A Preliminary Study On The Fruit Quality Characteristics And Metabolism Of Canarium Album

Canarium album(Lou r.)Raeusch is one of the most important fruits in Fujian Province.In recent years,the economic value of fresh Chinese olives continually has been increasing,but the Chinese olive is multiplied by seedling and there is significant variation of the descendants.Most of the varieties of bitter fruits tasted can only be used for processing,the lack of good quality and unsuitable for fresh varieties.In this study,12 species of fresh and processed Chinese olives were used as experimental materials:'Changying','Zilaiyuan','Deshi','Matouzhong','Qinglan No.1','Meipu No.2','Linfengzhong','Zhulan','Ajiangzhong','Gongben','Luzuben','Xiaxiben'.Then based on the determination of 11 physical and chemical indexes,the evaluation model of fresh Chinese olive quality was established and combined with sensory evaluation.In order to further systematic study from the perspective of metabolomics on the Chinese olive different substances,we also have used lots of other research methods of Gas chromatography time of flight mass spectrometry(GC-TOFMS)and Ultra performance liquid chromatography time of flight mass spectrometer(UPLC-TOFMS)as well as principal component analysis(PCA)and partial least squares discriminant(PLS-DA)and so on.The results of this test are as follows:1.The 11 basic physical and chemical indexes of 12 varieties of Chinese olive were determined:single fruit weights,fruit shape indexes,edible rates,water contents,colors,soluble solids,titratable acids,total soluble sugar,titratable acid,total polyphenols,total free amino acids.using boxplot method to eliminate the abnormal index dates of the samples 'Zilaiyuan','Changying','Zhulan 'and 'Mei Pu No.2' so that the mathematical analysis of indicators are more reasonable and accurate.The results showed that Chinese olive quality of the four core indicators of total soluble sugars,titratable acids,total polyphenols,total free amino acids respectively,and then based on the analytic hierarchy process to construct the comprehensive evaluation model of quality of fresh Chinese olive,obtained as follows:Y=0.417*total polyphenol +0.417*+0.109*total soluble sugars titratable acids+0.056*total free amino acids.2.Using the mandatory decision methods to determine the sensory quality 10 indicators of the fresh Chinese olives of fruit scar(0.1),fruit uniformity(0.1),fruit shape(0.05),fruit color(0.05),crisp(0.1),sweet after taste(0.15),acerbity(0.15),slag(0.1),delicate(0.1)and aroma(0.1).The results of the sensory evaluation and the analytic hierarchy process were used to obtain the linear relationship:y = 0.0603x-4.5932,R2 =0.8499,which had a high degree of fitting and proved that the established mathematical model was suitable for fresh Chinese olive.The results showed that the fragrant types of contents of glycine,alanine,glutamic acid,glutamic acid,glutamic acid,glutamic acid,glutamic acid and glutamic acids,serine,valine,threonine and other amino acids were significantly higher than the common types,in which the accumulation of amino acids in the process of fragmentation of Chinese olives were the most glutamic acids(2.377%DW)of flavor amino acids and alanine(1.479%DW)of sweet amino acids.The accumulation of organic acids during the development of fragrant and common Chinese olive fruits was mainly quinine acid,which was 41.33%DW and 45.71%DW,respectively.there was no significant difference in the whole developmental process.while threonic acids and malic acids showed significant difference that common Chinese olives were significantly higher than the fragrance of Chinese olives;fragrant and common type Chinese olives of carbohydrate accumulation are mainly sucrose,fructose,glucose.Sucrose indicated an upward trend during the growth and development but the fructose and glucose showed a decreasing trend,fragrant fructose(with the highest sweetness)was significantly higher than that of common Chinese olives when it was fully ripe.Therefore,the following was considered the main reasons that the fragrant type Chinese olives is superior to that of ordinary Chinese olives:the amino acid(glutamic acid,alanine)content is high,organic acid(malic acid,Threonic acid)content is low and sugar substances(fructose)content is high.4.The growth and development of fresh scent and common Chinese olives were mainly based on the accumulation of geranine and 3-O-gallogic acid quinine,and the accumulation of common type of Chinese olive was higher than that of fresh scent Chinese olive,but there is no significant difference between them.Followed by Vescalagin,Gallic acid 4-O-6-galloylglucoside,Corilagin,Brevifolin carboxylic acid,Ellagic acid and Hibiscitrin.Among them,the common type of Gallic acid 4-0-6-galloylglucoside,Brevifolin carboxylic acid,Hibiscitrin is significantly higher than the fresh scent Chinese olive.As the content of phenolic substances is relatively low,resulting in fresh scent Chinese olive astringency than ordinary Chinese olive.