2个品种不同成熟度油茶果实品质差异比较Comparison of fruit quality differences between two varieties of Camellia oleifera fruit at different maturity

为明确油茶果实的最佳采收期，以赣石83-4和赣石447油茶鲜果为原料，测定其不同成熟度下果实品质相关的表型性状、营养物质和种仁油中脂肪酸组成及含量的变化，并采用主成分分析法对2个品种不同成熟度油茶果实品质进行综合评价。结果表明：随着成熟度的增加，2个品种油茶果实的单果质量、含水率总体呈下降趋势，而鲜果出籽率、干籽出仁率则总体呈上升的趋势；赣石83-4种仁含油率在第四成熟度达到最大值（44.16%），而赣石447种仁含油率在第二成熟度达到最大值（48.56%）；赣石447和赣石83-4种仁可溶性糖含量随成熟度变化趋势不一致，前者在第四成熟度达到最大值（11.35%），后者在第五成熟度达到最大值（13.05%）；2个品种不同成熟度的油茶种仁蛋白质含量较低且总体上较稳定；2个品种油茶种仁油中脂肪酸组成及含量存在差异，随着成熟度的增加，油酸和单不饱和脂肪酸含量持续增加，而亚油酸和多不饱和脂肪酸含量降低，饱和脂肪酸和不饱和脂肪酸含量的变化幅度较小，分别维持在11%和89%左右；主成分分析结果表明，赣石83-4和赣石447的最佳采收期分别在第五成熟度和第四成熟度。综上，赣石83-4和赣石447油茶在较高成熟度时果实品质更优。 In order to clarify the best harvest time of Camellia oleifera fruit, the changes of the phenotypic traits, nutrients and fatty acid composition and content of seed kernel oil of Ganshi 83-4 and Ganshi 447 were determined at different maturity, and the quality of the two varieties of Camellia oleifera fruits at different maturity were comprehensively evaluated by principal component analysis. The results showed that with the increase of maturity, the single fruit quality and moisture content of the two varieties of Camellia oleifera fruits showed an overall decreasing trend, while the seed yield of fresh fruits and kernel yield of dry seed showed an overall increasing trend. The oil content of Ganshi 83-4 kernels reached the maximum (44.16%) at the fourth maturity, while the oil content of Ganshi 447 kernels reached the maximum (48.56%) at the second maturity. The soluble sugar content of Ganshi 447 and Ganshi 83-4 kernels were inconsistent with maturity, but the maximum values (11.35%) appeared at the fourth maturity of the former and that was 13.05% at the fifth maturity of the latter. The protein content of the seed kernels of the two varieties of Camellia oleifera at different maturity was low and generally stable. The fatty acid composition and content of the seed kernel oil of the two varieties of Camellica oleifera was different. With the increase of maturity, the contents of oleic acid and monounsaturated fatty acid increased, the contents of linoleic acid and polyunsaturated fatty acid decreased, while the contents of saturated fatty acid and unsaturated fatty acid varied to a less extent, maintaining about 11% and 89%, respectively. The results of principal component analysis showed that the optimal harvest time of Ganshi 83-4 and Ganshi 447 were at the fifth and fourth maturity levels, respectively. In conclusion, Ganshi 83-4 and Ganshi 447 Camellia oleifera had better fruit quality at higher maturity.