Next Article in Journal
Ten Years of Industrie 4.0
Previous Article in Journal
Aromaticity Concepts Derived from Experiments
 
 
Article

Chemical Composition in Kernels of Ten Grafted Pecan (Carya illinoensis) Varieties in Southeastern China

1
Research Institute of Subtropical Forestry Chinese Academy of Forestry, Fuyang, Hangzhou 311400, China
2
College of Resources and Environment, Southwest University, Beibei, Chongqing 400715, China
*
Author to whom correspondence should be addressed.
Academic Editors: Fernando Lidon and Othmane Merah
Received: 24 January 2022 / Revised: 23 May 2022 / Accepted: 30 May 2022 / Published: 10 June 2022
As woody oil crop, pecan [Carya illinoinensis (Wangenh.) K. Koch] may be a solution to the shortage of edible oil in the future. In this study, fruit traits, kernel nutrition and fatty acid composition of 10 pecan varieties were determined to assess the potential of pecans for exploitation as edible oil, as well as to further screen varieties that could be used as edible oil resources and to understand their development prospects for cultivation in mountainous hills. The study showed that all the fruit trait indicators measured, including green-fruit weight (mean 28.47 g), nut weight (10.33 g), kernel weight (5.25 g), nut percentage (36.83%) and kernel percentage (50.50%), showed highly significant differences among the 10 varieties. Among the main nutritional indicators of the kernels, the crude fat content was stable (mean 70.01%) with non-significant differences, while protein (67.50 mg·g1), soluble sugar (10.7 mg·g1) and tannin (6.07 mg·g1) showed highly significant differences between varieties. The oil percentage of nuts (kernel percentage * crude fat) averaged 35.36%, with highly significant differences between varieties. The fatty acid composition was dominated by unsaturated fatty acids (mean 91.82%), with unsaturated fatty acids being 11.24 times more abundant than saturated fatty acids. Among the monounsaturated fatty acids, oleic acid was the highest (mean 70.02%), with highly significant differences between varieties, followed by cis-11-eicosanoic acid (0.25%), with non-significant differences between varieties; among the polyunsaturated fatty acids, linoleic acid was the highest (19.58%), followed by linolenic acid (0.97%), both of which showed highly significant differences between varieties; monounsaturated fatty acids were 2.42 times more abundant than polyunsaturated fatty acids. Compared to other oilseed crops, pecan has the potential to produce “nutritious, healthy and stable” edible oil, while its wide habitat and good productivity benefits offer broad prospects for development in the hills and mountains of subtropical China. View Full-Text
Keywords: pecans; fatty acids; nutritional composition; production potential; edible oil pecans; fatty acids; nutritional composition; production potential; edible oil
MDPI and ACS Style

Zhang, X.; Chang, J.; Yao, X.; Wang, J.; Zhang, J.; Yang, Y.; Yang, S.; Wang, K.; Ren, H. Chemical Composition in Kernels of Ten Grafted Pecan (Carya illinoensis) Varieties in Southeastern China. Sci 2022, 4, 25. https://doi.org/10.3390/sci4020025

AMA Style

Zhang X, Chang J, Yao X, Wang J, Zhang J, Yang Y, Yang S, Wang K, Ren H. Chemical Composition in Kernels of Ten Grafted Pecan (Carya illinoensis) Varieties in Southeastern China. Sci. 2022; 4(2):25. https://doi.org/10.3390/sci4020025

Chicago/Turabian Style

Zhang, Xiaodan, Jun Chang, Xiaohua Yao, Jingru Wang, Jiatian Zhang, Yang Yang, Shuiping Yang, Kailiang Wang, and Huadong Ren. 2022. "Chemical Composition in Kernels of Ten Grafted Pecan (Carya illinoensis) Varieties in Southeastern China" Sci 4, no. 2: 25. https://doi.org/10.3390/sci4020025

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop