论文部分内容阅读
油橄榄果实成熟度是决定鲜果和橄榄油品质的重要因素。对不同成熟度油橄榄品种’佛奥’果实的单果重、烂果率、含油率、角鲨烯含量、多酚含量等7个经济性状指标进行测定,运用SPSS对测定结果进行统计分析,最后采用模糊隶属函数进行评价。结果表明:8个成熟度’佛奥’果实品质排序为:成熟度4>成熟度5>成熟度6>成熟度3>成熟度2>成熟度7>成熟度1>成熟度0,’佛奥’在成熟度4时(果皮转为黑色,果肉为白色)采收果实具有最佳品质。
Olive fruit maturity is an important factor in determining the quality of fresh fruits and olive oil. Seven economic traits, such as single fruit weight, rotten fruit rate, oil content, squalene content and polyphenol content, were measured in ’Fuao’ fruit of different maturity cultivars. The SPSS was used to make statistical analysis of the measurement results. Finally, Fuzzy membership function evaluation. The results showed that the fruit quality of ’Matuo’ in 8 matures ranked as follows: Maturity 4> Maturity 5> Maturity 6> Maturity 3> Maturity 2> Maturity 7> Maturity 1> Maturity 0, Austrian ’at the maturity of 4 (peel to black, white pulp) harvested fruits with the best quality.