Research On Fruit Quality Of Main Cultivated Olive In Wudu Based On Morphology And Physiological,biochemical Level

Olive(Olea europaea L.)is the evergreen oil-bearing crops,originated in the Mediterranean region of Europe with human training planted history up to thousand years.Olive oil can be gotten by the physical squeeze in fruit,which has high nutritional value,always named "gold liquid".Now it is widely used in Bio-pharmaceutical,Food hygiene,Beauty and other fields.With the advance of olives‘ culivation in our country from the time at 1960 s,the olive‘s industry began developing gradually.However,China's olive oil production started late,so there is a lack of systematic research on the quality of olive fruit and olive oil.In this paper,taking Frantoio,Ezhi 8,Leccino,Picholine and Coratina as research samples in Longnan City,Wudu District of Gansu Province where is the optimum and largest planting area of olive in China.We systematic research on the main varieties‘ comprehensive quality in different mature period and comparative anlysise the differences and similarities of main varieties‘ quality in different plantations and the quality of virgin olive oil during 2013 to 2015 by morphological,physiological and biochemical and statistical means.In order to obtain the basic dates in the key quality‘s forming process of olive fruit,to ascertain the genetic and physiological essence of main components‘ forming and accumulating for understand the formation mechanism of key quality of olive fruit providing scientific basis and theoretical reference.The main conclusions are as fllows:(1)The fruit characteristics and comprehensive quality in mature periodThe color of fruits is from dark green gradually turned into purple or purple black;the single weight of fresh fruit gradually rises,from Oct 5 to Nov 15,the single weight increase fastly;transverse diameter and longitudinal diameter show upward trend,between Aug 15 and Oct 15,the transverse and longitudinal diameters of fruit varied greatly.The total polyphenol‘s content rises to the maximum and then declines,and the maximum value is measured on Oct 5;the content of total flavonoid rises after initial decline,and the minimum value is monitored on Oct 5;the activity of polyphenol oxidase in the fruits increases firstly and then decreases,the maximum value is measured on Set 15;the total sugar‘s content of fruits increases firstly and then decreases;the oil content of fruits increases rapidly and then stabilize gradually.And there is no apparent varity of the moisture content in fruits‘ autumn.There is negative correlativity between the content of total polyphenol and flavonoid.The positive correlation exists between polyphenol oxidase activity and total phenol content,but negatively correlated with total flavonoid content.The contents of oil,total polyphenols and flavoniod are negatively correlated with maturity.The main fatty acids in olive fruits by descend are oleic acid,palmitic acid,linoleic acid,palmitoleic acid and arachidic.Expect the content of oleic acid increases firstly and then decreases,the other fatty acids‘ contents vary among different fruits.Squalene shows a decreasing trend of the five varieties in mature period.(2)The comparative analysis on quality of different main varieties in different plantationsAnalysis of soil physical and chemical properties of five plantations in Wudu District,the results show that soils‘ pH is alkalescent.The content of valid-P,Organic matter and N indicates large discreteness in five plantations,while Zazipo‘s plantation has maximum content.More over Ca and Mg content in Shanghouzi plantation has large discreteness with unconspicuous difference in other plantations‘.The content of K in five plantations has unobvious difference.The single fruit weight is ranged from 1.52 g to 6.20 g,moisture content is 41.69 % to 54.54 %.And Picholine fruit‘s single weight and moisture content are biggest in five varieties;Ezhi 8 fruit‘s single weight is the minimum.Coratina‘s content of total polyphenols,total flavonoid and total sugar is the maximum.The fruit of Frantoio has maximum oil content while has the minimum content of total sugar and total polyphenol.Ezhi 8‘s content of total flavonoid is lowest.Research on the activity of polyphenol oxidase demonstrates Ezhi 8 and Leccino have the most active behavior.Picholine‘s and Coratina‘s activity of polyphenol oxidase are lowest.The results showed that the same variety in different plantations has similarities and otherness.The similarity mainly depends on the characteristics of the fruits,and the difference may be from the plantations‘ environmental,water and fertilizer management,fruits‘ maturity differences and so on.(3)The comparative analysis on quality of virgin olive oil during 2013 to 2015The virgin olive oil‘s colour is yellow-green and clear and transparent.Oil‘s tastes fragrant with slightly bitter.Five virgin olive oil acid value and peroxide values are in line with national standards.Among them,the acid value of Ezhi 8‘s oil is the smallest,and the acid value of Frantoio is the largest.The peroxide value of Ezhi 8‘s oil is the largest,and the peroxide value of Coratina‘s oil is the smallest.Total flavonoid‘s content is higher than total polyphenol‘s content in virgin olive oil.Coratina virgin olive oil‘s content of total ployphenol and total flavonoid is highest compared to the lowest value in Ezhi 8 virgin olive oil,which is consistent with the comparative analysis of fruit quality.Apparently,fruit quality determines the quality to a large extent.Main fatty acid in virgin olive oil are palmitic acid,palmitoleic acid,stearic acid,oleic acid,linoleic acid and arachidic acid,accompanying with squalene.Unsaturated fatty acid accounts for 80% and monounsaturated fatty acid is up to 74%,comprehensive quality to GB GB 23347-2009 on the quality requirements of virgin olive oil.Coratina virgin olive oil‘s content of unsaturated fatty acid is highest in five varieties of olive oil.The quality of the virgin olive oil largely depends on the quality of the olive fruits,in addition to the climatic factors,picking time,processing and storage conditions,and the water and fertilizer management of plantations also should affect the qulity of oil.