Morphology and oil quality of introduced olive cultivars (Olea europaea L.) in southwest China

Authors

  • Li Liu * These authors contributed equally to this work. College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Jie Liu * These authors contributed equally to this work. College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Zhou Xu College of Agricultural Sciences, Xichang University, Xichang, China
  • Siyuan Luo College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Zhi Huang College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Qingbo Kong College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Shiling Feng College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Tao Chen College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Lijun Zhou College of Life Science, Sichuan Agricultural University, Ya’an, China
  • Chunbang Ding Sichuan Agricultural University

DOI:

https://doi.org/10.5073/JABFQ.2022.095.015

Abstract

There are enormous benefits of olive cultivation in China. However, rare researches are reported about the morphological and oil qualitative characteristics of the introduced olive cultivars in southwest China. The characteristics of morphological and oil qualitative were investigated among seven introduced olive cultivars and an indigenous cultivar cultivated in southwest China. The results elucidated that all cultivars had adapted to a new environment and expressed unique characteristics. The Coratina, Koroneiki and Grossanne remained excellent oil cultivars with the fresh oil content of 20.42, 18.58 and 16.46%, respectively. The free acidity and peroxide value of olive oil were within the range of the extra virgin olive oil category. And the extracted olive oil was rich in unsaturated fatty acid, α-tocopherol, squalene, stigmasterol, β-sitosterol and phenolic compounds. Moreover, the olive cultivated in southwest China exhibited a higher content of moisture, oleic acid and unsaturated fatty acid compared to scientific studies. Therefore, the region of southwest China (Jintang), a new environment, was a potential for cultivation and development of olive in the future. In addition, the results can provide theoretical guidance for olive planting and cultivar selection in southwest China.

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Published

2022-08-09

Issue

Vol. 95 (2022): Journal of Applied Botany and Food Quality

Section

Plant food chemistry

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