±0.47 a	10.20	4.67±0.23 a	4.95
酪氨酸 Tyr	3.53±0.21 a	5.89	3.60±0.35 a	9.62	3.20±0.46 a	14.32	3.33±0.38 a	11.36
苯丙氨酸* Phe	2.70±0.17 a	6.42	2.67±0.23 a	8.66	2.53±0.31 a	12.06	2.47±0.15 a	6.19
赖氨酸* Lys	3.53±0.12 a	3.27	3.40±0.10 ab	2.94	3.30±0.20 ab	6.06	3.20±0 b	0
组氨酸 His	2.00±0.35 a	17.32	1.80±0.17 a	9.62	1.70±0.26 a	15.56	1.67±0.15 a	9.17
精氨酸 Arg	9.63±0.29 a	3.00	9.60±0.52 a	5.41	8.90±0.46 a	5.15	9.03±0.35 a	3.89
EAA	19.83±0.81 a	4.08	19.67±1.02 a	5.19	18.73±1.65 a	8.81	18.27±0.59 a	3.21
TAA	73.93±4.03 a	5.45	74.27±3.88 a	5.22	69.63±4.53 a	6.51	68.57±3.54 a	5.16
SRCAA	77.14±0.79 a	1.02	76.47±1.28 a	1.68	78.58±1.85 a	2.35	76.33±1.99 a	2.60

指标 Index	I	RSD/%	Ⅱ	RSD/%	Ⅲ	RSD/%	Ⅳ	RSD/%
开口合格率	0.99±0.00 b	0.01	1.00±0 a	0	0.98±0.01 bc	0.82	0.98±0.01 c	0.55
Qualified rate
离壳率Shell-off rate	0.72±0.05 a	7.16	0.77±0.02 a	2.39	0.49±0.09 b	18.72	0.56±0.10 b	17.77
饱满度	0.83±0.05 a	5.74	0.86±0.03 a	2.99	0.66±0.09 b	13.06	0.77±0.02 a	2.43
Perfect kernel ratio
蛋白质	76.57±7.87 a	10.27	77.27±13.88 a	17.97	76.23±12.24 a	16.06	74.57±11.84 a	15.87
Protein/(g·kg^-1)
总糖	33.03±7.84 a	23.73	33.23±12.42 a	37.38	35.20±9.73 a	27.65	29.03±3.36 a	11.56
Total sugar/(g·kg^-1)
脂肪Fat/(g·kg^-1)	782.67±8.33 ab	1.06	753.0±5.29 b	0.70	801.67±45.54 ab	5.68	792.33±8.50 a	1.07

指标 Index	I	RSD/%	Ⅱ	RSD/%	Ⅲ	RSD/%	Ⅳ	RSD/%
开口合格率	0.99±0.00 b	0.01	1.00±0 a	0	0.98±0.01 bc	0.82	0.98±0.01 c	0.55
Qualified rate
离壳率Shell-off rate	0.72±0.05 a	7.16	0.77±0.02 a	2.39	0.49±0.09 b	18.72	0.56±0.10 b	17.77
饱满度	0.83±0.05 a	5.74	0.86±0.03 a	2.99	0.66±0.09 b	13.06	0.77±0.02 a	2.43
Perfect kernel ratio
蛋白质	76.57±7.87 a	10.27	77.27±13.88 a	17.97	76.23±12.24 a	16.06	74.57±11.84 a	15.87
Protein/(g·kg^-1)
总糖	33.03±7.84 a	23.73	33.23±12.42 a	37.38	35.20±9.73 a	27.65	29.03±3.36 a	11.56
Total sugar/(g·kg^-1)
脂肪Fat/(g·kg^-1)	782.67±8.33 ab	1.06	753.0±5.29 b	0.70	801.67±45.54 ab	5.68	792.33±8.50 a	1.07

指标 Index	X₁	X₂	X₃	X₄	X₅	X₆
X₁	1.00
X₂	-0.47	1.00
X₃	0.09	-0.65^*	1.00
X₄	-0.17	-0.32	0.61^*	1.00
X₅	-0.17	-0.29	0.57	0.82^**	1.00
X₆	-0.67^*	0.63^*	-0.12	-0.14	-0.33	1.00

适于开口加工澳洲坚果HAES695最佳采收期的确定

Determination of suitable harvesting time of Macadamia integrifolia cv. HAES695 for processing of slotted nut

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指标 Index	因子载荷值1 Factor 1	因子载荷值2 Factor 2
蛋白质含量Protein	0.67	0.75
脂肪含量Fat	-0.97	-0.03
开口合格率	0.97	0.23
Qualification rate of slotted effect
离壳率Shell-off rate	0.98	0.02
果仁饱满度Perfect kernel ratio	0.94	-0.29
氨基酸比值系数分	-0.63	0.77
Score of ratio coefficient of amino acid
特征值 Eigenvalue	4.56	1.29
贡献率	75.93	21.52
Cumulative contribution rate/%

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采收期 Harvest stage	综合得分 Comprehensive score	排名 Rank
Ⅰ	0.36	2
Ⅱ	1.21	1
Ⅲ	-1.07	4
Ⅳ	-0.51	3

采收期 Harvest stage	综合得分 Comprehensive score	排名 Rank
Ⅰ	0.36	2
Ⅱ	1.21	1
Ⅲ	-1.07	4
Ⅳ	-0.51	3