油茶果成熟过程中各加工性状的变化研究  

Variation of processing traits of Camellia oleifera during its maturation process

作　　者：段卓[1] 吴雪辉[1] 郑艳艳[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《广东农业科学》2015年第9期11-15,共5页Guangdong Agricultural Sciences

基　　金：广东省林业科技创新专项(2012KJCX 011-03);国家林业局林业公益性行业科研专项(201504703)

摘　　要：为了解油茶果实的最佳采收时间,以岑溪软枝2号和3号油茶为材料,研究了成熟过程中油茶果各加工性状的变化规律,并采用方差分析、变异性分析、相关性分析方法处理数据。结果表明:采摘时间不同,油茶果含油率、含水率、果径和果形差异显著,且品种间各加工性状的差异显著;岑溪软枝2号的单果重与果径、岑溪软枝3号的单果重与果高均呈显著正相关关系,相关系数分别为0.8716和0.7803;岑溪软枝2号和3号最佳采收时间分别在11月15日和10月26日。In order to obtain the best harvest time of Camellia oleifera, Cenxi 2 and Cenxi 3 were selected as materials, the variation of processing traits of fruit during maturation process were studied, and variance analysis, variability analysis and correlation analysis were used to process the tested data. The results showed that harvest at different times, the differences of oil content, water content, fruit diameter and fruit shape were significant, and the differences of processing traits between the two cuhivars were also significant; the fruit weights of Cenxi 2 and Cenxi 3 had significant correlation with fruit diameter and fruit higher, respectively, and the correlation coefficients were 0.8716 and 0.7803, respectively; the best harvest time of Cenxi 2 and Cenxi 3 were November 15 and 26 October, respectively.

关 键 词：油茶 加工性状 成熟过程 相关性 

分 类 号：S794.4[农业科学—林木遗传育种]