Quality Analysis and Comprehensive Evaluation of the Fruit of <i>Macadamia integrifolia</i> Grown in Yunnan Province

MA Shangxuan; HU Xiaojing; FU Jiarong; XU Wenting; HUANG Kechang; WEI Yuanmiao; YANG Yuexue; JIANG Jiatai; WANG Jiatang; HE Xiyong; GUO Gangjun

doi:10.13386/j.issn1002-0306.2024050032

Volume 46 Issue 7

Mar. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(7): 259-271. > DOI: 10.13386/j.issn1002-0306.2024050032

MA Shangxuan, HU Xiaojing, FU Jiarong, et al. Quality Analysis and Comprehensive Evaluation of the Fruit of Macadamia integrifolia Grown in Yunnan Province[J]. Science and Technology of Food Industry, 2025, 46(7): 259−271. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050032.

Citation:

PDF (6065 KB)

Quality Analysis and Comprehensive Evaluation of the Fruit of Macadamia integrifolia Grown in Yunnan Province

MA Shangxuan^{1, 2, 3,},
HU Xiaojing⁴,
FU Jiarong^{1, 2, 3},
XU Wenting^{1, 2, 3},
HUANG Kechang^{1, 2, 3},
WEI Yuanmiao^{1, 2, 3},
YANG Yuexue^{1, 2, 3},
JIANG Jiatai^{5, 6},
WANG Jiatang⁶,
HE Xiyong^{1, 2, 3},
GUO Gangjun^{1, 2, 3, ,}

1.
Yunnan Institute of Tropical Crops, Jinghong 666100, China
2.
Yunnan Macadamia Agricultural Engineering Research Center, Jinghong 666100, China
3.
Yunnan Technology Innovation Center of Woody Oil, Jinghong 666100, China
4.
College of Notoginseng Medicine and Pharmacy, Wenshan University, Wenshan 663099, China
5.
Yunnan Discovery Enterprise Group Macadamia Co., Ltd., Yingjiang 679311, China
6.
Dehong Discovery Macadamia Co., Ltd., Mangshi 678400, China

More Information

Received Date: May 06, 2024
Available Online: January 23, 2025

Graphical Abstract

Abstract

Abstract

In order to ascertain the quality characteristics of macadamia nut from different regions and varieties in Yunnan so as to establish their comprehensive evaluation model. Thirty-five samples of macadamia nuts from 3 major production areas in Yunnan were selected to determine indicators of fruit characteristics and quality indexes including the composition and content of physicochemical, nutritional and functional components and amino acids in kernels. The quality of macadamia nuts was comprehensively evaluated by correlation analysis (FCOR), principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that there were significant differences in the fruit characteristics of 35 samples from different regions and varieties in Yunnan (P<0.05), and the single fruit weights of nut-in-husk, nut-in-shell and kernel were 13.85 g to 30.48 g, 5.92 g to 11.68 g, and 1.87 g to 3.75 g, respectively, the large fruit rates of nut-in-shell and kernel were 38.89% to 100.00% and 10.00% to 100.00%, respectively, and the rates of seed, kernel yield and defect kernel were 37.86% to 72.41%, 25.18% to 44.61%, and 1.67% to 17.00%, respectively. The large fruit rates of nut-in-shell and kernel of macadamia nut from Lincang producing areas in Yunnan were both highest, and the defect kernel rate of macadamia nut from Pu'er producing areas in Yunnan was highest, suggesting the necessity of strengthening orchard management. The results of variation analysis showed that 35 samples of macadamia nuts were rich in variation, the coefficient of variation ranging from 4.49% to 68.01%. The variation coefficient of contents of total phenol, polysaccharide, total sugar, kernel moisture and ash were all greater than 10%, which showed that there were significant differences between macadamia nuts samples. Seventeen kinds of amino acids were all detected in 35 samples of macadamia nuts, their medicinal amino acids accounted for 63.22% to 73.36% of the total amino acids with the largest proportions. Indicators used to evaluate the quality characteristics of macadamia nut were obtained by orthogonal partial least squares-discriminant analysis method, which were contents of crude fat, seed rate, leucine, the large fruit rate of nut-in-shell, polysaccharide, histidine, total sugar, the single fruit weights of nut-in-shell, alanine, valine, threonine, tyrosine, aspartic acid, and the single fruit weights of kernel. The comprehensive quality evaluation model of macadamia nuts was established by principal component analysis, which showed that the samples with the best comprehensive quality were respectively Pu'er 'HVA4', Baoshan 'Nanya No.3', Baoshan 'HAES246', Baoshan 'HVA16' and Pu'er 'Own Choice' in 35 samples of macadamia nuts. The results of this study can provide important reference for breeding of new varieties, variety screening of processed products and quality control of macadamia nuts.

FullText(HTML)

References (40)

References

[1]	LIN J S, ZHANG W P, ZHANG X T, et al. Signatures of selection in recently domesticated macadamia[J]. Natur Communications,2022,13:242. doi: 10.1038/s41467-021-27937-7
[2]	MAI T T P, HARDNER C M, ALAM M M, et al. Phenotypic characterisation for growth and nut characteristics revealed the extent of genetic diversity in wild macadamia germplasm[J]. Agriculture,2021,11(7):680. doi: 10.3390/agriculture11070680
[3]	杨帆, 付小猛, 陶亮, 等. 澳洲坚果起源、育种及种质资源研究现状[J]. 中国果树,2023(11):1−7,26. [YANG F, FU X M, TAO L, et al. Macadamia spp. origin, variety breeding and germplasm resources research present situation[J]. China Fruits,2023(11):1−7,26.] YANG F, FU X M, TAO L, et al. Macadamia spp. origin, variety breeding and germplasm resources research present situation[J]. China Fruits, 2023（11）: 1−7,26.
[4]	贺熙勇, 聂艳丽, 吴霞, 等. 云南澳洲坚果产业高质量发展的建议[J]. 中国南方果树,2022,51(4):205−210. [HE X Y, NIE Y L, WU X, et al. Suggestions for high-quality development of macadamia nut industry in Yunnan Province[J]. South China Fruits,2022,51(4):205−210.] HE X Y, NIE Y L, WU X, et al. Suggestions for high-quality development of macadamia nut industry in Yunnan Province[J]. South China Fruits, 2022, 51（4）: 205−210.
[5]	李翠萍, 聂艳丽, 李月. 云南省澳洲坚果生产动态变化分析[J]. 浙江农业科学,2023,64(6):1511−1514. [LI C P, NIE Y L, LI Y. Analysis on the dynamic change of macadamia nut production in Yunnan Province[J]. Journal of Zhejiang Agricultural Sciences,2023,64(6):1511−1514.] LI C P, NIE Y L, LI Y. Analysis on the dynamic change of macadamia nut production in Yunnan Province[J]. Journal of Zhejiang Agricultural Sciences, 2023, 64（6）: 1511−1514.
[6]	帅希祥, 杜丽清, 张明, 等. 提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究[J]. 食品工业科技,2017,38(15):1−5,10. [SHUAI X X, DU L Q, ZHANG M, et al. Study on the antioxidant and composition of macadamia nuts oil from different extraction methods[J]. Science and Technology of Food Industry,2017,38(15):1−5,10.] SHUAI X X, DU L Q, ZHANG M, et al. Study on the antioxidant and composition of macadamia nuts oil from different extraction methods[J]. Science and Technology of Food Industry, 2017, 38（15）: 1−5,10.
[7]	GARG M L, BLAKE R J, WILLS R B H, et al. Macadamia nut consumption modulates favourably risk factors for coronary artery disease in hypercholesterolemic subjects[J]. Lipids,2007,42:583−587. doi: 10.1007/s11745-007-3042-8
[8]	张涛, 许鹏, 韦媛荣, 等. 澳洲坚果主要生物活性成分与营养成分及矿质元素间的相关性分析[J]. 中国热带农业,2023(6):50−59. [ZHANG T, XU P, WEI Y R, et al. Correlation analysis between bioactive components, nutritional components and trace elements of macadamia nuts[J]. China Tropical Agriculture,2023(6):50−59.] doi: 10.3969/j.issn.1673-0658.2023.06.013 ZHANG T, XU P, WEI Y R, et al. Correlation analysis between bioactive components, nutritional components and trace elements of macadamia nuts[J]. China Tropical Agriculture, 2023（6）: 50−59. doi: 10.3969/j.issn.1673-0658.2023.06.013
[9]	ARUWAJOYE N N, BUTHELEZI N M D, MDITSHWA A, et al. Assessing the impact of roasting temperatures on biochemical and sensory quality of macadamia nuts[J]. Foods,2023,12:2116. doi: 10.3390/foods12112116
[10]	万继锋, 邹明宏, 陈菁, 等. 澳洲坚果种质资源数量分类研究[J]. 果树学报,2022,39(10):1798−1812. [WAN J F, ZOU M H, CHEN J, et al. Study on numerical taxonomy of Macadamia spp. germplasm resources[J]. Journal of Fruit Science,2022,39(10):1798−1812.] WAN J F, ZOU M H, CHEN J, et al. Study on numerical taxonomy of Macadamia spp. germplasm resources[J]. Journal of Fruit Science, 2022, 39（10）: 1798−1812.
[11]	RICHARDS T E, KMPER W, TRUEMAN S J, et al. Relationships between nut size, kernel quality, nutritional composition and levels of outcrossing in three macadamia cultivars[J]. Plants,2020,9(228):228.
[12]	SHUAI X X, DAI T T, CHEN M S, et al. Comparative study of chemical compositions and antioxidant capacities of oils obtained from 15 macadamia (Macadamia integrifolia) cultivars in China[J]. Foods,2021,10(5):1031. doi: 10.3390/foods10051031
[13]	康专苗, 郭广正, 王代谷, 等. 石漠化地区澳洲坚果果实品质及产量的综合评价[J]. 经济林研究,2024(1):67−76. [KANG Z M, GUO G Z, WANG D G, et al. Comprehensive evaluation of fruit quality and yield of macadamia nuts in rocky desertification areas[J]. Non-wood Forest Research,2024(1):67−76.] KANG Z M, GUO G Z, WANG D G, et al. Comprehensive evaluation of fruit quality and yield of macadamia nuts in rocky desertification areas[J]. Non-wood Forest Research, 2024（1）: 67−76.
[14]	谭秋锦, 韦媛荣, 潘贞珍, 等. 澳洲坚果种质果实数量性状分析与综合评价[J]. 植物遗传资源学报,2023,24(6):1615−1625. [TAN Q J, WEI Y R, PAN Z Z, et al. Analysis and comprehensive evaluation of the fruit quantitative traits for macadamia germplasms[J]. Journal of Plant Genetic Resources,2023,24(6):1615−1625.] TAN Q J, WEI Y R, PAN Z Z, et al. Analysis and comprehensive evaluation of the fruit quantitative traits for macadamia germplasms[J]. Journal of Plant Genetic Resources, 2023, 24（6）: 1615−1625.
[15]	NAVARRO S L B, RODRIGUES E C. Macadamia oil extraction methods and uses for the defatted meal by-product[J]. Trends in Food Science & Technology,2016(54):148−154.
[16]	HU W, FITZGERALD M, TOPP B, et al. A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts[J]. Journal of Functional Foods,2019,62:103520. doi: 10.1016/j.jff.2019.103520
[17]	贺鹏, 张涛, 宋海云, 等. 广西澳洲坚果果实品质分析与综合评价[J]. 食品科学,2021,42(24):242−251. [HE P, ZHANG T, SONG H Y, et al. Quality analysis and comprehensive evaluation of the fruit of Macadamia integrifolia grown in Guangxi Province[J]. Food Science,2021,42(24):242−251.] doi: 10.7506/spkx1002-6630-20201128-295 HE P, ZHANG T, SONG H Y, et al. Quality analysis and comprehensive evaluation of the fruit of Macadamia integrifolia grown in Guangxi Province[J]. Food Science, 2021, 42（24）: 242−251. doi: 10.7506/spkx1002-6630-20201128-295
[18]	张涛, 宋海云, 贺鹏, 等. 不同澳洲坚果种质果仁氨基酸组成分析与评价[J]. 中国农业科技导报,2022,24(1):119−127. [ZHANG T, SONG H Y, HE P, et al. Analysis and evaluation of amino composition in different Macadamia integrifolia germplasm[J]. Journal of Agricultural Science and Technology,2022,24(1):119−127.] ZHANG T, SONG H Y, HE P, et al. Analysis and evaluation of amino composition in different Macadamia integrifolia germplasm[J]. Journal of Agricultural Science and Technology, 2022, 24（1）: 119−127.
[19]	赵丹, 姜家泰, 刘云飞, 等. 澳洲坚果分品种加工工艺的研究[J]. 江西农业学报,2021,33(4):86−90,97. [ZHAO D, JIANG J T, LIU Y F, et al. Study on processing technology of macadamia nut according to different varieties[J]. Acta Agriculturae Jiangxi,2021,33(4):86−90,97.] ZHAO D, JIANG J T, LIU Y F, et al. Study on processing technology of macadamia nut according to different varieties[J]. Acta Agriculturae Jiangxi, 2021, 33（4）: 86−90,97.
[20]	中华人民共和国农业农村部. NY/T 1521-2018 澳洲坚果带壳果[S]. 北京:中国标准出版社, 2019:1−5. [Ministry of Agriculture of the PRC. NY/T 1521-2018 Macadamia nut in-shell[S]. Beijing:China Standards Press, 2019:1−5.] Ministry of Agriculture of the PRC. NY/T 1521-2018 Macadamia nut in-shell[S]. Beijing: China Standards Press, 2019: 1−5.
[21]	国家林业和草原局. LY/T 1963-2018 澳洲坚果果仁[S]. 北京:中国标准出版社, 2018:1−5. [National Forestry and Grassland Administration. LY/T 1963-2018 Macadamia kernel[S]. Beijing:China Standards Press, 2018:1−5.] National Forestry and Grassland Administration. LY/T 1963-2018 Macadamia kernel[S]. Beijing: China Standards Press, 2018: 1−5.
[22]	云南坚果行业协会. T/YNS0 106-2020 澳洲坚果带壳果[S]. 北京:中国标准出版社, 2020:1−9. [Yunnan Macadamia Association. T/YNS0 106-2020 Macadamia nut in-shell[S]. Beijing:China Standards Press, 2020:1−9.] Yunnan Macadamia Association. T/YNS0 106-2020 Macadamia nut in-shell[S]. Beijing: China Standards Press, 2020: 1−9.
[23]	吴谋成, 庞杰, 孙智达, 等. 食品分析与感官评定[M]. 2. 北京:中国农业出版社, 2011:40−41, 50−51, 67−77, 112−116. [WU M C, PANG J, SUN Z D, et al. Food analysis and sensory evaluation[M]. 2. Beijing:China Agriculture Press, 2011:40−41, 50−51, 67−77, 112−116.] WU M C, PANG J, SUN Z D, et al. Food analysis and sensory evaluation[M]. 2. Beijing: China Agriculture Press, 2011: 40−41, 50−51, 67−77, 112−116.
[24]	中华人民共和国农业农村部. GB 5009.5-2016 食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016:1−3. [Ministry of Agriculture of the PRC. GB 5009.5-2016 Determination of protein in food of national standard for food safety[S]. Beijing:China Standards Press, 2016:1−3.] Ministry of Agriculture of the PRC. GB 5009.5-2016 Determination of protein in food of national standard for food safety[S]. Beijing: China Standards Press, 2016: 1−3.
[25]	王元川, 高雪梅, 杨宝君, 等. 响应面法优化铁皮石斛软糖配方及其抗氧化活性分析[J]. 食品工业科技, 2023, 44(13):197−206. [WANG Y C, GAO X M, YANG B J, et al. Optimization of Dendrobium offcinale fondant formulation and its antioxidant activity determination by response surface methodology[J]. Science and Technology of Food Industry, 2023, 44(13):197−206.] WANG Y C, GAO X M, YANG B J, et al. Optimization of Dendrobium offcinale fondant formulation and its antioxidant activity determination by response surface methodology[J]. Science and Technology of Food Industry, 2023, 44（13）: 197−206.
[26]	付镓榕, 徐荣, 郭刚军, 等. 单因素结合响应面法优化魔芋多酚含量测定方法[J]. 食品工业,2023,44(6):299−304. [FU J R, XU R, GUO G J, et al. Optimization of content determination method of polyphenols from konjac by single factor and response surface methodology[J]. The Food Industry,2023,44(6):299−304.] FU J R, XU R, GUO G J, et al. Optimization of content determination method of polyphenols from konjac by single factor and response surface methodology[J]. The Food Industry, 2023, 44（6）: 299−304.
[27]	郭刚军, 胡小静, 徐荣, 等. 干燥方式对辣木叶营养、功能成分及氨基酸组成的影响[J]. 食品科学,2018,39(11):39−45. [GUO G J, HU X J, XU R, et al. Effects of different drying methods on nutritional and functional components and amino acid composition of Moringa oleifera leaves[J]. Food Science,2018,39(11):39−45.] doi: 10.7506/spkx1002-6630-201811007 GUO G J, HU X J, XU R, et al. Effects of different drying methods on nutritional and functional components and amino acid composition of Moringa oleifera leaves[J]. Food Science, 2018, 39（11）: 39−45. doi: 10.7506/spkx1002-6630-201811007
[28]	宫丽丹, 倪书邦, 马静, 等. 不同来源澳洲坚果种质品质性状多样性分析[J]. 中国南方果树,2019,48(1):32−35,40. [GONG L D, NI S B, MA J, et al. Diversity of quality characters of macadamia germplasm from different sources[J]. South China Fruits,2019,48(1):32−35,40.] GONG L D, NI S B, MA J, et al. Diversity of quality characters of macadamia germplasm from different sources[J]. South China Fruits, 2019, 48（1）: 32−35,40.
[29]	谭秋锦, 韦媛荣, 黄锡云, 等. 10份澳洲坚果种质果实性状与营养成分分析[J]. 果树学报,2021,38(5):672−680. [TAN Q J, WEI Y R, HUANG X Y, et al. Analysis of fruit characteristics and nutrients of 10 accessions of Macadamia integrifolia[J]. Journal of Fruit Science,2021,38(5):672−680.] TAN Q J, WEI Y R, HUANG X Y, et al. Analysis of fruit characteristics and nutrients of 10 accessions of Macadamia integrifolia[J]. Journal of Fruit Science, 2021, 38（5）: 672−680.
[30]	康专苗, 王代谷, 张燕, 等. 贵州5种澳洲坚果果实品质分析[J]. 农业研究与应用,2021,34(4):17−24. [KANG Z M, WANG D G, ZHANG Y, et al. Quality analysis of five macadamia varieties in Guizhou[J]. Agricultural Research and Application,2021,34(4):17−24.] doi: 10.3969/j.issn.2095-0764.2021.04.003 KANG Z M, WANG D G, ZHANG Y, et al. Quality analysis of five macadamia varieties in Guizhou[J]. Agricultural Research and Application, 2021, 34（4）: 17−24. doi: 10.3969/j.issn.2095-0764.2021.04.003
[31]	赵红, 吴海斌, 李子强, 等. 7个澳洲坚果品种果实性状比较分析[J]. 热带农业科技,2023,46(1):1−6,23. [ZHAO H, WU H B, LI Z Q, et al. Study on fruit traits of seven cultivar of Macadamia integrifolia[J]. Tropical Agricultural Science & Technology,2023,46(1):1−6,23.] ZHAO H, WU H B, LI Z Q, et al. Study on fruit traits of seven cultivar of Macadamia integrifolia[J]. Tropical Agricultural Science & Technology, 2023, 46（1）: 1−6,23.
[32]	云南坚果行业协会. T/YNS 0105-2005 澳洲坚果鲜果[S]. 北京:中国标准出版社, 2020:1−11. [Yunnan Macadamia Association. T/YNS 0105-2005 Macadamia nut fresh fruit[S]. Beijing:China Standards Press, 2020:1−11.] Yunnan Macadamia Association. T/YNS 0105-2005 Macadamia nut fresh fruit[S]. Beijing: China Standards Press, 2020: 1−11.
[33]	赵锦波, 李春颖, 赵柏辉, 等. 澳洲坚果营养功能文献综述[J]. 中国食品工业,2023(24):69−73. [ZHAO J B, LI C Y, ZHAO B H, et al. Review of the nutritional functions of macadamia nuts[J]. China Food Industry,2023(24):69−73.] ZHAO J B, LI C Y, ZHAO B H, et al. Review of the nutritional functions of macadamia nuts[J]. China Food Industry, 2023（24）: 69−73.
[34]	张国昌, 周启武, 黄飞燕, 等. 临沧市8个主栽澳洲坚果品种的果仁品质分析与综合评价[J]. 西部林业科学,2023,52(1):69−76. [ZHANG G C, ZHOU Q W, HUANG F Y, et al. Analysis and comprehensive evaluation of fruit quality of eight main macadamia cultivars in Lincang[J]. Journal of West China Forestry Science,2023,52(1):69−76.] ZHANG G C, ZHOU Q W, HUANG F Y, et al. Analysis and comprehensive evaluation of fruit quality of eight main macadamia cultivars in Lincang[J]. Journal of West China Forestry Science, 2023, 52（1）: 69−76.
[35]	康专苗, 何凤平, 耿建建, 等. 贵州适种澳洲坚果品质性状评价[J]. 经济林研究,2020,38(4):117−124. [KANG Z M, HE F P, GENG J J, et al. Evaluation of quality characters of macadamia suitable for planting in Guizhou[J]. Non-wood Forest Research,2020,38(4):117−124.] KANG Z M, HE F P, GENG J J, et al. Evaluation of quality characters of macadamia suitable for planting in Guizhou[J]. Non-wood Forest Research, 2020, 38（4）: 117−124.
[36]	ARUWAJOYE N N, MDITSHWA A, MAGWAZA L S, et al. Effect of preharvest ethephon application on selected biochemical components and polyphenol oxidase activity in macadamia nuts[J]. Horticulturae,2023,9:1101. doi: 10.3390/horticulturae9101101
[37]	郭刚军, 邹建云, 徐荣, 等. 澳洲坚果粕营养成分测定与氨基酸组成评价[J]. 食品工业科技,2012,33(9):421−423. [GUO G J, ZOU J Y, XU R, et al. Determination of nutritional components and evaluation of amino acid composition in macadamia nut residue[J]. Science and Technology of Food Industry,2012,33(9):421−423.] GUO G J, ZOU J Y, XU R, et al. Determination of nutritional components and evaluation of amino acid composition in macadamia nut residue[J]. Science and Technology of Food Industry, 2012, 33（9）: 421−423.
[38]	DONG R, ZHANG Y G, CHEN S J, et al. Identification of key pharmacodynamic markers of American ginseng against heart failure based on metabolomics and zebrafish model[J]. Frontiers in Pharmacology,2022,13:909084. doi: 10.3389/fphar.2022.909084
[39]	ZHU Y, SHAO C Y, LÜ H P, et al. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis)[J]. Journal of Chromatography Agriculture,2017,1490:177−190. doi: 10.1016/j.chroma.2017.02.013
[40]	DANIEL G, JANIO S, SANTOS, et al. Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J]. Trends in Food Science & Technology,2018,72:83−90.