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| Phenotypic character and fatty acid composition and content of olive fruit in different varieties and maturity |
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| KeyWord:olive variety maturity phenotypic character fatty acid |
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| Abstract: |
| The phenotypic character and fatty acid composition and content of olive fruit in different varieties and maturity cultivated in Dabu olive varieties demonstration garden of Gansu Longnan Economic Forest Research Institute were studied. The fruit shape index, single fruit mass, moisture content, oil content (dry basis) and oil yield of fresh fruit were measured. The olive oil was extracted by press method, and the main fatty acid composition and content of single oil sample was analyzed by GC-MS. The principal component analysis was used to evaluate the quality of the olive oil. The results showed that the single fruit mass, moisture content and fruit shape index were 0.81-4.6 g, 53.19%-68.03% and 1.12-1.73, respectively. There were differences in fruit character parameters among different olive varieties. The highest oil content (dry basis) of Arbequina reached the maximum of 41.00% in the fourth maturity, and Picual, Cornicabra and Manzanilla reached the maximum of 33.56%, 43.03% and 4817% in the fifth maturity. The optimal harvest time for Arbequina was at the fourth maturity, while for Picual, Cornicabra and Manzanilla it was at the fifth maturity. The fatty acid compositions and contents of olive oils with different maturity were different from the four single varieties. The main fatty acid compositions and contents of olive oils were as follows: oleic acid (62.73%-76.03%), linoleic acid (4.12%-13.47%), palmitic acid (12.91%-16.79%) and stearic acid (0.42%-5.27%). The mean value and range of ratio of C18∶?1/C18∶?2 and MUFA/PUFA were as follows∶? Cornicabra 16.57（14.96-17.27）and 14.35（13.65-14.85）, Picual 13.60（11.64-14.68）and 11.98（1072-12.86）, Manzanilla 12.47（7.41-1784）and 11.47（7.05-16.17）, Arbequina 6.31（4.66-8.37）and 6.21（4.66-7.97）, respectively. There were differences in the ratio of C18∶?1/C18∶?2 and MUFA/PUFA among different olive varieties, so the ratio of C18∶?1/C18∶?2 and MUFA/PUFA could be used as basis for the identification of single olive oil. The principal component analysis showed that oleic acid, linoleic acid, stearic acid, palmitoleic acid and peanolic acid greatly affected the quality of olive oil. The quality of olive oil from Cornicabra was the best among the four olive varieties, followed by Picual, Manzanilla and Arbequina. |
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