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

doi:10.3969/j.issn.1004-1524.2021.08.16

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (8): 1489-1496.DOI: 10.3969/j.issn.1004-1524.2021.08.16

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

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.

Figures/Tables 5

References 20

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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

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