[Objective] The research aimed to discuss the key soil fertility factors affecting the peanut quality and quantify the effect degree of the key climatic factors,which will provide scientific basis for peanut quality c...[Objective] The research aimed to discuss the key soil fertility factors affecting the peanut quality and quantify the effect degree of the key climatic factors,which will provide scientific basis for peanut quality classification,fine varieties breeding and high-yield cultivation.[Method] Based on the peanut quality data and soil data coming from the 18 main peanut producing provinces in China in 2008,the effects of soil fertility factors on peanut quality was studied by the methods of correlation analysis,path analysis and stepwise regression analysis.[Result] The results showed that the total nitrogen content in soil was the main factors affecting the peanut protein content,and the relationship between them was Y=0.000 179 4X2＋25.597.The organic matter content in soil was the main factors affecting the peanut fat content,and the relationship between them was Y=0.162X1＋43.317.The organic matter content in soil was also the main factors affecting the O/L of peanut,and the relationship between them was Y=0.162X1＋43.317.[Conclusion] Different fertility factors had the different effects on the peanut quality,so an appropriate ratio of the fertilizers should be adopted to improve the peanut quality.展开更多
Sichuan Basin is an important agricultural production base,where peanut cultivation is widely distributed,and the size of planting areas is relatively concentrated,however there are several problems in the peanut prod...Sichuan Basin is an important agricultural production base,where peanut cultivation is widely distributed,and the size of planting areas is relatively concentrated,however there are several problems in the peanut production such as variety complexity,quality degradation,poor marketability,as well as non-standardized cultivation techniques and deep processing delay and so on.Overview of the study area was introduced,and characteristics of production and quality of peanut were analyzed.The results showed that,affected by ecological conditions,the fat content of peanut was higher,protein content of peanut was medium and the O/L was generally high.In the spatial distribution,the protein content of peanut was higher in the south than it in the north,however the fat content of peanut decreased gradually form northeast to southwest,while the O/L of peanut was higher in the eastern hilly area than it in the west plains,and the main producing areas of peanut was lower than it in the non-main producing areas.The article pointed out that the area should focus the peanut as an important economic corps and advantages of agricultural products in the region,and significantly enhance the peanut plant efficiency as the core to enhance the space for rational distribution,implement standardized production of pollution-free and base production,improve the rate of input-output per unit area,enhance the level of deep processing,caste national ＂ vegetable protein source,processing of raw materials sources and agricultural bio-complementary source＂,and realize the increase production and incomes of farmer and sustainable development of regional peanut industry.展开更多
It is a fully 100 years sinceShandong started exportingpeanuts. In 1958,the ShandongCereals and Oils Branch of theChina National Cereals,Oils andFoodstuffs Import and ExportCorporation,specializing in theexport of pea...It is a fully 100 years sinceShandong started exportingpeanuts. In 1958,the ShandongCereals and Oils Branch of theChina National Cereals,Oils andFoodstuffs Import and ExportCorporation,specializing in theexport of peanuts,startedprocessing peanuts.In 1960,the branch began setting uppeanut export bases,and in 1964,it shifted the main focus of itsexports to Western Europe.In1966,the branch gave acommodity name to its newlydeveloped peanuts,HSUJI,Shandong has since then exportedits peanuts under their own name.展开更多
This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temper...This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.展开更多
基金Supported by National Science and Technology Supporting Projectof "11~(th) Five-Year Plan" (2006BAD21B04)~~
文摘[Objective] The research aimed to discuss the key soil fertility factors affecting the peanut quality and quantify the effect degree of the key climatic factors,which will provide scientific basis for peanut quality classification,fine varieties breeding and high-yield cultivation.[Method] Based on the peanut quality data and soil data coming from the 18 main peanut producing provinces in China in 2008,the effects of soil fertility factors on peanut quality was studied by the methods of correlation analysis,path analysis and stepwise regression analysis.[Result] The results showed that the total nitrogen content in soil was the main factors affecting the peanut protein content,and the relationship between them was Y=0.000 179 4X2＋25.597.The organic matter content in soil was the main factors affecting the peanut fat content,and the relationship between them was Y=0.162X1＋43.317.The organic matter content in soil was also the main factors affecting the O/L of peanut,and the relationship between them was Y=0.162X1＋43.317.[Conclusion] Different fertility factors had the different effects on the peanut quality,so an appropriate ratio of the fertilizers should be adopted to improve the peanut quality.
基金Supported by the Supporting Program of the " Eleventh Five-year Plan" for Sci & Tech Research of China (2006BAD21B04)~~
文摘Sichuan Basin is an important agricultural production base,where peanut cultivation is widely distributed,and the size of planting areas is relatively concentrated,however there are several problems in the peanut production such as variety complexity,quality degradation,poor marketability,as well as non-standardized cultivation techniques and deep processing delay and so on.Overview of the study area was introduced,and characteristics of production and quality of peanut were analyzed.The results showed that,affected by ecological conditions,the fat content of peanut was higher,protein content of peanut was medium and the O/L was generally high.In the spatial distribution,the protein content of peanut was higher in the south than it in the north,however the fat content of peanut decreased gradually form northeast to southwest,while the O/L of peanut was higher in the eastern hilly area than it in the west plains,and the main producing areas of peanut was lower than it in the non-main producing areas.The article pointed out that the area should focus the peanut as an important economic corps and advantages of agricultural products in the region,and significantly enhance the peanut plant efficiency as the core to enhance the space for rational distribution,implement standardized production of pollution-free and base production,improve the rate of input-output per unit area,enhance the level of deep processing,caste national ＂ vegetable protein source,processing of raw materials sources and agricultural bio-complementary source＂,and realize the increase production and incomes of farmer and sustainable development of regional peanut industry.
文摘It is a fully 100 years sinceShandong started exportingpeanuts. In 1958,the ShandongCereals and Oils Branch of theChina National Cereals,Oils andFoodstuffs Import and ExportCorporation,specializing in theexport of peanuts,startedprocessing peanuts.In 1960,the branch began setting uppeanut export bases,and in 1964,it shifted the main focus of itsexports to Western Europe.In1966,the branch gave acommodity name to its newlydeveloped peanuts,HSUJI,Shandong has since then exportedits peanuts under their own name.
基金financial support from the National Key Research and Development Program of China (2016YFD0400200)the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST)the Central Public-interest Scientific Institution Basal Research Fund, China (Y2017CG10)
文摘This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.
