油橄榄不同品种果实经济性状的研究——Ⅰ.油用品种果实的研究

通过对油橄榄(Olea europaea L.)56个不同品种果实经济性状的研究,确定了油橄榄典型油用品种。果实含油率(指干果)为40—50％的有25个品种,占总数的44.6％;35—40％的有14个,占25.0％;30—35％的有13个,占23.2％;小于30％的有4个,占7.1％。各品种果实中橄榄油主要由7种脂肪酸组成,其中油酸含量最高,达65—78％,它是橄榄油油脂品质好的重要指标。含油率、油酸含量又共同决定油用品种等级。初步认为果实含油率在35％以上,油酸含量高于56％的品种可作为油用栽培品种,并以此拟定为油橄榄油用品种分类标准。这 56个品种中,有35个品种可定为油用品种,其中23个属于优等油用品种,其含油率、油酸含量分别高于40％、65％;12个良好油用品种,含油率、油酸含量均在35—40％、60％以上。

STUDY ON ECONOMIC CHARACTERISTICS OF OLIVE FRUIT I.FRUIT FOR OIL OLIVE

The study on the economic characteristics of olive (Olea europaea L.) fruits of 56 varieties grown in Han Zhong, Shanxi Province shows that the oil content, fruit size and pulp ratio etc. differ obviously among them. The oil content of 25 varieties in dry fruit is 40-50 %, which accounts for 44.6 % of the total varieties. The oil content of 14 varieties is 35-40 %, accounting for 25 %. The oil content of the rest is 30-35 % or less than 30 %. Olive oil mainly consists of 7 kinds of fatty acids, of which the highest is oleic acid (C18:1, accounting for 65-78 %). It is a decisive factor in the oil quality. It is primarily concluded that a variety with the oil content of over 35 % and oleic acid content of over 56 % could be considered as oil olive for cultivation. Thus 35 varieties are taken as oil olive, of which 23 varieties are of superior class of which the oil content in dry fruit is more than 40 % and oleic acid content in oil is more than 65 %. 12 varieties are of good class as oil olive, of which the oil content in dry fruit are over 35 %, oleic acid content in oil is over 60 %.