油橄榄果生长与成熟过程中油脂的合成

doi:10.11707/j.1001-7488.20140516

Abstract

Abstract:

Olive(Olea europaea), one of the most famous economic woody species, is cultivated for its oil and fruit, and its fruits have great nutritional and economic value with high monounsaturated fatty acids content and well-balanced composition of fatty acids which is very similar to breast milk and can be easily absorbed by body. This review summarized the pathways of oil synthesis that takes place throughout olive fruit development and discussed the reasons of its unique fatty acids composition. The knowledge would help culturists to determine the optimal harvest time and establish better production practices, and provide the bases for genetic manipulation aimed at oriented transformation of olive from biochemical and nutritional points of view.

Key words: olive, olive oil, lipid, triacylglycerol, oil synthase

CLC Number:

S718.46

Cheng Zizhang, He Jingshu, Zhan Mingming, Huang Qianming, Su Guangcan, Hu wei, Chen Huaping. Synthesis of Olive Oil during Olive Development and Ripening[J]. Scientia Silvae Sinicae, 2014, 50(5): 123-131.

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Synthesis of Olive Oil during Olive Development and Ripening

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