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| Changes of economic characters of Olea europaea fruit with maturity |
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| DOI： |
| KeyWord:Olea europaea maturity economic character phenotypic trait fatty acid principal component analysis |
| FundProject: |
| Author Name | Affiliation | | YANG Qianyu1,2, ZHENG Hao1,2, LI Zhiqiang3, SU Shuchai1,2 | 1.Key Laboratory for Silviculture and Conservation of Ministry of Education, Beijing Forestry University, Beijing 100083, China
2.National Energy R ＆ D Center for Non-food Biomass, Beijing Forestry University, Beijing 100083, China
3. Engineering College, Beijing Forestry University, Beijing 100083, China |
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| Abstract: |
| In order to determine the best harvest time of Olea europaea, phenotypic traits and intrinsic quality of the fruits of four Olea europaea varieties (Frantoio, Coratina, Manzanila and Mixaj) with different maturity levels were determined, and the changes of economic characters of the fruits with maturity were observed. Finally the quality of the fruits was evaluated by principal component analysis to discuss the best maturity of different varieties. The results showed that with the increase of maturity, the fruit weight of the four varieties of olives showed an overall upward trend, while the fruit shape index showed an opposite trend. Except that the pulp rate of Coratina reached the maximum at the fifth maturity, the pulp rate of others reached the maximum at the third maturity. The water content of fresh fruit was 42.07%-68.48%, and the oil content of dry basis was 40.60%-55.37%. Frantoio, Manzanila and Mixaj reached the maximum oil contents of dry basis at the fourth maturity, which were 54.06%, 49.10% and 45.66% respectively. Coratina reached the maximum oil contents of dry basis at the fifth maturity (55.37%). With the increase of maturity, the protein contents of each variety was generally stable; the content of reducing sugar varied, showing a wave-like change; the contents of total polyphenols and total flavonoids generally showed a downward trend. The fatty acid composition and content of oils from different varieties and maturity levels fruits were different. As the maturity increased, the content of linoleic acid increased and the content of oleic acid decreased, and MUFA/PUFA and oleic acid/linoleic acid showed a downward trend. Coratina had the highest UFA content at 85.01%, while the SFA content was the lowest at 15.28%. Principal component analysis was performed on 14 indicators such as phenotypic traits of fruit, oil content of dry basis, main compounds content, main fatty acid composition and content, and comprehensively scores were calculated according to principal component scores, and it was found that different varieties had different optimal maturity. The optimal maturity for Coratina and Frantoio fruits were the first maturity. The optimal maturity for Manzanila was the fifth maturity, and for Mixaj it was the fourth maturity. The variety with best quality was Coratina, with Frantoio and Manzanila performed similarly, followed by Mixaj. |
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