摘要
系统评价油茶品种果实性状、脂肪酸组成与含量的变异特征,为油茶品种选育及综合开发提供科学依据。采用变异分析、相关分析、主成分分析等方法对14个油茶品种的果实性状与脂肪酸组成进行分析。结果表明,油茶果实性状和脂肪酸组成存在较大变异,油茶果实经济性状12项指标的变异范围为9.19%~41.18%,其中,单个鲜果质量变异系数最高,为41.18%,种仁含油率变异系数最小,为9.19%;脂肪酸组成6项指标的变异范围为2.68%~32.23%,硬脂酸变异系数最高,为32.23%,其次为花生烯酸,为28.81%,油酸变异系数最小,为2.68%。果实经济性状、脂肪酸组成之间存在不同程度的相关性,单个鲜果质量、果高、干籽含水率、500 g鲜籽数、鲜果出干籽率等性状影响果实的含油率。通过主成分分析,将油茶果实性状和脂肪酸组成18项指标归纳为4个主成分,累计贡献率为85.456%。根据油茶各品种主成分上荷载量和主成分得分,得出综合得分排在前5位的品种为‘XL67’‘XL69’‘XL4’‘GY15’‘GY14’。鲜果含油率、干籽含油率、单果含籽数、棕榈酸、亚油酸、鲜果出鲜籽率等6项指标可作为评价油茶果实品质的代表性指标。综合筛选出果实含油率较高的品种为‘XL67’,单果含籽数较高的品种为‘GY14’,棕榈酸、亚油酸含量较高的品种为‘GY13’,鲜果出鲜籽率较高的品种为‘XL27’。
The variability characteristics of fruit traits,fatty acid composition,and content among Camellia oleifera varieties were systematically evaluated,so as to provide a scientific basis for the selection and comprehensive development of Camellia oleifera varieties.Variance analysis,correlation analysis and principal component analysis were used to analyze the fruit traits and fatty acid composition of 14 Camellia oleifera varieties.The results indicated that there was significant variability in the fruit traits and fatty acid composition of Camellia oleifera.The variability range of 12 economic traits of the fruit was from 9.19%to 41.18%,with the coefficient of variation for the weight of a single fresh fruit weight being the highest at 41.18%,and the lowest for the oil content of the seed kernel at 9.19%.The variability range for the six indicators of fatty acid composition was from 2.68%to 32.23%,with the coefficient of variation for stearic acid being the highest at 32.23%,followed by arachidonic acid at 28.81%,and the lowest for oleic acid at 2.68%.There was a varying degree of correlation between the economic traits of the fruit and fatty acid composition,with traits,such as the weight of a single fresh fruit weight,fruit height,moisture content of dry seeds,500 g fresh seeds,and fresh seed from fresh fruit rate affecting the oil content of the fruit.Through principal component analysis,18 indicators of fruit traits and fatty acid composition were summarized into four principal components,with a cumulative contribution rate of 85.456%.Based on the loading and scores of the principal components for each variety,the top five varieties were identified as‘XL67’,‘XL69’,‘XL4’,‘GY15’and‘GY14’.Six indicators including the oil content of fresh fruit,oil content of dry seeds,seeds per fruit,palmitic acid,linoleic acid,and fresh seed from fresh fruit rate can be used as representative indicators for evaluating the quality of Camellia oleifera fruit.The variety‘XL67’was identified for its high oil content in fruit,‘GY14’for its high number of seeds per fruit,‘GY13’for its high content of palmitic and linoleic acids,and‘XL27’for its high fresh seed from fresh fruit rate.
作者
陈代慧
陈永忠
张震
刘彩霞
杨小胡
龙玲
陈隆升
王瑞
Chen Daihui;Chen Yongzhong;Zhang Zhen;Liu Caixia;Yang Xiaohu;Long Ling;Chen Longsheng;Wang Rui(Changsha Forest Protection Station,Changsha 410205;Hunan Academy of Forestry,Changsha 410004;National Engineering Research Center for Oil-tea Camellia,Changsha 410004)
出处
《中国粮油学报》
北大核心
2025年第2期112-118,共7页
Journal of the Chinese Cereals and Oils Association
基金
湖南创新型省份建设专项(2023NK2005)
湖南省科技创新计划项目(2023NK4244)
湖南省油茶产业科研示范项目(2023LYCY0009,2023LYCY0016,2023LYCY0017)。
关键词
油茶
果实经济性状
脂肪酸组成
综合评价
Camellia oleifera
fruit economic characters
fatty traits
comprehensive evaluation
