论文部分内容阅读
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。
Through the study on the economic traits of 56 different varieties of Olea europaea L., the typical varieties of oil for olive oil were determined. The fruit oil content (referring to the dried fruit) is 40-50% of the 25 varieties, accounting for 44.6% of the total; 35-40% of 14, accounting for 25.0%; 30-35% of 13, accounting for 23.2%; There are 4 less than 30%, accounting for 7.1%. The olive oil in the fruits of all varieties is mainly composed of seven kinds of fatty acids, of which the highest content of oleic acid, up to 65-78%, which is an important indicator of good quality olive oil. Oil content, oleic acid content together determine the level of oil varieties. It is preliminarily considered that the varieties with oil content above 35% and oleic acid content above 56% can be used as oil cultivars, and then they can be used as oil taxonomy. Among these 56 varieties, 35 varieties could be classified as oil varieties, of which 23 belong to superior oil varieties with oil content and oleic acid content higher than 40% and 65% respectively. Twelve good oil varieties with oil Rate, oleic acid content are 35-40%, 60%.