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| 油橄榄不同冠层果实性状及品质变化 |
| Olive fruit traits and quality changes at different canopy position |
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| DOI： |
| 中文关键词: 油橄榄 不同冠层 表型性状 含油率 脂肪酸组成 |
| 英文关键词:olive different canopy position phenotypic trait oil content fatty acid composition |
| 基金项目:攀西特色作物研究与利用四川省重点实验室开放基金项目（SZKF2208）；四川省科技计划资助（2020YFH0207） |
| Author Name | Affiliation | | YUAN Xiaohu1，ZHENG Caixia1，TONG Zhaoguo2,3，SU Guangcan2，WANG Anyi2，
LIU Huanping1，HUANG Yong2，ZHANG Zhiliang1，YANG Zeshen2 | （1.College of Water Conservancy and Hydropower Engineering, Sichuan Agricultural University,
Ya′an 625014, Sichuan, China
2.Liangshan Zhongze New Technology Development Co. , Ltd. ，
Xichang 615000, Sichuan, China
3.College of Agricultural Sciences,
Xichang University，Xichang 615000, Sichuan, China） |
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| 中文摘要: |
| 旨在为提高油橄榄冠层生产力及其树体的整形修剪、病虫害防治提供理论依据，以四川省凉山州主栽油橄榄品种克罗莱卡、科拉蒂、阿布桑娜、鄂植8号为研究对象，研究了4个品种油橄榄上、中、下冠层的果实表型性状、含油率、含水率，橄榄油酸度（以游离油酸含量计）、脂肪酸组成及相对含量变化情况，并采用主成分分析和熵权优劣解距离法（EW-TOPSIS）进行综合评价。结果表明：随着冠层部位由下至上，不同品种油橄榄单果质量、横径、鲜果含油率和不饱和脂肪酸相对含量呈上升趋势，而果形指数、硬度、酸度和饱和脂肪酸相对含量呈下降趋势，不同品种油橄榄鲜果含水率均为树体上部最低；主成分分析和EW-TOPSIS评价结果表明，同一品种冠层上部的综合评价值最大，中部次之，下部最小，其中鄂植8号上部在主成分分析中综合得分最高，科拉蒂上部在EW-TOPSIS中综合得分指数最高。综上，油橄榄树冠层上部的果实性状和品质优于中、下部，在整形修剪过程中，应对不同的冠层进行不同程度的整形修剪，通过改善通风透光性提高冠层生产力，防治病虫害。 |
| 英文摘要: |
| In order to provide theoretical basis for improving canopy position productivity and its tree shaping and pruning, disease and pest control, the main olive varieties Koroneiki, Coratina, Arbosana and Ezhi No. 8 in Liangshan Prefecture, Sichuan Province were used as the research objects, the changes of phenotypic traits, oil content, moisture content of fruit, and acidity (based on free oleic acid content), fatty acid composition and relative content of olive oil of four varieties of olives in the upper, middle and lower canopy were investigated, and a comprehensive evaluation was made using the principal component analysis method and Entropy Weight Technique for Order Preference by Similarity to Ideal Solution (EW-TOPSIS). The results showed that with the canopy position from the bottom to the top, different varieties of olive single mass, fruit transverse diameter, fresh fruit oil content and the relative content of unsaturated fatty acids showed an increasing trend, while the fruit shape index, fruit hardness, acidity and the relative content of saturated fatty acids showed a decreasing trend; the moisture content of fresh olive fruits of different varieties was the lowest in the upper position of the tree. The results of the principal component analysis and the evaluation of the EW-TOPSIS indicated that the upper canopy of the same variety had the highest composite score, followed by the middle one and the smallest one in the lower position, in which the upper position of Ezhi No. 8 had the highest composite score in the principal component analysis, and the upper position of Coratina had the highest composite score in the EW-TOPSIS. In conclusion, the fruit traits and quality of the upper position of olive tree are better than that of the middle and lower parts, and in the process of shaping and pruning, different degrees of shaping and pruning should be carried out on different canopy layers to improve the canopy productivity by improving ventilation and light transmission, and preventing pests and diseases. |
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