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| Nut quality changes of Tibetan walnuts after introduced to inland China |
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| DOI： |
| KeyWord:Tibetan walnut introduction nut quality fatty acid |
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| Abstract: |
| ‘Qingxiang’ walnut in Henan was used as a control, the nut qualities of Tibetan walnut and Tibetan walnut introduced to Henan were determined and analyzed. The results showed that after Tibetan walnuts introduced to Henan, there was no significant change in the longitudinal diameter, transverse diameter, lateral diameter and shape index of nuts, while the content of kernel increased significantly, from 42.56%in Tibet to 47.92%. The fatty acid composition of walnuts changed significantly, and the oleic acid content of walnuts decreased from 24.99% in Tibet to 15.69%, which was similar to that of ‘Qingxiang’ (16.36%) in Henan. The content of linoleic acid increased from 54.83%in Tibet to 6384%, which was similar to ‘Qingxiang’ (63.77%) in Henan. The main component analysis of fatty acids showed that the Tibetan walnut introduced to Henan was far away from Tibetan walnut, but it was close to the local ‘Qingxiang’ walnut in Henan, indicating that the growth environment was an important factor affecting the fatty acid composition of Tibetan walnut. The research results provided a theoretical basis for the in-depth development and utilization of Tibetan walnut resources. |
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