不同成熟度油橄榄果实表观与内在品质变化及相关性分析

为了明确不同成熟度油橄榄果实表观性状与内在品质的变化规律和相关性,以豆果、皮瓜尔、鄂植8号、莱星6个成熟度的果实为试验材料,对果实大小、颜色等8个表观指标以及含油率、脂肪酸组分、还原糖、总酚、总黄酮含量等内在品质指标进行测定,并对各指标间进行相关性分析。结果表明,4个品种油橄榄果实各指标随着成熟度的增加,呈现一定的变化规律,其中随着成熟度的增加,亮度值(L^*值)、红绿值(a^*值)、黄蓝值(b^*值)均先增大后减小,横径增大,纵径变化不显著,横径增长速度大于纵径,果形指数变小,含油率升高,表明果实外观逐渐变圆;还原糖含量先降低后升高,总酚、总黄酮含量在第Ⅰ成熟度时显著高于其他5个成熟度,豆果、皮瓜尔、鄂植8号的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)与多不饱和脂肪酸(PUFA)比值越来越接近1∶1∶1。不同成熟度油橄榄的含油率与脂肪酸比值、还原糖、总酚含量、果形指数以及果实横径存在相关关系,且与a^*值、总黄酮含量呈极显著相关,相关系数最高分别为0.73、-0.84;a^*值与还原糖含量呈显著负相关,与总酚、总黄酮含量极显著负相关;总黄酮含量与SFA、PUFA呈显著负相关,与总酚含量、MUFA、还原糖含量、果形指数、L^*值、b^*值呈显著正相关。综合变化规律和相关性分析结果认为,油橄榄果实a^*值和总黄酮含量可以代表大部分指标用于进行果实品质检测。本研究结果可为后续机械采收识别系统采集指标数据提供理论依据。

Changes and Correlation Analysis of Appearance and Intrinsic Quality of Olea europaea With Different Maturity

In order to clarify the changes and correlation between appecrances traits and intrinsic qualities of Olea europaea with different maturity, the fruits of Arbequina, Piculal, Ezhi-8, and Lecctno with six kinds of maturity were used as experimental materials in this study. The appearance indicators including fruit size, color, oil content, fatty acid composition, reducing sugar, total phenols, total flavonoids and other internal quality indexes were determined, and the correlation between each index were analyzed. The results indicated that four varieties indicators of Olea europaea were changed with maturity increase, among which the L* value, a* value, b* value was first increased and then decreased, oil content and transverse diameter were increased, longitudinal diameter was not changed significantly; Meanwhile, fruit shape index was decreased and transverse diameter was increased faster than longitudinal diameter, indicating that fruit was appearance gradually became round; The reducing sugar content was decreased first and then increased, total phenols and flavonoids content at the first maturity were significantly higher than those at the other five maturity, and the ratios of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) of Arbequina, Piculal and Ezhi-8 were closer to 1:1:1. There were significant correlation between oil content and the ratio of fatty acid, reducing sugar, total phenolic content, fruit shape index and transverse diameter of olive with different maturity, and correlation coefficients were 0.73 and -0.84, respectively. Additionally, the a^*value was significantly negatively correlated with reducing sugar content, and extremely significantly negatively correlated with total phenol and flavonoids content. Total flavonoid content was negatively correlated with SFA and PUFA, but positively correlated with total phenol content, MUFA, reducing sugar content, fruit shape index, L^* value and b^* value. Comprehensive variation and correlation analysis results showed that a^* value and total flavonoid content of Olea europaea could represent most of the indexes. This study provided theoretical basis for reducing the detection amount of fruit quality indexes, and collecting index data for subsequent mechanical harvest recognition system.