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我国1964—1979年间引进的油橄榄餐用品种均已开花结果。经对其果实经济性状的测定表明,大部分品种保持了原有的特性,突出特点是果实大、果肉率高。典型的餐用品种有“戈达尔”、“贝拉”、“软阿斯”、“小平果”、“卡蒙·小平果”、“皮肖利”、“坦彩”以及我国选育的“中山_(24)”、“城固_(22)”。这些品种的果实单粒重量为4.58—9.02g;果肉率85.1—89.9％。果肉中含有多种有益于人体健康的营养成分:可溶性糖类占1.5—8.7％,粗蛋白3.8—11.9％(其中包括7种人体必需的氨基酸630—1280 mg/100g、6种非必需的氨基酸780—2450mg/100g);矿质元素1.7—2.2％(包括Ca、Mg、K、Na、P常量元素和Zn、Mn、Cu、Fe微量元素);以及7.9—15.8％的橄榄油。 研究初步确定了我国油橄榄餐用品种果实的分类标准;不同果实加工产品类型(青果型、黑果型)的适时采收期。
The olive oil cultivars introduced in China between 1964 and 1979 have all already blossom. The fruit economic traits determined that most of the varieties to maintain the original characteristics, the salient features are large fruit, high flesh. Typical meal varieties are “Godard,” “Bella,” “Soft Aspen,” “Xiao Ping Guo,” “Kappa Kappa,” “Pizzeria,” “Tan Choi” “Zhongshan _ (24)”, “City solid _ (22)”. The fruit single grain weight of these varieties was 4.58-9.02g; the fruit rate was 85.1-89.9%. Flesh contains a variety of nutrients for human health: soluble sugar accounted for 1.5-8.7%, crude protein 3.8-11.9% (including the seven kinds of essential amino acids 630-1280 mg / 100g, six kinds of non-essential amino acids 780-2450 mg / 100 g); mineral elements 1.7-2.2% (including Ca, Mg, K, Na, P constant elements and Zn, Mn, Cu, Fe trace elements); and 7.9-15.8% olive oil. The research initially determined the classification criteria of the fruits of Chinese olive cultivars; the timely harvest period of different fruit processed products (green fruit and black fruit).