Abstract:
The effects of different altitudes on the traits and nutritional components of 'Yanyuanzao' nuts were explored, and the quality characteristics of 'Yanyuanzao' nuts under different altitude conditions were clarified, which provided theoretical basis for popularization, cultivation, processing and utilization. Taking 'Yanyuanzao' nuts at an altitude of
1300-
2300 m as the research object, the nut traits and nutritional components were determined and comprehensively evaluated and analyzed. With the increase of altitude, the transverse diameter, lateral diameter, single fruit weight and kernel weight of 'Yanyuanzao' nuts decreased gradually. The nut traits of 'Yanyuanzao' walnuts growing at an altitude of
1300 m were the best. The transverse diameter (2.99 cm), lateral diameter (3.24 cm), single fruit weight (11.02 g), kernel weight (5.24 g) and kernel rate (47.55%) were significantly higher than those of other altitude gradients (
P < 0.05). In terms of nutritional components, the fat content of kernel was the highest (65.2%) and the protein content was the lowest (13.7%) at an altitude of
1300 m. At an altitude of
2300 m, the fat content of kernel was the lowest (54.2%), and the protein content was the highest (19%). With the increase of altitude, the content of heptadecenoic acid in walnut nuts increased, and there was a significant positive correlation between them. Altitude had a significant effect on the transverse diameter, lateral diameter, single fruit weight, kernel weight, fat and protein content of 'Yanyuanzao' walnuts. The walnut nut traits were the best and the fat content was the highest at an altitude of
1300 m. At an altitude of
2300 m, the protein content was the highest, and when the altitude is above
1500 m, the total content of unsaturated fatty acids was more than 90%. The total content of saturated fatty acids and unsaturated fatty acids in walnut nuts were not significantly affected by different altitudes.