| 付镓榕,马尚玄,郭刚军,黄克昌,徐文婷,兰秀华,魏元苗,杨悦雪,李源达,贺熙勇.市售12个品牌澳洲坚果开口壳果品质分析[J].中国南方果树,2025,54(6): |
| 市售12个品牌澳洲坚果开口壳果品质分析 |
| Quality analysis of kerf macadamia nut-in-shells of 12 brands on the market |
| 投稿时间：2025-07-02 修订日期：2025-09-11 |
| DOI：10.13938/j.issn.1007-1431.20250297 |
| 中文关键词: 澳洲坚果 开口壳果 开口效果 品质分析 |
| 英文关键词:Macadamia nut kerf macadamia nut-in-shells kerf effect quality analysis |
| 基金项目:云南省重大科技专项计划(202202AE090006)；云南省创新引导与科技型企业培育计划(202404BP090014)；云南省热带作物科技创新体系建设专项(RF2025)；云南省科技人才和平台计划项目(202405AD350060)；云南省院所技术开发专项(2010CF011)；云南省技术创新与产业发展专项(2012XB049)；“兴滇英才支持计划”项目(2022-0068)；西双版纳州“雨林英才支持计划”；科技人才与平台计划“云南省科技副总项目”；云南省郭刚军专家基层科研工作站项目资助。 |
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| 中文摘要: |
| 【目的】为调查和分析市售澳洲坚果开口壳果产品的质量指标与品质状况。【方法】测定了12个品牌的澳洲坚果开口壳果产品的开口宽度、开口弧度、开口质量、出仁率、杂质含量、缺陷果率等指标。【结果】结果表明，澳洲坚果开口壳果产品的质量存在显著差异，开口宽度中位数0.9 mm~1.2 mm，开口弧度中位数218°~282°，未锯口果0%~1.96%，果仁损伤率59.66%~93.05%，开口不达标占比0%~1.89%；在取仁效果分析中12个品牌均未存在不易打开果、完全开口果，果壳不完全打开的占比0%~5.66%，果仁黏壳率3.54%~35.95%；出仁率33.92%~40.82%，杂质含量0.102%~0.006%；果壳未出现虫果，但存在划痕、黑斑等缺陷，占比在3.58%~52.27%之间；果仁存在不同类型的缺陷，总缺陷占比在0%~7.73%之间；聚类分析将12个品牌聚为两类，品牌11因多项指标表现不佳而单独成类。【结论】各品牌的原料选择和加工过程的控制存在差异，澳洲坚果开口企业应严格控制原料品质，改进加工工艺与设备，以提升产品质量。通过该项调查研究，为澳洲坚果开口壳果产品加工的质量评价与品质调控提供参考。 |
| 英文摘要: |
| Abstract: 【Objective】In order to investigate and analyze the quality index and quality status of kerf macadamia nut-in-shell products on the market. 【Method】The opening width, opening radian, opening quality, kernel yield, impurity rate and defective rate of 12 brands of kerf macadamia nut-in-shell products were determined. 【Results】The results show that there were significant differences in the quality of kerf macadamia nut-in-shell products. The median opening width is 0.9 mm-1.2 mm, the median opening arc is 218°-282°, the proportion of unsawn nuts is 0%-1.96%, the kernel damage rate is 59.66%-93.05%, and the proportion of substandard kerf is 0%-1.89%. In the analysis of kernel extraction effects, none of the 12 brands had products of shells were difficult to open or completely open. The proportion that the product shells cannot be completely opened is 0%-5.66%, and the rate of kernel sticking to the shell was 3.54%-35.95%. The kernel yield was 33.92% - 40.82%, and the impurity rate was 0.102% - 0.006%. No wormholes were found on the shells, but there were defects such as scratches and black spots, accounting for between 3.58% and 52.27%. The kernels have different types of defects, and the total proportion of defects ranges from 0% to 7.73%. Hierarchical cluster analysis grouped 12 brands into two categories, and Brand 11 was grouped separately due to poor performance in multiple indicators. 【Conclusion】There are differences in raw material selection and processing control among brands, so kerf macadamia nut-in-shells factories should strictly control raw material quality and improve processing technology and equipment, in order to improve product quality. Through this investigation and research, it provides a reference for the quality evaluation and quality control of kerf macadamia nut-in-shell products processing. |
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