Evaluation of Pomological and Biochemical Attributes of Promising Walnut Genotypes with Lateral Bearing in Urmia in Iran

Document Type : Research Paper

Authors

1 M.Sc. Student, Department of Horticultural Science, Faculty of Agriculture, Urmia University. Urmia. Iran

2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran

3 Assistant Professor, Department of Plant Breeding and Biotechnology, Urmia University, Urmia, Iran

4 Department of Horticultural Science, Faculty of Agriculture, Urmia University. Urmia. Iran

Abstract

To identify and select superior walnut genotypes with lateral bearing, a portion of walnut germplasm of Urmia region was priminarily evaluated in 2018 and 2019. Eleven superior genotypes were selected and along with Chandler cultivar, as control, were evaluated for pomological, biochemical and fatty acids properties. Some to nut and kernel related traits, total phenol and flavonoid contents and antioxidant activity, oil content and fatty acid profile were studied. Nut and kernel weight varied from 9.1 g (PG7) to 15.36 g (PG6), and 5.03 g (PG5) to 6.73 g (PG6), respectively. The highest kernel percentage with the lowest thickness of hard shell was observed in PG7 which was significantly higher than cv. Chandler. The highest total flavonoid content and antioxidant activity observed in cv. Chandler. For all studied genotypes, except PG2, fat content was higher than 55%. Eight fatty acid compounds were identified in walnut oil of which the highest content belonged to linoleic acid, oleic acid and linolenic acid, respectively. The highest linoleic acid (47.78%) and linolenic acid (21.73%) content was observed in PG6 genotype. The results showed that there were very desirable genotypes among the selected walnut genotypes which were competitive to cv. Chandler in respect of some quantitative charcteristics and quality properties of nut and kernel.

Keywords

References

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Seed and Plant Journal
Volume 37, Issue 3
October 2021
Pages 293-316

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