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| Dynamic changes of main functional components in fruit of Hojiblanca olive cultivated in Longnan |
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| KeyWord:olive ‘Hujiblanca’ functional component growing and development dynamic chang |
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| Abstract: |
| The olive variety “Hujiblanca” planted in Olive Research Institute Germplasm Resources Gene Bank of Longnan City of Gansu Province was selected as the research object, the dynamic changes of contents of oil, polyphenols, flavonoids in fruit and fatty acid composition and relative content in the oil were measured during the growing and development process（2016-08-20—2017-03-30）. The results showed that the oil content during the growing and development process showed an upward trend, rising from (14.83±0.22)% on August 20th to (40.92±0.57)% on March 20th of the following year. The content of polyphenols decreased first and then increased. The lowest content of (3.14±0.13)mg/g appeared on November 30th, and the highest content of (7.33±0.15)mg/g appeared on March 30th of the following year. The content of flavonoids also decreased first and then increased. The lowest content of (0.59±0.01)mg/g appeared on November 30th, and the highest content of (1.69±0.01)mg/g appeared on March 20th of the following year. The composition and relative content of the major fatty acids were obtained as follows:oleic acid (56.27±0.40)%-(69.61±0.16)%, linoleic acid (8.25±0.02)%- (18.59±004)%, linolenic acid (0.94±0.01)% -(2.26±003)%, palmitic acid (9.75±0.04)%-(2093±0.25)%, palmitoleic acid (0.41±0.00)%-（1.59±0.02)%, and stearic acid (3.05±002)%-(7.15±0.09)%.The content of saturated fatty acids was the highest (（26.08±0.20）%)on September 20th and the lowest (（15.95±0.08）%) on March 30th of the following year. The content of monounsaturated fatty acids was the highest (（70.91±0.17）%) on December 10th and the lowest (（58.44±0.40）%) on October 10th. the content of polyunsaturated fatty acids was the lowest (1022±0.03）%)on August 30th and the highest(（20.13±004）%) on March 10th of the following year. The best picking period for the fruit of Hujiblanca from the perspective of meeting the tastes of Chinese consumers and the oil content was from November 20th to December 30th. |
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