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| Changes of phenotypic character, fatty acid composition and content ofXiangling walnut during ripening in Longnan，Gansu |
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| DOI： |
| KeyWord:Xiangling walnut walnut oil phenotypic character fatty acid |
| FundProject:中央财政林业科技推广示范项目（2019ZYTG1）；陇原青年创新创业人才项目；陇南市市列科技项目（市列科技2018-01） |
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| Abstract: |
| The changes of phenotypic characters, kernel dry base oil content of Xiangling walnut in Longnan of Gansu in the ripening process (July 24th-September 4th) and fatty acid composition and content of the oil were determined. The results showed that the single fruit weight of Xiangling walnut green fruit decreased slowly with the extension of picking time, the transverse diameter of green fruit increased slowly, the weight of wet fruit decreased slowly, the fresh and dry weight of walnut kernel increased slowly, and the oil content of walnut kernel increased gradually with the extension of picking time. The fatty acid contents of Xiangling walnut oil were different in different picking periods, but the species unchanged. Through principal component analysis, it was found that palmitic acid, linoleic acid,linolenic acid and stearic acid had great influence on the quality of Xiangling walnut oil, and the quality of walnut oil from walnut picked on September 4th was better. In conclusion, in order to get high oil content of Xiangling walnut and high quality of walnut oil, the best picking time of Xiangling walnut in Longnan of Gansu was suggested on about September 4th. |
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