海拔对漾濞泡核桃果实经济性状和主要脂肪酸的影响.

【Objective】 The current paper was conducted to study the relationships between different altitudes and the economic traits of walnut fruit, the degree of variation of main fatty acids, and the degree of variation of main fatty acids in Yunnan’s main walnut variety, Juglans sigillata cv. Yanbipao, so as to reveal the variation characteristics of its fruit shape and nutritional components, determine the best suitable cultivation area for a specific variety and to provide a theoretical basis for further developing applications.【Method】 Taking Yangbipao walnut as the test material, from the altitude of 1500 meters, the fruit was sampled every time the altitude rising by 100 meters, and the economic traits and fatty acid quality indicators of the fruit were measured and analyzed. The economic forest research method was used to determine the economic properties of nuts, main fatty acid content. Correlation analysis, stepwise regression analysis and determination degree analysis were carried out to reveal the relationship between each index and altitude change. 【Result】 At an altitude of 1500 meters, the thickest shell was 1.105 mm; At an altitude of 1700 meters, the smallest seed weight, kernel weight, and three-diameter mean were 9.298 g, 4.961 g, and 32.240 mm respectively; At an altitude of 1900 meters, the lowest rate of kernel release was 50.6%; At an altitude of 2300 meters, the highest values were found for seed weight, kernel weight, kernel release rate, and three-diameter mean, while the thinnest shell was 1.015 mm. The altitude had a negative correlation with shell thickness, a significant positive correlation with kernel release rate, longitudinal diameter, and transverse diameter, a positive correlation with seed weight, kernel weight, horizontal diameter, and three-diameter mean, and a positive correlation with oleic acid, peanut acid, and peanut oleic acid, as well as a negative correlation with stearic acid, linoleic acid, and linolenic acid. The altitude had the greatest direct effect on peanut oleic acid, and the indirect effect on linoleic acid was greater than the direct effect. The altitude mainly affected the variation in the properties of linoleic acid, peanut acid, and peanut oleic acid. 【Conclusion】 In the study area, altitude has a comprehensive impact on the economic traits and main fatty acid content of Yangbipao walnut kernel fruits, within the range of 1500-2300 meters, these traits perform well. Through comprehensive analysis, the walnut quality is the best at an altitude of 1700-2100 meters. [ABSTRACT FROM AUTHOR]