| Camellia oleifera Abel. is an important woody oil species. Seed oil of C. oleifera is its main product. The quality of the oil can be comparable to that of olive oil. Good variety is the foundation to accelerate the development of C. oleifera industry and the most efficient way is to study and examine the present resources. We conducted the analyses of the variations in fruit and leaf epidermis morphology, the main economic characters, the fatty acid composition for 26 C. oleifera varieties, aiming to provide scientific bases for improving variety breeding, collection and conservation for C. oleifera germplasm. The results are as follows:1. The shape of upper and lower epidermis cells of these varieties is polygonal or irregular. There are four types of anticlinal walls of upper and lower epidermis: straight, sinuolate, undulant and sinuate. The stomatal apparatuses are scattered in lower epidermis, appearing in cyclocytic type. Stomata variation between different varieties is mainly concentrated on the stomatal density and stomatal index. There are little differences between the stomata apparatus length among different varieties. There were significantly positive correlation between stomatal density and stomatal index. There were significantly positive correlation between the stomata apparatus length or width and stomatal area. So did the stomata apparatuses length and width.2. The order of the characteristics of fruit morphology variation is: fruit weight>peel thickness>fruit diameter>fruit height>fruit shape index. Fruit shape index is relatively stable among different varieties. The variation is more abundant in changlin-11, changlin-23, changlin-55, changlin-167, and the variation is less abundant in changlin-172, changlin-10, changlin-15, changlin-30, changlin-21, changlin-155, changlin-72; the variation is the least in changlin-17, changlin-66, changlin-96, changlin-233. Cluster analysis showed that 26 C. oleifera varieties could be divided into 4 groups. The analysis of fruit height showed significantly positive correlation to fruit diameter and single fruit weight, respectively. An positive correlation was detected between the fruit height and fruit shape index, and fruit diameter is significantly positive correlation to the weight of single fruit.3. Fresh seed ratio ranged from 32.20% to 54.71%. Fresh seed ratio of changlin-55 is the highest and that of changlin-96 is the lowest. All of dry seed ratio is low. The dry seed ratio ranged from 19.75% to 33.25%. Dry seed ratio of changlin-64 is the highest and that of changlin-17 is the lowest. The percentage of kernel ranged from 53.94% to 70.64%, the percentage of kernel of changlin-30 is the highest and that of changlin-15 is the lowest. Oil rate of kernel is between 37.89% and 64.53%, and that of changlin-87 and changlin-15 was the highest and the lowest, respectively.4. 10 kinds of fatty acids were identified in C. oleifera seed oil. The kinds and content of fatty acids were different among different varieties. The main component was unsaturated fatty acids, which mainly composed of oleic acid and linoleic acid, the content of which ranged from 50.02% to 87.29%. The content of saturated fatty acids ranged from 7.72% to 20.93%, mainly composed of palmitic acid and stearic acid. Though the content of saturated fatty acids was low, the differences among varieties were significant. Total content of unsaturated fatty acids was relatively stable. In which, the variation of oleic acid content was the minimum.5. By the principal component analysis, the twelve economic characteristics of 26 varieties were compared and ranked. The ranking from the best to the worst was as follows: changlin-64, changlin-11, changlin-90, changlin-30. changlin-220, changlin-21, changlin-87, changlin-155, changlin-172, changlin-55, changlin-29, changlin-233, changlin-31, changlin-66, changlin-71, changlin-17, changlin-23, changlin-102, changlin-72, changlin-96, changlin-10, changlin-43, changlin-163, changlin-167, changlin-4, changlin-15. |
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