【摘要】 为研究核桃鲜果在不同临采期的品质及其加工适宜性，本研究以6个不同临采期（7月22日、7月29日、8月5日、8月12日、8月22日、9月2日）的新丰核桃鲜果为原料，系统研究鲜果的21个品质指标（壳厚、果重、出仁率、质构特性、仁色泽、感官品质、含油率、粗蛋白、总氨基酸等），明确多临采期鲜果的品质变化，利用相关性和聚类分析对加工适宜性进行初步评估。结果表明，在7月22日至9月2日，果实大小和壳厚基本不变，仁重、出仁率、果仁色差值（ΔE）、硬度、咀嚼性和含油率整体呈增加趋势；脆度、含水率、粗蛋白和氨基酸含量整体呈逐渐减少趋势；感官评分先增加后逐渐降低（3.35～4.30）。相关性和聚类分析表明，粗蛋白、含水率、氨基酸以及脆度可用于综合评价鲜食核桃品质；仁重、出仁率、硬度、咀嚼性和含油率可用于评价核桃的完熟度。临采期为7月29日的鲜果，含水率和脆度较大，粗蛋白和氨基酸含量较高，含油率较低，感官评分最好（4.30），适宜鲜食；8月5日和8月12日的鲜果含油率相对较低且粗蛋白含量丰富，可作为低脂高蛋白鲜果产品原料；8月22日和9月2日的鲜果出仁率和含油率高、含水率低，适宜干制仁和油类制品加工。本研究结果为核桃鲜果开发和利用提供了理论依据。更多还原

【Abstract】 To investigate the quality and processing suitability of fresh walnut at different picking periods, fresh Xin feng walnut from six distinct picking periods were used as the experimental materials, namely 22nd July, 29th July, 5th August, 12th August, 22nd August, and 2nd September. A toal of 21 quality indicators of the fresh walnuts were systematically measured, including shell thickness, weight of green fruit, kernel yield rate, texture characteristics, kernel color, sensory evaluation, oil content, crude protein, total amino acids, etc. The quality variations of fresh walnut at different picking periods were clarified, and correlation analysis and systematic clustering analysis were used to conduct the preliminary assessments of processing suitability. The results indicated that from 22nd July to 2nd September, the size and shell thickness remained essentially unchanged, while the kernel weight, kernel yield, color difference value （ΔE） of the kernel, hardness, chewiness, and oil content exhibited an overall increasing trend. Crispness, moisture content, crude protein, and the amino acids showed a gradually decreasing trend. The sensory score initially increased and then gradually declined(3. 35 to 4. 30). Correlation analysis and cluster analysis demonstrated that the indicators for the comprehensive evaluation of the quality of fresh-eating walnuts include crude protein, moisture content, amino acid content, and the crispness of fresh kernels. The indicators for assessing the ripeness of walnuts consist of kernel weight, kernel yield, hardness, chewiness and oil content. The fresh walnut picked on 29th July had a higher moisture content and crispness, higher contents of crude protein and amino acids, lower oil content, and the best sensory score(4. 30), being suitable for fresh consumption. The fresh walnut picked on 5th August and 12th August had relatively lower oil content and abundant crude protein content, which could be used as raw materials for fresh walnut products with low-fat and high-protein. The fresh walnut picked on 22nd August and 2nd September had a higher kernel yield and oil content, and lower moisture content, being suitable for the processing of dry kernels and oil products. The results of this study provide a theoretical basis for the development and utilization of fresh walnut.更多还原