Wei Teng, Zhong Shengyue, Huang Bin, Zha Kang, Li Jing, Wen Qiang
Jiangxi Provincial Key Laboratory of Oil-Tea Camellia Resource Cultivation and Utilization, Jiangxi Academy of Forestry, Nanchang 330032, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods. 2025 Jun 26;14(13):2266. doi: 10.3390/foods14132266.
Hu. () is a typical high-altitude oil-tea Camellia species. Due to altitude being an important factor affecting crop growth and quality, the influence of environmental conditions associated with low (60 m) and high (600 m) altitudes on the economic and quality characteristics of fruit ripening was assessed in this study. Our investigations showed that altitude has no influence on the growth pattern of fruit shells and seed oils, and the differences in samples between different altitudes gradually decreased with the ripening of . Nevertheless, mature fruit shells and seed oils from low and high altitudes showed some differences. Specifically, the fruit shells of cultivated in low-altitude areas contained more soluble sugar, protein, total polyphenols, total flavonoids, and tea saponin. Meanwhile, low-altitude cultivation elevated the abundance of α-tocopherol, β-sitosterol, β-amyrinol, flavonoids, and polyphenols in mature seed oils but decreased the oil yield. Moreover, few effects of altitude on fatty acid composition were observed in mature seed oils. Cluster and receiver operating characteristic (ROC) analysis indicated that the influence of altitude on the quality of mature seed oils was strongly associated with oil yield and α-tocopherol. Taken together, the present study suggests that when cultivating in low-altitude regions, more energy should be devoted to improving oil yield. The results of the fruiting process and quality trait variation in during the low-altitude introduction process can provide an important theoretical basis for the introduction and cultivation of this oil-tea species.
油茶（Hu.）是一种典型的高海拔油茶品种。由于海拔是影响作物生长和品质的重要因素，本研究评估了低海拔（60米）和高海拔（600米）环境条件对果实成熟时经济和品质特性的影响。我们的调查表明，海拔对果壳和籽油的生长模式没有影响，不同海拔样本之间的差异随着果实的成熟而逐渐减小。然而，来自低海拔和高海拔的成熟果壳和籽油存在一些差异。具体而言，低海拔地区种植的油茶果壳含有更多的可溶性糖、蛋白质、总多酚、总黄酮和茶皂素。同时，低海拔种植提高了成熟籽油中α-生育酚、β-谷甾醇、β-香树脂醇、黄酮类化合物和多酚的含量，但降低了出油率。此外，在成熟籽油中未观察到海拔对脂肪酸组成有显著影响。聚类分析和受试者工作特征（ROC）分析表明，海拔对成熟籽油品质的影响与出油率和α-生育酚密切相关。综上所述，本研究表明，在低海拔地区种植油茶时，应投入更多精力提高出油率。油茶低海拔引种过程中的结果及果实品质性状变异可为该油茶品种的引种栽培提供重要的理论依据。
