Influence of fruit color on the oil quality and seed germination of Idesia polycarpa Maxim.

Abstract:

The aim of this study was to investigate the effects of Idesia polycarpa fruit blackening on fruit and seed morphological characteristics, oil content, fatty acid content, seed germination rate and physiological properties. Germination tests were conducted under dry and wet storage at 5 °C for 0 d, 20 d, 40 d, 60 d and 80 d. The fruit mass, the 100-grain weight, the moisture content, the oil content of seeds and oleic acid in unsaturated fatty acids of black fruit are significantly lower than red fruit (P < 0.05). The germination rate of black fruit seeds was higher than red under wet storage and the malondialdehyde content of black fruits decreased with increasing storage time. Our results demonstrated that black fruits of I. polycarpa should not be discarded indiscriminately and that the color of the fruits can be chosen according to the purpose of use. Black fruits are picked for species propagation, while red fruits are mainly harvested for oil extraction.

Index terms:
black fruit; fatty acids; germination rate; morphological traits; oil content