Comprehensive evaluation on fruit quality of seven main olive varieties in Shiyan city
[Objective]To select the most suitable olive cultivars for the development in Shiyan city,the comprehensive quality of main olive cultivars included fruit phenotypic traits,oil content,total fatty acid composition,was analyzed and tested.[Method]Seven main olive cultivars in Shiyan city being used as experimental materials,19 fruit traits and nutritional components such as single fruit mass,fruit longitudinal diameter,fruit transverse diameter,pulp rate,fresh fruit oil content,oleic acid and linoleic acid were analyzed and determined,and principal component analysis was used for comprehensive evaluation of fruit quality.[Result]The phenotypic traits of seven different varieties of olive fruit were significantly different.The fruit mass was 0.86-4.41 g,single kernel mass was 0.17-0.84 g,the pulp rate was 79.50%-90.10%,fruit vertical diameter and fruit transverse diameter was 15.32-24.11 mm and 9.98-17.99 mm,shape index of fruit was1.28-1.54,the content of dry matter was 33.60%-39.50%,the content of Protein was 2.84%-8.13%,the oil content of fresh fruit was between 12.28%-16.99%,unsaturated fatty acid content was 82.07%-85.05%,oleic acid content was 71.30%-77.80%,linoleic acid content was 3.12%-8.96%,linolenic acid content was 1.08%-1.39%,palmitic acid content was 1.11%-2.86%,cis-11-eicosenoic acid content was 0.21%-0.37%,saturated fatty acid content was 15.00%-18.00%,palmitic acid content was 12.50%-15.50%,stearic acid content was 1.34%-2.66%,and the arachidic acid content was 0.26%-0.44%.There were significant or extremely significant correlations among 19 groups of olive fruit traits.The correlation trend between phenotypic traits was higher,while the correlation trend between nutritional components such as total fatty acid composition was lower.Four principal components with eigenvalues greater than 1 were extracted,and their cumulative contribution rate reached 93.225%.Meanwhile,the 19 fruit traits of fresh olive fruit were simplified and summarized as phenotypic factor,oil component factor,saturated fatty acid factor and oil production factor.The comprehensive evaluation value(D value)of the seven main varieties was 0.306 6-0.750 4,which was obtained by membership function algorithm.The comprehensive evaluation from high to low was'Ezhi8''Leccino''Picholine''Picual''Koroneiki''Chenggu 32'and'Yuntai'.[Conclusion]Four varieties with relatively superior comprehensive traits were'Ezhi 8','Leccino','Picholine and'Picual',which could be promoted and developed as key varieties in Shiyan city.
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