橄榄果实发育过程中单宁变化规律研究

Tannin Content of Chinese Olives During Growth

以鲜食橄榄‘福榄1号’、‘福榄2号’和加工橄榄‘长营’果实为试材,研究橄榄果实发育过程中单宁变化规律。结果表明:鲜食橄榄‘福榄1号’、‘福榄2号’果实总单宁、可溶性单宁含量显著低于加工橄榄‘长营’,在果实发育过程中果实总单宁、可溶性单宁含量呈下降趋势,而不溶性单宁含量呈上升趋势。橄榄果实涩味与单宁含量存在相关性;涩味与可溶性单宁含量呈极显著正相关,与不溶性单宁含量不相关。

Chinese olives,Fulan 1 and Fulan 2 for fresh consumption and Changying for processing purposes,were used in the study to determine the changes on their tannin contents during growth periods.The results showed that the total and soluble tannin in the fruits of Fulan 1 and Fulan 2 were significantly lower than those of Changying during the fruit development stages.They decreased as the fruits were maturing,but at the same time,the insoluble tannin increased.There was a significant correlation found between the astringency of the olives and their content of soluble,but not insoluble tannin.