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In order to investigate the edible quality of different provenances of areca nuts, this study was carried out to determine the contents of cellulose, hemicellulose, lignin, protopectin and arecoline, and to analyze the textural structure of hardness, chewiness, viscosity, springiness and cohesion of areca nut from different varieties planted in Hainan. The results showed that there were significant differences between different provenances of areca nuts in terms of fruit shape, hemicellulose, chewiness, viscosity, cohesion and arecoline content. HN-TY showed good quality characteristics of soft fiber and high viscosity. HN-YG had the least hardness and high elasticity. HN-TY and HN-CG had high arecoline contents of 5910.61 and 7121.70 μg/g, respectively. In addition, among all the traits, arecoline content varied most frequently among betel nuts of different varieties and the coefficients of variation were large. Protopectin content was the most unstable, with the coefficients of variation ranging from 27.78% to 74.88%. The coefficients of variation for each trait of the TW were generally large, resulting in a rich genetic diversity. The present study would provide information on the important quality of different provenances of areca nuts available in Hainan province, while the determination of the coefficients of variation of thirteen trait indexes of areca nuts in six groups provide a basis for parental selection in areca nut improvement.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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