| Olive (Olea europaea L.) was one of the four edible oil tree crops worldwide and its fruit had important nutritional and medicinal value. This was due in large part to its high oil content, as well as to high monounsaturated fatty acids (MUFA), polyphenols and tocopherols content. Olive cultivation in China started late, its yield was lower and significant difference between on-and off-year. due to this, and there has been a great amount of olive oil imports in China, and making China high dependence on foreign. At present, domestic studies in olive was fewer and unsystematic. In this study, the morphological characteristics of flowers, leaves and fruits of oilve cultivated in Xichang, and fruit quality, physiological, biochemical changes occurring during fruit development and ripening had been systematically studied. And main conclusions were as follows:1. The florescence of olive cultivated in Xichang was mainly in mid-March to mid-April. The length of blossoms of different varieties were 10-15d, and at 7d after flowering reached full blooming. The beginning of flowering of Arbequina, Mixaj Idukat, and Mixaj Pegenit was earlier (starting at mid-March), while the beginning of flowering of Bardhe I Krauje, Zhongsan 24, Zhang Lin and Frantoio A Corsini were late (starting at early April). Olive flowers was bisexual and its pistil often hypoplasia. But this study found that Chelmsford Lal was male sterility which stamen was underdeveloped.30d after the end of flowering, the fruit setting rate decreased rapidly. Then decreased slowly as well as fruit development and ripening.2. The development of olive fruit cultivated in Xichang was significantly shorter than the Mediterranean region, while the trend of physiological changes was consistently identical, and could be clearly divided into two phases:rapid growth and mature stage. The rapid growth stage stared at the end of florescence and end at 130d, and including two distinct rapid growth period:40～70d after flowering (June to July) and 100-130d (August to September). In this period, the demand for nutrient of fruit increasing rapidly for its rapidly growing and synthesizing of oil.130～160d after flowering was the mature stage, in which the growth rate of fruit reduced dramatically. Once the fruit was fully mature, it began to get shrink, smaller, and fell gradually. Throughout the process, the fruit color changed gradually in corresponding:dark green→green→yellow→green→fuchsia purple.3. With the growth of olive fruit, the weight of fruit, stone and ratio of fresh/stone were increased by degrees and reached the maximum at about 160d after flowering: 1.00～8.03 g,0.16～0.80 g,3.21～12.48 respectively. Among them, the fruits of Zhongsan 24, Megaritiki, Picual and Berat were larger (>5.00 g), and fruits of Arbequina, Koroneiki and Zhang Lin were small (<2.00 g); The stone of Zhongsan 24, Ezhi 8, Coratina, Berat, Ascolana tenera were large (>0.65 g), and stone of Arbequina, Pendoline, Koroneiki, Zhang Lin and Tanche were small (<0.30 g); The fresh/stone ratio of Yun Tai, Picual, Berat, Tanche and Kalamata were large (>9.00), while ratio of fresh/stone Zhang Lin were minimum (<4.00).4. With the growth of olive fruit, The fruit and stone index of olive increased gradually, and reached the maximum at about 160d after flowering:0.62～0.93,0.39～0.65 respectively. The leaf indexes of different varieties of olive were from 0.15 to 0.3. Although the leaf, fruit and stone index varied greatly indifferent olive cultivars, but small within species. Therefore, it can be used as an important morphological marker for species identification.5. Correlation analysis of morphological indices showed that there was a significant correlation between fruit shape, size, stone shape, size and leaf shape, size. This indicated that the gene which control fruit shape, size, stone shape, size and leaf shape might be linked together.6. Analysis of peroxidase isozyme showed that the variety of peroxidase were rich in olive leaves, and reached a total of 10 kinds. There were three bands:1st,2nd,8th occurrence frequently in olive cultivated in Xichang, and this might be related to its strong drought resistance. Comprehensive clustering analysis of morphology and Peroxidase isozyme showed that 25 kinds of olive were clustered into four categories significantly.7. The moisture, oil content increased with growth of fruit, and reached a maximum at about 160d after flowering. Reducing sugar, total phenol content reached a maximum at about 70d after flowering, then decreased rapidly as the fruit growing. Chlorophyll content was decreased as the fruit growing, while the protein content changed periodically. Throughout the period, the palmitoleic, linoleic, linolenic and stearic acid content in olive fruit oils increases gradually with growth of fruit and reached maximum at about 160d; Palmitic acid content in olive fruit oils was decreased with the growth of the fruit, while the content of oleic, eicosenoic, arachidonic acid and squalene changed less. Analysis of quality trait of olive fruit indifferent periods showed that the best picking time of olive fruit cultivated in Xichang was at about 130d after flowering(early September),at which olive fruit had best quality.8. At best fruit picking time, the content of moisture, oil, total phenol, reducing sugar and protein were:61.69～74.30%,5.88～21.19%,3.21y～7.31 g/kg,4.64-11.39%, 10.92～16.37 g/kg. This period, the composition of fatty acid in fresh fruit oils was:oleic acid (70.99%), followed by palmitic acid (14.86%), linoleic acid (7.33%), stearic acid (3.10%), linolenic acid (1.49%), palmitoleic acid (1.25%), arachidic acid (0.36%), squalene (0.30%), eicosanoids (0.27%). Wherein co6/ω3 ratio was 0.21 and was extremely close to Breast.9. A preliminary olive quality evaluation system was established based on statistical theory. And the results showed that:Coratina, Berat, Frantoio, Koroneiki and Picual were suitable for planting in Xichang for its good quality and high yield; while Zhang Lin, Mixaj Pegenit, Kanine, Leccion, Ascolana tenera, Manzanillo were not suitable for planting in Xichang for its poor quality and low yield. |
PDF Full Text Request