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| Analysis on traits and fatty acid composition of olive fruits in Xichang, Sichuan |
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Received:September 04, 2025 Revised:April 27, 2026 Accepted:September 16, 2025
Published：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250396 |
| KeyWord:olive morphological traits economic traits fatty acid composition principal component analysis |
| FundProject:四川省科技计划资助项目（2024ZHCG0100）；攀西特色作物研究与利用四川省重点实验室校内发展基金（SZ21ZZ08）；中国科学院国际伙伴计划全球共性挑战专项（046GJHZ2023064GC） |
| Author Name | Affiliation | | HU Rong1, TONG Zhaoguo2, ZHANG Bo3, ZHU Wanze4, CHEN Bo2,
YANG Zeshen3, DING Chunbang1 | 1.College of Life Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China
2.Panxi Crop
Improvement Key Laboratory of Sichuan Province, Xichang University, Xichang 615013, Sichuan, China
3.Liangshan Zhongze New Technology Development Co. , Ltd. , Xichang 615000, Sichuan, China
4.Institute of Mountain Hazards and Environment, Chinese Academy of Sciences,
Chengdu 610041, China |
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| Abstract: |
| To gain an in-depth understanding of the varietal characteristics of olive (Olea europaea L.) in Xichang, Sichuan Province, and to promote local olive variety selection, improvement, and industrial development, 12 main cultivated olive varieties from the "Liangshan Prefecture National Olive Improved Variety Base" in Sichuan Province were selected as research subjects, their fruit morphological traits, economic traits, and fatty acid composition were determined, and a comprehensive evaluation was conducted using principal component analysis (PCA). The results showed that among fruit morphological traits, except for fruit uniformity coefficient, all other trait indicators showed significant differences(p<0.05). The coefficient of variation (CV) for dry fruit weight was the largest (42.99%), while that for fruit shape index was the smallest (9.14%). Among economic traits, acidity had the largest CV (59.18%), but the acidity values themselves were low, ranging from 0.00% to 049%. The olive oil mainly contained 12 fatty acids, including oleic acid, linoleic acid, palmitic acid, palmitoleic acid, and stearic acid. The content of saturated fatty acids ranged from 15.71% to 22.68%, unsaturated fatty acids from 77.32% to 84.29%, monounsaturated fatty acids from 58.26% to 7602%, and polyunsaturated fatty acids from 5.67% to 20.32%. Based on PCA, the comprehensive ranking of the 12 olive varieties was: Picual>Ezhi 8>Leccino>Frantoio>Coratina>Manzanilla Cacerena>Yuntai>Arbosana>Pendolino>Koroneiki>Barnea>Arbequina. Among them, Picual had the highest score and the largest fruit, making it suitable for selecting processing-oriented varieties for fresh fruit pickling. Ezhi 8 could be used for selecting oil-extraction varieties. Arbequina could be utilized for improving functional oil properties of the variety. Barnea exhibited the highest yield, suitable for selecting high-yielding varieties. In conclusion, the 12 olive varieties each have distinctive characteristics and abundant genetic variation, and can serve as alternative germplasm resources for olive variety selection and improvement in Xichang, Sichuan. |
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