盐水灌溉对初榨橄榄油（品种：Chemali）果实发育、品质及酚类成分的影响

Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.

作者信息

Ben Ahmed Chedlia, Ben Rouina Bechir, Sensoy Serhat, Boukhriss Mekki

机构信息

Department of Life Sciences, Faculty of Sciences of Sfax, B.P. 1171, Sfax 3000, Tunisia.

出版信息

J Agric Food Chem. 2009 Apr 8;57(7):2803-11. doi: 10.1021/jf8034379.

DOI:10.1021/jf8034379

PMID:19334757

Abstract

Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe=1.2 dS m(-1)) and saline water (SS; ECe=7.5 dS m(-1)). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as "extra virgin".

摘要

在两个生长季节中，使用田间种植的油橄榄树（品种：Chemlali）来确定不同咸水灌溉水平对果实发育特性、产量和初榨橄榄油（VOO）品质的影响。植株分别用淡水（FW；ECe = 1.2 dS m(-1)）和咸水（SS；ECe = 7.5 dS m(-1)）进行灌溉。在咸水灌溉条件下，果实重量、油橄榄和油含量均下降。2005年，FW灌溉植株和SS灌溉植株的总油含量分别为鲜重（fw）的27.85%和25.7%。然而，在咸水灌溉条件下，VOO中的主要酚类化合物（酪醇、羟基酪醇、香草酸等）和总酚浓度增加。2005年，FW处理和SS处理的总酚含量分别为每千克油198毫克和223毫克。此外，SS处理植株的VOO中油酸、亚油酸、亚麻酸和十七烷酸的含量高于FW处理植株，且两种处理的油样均被归类为“特级初榨”。