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| 油橄榄果实经济性状随成熟度的变化 |
| Changes of economic characters of Olea europaea fruit with maturity |
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| DOI： |
| 中文关键词: 油橄榄 成熟度 经济性状 表型性状 脂肪酸 主成分分析 |
| 英文关键词:Olea europaea maturity economic character phenotypic trait fatty acid principal component analysis |
| 基金项目: |
| 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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| 中文摘要: |
| 为确定油橄榄的最佳采收期，测定了4个油橄榄品种（‘佛奥’‘科拉蒂’‘小苹果’和‘米扎’）不同成熟度果实的表型性状和内在品质，观察了果实经济性状随成熟度的变化，最后采用主成分分析法对其品质进行评价，并探讨了不同品种的最佳成熟度。结果表明：随着成熟度增加，4个品种油橄榄果实单果质量总体呈上升趋势，而果形指数呈相反的变化趋势，除‘科拉蒂’的果肉率在第五成熟度达到最大值外，其余品种的果肉率均在第三成熟度达到最大值；不同成熟度的4个品种油橄榄果实鲜果含水率为42.07%~68.48%，干基含油率为40.60%~55.37%,‘佛奥’‘小苹果’和‘米扎’果实在第四成熟度达到最大干基含油率，分别为54.06%、49.10%和45.66%，‘科拉蒂’的干基含油率在第五成熟度达到最大值（55.37%）。随着成熟度增加，4个品种果实的蛋白质含量总体较稳定；还原糖含量变化不一，呈现波浪式的变化；总多酚和总黄酮含量总体呈下降的趋势。不同品种不同成熟度的油橄榄果实中油脂的脂肪酸组成与含量存在差异，具体表现为随着成熟度增加，亚油酸含量增加，油酸含量降低，MUFA/PUFA和油酸/亚油酸呈下降趋势。‘科拉蒂’橄榄油的UFA含量最高，为85.01%，而SFA含量最低，为15.28%。对4个品种果实的表型性状、干基含油率、主要化合物含量、主要脂肪酸组成及含量等共14个指标进行主成分分析并依据综合得分进行排序，发现不同品种有不同的最佳成熟度，其中‘科拉蒂’和‘佛奥’为第一成熟度，‘小苹果’为第五成熟度，‘米扎’为第四成熟度；品质最好的品种为‘科拉蒂’，‘佛奥’和‘小苹果’表现相当，其次为‘米扎’。 |
| 英文摘要: |
| 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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