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

As woody oil crop, pecan [Carya illinoinensis (Wangenh.) K. Koch] may be a solution to the shortage of edible in future. In this study, fruit traits, kernel nutrition and fatty acid composition 10 varieties were determined assess potential pecans for exploitation as oil, well further screen that could used resources understand their development prospects cultivation mountainous hills. The study showed all trait indicators measured, including green-fruit weight (mean 28.47 g), nut (10.33 (5.25 percentage (36.83%) (50.50%), highly significant differences among varieties. Among main nutritional kernels, crude fat content was stable 70.01%) with non-significant differences, while protein (67.50 mg·g−1), soluble sugar (10.7 mg·g−1) tannin (6.07 between nuts (kernel * fat) averaged 35.36%, dominated by unsaturated acids 91.82%), being 11.24 times more abundant than saturated acids. monounsaturated acids, oleic highest 70.02%), varieties, followed cis-11-eicosanoic (0.25%), varieties; polyunsaturated linoleic (19.58%), linolenic (0.97%), both which 2.42 Compared other oilseed crops, has produce “nutritious, healthy stable” its wide habitat good productivity benefits offer broad hills mountains subtropical China.