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| Comparison of fruit quality of three olive varieties cultivated in Longnan |
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| DOI： |
| KeyWord:olive oil content fatty acid variety |
| FundProject:国家自然科学基金项目（31360192）；甘肃省基础研究创新群体计划项目（1506RJIA116） |
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| Abstract: |
| Using the fruits of three olive varieties Ascolano Tenera, Koroneiki and Leccino cultivated in Dabu Olive Varieties Demonstration Garden of Longnan Economic Forestry Research Institute as raw materials, the color changes of the peels of different varieties at different picking time were observed, and the change trends of oil content, polyphenols content, flavonoids content of the fruit and the fatty acid composition of the olive oil were determined. The results showed that during the growth and development of fruits, the earliest variety that the peel color changed was Leccino, followed by Ascolano Tenera, and Koroneiki was the last. The oil content of Koroneiki fruit generally showed an upward trend, and the oil contents of Ascolano Tenera and Leccino fruits generally increased first and then decreased. The variety with the highest oil content was Leccino, followed by Koroneiki, and Ascolano Tenera was the last. The contents of flavonoids and polyphenols in the fruits of the three varieties showed a wavy trend. The contents of oleic acid, palmitic acid, linoleic acid and stearic acid were significantly different among the three varieties. The MUFA/PUFA and C18∶ 1/C18∶ 2 were different, and the quality stability of olive oil was different. From November 10 to November 30, the MUFA/PUFA and C18∶ 1/C18∶ 2 of three varieties were higher, and the MUFA/PUFA and C18∶ 1/C18∶ 2 of Leccino were higher than those of the other two varieties. Comprehensive analysis, taking the oil content and polyphenol content as the indexes to determine the best picking time, the best picking time for Ascolano Tenera fruit was from March 10 to March 20 of the following year, and for Koroneiki fruit it was from February 10 to February 20 of the following year, and for Leccino it was from January 30 to February 20 of the following year. Among the three varieties, the quality of Leccino fruit was the best, followed by Koroneiki fruit, and the quality of Ascolano Tenera fruit was the worst |
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