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The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)
Food and Energy Security ( IF 5 ) Pub Date : 2020-01-22 , DOI: 10.1002/fes3.196 Shutian Wu 1, 2 , Zhanglin Ni 1 , Ruohui Wang 1 , Baojun Zhao 3 , Yongxiang Han 1 , Yuewen Zheng 1 , Feng Liu 3 , Yonghong Gong 3 , Fubin Tang 1 , Yihua Liu 1
Food and Energy Security ( IF 5 ) Pub Date : 2020-01-22 , DOI: 10.1002/fes3.196 Shutian Wu 1, 2 , Zhanglin Ni 1 , Ruohui Wang 1 , Baojun Zhao 3 , Yongxiang Han 1 , Yuewen Zheng 1 , Feng Liu 3 , Yonghong Gong 3 , Fubin Tang 1 , Yihua Liu 1
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The diversity of cultivars and variation in phytochemical components pose a great threat to the security of foods that contain walnut. The nutrient values of walnut are stipulated according to phytochemical components, which are driven by internal and external factors associated with fruit growth. The objective of this work was to investigate the effects of cultivar and climate zone on the phytochemical components of walnuts. First, differences and relationships of phytochemical components in eleven walnut cultivars harvested from northeastern China were analyzed. Almost all individual phytochemical components among cultivars showed significant differences (p < .05). The results were submitted to correspondence analysis followed by matrix transformation and factor analysis. Fatty acids, amino acids, and minerals (Ca, Na, Fe, Cu, P, and Zn) for the identification and discrimination of eleven walnut cultivars were authenticated. Furthermore, based on essential microelements, essential amino acids, unsaturated fatty acids, and antioxidants, the walnut cultivars realized the precision position in food application. Finally, we confirmed the effects of climate zones on the phytochemical components of walnuts, with variations up to 142%. The climatic factors precipitation and temperature influenced the formation and accumulation of monounsaturated fatty acids, tocopherols, and most minerals. The findings will open promising perspectives for oriented cultivation of walnuts and future application in the food industry.
更新日期：2020-01-22
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