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| Dynamic changes of phenotypic characters and main functional components in olive fruit of Arbosana cultivated in Longnan |
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| DOI： |
| KeyWord:olive Arbosana phenotypic character functional component dynamic change |
| FundProject:甘肃省基础研究创新群体计划项目（1506RJIA 116）；2018年陇原青年创新创业团队项目 |
| Author Name | Affiliation | | HOU Chunjing1, ZHOU Yaqiong1, MA Junyi1,2, L Xiaofei1, YANG Lihua1,
DENG Yu3, KONG Weibao1,2, YAN Huiqiang1 | 1.College of Life Science, Northwest Normal University，Lanzhou 730070，China； 2.Gansu Engineering and
Technology Research Center of Effective Component Products from Characteristic Plants，Lanzhou
730070，China； 3.Institute of Olive, Longnan Economic Forest Research Institute,
Longlan 746000,Gansu，China |
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| Abstract: |
| The olive variety Arbosana planted in Olive Research Institute Germplasm Resources Gene Bank of Longnan city of Gansu province was selected as the research object, and its single fruit mass, vertical and horizontal diameter, fruit shape index, moisture content, oil content of dried fruit, and contents of polyphenols, flavonoids, and fatty acid composition and content of the oil in fruit were measured during the growth and development（2017-08-10—2018-03-30）. The results showed that the trends of single fruit mass and vertical and horizontal diameter went up first and dropped after, and then increased slightly. The moisture content showed a downward trend as a whole, and it was slightly affected by the rainfall in the later period. Oil content of dried fruit increased at a faster rate before November 30th in 2017 and decreased slightly after December 30th. The contents of polyphenols and flavonoids decreased first and then increased, and they were at a low level from September 30th in 2017 to December 30th in 2017. Oleic acid content showed a downward trend before October 10th in 2017, and then an upward trend after that. MUFA content was consistent with the change trend of oleic acid content. Linoleic acid content showed an upward trend on October 20th in 2017, then began to decline, and then increased after February 20th the following year. SFA and PUFA contents showed a downward trend before November 10th in 2017, and then basically stabilized. The principal components analysis of fatty acids in fruit oil of Arbosana showed that the oleic acid, palmitic acid, linoleic acid, palmitoleic acid, linolenic acid, margaroleic acid, arachidic acid, margaric acid had the greatest influence on the oil quality. The principal component score was higher from September 10th in 2017 to October 20th, and the quality of oil in fruit was better. |
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