Comprehensive evaluation of oil quality of 98 varieties with different maturity levels from the Bailongjiang River Valley area in Longnan, China

Comprehensive evaluation of oil quality of 98 varieties with different maturity levels from the Bailongjiang River Valley area in Longnan, China | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Comprehensive evaluation of oil quality of 98 varieties with different maturity levels from the Bailongjiang River Valley area in Longnan, China Chengying Jiang, Min Li, Wenjun Wu, Gaoming Jin, Rong Zhang, Yufang Yao, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7212338/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 05 Jan, 2026 Read the published version in Scientific Reports → Version 1 posted 13 You are reading this latest preprint version Abstract This study analyzed oil content, fatty acid composition, and key active components (squalene, β-sitosterol, α-tocopherol, and total polyphenols) in 98 olive germplasms from China’s Longnan region across three maturity stages (I, II, III). Results revealed a broad range in oil content, increasing with maturity. I: 28.00-60.20%; II: 32.50-64.60%; III: 34.10-64.80%. Oleic acid (C18:1) was the predominant fatty acid, The content of squalene varies significantly and increases, while the mean value of β -sitosterol remains stable with the increase of maturity.Whereas α-tocopherol and total polyphenols exhibited greater variability. Comprehensive evaluation identified the top five varieties for oil quality. I: K2> FS17> Nikiskii > Gai> Lyuan Manzanilla de Sevilla. II: Agiou orous >FS17> Nikiskii > Megaritiki> Gai; III: Agiou orous > FS17> Nikiskii > Lyuan Manzanilla de Sevilla > Megaritiki. Cluster analysis classified germplasms into three distinct categories, with Group I serving as core germplasm suitable for bulk commodity oil production while Group II represents ideal material for cultivating highly stable specialty oils and fats. Germplasms in Group III represent a valuable resource for developing hypoglycemic and lipid-lowering functional oils. This study establishes a foundation for olive breeding, cultivation promotion, and processing in Longnan, China. Biological sciences/Biochemistry Biological sciences/Plant sciences Olea europaea L. maturity level oil quality comprehensive evaluation Figures Figure 1 Figure 2 Figure 3 Introduction Olive ( Olea europaea L.), an oil crop belonging to the genus Olea in the Oleaceae family, is a prominent subtropical fruit tree and a key woody oil tree species. It is primarily distributed in Mediterranean coastal countries such as Spain, Italy, and Greece 1 . In China, the Longnan area of Gansu Province serves as one of the main planting and production bases for olive oil 2,3 . Olive oil and edible olives are recognized as healthy food options. Notably, olive oil—particularly extra virgin olive oil (EVOO)—is rich in monounsaturated fatty acids, especially oleic acid, which constitutes over 70% of its composition. Furthermore, as the fruit ripens, the quality of most varieties of olives improves significantly. It also contains polyunsaturated fatty acids (PUFAs), including linoleic acid and α -linolenic acid 4,5 . Additionally, olive oil is rich in sterols, with β -sitosterol being the primary component, typically constituting 75-90% of the sterol fraction. β -sitosterol is considered a primary contributor to the antioxidant activity and other beneficial effects associated with olive oil sterols 6,7 . Squalene is an open-chain triterpenoid compound, which has multiple physiological functions including enhancing superoxide dismutase (SOD) activity within the body, enhancing immune function, improving sexual function, as well as possessing anti-aging, anti-fatigue, and anti-tumor properties 8,9 . Additionally, the phenolic compounds and vitamin E present in olive oil contribute significantly to its functional components by providing various health benefits. Among these constituents, α -tocopherol predominates among vitamin E forms (accounting for over 80%) and plays a crucial role in scavenging reactive oxygen species (ROS) generated by endogenous systems 10 . Consequently, olive oil is recognized as a valuable vegetable oil that enjoys widespread use across the globe. As far as we know, the oil content is one of the important indicators for evaluating the quality of olive fruits 11,12 . The oil content varies by variety, maturity period and environmental conditions, ranging from as low as over ten percent to as high as over 30% 13,14 . For the reports on the oil content of fresh olives, the determination method has always adopted the Soxhlet extraction method. Caponio et al 15 . found that during the entire ripening process, the oil content of fresh olive fruits rose first and then tended to stabilize. The fatty acid composition and minor component profile are key indicators for evaluating the quality of oils and fats. In olive oil, fatty acid composition varies significantly by cultivar. For instance, Esti et al. 16 observed that during maturation of Leccino and Frantoio cultivars, oleic acid content increased while palmitic acid decreased. Conversely, in Coratina cultivars, linoleic acid content increased with maturation, whereas it decreased in Leccino and Frantoio. Environmental factors, such as temperature and light during fruit ripening, also influence the saturated-to-unsaturated fatty acid balance 17-19 . However, previous studies indicate that environmental conditions exert a relatively minor influence on fatty acid composition compared to cultivar, which is the predominant factor 20,21 . Crucially, fruit maturity is a major determinant of olive oil quality 22,23 . In fact, as maturation progresses, metabolic shifts occur, altering the concentrations of compounds such as fatty acids, polyphenols, tocopherols, chlorophylls, and carotenoids 24,25 . These compositional changes directly impact the sensory attributes (particularly aroma), oxidative stability, nutritional value, and overall quality grade of the final oil. Consequently, research on olive oil's antioxidant activity has gained significant attention as a means to enhance both yield and quality. Total phenolic content (TPC) is a critical parameter influencing both antioxidant potential and sensory quality. Olive oil phenolics are modulated by cultivar, fruit maturity, and various agronomic and processing conditions 26 . Studies by Cioffi et al. 27 and Bubonja et al. 28 demonstrated that phenolic compounds extracted from olive oil exhibit potent antioxidant activity. At present, the research on the maturity of olive fruits at home and abroad mainly focuses on growth and development, phenotypic traits, fatty acid composition and content, oil content, functional components, etc. 3,20 . Due to the incomplete exploration of factors, there are still deficiencies in the current research on the optimal maturity of olive fruits. To improve the quality of oil and the economic benefits of fruit farmers, and to clarify the harvest time, it is first necessary to identify the differences in olive oil pressed from different varieties and different maturity levels of olive fruits. Then, based on the different changing trends of fatty acid categories and secondary metabolites of oils, the optimal harvest period of olive fruits should be selected 29,30 . Therefore, in this study, 98 olive germplasm fruits preserved in the Longnan Olive National Forest Tree Germplasm Resource Bank of Gansu Province, China, were selected to study 13 oil quality indicators at three maturity levels: The oil content, palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), α -linolenic acid (C18:3), arachidic acid (C20:0), cis-11-eicosenenoic acid (C20:１), squalene, β -sitosterol, total polyphenols and α -tocopherol were determined, and a comprehensive evaluation was conducted through correlation analysis, principal component analysis and systematic cluster analysis. The aim is to obtain the quality differences among different olive varieties and maturity levels, providing a theoretical basis for guiding the appropriate harvesting of olives, ensuring the best quality of fruits and diversified utilization. Materials and Methods Overview of the t est s ite The experimental site is located in the Bailong River Valley area of Wudu District, Longnan City, Gansu Province. It is situated at 33° 24’N, 104° 55’E, with an altitude of 1,079 meters. The annual average temperature is 14.2℃ and the annual average sunshine duration is 1,560.4 hours. The extreme maximum temperature is 35.6℃ and the minimum temperature is -8.1℃. The annual average precipitation is 551.2 mm and the relative humidity is 61%. It belongs to the dry and hot river valley area of the northern subtropical zone, similar to the Mediterranean climate, and is suitable for the cultivation of olive oil. Plant materials The experiment was conducted in 2021 at the National Forest Tree Germplasm Resource Bank of Olive Trees in Longnan City, Gansu Province. A total of 98 germplasm samples were collected (Table 1), all of which were grafted in the spring of 2019. The rootstock was the Chenggu 18a variety. The tree growth was good, and the site conditions and planting management levels such as water and fertilizer were basically the same. Sampling method The maturity of the fruit is classified based on the color of the fruit skin. In this study, oil olive maturity is categorized into three grades: yellowish-green fruit skin represents first maturity (Ⅰ), predominantly purple fruit skin indicates second maturity (Ⅱ), and purple-black skin signifies third maturity (Ⅲ). During sampling, for each germplasm of the same variety, samples were randomly collected from different positions on various trees, ensuring that they were free from pests and diseases and exhibited consistent appearance (similar color, size, and shape). For each of the three maturity levels sampled, approximately 250 g of fruit was collected per variety. The physiological indicators such as fruit weight and both longitudinal and transverse diameters of 20 olive fruits were measured immediately. The remaining fruits were gathered and promptly refrigerated before being transported back to the Economic Forest Product Quality Inspection and Testing Center under the National Forestry and Grassland Administration for subsequent determination and analysis of their oil quality indicators. Oil content The collected fruits were dried in an oven at 105°C until a constant mass was achieved before being crushed. The determination of oil content in these fruits was conducted following the "National Food Safety Standard - Determination of Fat in Foods." A sample weighing 5 g was placed into a filter paper bag; petroleum ether (30-60°C) served as the solvent for Soxhlet extraction to calculate oil content. This process was repeated three times to obtain an average value. The formula used for calculating oil content is: Oil content (%) = (mass of extracted oil / mass of fruit) × 100%. Detailed methodology follows that described by Emmanouilidou et al. 31 . Table 1 . Testing information of olive germplasm No. Variety name Source No. Variety name Source S1 M1 China S50 Berat Albania S2 M2 China S51 Chemlal de kabylie Algeria S3 M3 China S52 Elbasan-longnan Albania S4 M4 China S53 Kaliniot Albania S5 Yunza-1 China S54 Seeger Ismail-27 Algeria S6 Yunza-2 China S55 Ulliri Bardhe Algeria S7 Yunza-3 China S56 Nikiskii former Soviet Union S8 Lyuyuan-1 China S57 N2 former Soviet Union S9 Lyuan Manzanilla de Sevilla China S58 -17 Greece S10 Taoyuan China S59 Adramittini Greece S11 Soury Lebanon S60 Agiou orous Greece S12 Gorossanne China S61 Amyglalolia Greece S13 Grignan Italy S62 Biancolilla Greece S14 Tanche-yunnan France S63 Chalkidikis Greece S15 Rosciola-yunnan Italy S64 LadoliaⅡ Greece S16 Kalamon-yunnan Greece S65 Farga Spain S17 Kou-t Greece S66 FS17 Greece S18 Arb-s Spain S67 Greece-3 Greece S19 Gai Greece S68 Konservolia Greece S20 Chond Greece S69 Koroneiki Greece S21 Amasnaki France S70 LadoliaⅠ Greece S22 Arbequina Spain S71 Megaritiki Greece S23 Frantoio Corsini France S72 Sevillano① Spain S24 Grossane France S73 Thiaki Greece S25 Verdaledel Hérault France S74 Valanolia Greece S26 Lucques France S75 Crimean-172 former Soviet Union S27 Mastoidis Greece S76 Chenggu-31 China S28 Salonenque France S77 Chenggu-32 China S29 Tanche-longnan France S78 Chenggu-47 China S30 Ascolano Tenera Italy S79 Chenggu-51 China S31 Canino Italy S80 D-133 China S32 Chemlal de kabylie Tunisia S81 D-16 China S33 Coratina Italy S82 Ezhi8 China S34 Dritta Italy S83 Haikouyou-1 China S35 Frantoio Italy S84 Haikouyou-2 China S36 Frantoio-17 Italy S85 Huili-X China S37 Moraiolo Italy S86 Jiufeng-6 China S38 Pendolino Italy S87 Jiufeng-7 China S39 Picholine France S88 N-79 China S40 Arbosana Spain S89 Shali-longnan China S41 Blanqueta Spain S90 Yuchan-44 China S42 Borriol De Castellon Spain S91 YunTai China S43 Cordal Spain S92 Za-2 China S44 Cornicabra Spain S93 Yuchan China S45 Empeltre Spain S94 K1 China S46 Hojiblanca Spain S95 K2 China S47 Manzanlla Spain S96 K3 China S48 Ottobratica Italy S97 Leccino Italy S49 Picual Spain S98 ARRONIZ Italy Fatty acid components The method for determining fatty acid components was conducted in accordance with GB 5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Foods" (China) 32 . Squalene, β -sitosterol, total phenol, and α -tocopherol contents The squalene content was quantified following LS/T6120-2017 "Grain and Oil Inspection - Determination of Squalene in Vegetable Oils - Gas Chromatography Method" (China). The β -sitosterol content determination adhered to NY/T3111-2017 "Determination of Sterol Content in Vegetable Oils - Gas Chromatography-Mass Spectrometry" (China). Additionally, the assessment methods for total polyphenols and vitamin E contents were based on Li et al. 33 . Data analysis The data for each trait were processed using Excel 2021 to perform descriptive statistical analysis. The maximum value (MAX), minimum value (MIN), average value, standard deviation (SD), median, and coefficient of variation (CV) for each numerical trait were calculated. Factor analysis was conducted utilizing SPSS 23.0 (IBM, Armonk, NY, USA) statistical software. Correlation analysis, cluster analysis, and graphical plotting were performed using Origin 2024 (OriginLab, Northampton, Massachusetts, USA). Additionally, the membership function method and principal component analysis (PCA) were employed to conduct a comprehensive evaluation of oil content, fatty acid components, and active substances. Results and Discussion Oil content on a dry basis of 98 olive varieties at three stages of maturity Taking the maturity appearance of four olive varieties (Adramittini, Ascolano Tenera, Coratina and Arbequina) as an example, as shown in Fig. 1, the appearance colors yellowish green - mostly purple - purple-black correspond to three maturity levels I - II - III respectively. The oil content is a critical parameter for assessing the quality of olive fruits. It not only influences the oil yield but also correlates closely with the fatty acid composition and nutritional value of olives 34 . Generally, oil accumulation continues until full fruit maturity; however, the oil extraction rate may either increase or decrease depending on the maturity stage of the olive 35 . Determining the dry matter oil content provides a baseline for evaluating the inherent oil potential of a variety and serves as a reference for comparing oil content across different cultivars. Therefore, studying oil content is essential for the breeding and cultivation of olive varieties. In this study, the dry matter oil content of 98 olive samples at various maturity stages was analyzed. The results (Table 2) indicated that at the first maturity stage, oil content ranged from 28.00% (S8 Lyuyuan-1) to 60.20% (S82 Ezhi8), while at the second maturity stage, it varied between 32.50% (S8 Lyuyuan-1) and 64.60% (S74 Valanolia). At the third maturity stage, S74 (Valanolia) exhibited the highest oil content at 64.80%, representing an approximate increase of 16 percentage points compared to the first maturity stage. Overall, the average oil content initially increased with maturity and then stabilized. Thus, the optimal harvest period for most olive varieties appears to be at the second and third maturity stages. Tang et al. 36 found that the dry basis oil content of olive fruits was positively correlated with maturity. Due to the increase in olive moisture, the dry basis oil content of most varieties increased slightly. This is consistent with the results of this study. According to Yang et al. 37 , oil content continued to rise with increasing maturity, peaking at stage M7 before slightly declining. Similar findings were reported Table 2. Fruit oil content on dry basis of 98 olive varieties. Variety number maturity level mean oil content （ % ） Variety number maturity level mean oil content （ % ） Ⅰ Ⅱ Ⅲ Ⅰ Ⅱ Ⅲ S1 46.50 48.00 46.90 47.13 S51 41.80 42.70 42.20 42.23 S2 53.10 42.00 47.10 47.40 S52 36.10 42.50 40.70 39.77 S3 50.90 47.70 45.80 48.13 S53 42.10 42.70 49.60 44.80 S4 46.60 56.30 42.30 48.40 S54 51.00 44.10 40.50 45.20 S5 36.30 39.30 34.90 36.83 S55 45.60 49.30 48.70 47.87 S6 32.00 38.90 34.10 35.00 S56 53.00 53.40 50.50 52.30 S7 28.60 40.20 42.40 37.07 S57 41.20 46.30 47.20 44.90 S8 28.00 32.50 37.00 32.50 S58 55.50 60.10 53.30 56.30 S9 49.60 58.00 50.30 52.63 S59 50.60 63.30 49.50 54.47 S10 51.70 48.70 54.90 51.77 S60 47.80 53.90 58.50 53.40 S11 58.30 51.00 48.20 52.50 S61 58.40 59.60 59.40 59.13 S12 38.60 48.98 46.56 44.71 S62 56.90 52.70 54.30 54.63 S13 44.20 53.30 56.10 51.20 S63 47.60 49.24 49.45 48.76 S14 57.50 59.60 50.20 55.77 S64 40.40 48.20 50.90 46.50 S15 49.30 52.30 50.80 50.80 S65 44.90 55.70 57.9 52.83 S16 46.55 50.00 50.00 48.85 S66 42.60 47.20 49.20 46.33 S17 56.30 55.00 55.30 55.53 S67 48.40 48.00 45.00 47.13 S18 46.40 38.50 47.40 44.10 S68 51.60 55.00 56.30 54.30 S19 38.50 47.40 52.70 46.20 S69 45.70 52.10 46.00 47.93 S20 47.20 50.20 50.90 49.43 S70 48.20 50.50 57.00 51.90 S21 54.90 54.40 56.70 55.33 S71 47.30 50.40 51.10 49.60 S22 42.00 44.48 46.20 44.23 S72 38.20 40.30 43.30 40.60 S23 40.20 39.40 45.40 41.67 S73 53.00 51.40 55.80 53.40 S24 44.80 48.10 50.50 47.80 S74 55.90 64.60 64.80 61.77 S25 44.00 41.20 46.10 43.77 S75 45.40 46.10 50.60 47.37 S26 50.00 50.60 53.20 48.80 S76 49.20 51.90 55.30 52.13 S27 46.50 49.70 50.00 48.73 S77 46.10 48.50 48.20 47.60 S28 48.90 45.30 49.70 47.97 S78 48.00 46.10 46.20 46.77 S29 47.30 50.10 48.40 48.60 S79 44.70 46.80 49.20 46.90 S30 41.10 50.00 52.10 47.73 S80 46.30 52.00 55.10 51.13 S31 43.30 45.10 46.70 45.03 S81 46.30 48.30 48.10 47.57 S32 46.30 47.20 46.10 46.53 S82 60.20 59.50 53.50 57.73 S33 56.70 56.20 54.40 55.77 S83 57.00 52.60 43.70 51.10 S34 54.90 48.80 52.40 52.03 S84 56.20 49.60 51.90 52.57 S35 49.20 52.40 51.00 50.87 S85 40.80 46.10 48.50 45.13 S36 49.40 48.10 53.80 50.43 S86 53.34 58.70 56.21 56.08 S37 51.60 51.10 46.40 49.70 S87 54.02 56.70 59.90 56.87 S38 42.40 48.10 48.40 46.30 S88 54.80 61.20 59.90 58.63 S39 56.30 49.40 48.30 51.33 S89 38.60 45.30 46.90 43.60 S40 42.00 48.80 50.23 47.01 S90 48.80 54.60 54.10 52.50 S41 46.40 37.90 41.30 41.87 S91 48.50 53.10 58.80 53.47 S42 47.50 52.10 55.90 51.83 S92 42.80 45.30 42.30 42.8 S43 43.40 45.00 48.10 45.50 S93 49.70 54.70 52.30 52.23 S44 48.00 50.30 51.45 49.92 S94 52.60 54.50 60.20 55.77 S45 47.40 42.70 47.40 45.83 S95 44.70 48.60 46.10 46.47 S46 42.70 43.40 50.30 45.47 S96 38.40 46.76 48.71 44.62 S47 44.40 48.70 41.90 45.00 S97 47.90 50.90 42.50 47.10 S48 49.10 33.10 50.40 44.20 S98 51.20 51.90 60.30 54.47 S49 44.20 53.20 50.50 49.30 Average 47.19 49.34 49.90 48.79 S50 44.10 49.70 53.80 49.20 by Nergiz et al. 38 . Furthermore, the average oil content among different olive germplasms ranged from 32.50% to 61.77% . Khaliq et al. 39 found that the oil content of eight olive cultivars in Pakistan ranged from 17.5% to 65%. Fatty acid composition In this study, eight types of fatty acids were identified in all 98 tested virgin olive oils. C18:1, recognized as the most significant monounsaturated fatty acid in olive oil. From Table 3, it can be observed that the mean oleic acid content reached 72.01%, 70.58%, and 68.26% at three different maturity stages respectively, with coefficients of variation recorded at 6.44%, 6.97%, and 8.59%. These results indicate that variations in C18:1 across different varieties and maturity periods are not pronounced. At maturity levels I, II, and III, S12 (Gorossanne) exhibited the highest oleic acid contents at values of 82.90%, 79.19%, and 78.91% respectively; conversely, S56 (61.40%), S77 (58.90%), and S66 (51.90%) displayed the lowest contents. The content of C16:0 and C18:2 is the second highest (Table 3 and supplementary Table S1). Meanwhile, the research indicated that the oleic acid content in most olive varieties decreased as maturity increased. Koseoğlu et al. 40 observed that with the transition of olive skin color from green to black, there was a corresponding decrease in oleic acid levels within the olive oil. The linoleic acid content ranged from 5.01% to 11.81%, falling within the limits of 2.5% - 21.0% established by International Olive Oil Council (IOOC). During the maturation process, both Memecik and Gemlik olive oils exhibited an increase in linoleic acid concentrations. de et al. 24 noted that as fruit ripening progressed, percentages of palmitic acid and linoleic acid tended to decline, while oleic acid content peaked at the highest ripening index. Other studies have similarly reported a reduction in oleic acid alongside an increase in linoleic acid during maturation 41,42 . Variations were also noted among different maturation stages concerning other fatty acids; however, no clear pattern emerged regarding maturity-dependent changes for these fatty acids, which aligns with findings reported by Yu et al. 43 . Nutrient composition analysis Beyond its richness in essential unsaturated fatty acids, olive oil is also a significant source of bioactive compounds such as squalene and β -sitosterol. As presented in Table 3, analysis of 98 olive oil samples revealed the following squalene content ranges across three maturity levels: 544.30-10698.00 mg/kg, 695.00-11519.60 mg/kg, and 846.60-14574.30 mg/kg, respectively. The corresponding mean β -sitosterol contents were 1460.93 mg/kg, 1439.71 mg/kg, and 1444.64 mg/kg. Germplasms exhibiting the highest squalene levels at each maturity stage were S8 (Lyuyuan-1), S85 (Huili-X), and S54 (Seeger Ismail-27), respectively (Table 3, Supplementary Table S2). Yu et al. 43 reported a decrease in squalene content and a sharp increase in total sterol content with advancing maturity within the same olive variety. These trends are largely consistent with the findings of the present study. Furthermore, our results indicate a gradual decline in total phenolic compounds as the fruit ripens, aligning with numerous reports on various olive cultivars 44,45 . The content of α -tocopherol also displayed considerable variability across samples, with coefficients of variation of 46.47%, 47.10%, and 47.91% at the three maturity levels. The mean α -tocopherol concentrations were 21.59, 21.52, and 21.36 × 10⁻² mg/g, respectively. Yu et al. 43 found that the content of α -tocopherol decreased significantly with the increase of maturity, while in this study, the difference of the same variety of α -tocopherol with the increase of maturity was not obvious. Table 3. Comparison of oil content and oil component and secondary metabolite components variation of 98 olive varieties. Traits Maturity Max Min Median Mean SD CV （ % ） Palmitic acid (C16:0) / % Ⅰ 17.00 8.86 13.60 13.48 1.77 13.11 Ⅱ 17.00 8.12 13.75 13.64 1.91 13.99 Ⅲ 18.00 8.76 13.85 13.94 2.07 14.86 Stearic acid (C18:0) / % Ⅰ 3.49 1.54 2.20 2.25 0.50 22.09 Ⅱ 3.50 1.50 2.20 2.24 0.52 23.24 Ⅲ 4.05 1.49 2.22 2.33 0.58 24.94 Arachidic acid (C20:0) / % Ⅰ 0.56 0.27 0.37 0.39 0.07 17.55 Ⅱ 0.50 0.26 0.36 0.37 0.06 15.98 Ⅲ 0.51 0.26 0.35 0.36 0.06 16.64 Palmitoleic acid (C16:1) /% Ⅰ 3.03 0.41 1.12 1.20 0.50 41.85 Ⅱ 3.95 0.44 1.25 1.32 0.62 46.81 Ⅲ 4.21 0.51 1.38 1.47 0.73 49.53 Oleic acid (C18:1) /% Ⅰ 82.90 61.40 72.10 72.01 4.64 6.44 Ⅱ 79.19 58.90 70.15 70.58 4.92 6.97 Ⅲ 78.91 51.90 67.85 68.26 5.87 8.59 cis-11-Eicosenoic acid (C20:1) /% Ⅰ 0.46 0.20 0.30 0.31 0.05 15.81 Ⅱ 0.44 0.20 0.30 0.30 0.05 16.27 Ⅲ 0.45 0.19 0.28 0.29 0.05 18.82 Linoleic acid (C18:2) /% Ⅰ 20.34 2.97 9.69 9.64 3.74 38.86 Ⅱ 22.01 3.19 10.60 10.45 3.98 38.04 Ⅲ 23.01 3.21 11.95 11.90 4.79 40.26 α - Linolenic acid (C18:3) /% Ⅰ 1.65 0.48 0.82 0.83 0.17 21.07 Ⅱ 1.25 0.44 0.80 0.81 0.16 19.08 Ⅲ 1.34 0.51 0.83 0.82 0.16 19.14 Squalene /( mg•kg -1 ) Ⅰ 10698.00 544.30 3264.20 3940.34 2344.46 59.50 Ⅱ 11519.60 695.00 3609.80 4252.74 2557.81 60.14 Ⅲ 14574.30 846.60 3843.20 4482.52 2761.57 61.61 β - Sitosterol/(mg•kg -1 ) Ⅰ 2631.00 696.40 1422.95 1460.93 379.32 25.96 Ⅱ 2622.70 624.10 1373.60 1439.71 388.39 26.98 Ⅲ 2654.00 800.10 1330.80 1444.64 388.21 26.87 Total polyphenols /( mg•kg -1 ) Ⅰ 388.00 37.10 80.40 92.26 56.55 61.29 Ⅱ 370.00 37.00 79.65 91.75 55.47 60.45 Ⅲ 369.90 36.60 78.20 91.13 55.69 61.11 α - Tocopherol /( × 10 -2 mg•g -1 ) Ⅰ 61.50 1.90 19.25 21.59 10.03 46.47 Ⅱ 61.60 1.80 19.20 21.52 10.14 47.10 Ⅲ 62.00 1.80 18.86 21.36 10.23 47.91 Correlation analysis of oil quality indicators A correlation analysis was performed on eight oil quality indicators across 98 distinct olive varieties; the results are presented in Fig. 2 (red: positive correlation, blue: negative correlation). At maturity I, the oil content exhibited an extremely significant positive correlation with squalene, with a correlation coefficient (r) was 0.28 and a significant positive correlation with C16:1. It showed positive correlations (non-significant) with 16:0, C20:1, and C18:2, while correlating negatively (non-significant) with the remaining indicators. C18:1 has a highly significant positive correlation with C20:1 (r = 0.42) and extremely significant negative correlations with C18:2 (r = -0.89), C18:3 (r = -0.32), β -sitosterol (r = -0.27), C16:0 (r = -0.47)and C16:1 (r = -0.67). Squalene correlated significantly positively with C20:0. β -sitosterol showed extremely significant positive correlations with C18:3 (r = 0.45), C18:2 (r = 0.29) and α -tocopherol (r = 0.32). Total polyphenols were significantly positively correlated with C18:0 and significantly negatively correlated with C20:1 and C18:1. α-tocopherol demonstrated extremely significant positive correlations with C18:3 (r = 0.35) and C18:2 (r = 0.32), and an extremely significant negative correlation with squalene (r = -0.26). At maturity II, Oil content maintained an extremely significant positive correlation with squalene (r = 0.41) and exhibited an extremely significant negative correlation with α -tocopherol (r = -0.28). Correlations for other indicators were largely consistent with those observed at maturity I. At maturity III, oil content showed a significant positive correlation with squalene, while its correlations with other indicators were relatively weak. Squalene was positively correlated with C16:1. Correlations involving β -sitosterol and α -tocopherol with other indicators remained fundamentally similar to those at maturities I and II. Notably, total polyphenols exhibited no significant correlations with any other traits at this maturity stage. It is thus found that the higher the oil content of olive oil, the higher the squalene content. Secondly, it was also found that maturity had little effect on the correlations between oil content, fatty acid components, squalene, β -sitosterol, total polyphenols and α -tocopherol and other indicators. Comprehensive score analysis PCA can be used to explain and analyze the differences among multi-dimensional samples, and further obtain the key comprehensive analysis factors of samples with a large number of intricate relationships 46 . In this study, PCA was performed on 13 quality indicators of olive fruits across three maturity levels (I, II, and III) (Table 4). Five principal components were extracted based on eigenvalues exceeding 1. The cumulative variance contribution rates for the components were 76.11%, 75.40%, and 73.75% respectively, indicating that these five components effectively encapsulated the primary information from the original indicators. I: PC1 (25.61%) primarily represents C16:1, C20:1, and C16:0; PC2 emphasizes β -sitosterol and total polyphenols; PC3 (13.38%) reflects unsaturated fatty acids (C18:3, C18:2, C18:1); PC4 includes C20:0 and C18:0; while PC5 (9.00%) highlights oil content and squalene. II: PC1 (27.40%) comprehensively encompasses C16:1, C16:0, and C20:1 with the highest loading attributed to C16:1; PC2 (16.11%) represents both C18:0 and C20:0; PC3 contains β -sitosterol along with C18:3; PC4 (10.62%) involves a combination of C18:2, C18:1, and total polyphenols; whereas PC5 is predominantly composed of oil content and squalene. III: PC1 (28.90%) integrates data from C16:0, C16:1, and C20:1; PC2 (14.65%) comprises β -sitosterol, C18:3, C18:2, and C18; PC3 signifies both C18:0 and C20:0. PC4 underscores squalene and oil content; PC5 (8 .27 %) is mainly characterized by total polyphenols. Among the three maturity levels, PC1 was consistently dominated by C16:0, C16:1, and C20:1, accounting for 25.61% to 28.90% of the variance. This finding indicates that the composition of medium-chain fatty acids serves as the fundamental framework of olive oil. This observation aligns with the perspective of the IOOC, which emphasizes palmitoleic acid (C16:1) as a key indicator for geographical indication 47 . The relative abundance of this fatty acid increased with fruit maturity (from 0.34 to 0.39), reflecting a greater concentration on fatty acid accumulation during later stages of fruit metabolism 48 . The evolution observed in PC2 transitions from representing a "health factor" ( β -sitosterol and total polyphenols) at I stage to a "mixed functional factor" ( β -sitosterol alongside C18 series USFA) at III stage. This shift reveals a temporal coupling between active ingredients and fatty acid metabolism throughout maturation. In early stages, there was a high polyphenol load (0.97), consistent with the enrichment pattern typically seen in olive polyphenols during the green fruit stage 49 . Conversely, its association with USFA in later stages suggests that sterols may play a regulatory role in determining fatty acid composition 50 . Furthermore, both oil content and squalene were continuously co-loaded within either PC4 or PC5 across all three maturity stages; this confirms their co-evolution regarding oil accumulation and antioxidant capacity. Squalene functions as a triterpene precursor positively correlated with lipid synthesis 51 . Notably, polyphenols independently formed PC5 at maturity level III, underscoring the specificity inherent to late-stage metabolic pathways associated with polyphenols 52 . Table 4. Loading matrix of principle components of quality indexes under different maturity levels (Ⅰ ~ Ⅲ). Index Ⅰ Ⅱ Ⅲ PC1 PC2 PC3 PC4 PC5 PC1 PC2 PC3 PC4 PC5 PC1 PC2 PC3 PC4 PC5 Oil content 0.04 -0.19 0.02 -0.15 0.73 -0.14 -0.10 0.04 -0.14 0.82 -0.20 0.31 0.12 0.60 0.10 C16:0 0.77 -0.02 0.37 -0.02 0.09 0.86 -0.15 0.06 0.24 -0.01 0.86 0.19 -0.17 0.06 0.09 C18:0 -0.06 0.20 -0.17 0.88 -0.01 -0.12 0.94 -0.10 -0.01 0.03 -0.08 -0.15 0.90 0.06 0.08 C20:0 -0.08 -0.04 -0.02 0.93 0.13 -0.03 0.87 -0.02 -0.04 0.09 -0.10 0.01 0.84 0.15 -0.01 C16:1 0.86 -0.08 0.03 -0.18 0.15 0.89 -0.21 0.13 -0.06 0.17 0.85 0.19 -0.17 0.18 -0.14 C18:1 -0.56 -0.20 -0.71 0.09 -0.18 -0.54 0.20 -0.33 -0.69 -0.06 -0.62 -0.57 0.23 0.00 -0.36 C20:1 -0.80 -0.25 0.07 -0.04 0.13 -0.81 -0.18 0.04 -0.14 0.08 -0.86 0.08 -0.10 0.09 -0.10 C18:2 0.24 0.24 0.71 -0.21 0.20 0.16 -0.26 0.36 0.78 0.08 0.30 0.67 -0.25 -0.06 0.39 C18:3 -0.05 -0.11 0.77 0.02 -0.25 0.01 -0.17 0.76 0.19 0.00 0.02 0.78 -0.14 0.10 -0.09 Squalene 0.04 0.15 0.06 0.23 0.73 0.18 0.21 0.01 0.11 0.77 0.16 0.01 0.09 0.77 -0.06 β - Sitosterol 0.06 0.97 0.05 0.07 -0.01 0.15 0.07 0.84 -0.05 -0.03 0.15 0.78 0.15 -0.17 -0.25 Total polyphenols 0.08 0.97 0.05 0.08 0.00 0.04 0.25 -0.27 0.67 -0.12 0.06 -0.11 0.09 0.02 0.87 α - Tocopherol -0.06 -0.05 0.42 -0.12 -0.52 -0.06 -0.06 0.50 -0.03 -0.59 -0.08 0.31 -0.04 -0.71 -0.02 Characteristic value 3.33 2.37 1.74 1.29 1.17 3.56 2.10 1.62 1.38 1.14 3.76 1.91 1.58 1.26 1.08 Contribution rate(%) 25.61 18.22 13.38 9.91 9.00 27.40 16.11 12.48 10.62 8.79 28.92 14.65 12.18 9.72 8.27 Cumulative contribution rate (%) 25.61 43.83 57.21 67.11 76.11 27.40 43.51 55.99 66.61 75.40 28.92 43.57 55.76 65.47 73.75 Taking the proportion of the contribution rates corresponding to the five principal components to the total contribution rate as the weight, the comprehensive evaluation function of 98 olive germplasms was obtained (Table 5, Supplementary S3). Ⅰ: F = 0.34 PC1 + 0.24 PC2 + 0.18 PC3 + 0.13 PC4 +0.12 PC5; II: F = 0.36 PC1 + 0.21 PC2 + 0.17 PC3 + 0.14 PC4 + 0.12 PC5; Ⅲ : F = 0.39 PC1 + 0.20 PC2 + 0.17 PC3 + 0.13 PC4 + 0.11 PC5; The principal component scores, comprehensive scores and rankings of each superior germplasm were calculated. Comprehensive evaluation identified the top five varieties for oil quality. I: K2>FS17> Nikiskii >Gai> Lyuan Manzanilla de Sevilla. II: Agiou orous >FS17> Nikiskii > Megaritiki> Gai; III: Agiou orous >FS17> Nikiskii > Lyuan Manzanilla de Sevilla > Megaritiki. At maturity I (early harvest), K2, FS17, and others demonstrated superior performance, which can be attributed to their elevated polyphenol content (PC2 weight 0.24) and favorable fatty acid profiles (PC1). This observation aligns with the "outstanding functionality" characteristics associated with early harvest oils. Furthermore, FS17 consistently ranks among the top two across all three maturity levels, its stability may result from the co-expression of fatty acid desaturase (FAD2) and sterol synthase (SQS) 53 . K2, which ranks first in early harvests due to its high polyphenol content, experiences a decline in ranking during late harvests. This trend is consistent with the degradation pattern of polyphenols as maturation progresses 54,55 . At II and III (mid-late harvest), Agiou orous and FS17 maintained a leading position owing to the dominance of C16:1 (PC1 weight 0.36-0.39) and their capacity to retain late squalene compounds (PC4). Generally, oxidative stability exhibited an increasing trend during the early stages of maturity but subsequently declined in the later stages 55,56 . Nevertheless, Agiou orous and FS17 continued to demonstrate superior oxidative stability compared to other late-maturing varieties. In conclusion, FS17 is recommended as the primary cultivated variety for ensuring stable production; Agiou orous is suitable for producing mid-to-late harvest commercial oil; while K2 and Lyuan Manzanilla de Sevilla are appropriate for developing functional oils. Table 5. The top five varieties in terms of comprehensive scores under the three maturity levels Ⅰ Ⅱ Ⅲ Rating Score Variety number Rating Score Variety number Rating Score Variety number 1 0.89 S95 1 0.95 S60 1 1.46 S60 2 0.85 S66 2 0.85 S66 2 1.38 S66 3 0.77 S56 3 0.70 S71 3 1.14 S56 4 0.76 S19 4 0.68 S87 4 1.09 S9 5 0.75 S9 5 0.67 S19 5 1.04 S71 Cluster analysis To further investigate the characteristics of 98 types of olive oil, 13 quality indicators were selected for cluster analysis. It can be observed from Fig. 3a-c and Table 6 that cluster analysis categorizes the samples into three distinct groups. Group I exhibited high C18:1 and low C18:2 characteristics at I and II, subsequently evolving to a profile characterized by high oil content coupled with enhanced antioxidant capacity (high squalene or total polyphenols) at III. This progression indicates that the synthesis of secondary metabolites, such as squalene, is augmented during the later stages of maturation, thereby improving the overall quality of the oil 57 . Consequently, this group can serve as a core germplasm for bulk commodity oil production. Its elevated antioxidant properties in later stages may also contribute to an extended shelf life. In contrast, Group II undergoes significant transformations throughout its maturation process. At maturity stage I, it displays high oil content alongside robust antioxidant capacity; however, in maturities II and III, there is a notable reduction in saturated fatty acids accompanied by an increase in α -tocopherol content. As a key liposoluble antioxidant, the enrichment of α -tocopherol appears to be independent of variations in fatty acid composition, suggesting the presence of specific genetic regulatory modules 53 . It is noteworthy Table 6. Trait characteristics of different groups of 98 olive germplasm resources in Longnan City, Gansu Province. Maturity level Traits Group Ⅰ Group Ⅱ Group Ⅲ Mean CV/% Mean CV/% Mean CV/% Ⅰ Oil content 47.18 13.79 49.04 10.89 45.96 13.85 C16:0 12.52 12.35 14.72 8.70 14.68 7.93 C18:0 2.39 20.75 2.38 22.61 1.87 10.84 C20:0 0.40 15.45 0.40 22.16 0.34 10.96 C16:1 0.99 36.45 1.39 41.74 1.51 33.08 C18:1 74.84 4.58 67.24 4.18 69.15 4.90 C20:1 0.33 15.09 0.28 14.97 0.29 12.68 C18:2 7.80 40.29 12.86 18.33 11.40 30.12 C18:3 0.79 19.24 0.83 15.53 0.91 24.21 Squalene 3482.97 47.36 7353.35 29.36 2676.26 58.16 β - Sitosterol 1467.90 24.77 1222.82 31.65 1601.89 21.40 Total polyphenols 81.76 38.10 133.82 77.44 87.30 51.18 α - Tocopherol 19.33 39.86 19.24 44.49 27.92 45.15 Ⅱ Oil content 48.91 9.85 49.10 14.33 53.27 7.49 C16:0 12.89 15.55 13.96 10.74 16.52 1.89 C18:0 2.67 16.15 1.89 15.03 2.00 19.55 C20:0 0.42 12.93 0.34 10.69 0.36 16.59 C16:1 1.11 31.09 1.35 44.45 2.67 23.97 C18:1 73.45 5.80 69.22 5.21 61.50 3.50 C20:1 0.30 14.21 0.30 16.38 0.23 7.81 C18:2 8.02 40.64 11.90 28.50 15.51 10.77 C18:3 0.78 17.15 0.83 20.36 0.95 12.74 Squalene 4650.89 44.72 3253.50 68.57 9196.58 19.57 β - Sitosterol 1391.01 26.51 1438.27 27.05 1800.30 21.86 Total polyphenols 100.48 73.45 83.11 27.62 105.70 79.09 α - Tocopherol 20.43 44.75 23.22 48.61 16.38 28.61 Ⅲ Oil content 49.88 9.10 49.73 13.77 49.75 12.07 C16:0 13.90 11.81 12.22 15.63 15.00 11.43 C18:0 2.90 16.19 2.19 26.44 2.03 16.00 C20:0 0.43 11.16 0.34 12.00 0.33 11.93 C16:1 1.33 31.74 1.01 41.54 1.84 45.91 C18:1 71.22 7.17 72.44 4.40 63.73 6.68 C20:1 0.28 17.50 0.33 15.88 0.26 16.29 C18:2 8.80 42.44 9.09 33.17 15.70 22.10 C18:3 0.77 16.41 0.82 16.35 0.86 20.98 Squalene 4897.21 41.64 4650.87 61.41 4101.06 75.94 β - Sitosterol 1286.66 23.26 1348.47 21.10 1609.34 27.05 Total polyphenols 102.90 82.32 90.51 38.78 83.20 45.26 α - Tocopherol 19.37 42.52 23.49 54.26 21.40 45.38 that this germplasm maintains elevated antioxidant indicators across all three mature stages, rendering it an ideal candidate for cultivating highly stable specialty oils. During the maturation process of Group III, active components continue to accumulate: at maturity stage I, it exhibits low levels of saturated fatty acids while being rich in β -sitosterol and α -tocopherol; at maturity stage II, there are lower oleic acid levels along with increased concentrations of squalene and β -sitosterol; finally, at maturity stage III, palmitic acid levels rise significantly while oleic acid remains low. Notably, β -sitosterol has been shown to inhibit cholesterol absorption 6,7 , whereas squalene enhances cellular membrane antioxidant defenses 8,9 . Additionally, C16:1 was recognized as a rare fatty acid type capable of activating peroxisome proliferator-activated receptor γ (PPARγ), plays a role in improving glucose metabolism 58 and regulating insulin sensitivity. Thus far-reaching implications suggest that this type of germplasm represents a valuable resource for developing hypoglycemic and lipid-lowering functional oils. Conclusions This study analyzed the key indicators of extra virgin olive oil (EVOO) derived from 98 olive varieties at three maturity levels (I, II, and III). The results indicate a wide range of oil content in the fruits, with the average oil content increasing from 47.19% (I) to 49.90% (III), suggesting that olives in the Longnan area possess high oil content. The average oleic acid content—a monounsaturated fatty acid and a critical quality indicator, decreased with advancing maturity (I: 72.01%; II: 70.58%; III: 68.26%), yet remained relatively high overall, thereby confirming the excellent quality of local oils. Regarding active compounds, squalene exhibited considerable variability and significantly increased with maturity. The contents of β -sitosterol (averaging approximately 1460-1444 mg/kg) and α -tocopherol (averaging around 21.5×10⁻² mg/g) were relatively stable across different maturity stages. Correlation analysis revealed a significant positive correlation between oil content and squalene; however, total polyphenols did not show significant correlations with other properties. Based on a comprehensive evaluation using PCA, it was determined that 'FS17' is suitable as the primary variety for stable production; 'Agiou orous' is appropriate for mid-to-late harvest commercial oil production; while 'K2' and 'Lyuan Manzanilla de Sevilla' are recommended for developing functional oils. Future research should integrate transcriptomics to analyze the molecular mechanisms underlying principal component variations and validate the universality of this comprehensive evaluation model on a larger field scale. Declarations Data availability The data used for the analysis in this study are presented in the article and supplementary File 1. Author contributions C.Y.J., W.J.W. conceived and designed the experiments. M.L. collected documents, drafted manuscripts, and organized data. 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Sci. 13 (3), 3291-3340. https://doi:10.3390/ijms13033291 (2012). Hernández, M. L., Padilla, M. N., Mancha, M. & Martínez-Rivas, J. M. Expression analysis identifies FAD2-2 as the olive oleate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil. J. Agric. Food Chem. 57 (14), 6199-6206. https://doi:10.1021/jf900678z (2009). Baccouri, O. et al. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem . 109 , 743-754. https://doi:10.1016/j.foodchem.2008.01.034 (2008). Ghreishi Rad, S. A., Jalili, M., Ansari, F., Rashidi Nodeh, H. & Rashidi, L. Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran. Food Sci. Nutr. 11 (9), 5396-5408. https://doi:10.1002/fsn3.3497 (2023). Ben Youssef, N. et al. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. J. Sci. Food Agric. 90 , 199-204. https://doi:10.1002/jsfa.3784 (2010). Kalua, C. M. et al. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 100 (1), 273-286 (2007). Dicks, L. M. T. How important are fatty acids in human health and can they be used in treating diseases? Gut Microbes . 16 (1), 2420765. https://doi:10.1080/19490976.2024.2420765 (2024). Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7212338","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":494124289,"identity":"0870463d-d167-4e90-bafe-8d3198ce6dea","order_by":0,"name":"Chengying Jiang","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAsklEQVRIiWNgGAWjYBACxgYwYcPDz95AvBbGBsaGNBnJngOkWMTYcNjG4IYDkeqZ28+YP+bdcZ6H4QYD44ePOcRY0ZNj2DjzzG0extkNzJIztxGjZQaPYcPHtts8zDIH2Jh5idaS2HaOh00igRQtH9sO8PAQr6UnrXDmzDPJPBI8B5uJ84th++ENn3l32NnbH28++OEjUVoaOAxgFjYQoR4I5BnYHxCnchSMglEwCkYuAABFfTdDR2fz+QAAAABJRU5ErkJggg==","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":true,"prefix":"","firstName":"Chengying","middleName":"","lastName":"Jiang","suffix":""},{"id":494124290,"identity":"558b8b29-0649-4ae0-962e-98526796cd7a","order_by":1,"name":"Min Li","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Min","middleName":"","lastName":"Li","suffix":""},{"id":494124291,"identity":"f411532d-17e0-4b63-ad07-4b763ea5a8f1","order_by":2,"name":"Wenjun Wu","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Wenjun","middleName":"","lastName":"Wu","suffix":""},{"id":494124292,"identity":"8984d763-12a4-4818-98af-1f8fb5046faa","order_by":3,"name":"Gaoming Jin","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Gaoming","middleName":"","lastName":"Jin","suffix":""},{"id":494124293,"identity":"a7ff572e-fa5e-4feb-9568-99f795e7e573","order_by":4,"name":"Rong Zhang","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Rong","middleName":"","lastName":"Zhang","suffix":""},{"id":494124294,"identity":"be5e40d9-15eb-4370-aecd-5ae8cb331f75","order_by":5,"name":"Yufang Yao","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Yufang","middleName":"","lastName":"Yao","suffix":""},{"id":494124295,"identity":"bcfdcfb9-1c69-410b-a007-597c3fbba6ac","order_by":6,"name":"Jianxia Zhang","email":"","orcid":"","institution":"Gansu Research Academy of Forestry Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Jianxia","middleName":"","lastName":"Zhang","suffix":""}],"badges":[],"createdAt":"2025-07-25 08:53:27","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7212338/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7212338/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1038/s41598-025-33724-x","type":"published","date":"2026-01-05T15:57:56+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":88221692,"identity":"cca0bf3b-1d53-4015-8dea-d30e45640c73","added_by":"auto","created_at":"2025-08-04 07:59:02","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":15682641,"visible":true,"origin":"","legend":"\u003cp\u003eFruit maturity of four olive varieties.\u003c/p\u003e","description":"","filename":"Fig.1.png","url":"https://assets-eu.researchsquare.com/files/rs-7212338/v1/2412f9f0711b07e239da5bc0.png"},{"id":88222339,"identity":"96e2272f-4c17-4192-92e2-0d6b29110e6e","added_by":"auto","created_at":"2025-08-04 08:07:02","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":7093781,"visible":true,"origin":"","legend":"\u003cp\u003eCorrelation analysis of oil quality indexes of 98 germplasms. (a-c): Correlation of indicators at maturity I,II and III, respectively.\u003c/p\u003e","description":"","filename":"Fig.2.png","url":"https://assets-eu.researchsquare.com/files/rs-7212338/v1/a76c7b6bfffb50258ffddff6.png"},{"id":88221689,"identity":"1a1ca0c9-cd15-4371-885a-4eb3d64331cf","added_by":"auto","created_at":"2025-08-04 07:59:02","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":2462883,"visible":true,"origin":"","legend":"\u003cp\u003eCluster analysis of oil quality indexes of 98 germplasms.\u003c/p\u003e","description":"","filename":"Fig.3.png","url":"https://assets-eu.researchsquare.com/files/rs-7212338/v1/6fa9512da268c93b12388d78.png"},{"id":100069228,"identity":"ee58be47-c7f0-4449-b827-828bdf357a90","added_by":"auto","created_at":"2026-01-12 16:11:35","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":14750827,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7212338/v1/6e0af0ad-4c80-4499-8fa1-fddc330501b4.pdf"},{"id":88221690,"identity":"44bcd051-da0c-48b8-a36f-bb36901fd39b","added_by":"auto","created_at":"2025-08-04 07:59:02","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"supplement","size":183835,"visible":true,"origin":"","legend":"","description":"","filename":"Supplementarytables.docx","url":"https://assets-eu.researchsquare.com/files/rs-7212338/v1/1662196b1232699477a861a0.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Comprehensive evaluation of oil quality of 98 varieties with different maturity levels from the Bailongjiang River Valley area in Longnan, China","fulltext":[{"header":"Introduction","content":"\u003cp\u003eOlive\u0026nbsp;(\u003cem\u003eOlea europaea\u003c/em\u003e L.), an oil crop belonging to the genus \u003cem\u003eOlea\u003c/em\u003e in the Oleaceae family, is a prominent subtropical fruit tree and a key woody oil tree species. It is primarily distributed in Mediterranean coastal countries such as Spain, Italy, and Greece\u003csup\u003e1\u003c/sup\u003e. In China, the Longnan area of Gansu Province serves as one of the main planting and production bases for olive oil\u003csup\u003e2,3\u003c/sup\u003e. Olive oil and edible olives are recognized as healthy food options. Notably, olive oil—particularly extra virgin olive oil (EVOO)—is rich in monounsaturated fatty acids, especially oleic acid, which constitutes over 70% of its composition. Furthermore, as the fruit ripens, the quality of most varieties of olives improves significantly. It also contains polyunsaturated fatty acids (PUFAs), including linoleic acid and\u0026nbsp;\u003cem\u003eα\u003c/em\u003e-linolenic acid\u003csup\u003e4,5\u003c/sup\u003e. Additionally, olive oil is rich in sterols, with \u003cem\u003eβ\u003c/em\u003e-sitosterol being the primary component, typically constituting 75-90% of the sterol fraction. \u003cem\u003eβ\u003c/em\u003e-sitosterol is considered a primary contributor to the antioxidant activity and other beneficial effects associated with olive oil sterols\u003csup\u003e6,7\u003c/sup\u003e. Squalene is an open-chain triterpenoid compound, which has multiple physiological functions including enhancing superoxide dismutase (SOD) activity within the body, enhancing immune function, improving sexual function, as well as possessing anti-aging, anti-fatigue, and anti-tumor properties\u003csup\u003e8,9\u003c/sup\u003e.\u0026nbsp;Additionally, the phenolic compounds and vitamin E present in olive oil contribute significantly to its functional components by providing various health benefits. Among these constituents, \u003cem\u003eα\u003c/em\u003e-tocopherol predominates among vitamin E forms (accounting for over 80%) and plays a crucial role in scavenging reactive oxygen species (ROS) generated by endogenous systems\u003csup\u003e10\u003c/sup\u003e. Consequently, olive oil is recognized as a valuable vegetable oil that enjoys widespread use across the globe.\u003c/p\u003e\n\u003cp\u003eAs far as we know, the oil content is one of the important indicators for evaluating the quality of olive fruits\u003csup\u003e11,12\u003c/sup\u003e. The oil content varies by variety, maturity period and environmental conditions, ranging from as low as over ten percent to as high as over 30%\u003csup\u003e13,14\u003c/sup\u003e. For the reports on the oil content of fresh olives, the determination method has always adopted the Soxhlet extraction method. Caponio et al\u003csup\u003e15\u003c/sup\u003e. found that during the entire ripening process, the oil content of fresh olive fruits rose first and then tended to stabilize.\u003c/p\u003e\n\u003cp\u003eThe fatty acid composition and minor component profile are key indicators for evaluating the quality of oils and fats. In olive oil, fatty acid composition varies significantly by cultivar. For instance, Esti et al.\u003csup\u003e16\u003c/sup\u003e observed that during maturation of Leccino and Frantoio cultivars, oleic acid content increased while palmitic acid decreased. Conversely, in Coratina cultivars, linoleic acid content increased with maturation, whereas it decreased in Leccino and Frantoio. Environmental factors, such as temperature and light during fruit ripening, also influence the saturated-to-unsaturated fatty acid balance\u003csup\u003e17-19\u003c/sup\u003e. However, previous studies indicate that environmental conditions exert a relatively minor influence on fatty acid composition compared to cultivar, which is the predominant factor\u003csup\u003e20,21\u003c/sup\u003e. Crucially, fruit maturity is a major determinant of olive oil quality\u003csup\u003e22,23\u003c/sup\u003e.\u0026nbsp;In fact, as maturation progresses, metabolic shifts occur, altering the concentrations of compounds such as fatty acids, polyphenols, tocopherols, chlorophylls, and carotenoids\u003csup\u003e24,25\u003c/sup\u003e. These compositional changes directly impact the sensory attributes (particularly aroma), oxidative stability, nutritional value, and overall quality grade of the final oil. Consequently, research on olive oil's antioxidant activity has gained significant attention as a means to enhance both yield and quality. Total phenolic content (TPC) is a critical parameter influencing both antioxidant potential and sensory quality. Olive oil phenolics are modulated by cultivar, fruit maturity, and various agronomic and processing conditions\u003csup\u003e26\u003c/sup\u003e. Studies by Cioffi et al.\u003csup\u003e27\u003c/sup\u003e and Bubonja et al.\u003csup\u003e28\u003c/sup\u003e demonstrated that phenolic compounds extracted from olive oil exhibit potent antioxidant activity.\u003c/p\u003e\n\u003cp\u003eAt present, the research on the maturity of olive fruits at home and abroad mainly focuses on growth and development, phenotypic traits, fatty acid composition and content, oil content, functional components, etc.\u003csup\u003e3,20\u003c/sup\u003e. Due to the incomplete exploration of factors, there are still deficiencies in the current research on the optimal maturity of olive fruits. To improve the quality of oil and the economic benefits of fruit farmers, and to clarify the harvest time, it is first necessary to identify the differences in olive oil pressed from different varieties and different maturity levels of olive fruits. Then, based on the different changing trends of fatty acid categories and secondary metabolites of oils, the optimal harvest period of olive fruits should be selected\u003csup\u003e29,30\u003c/sup\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTherefore, in this study, 98 olive germplasm fruits preserved in the Longnan Olive National Forest Tree Germplasm Resource Bank of Gansu Province, China, were selected to study 13 oil quality indicators at three maturity levels: The oil content, palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), \u003cem\u003eα\u003c/em\u003e-linolenic acid (C18:3), arachidic acid (C20:0), cis-11-eicosenenoic acid (C20:１), squalene, \u003cem\u003eβ\u003c/em\u003e-sitosterol, total polyphenols and \u003cem\u003eα\u003c/em\u003e-tocopherol were determined, and a comprehensive evaluation was conducted through correlation analysis, principal component analysis and systematic cluster analysis. The aim is to obtain the quality differences among different olive varieties and maturity levels, providing a theoretical basis for guiding the appropriate harvesting of olives, ensuring the best quality of fruits and diversified utilization.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003e\u003cstrong\u003eOverview of the\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003et\u003c/strong\u003e\u003cstrong\u003eest\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003es\u003c/strong\u003e\u003cstrong\u003eite\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe experimental site is located in the Bailong River Valley area of Wudu District, Longnan City, Gansu Province. It is situated at 33\u0026deg; 24\u0026rsquo;N, 104\u0026deg; 55\u0026rsquo;E, with an altitude of 1,079 meters. The annual average temperature is 14.2℃ and the annual average sunshine duration is 1,560.4 hours. The extreme maximum temperature is 35.6℃ and the minimum temperature is -8.1℃. The annual average precipitation is 551.2 mm and the relative humidity is 61%. It belongs to the dry and hot river valley area of the northern subtropical zone, similar to the Mediterranean climate, and is suitable for the cultivation of olive oil.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlant materials\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe experiment was conducted in 2021 at the National Forest Tree Germplasm Resource Bank of Olive Trees in Longnan City, Gansu Province. A total of 98 germplasm samples were collected (Table 1), all of which were grafted in the spring of 2019. The rootstock was the Chenggu 18a variety. The tree growth was good, and the site conditions and planting management levels such as water and fertilizer were basically the same.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSampling method \u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe maturity of the fruit is classified based on the color of the fruit skin. In this study, oil olive maturity is categorized into three grades: yellowish-green fruit skin represents first maturity (Ⅰ), predominantly purple fruit skin indicates second maturity (Ⅱ), and purple-black skin signifies third maturity (Ⅲ). During sampling, for each germplasm of the same variety, samples were randomly collected from different positions on various trees, ensuring that they were free from pests and diseases and exhibited consistent appearance (similar color, size, and shape). For each of the three maturity levels sampled, approximately 250 g of fruit was collected per variety. The physiological indicators such as fruit weight and both longitudinal and transverse diameters of 20 olive fruits were measured immediately. The remaining fruits were gathered and promptly refrigerated before being transported back to \u003cem\u003ethe Economic Forest Product Quality Inspection and Testing Center under the National Forestry and Grassland Administration\u003c/em\u003e for subsequent determination and analysis of their oil quality indicators.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eOil content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe collected fruits were dried in an oven at 105\u0026deg;C until a constant mass was achieved before being crushed. The determination of oil content in these fruits was conducted following the \u0026quot;National Food Safety Standard - Determination of Fat in Foods.\u0026quot; A sample weighing 5 g was placed into a filter paper bag; petroleum ether (30-60\u0026deg;C) served as the solvent for Soxhlet extraction to calculate oil content. This process was repeated three times to obtain an average value. The formula used for calculating oil content is: Oil content (%) = (mass of extracted oil / mass of fruit) \u0026times; 100%. Detailed methodology follows that described by Emmanouilidou et al.\u003csup\u003e31\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1\u003c/strong\u003e\u003cstrong\u003e.\u0026nbsp;\u003c/strong\u003eTesting information of olive germplasm\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"591\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eNo.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eVariety name\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eSource\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eNo.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eVariety name\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eSource\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eM1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eBerat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlbania\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eM2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChemlal de kabylie\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlgeria\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eM3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eElbasan-longnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlbania\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eM4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS53\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKaliniot\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlbania\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYunza-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSeeger Ismail-27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlgeria\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYunza-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS55\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eUlliri Bardhe\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eAlgeria\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYunza-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNikiskii\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eformer Soviet Union\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLyuyuan-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eN2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eformer Soviet Union\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLyuan Manzanilla de Sevilla\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTaoyuan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAdramittini\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSoury\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eLebanon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAgiou orous\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGorossanne\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAmyglalolia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGrignan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBiancolilla\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTanche-yunnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS63\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChalkidikis\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eRosciola-yunnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLadoliaⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKalamon-yunnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFarga\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKou-t\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS66\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFS17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eArb-s\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGreece-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGai\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS68\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKonservolia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChond\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS69\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKoroneiki\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAmasnaki\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLadoliaⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eArbequina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMegaritiki\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFrantoio Corsini\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSevillano①\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGrossane\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eThiaki\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVerdaledel H\u0026eacute;rault\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eValanolia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLucques\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS75\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCrimean-172\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eformer Soviet Union\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMastoidis\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eGreece\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChenggu-31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSalonenque\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChenggu-32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTanche-longnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChenggu-47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAscolano Tenera\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChenggu-51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCanino\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eD-133\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChemlal de kabylie\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eTunisia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eD-16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCoratina\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEzhi8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eDritta\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eHaikouyou-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFrantoio\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eHaikouyou-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFrantoio-17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eHuili-X\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMoraiolo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eJiufeng-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003ePendolino\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS87\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eJiufeng-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003ePicholine\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eFrance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS88\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eN-79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eArbosana\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eShali-longnan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBlanqueta\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYuchan-44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS42\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBorriol De Castellon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYunTai\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCordal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eZa-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCornicabra\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS93\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eYuchan\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEmpeltre\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eK1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eHojiblanca\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eK2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eManzanlla\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS96\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eK3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eChina\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eOttobratica\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eLeccino\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003ePicual\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSpain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS98\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eARRONIZ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eItaly\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFatty acid components\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe method for determining fatty acid components was conducted in accordance with GB 5009.168-2016 \u0026quot;National Food Safety Standard - Determination of Fatty Acids in Foods\u0026quot; (China)\u003csup\u003e32\u003c/sup\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSqualene, \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol, total phenol, and \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol contents\u0026nbsp;\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe squalene content was quantified following LS/T6120-2017 \u0026quot;Grain and Oil Inspection - Determination of Squalene in Vegetable Oils - Gas Chromatography Method\u0026quot; (China). The \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol content determination adhered to NY/T3111-2017 \u0026quot;Determination of Sterol Content in Vegetable Oils - Gas Chromatography-Mass Spectrometry\u0026quot; (China). Additionally, the assessment methods for total polyphenols and vitamin E contents were based on Li et al.\u003csup\u003e33\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe data for each trait were processed using Excel 2021 to perform descriptive statistical analysis. The maximum value (MAX), minimum value (MIN), average value, standard deviation (SD), median, and coefficient of variation (CV) for each numerical trait were calculated. Factor analysis was conducted utilizing SPSS 23.0 (IBM, Armonk, NY, USA) statistical software. Correlation analysis, cluster analysis, and graphical plotting were performed using Origin 2024 (OriginLab, Northampton, Massachusetts, USA). Additionally, the membership function method and principal component analysis (PCA) were employed to conduct a comprehensive evaluation of oil content, fatty acid components, and active substances.\u003c/p\u003e"},{"header":"Results and Discussion","content":"\u003cp\u003e\u003cstrong\u003eOil content on a dry basis of 98 olive varieties at three stages of maturity\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTaking the maturity appearance of four olive varieties (Adramittini, Ascolano Tenera, Coratina and Arbequina) as an example, as shown in\u0026nbsp;Fig. 1, the appearance colors yellowish green - mostly purple - purple-black correspond to three maturity levels I - II - III respectively.\u003c/p\u003e\n\u003cp\u003eThe oil content is a critical parameter for assessing the quality of olive fruits. It not only influences the oil yield but also correlates closely with the fatty acid composition and nutritional value of olives\u003csup\u003e34\u003c/sup\u003e. Generally, oil accumulation continues until full fruit maturity; however, the oil extraction rate may either increase or decrease depending on the maturity stage of the olive\u003csup\u003e35\u003c/sup\u003e. Determining the dry matter oil content provides a baseline for evaluating the inherent oil potential of a variety and serves as a reference for comparing oil content across different cultivars. Therefore, studying oil content is essential for the breeding and cultivation of olive varieties. In this study, the dry matter oil content of 98 olive samples at various maturity stages was analyzed. The results (Table 2) indicated that at the first maturity stage, oil content ranged from 28.00% (S8 Lyuyuan-1) to 60.20% (S82 Ezhi8), while at the second maturity stage, it varied between 32.50% (S8 Lyuyuan-1) and 64.60% (S74 Valanolia). At the third maturity stage, S74 (Valanolia) exhibited the highest oil content at 64.80%, representing an approximate increase of 16 percentage points compared to the first maturity stage. Overall, the average oil content initially increased with maturity and then stabilized. Thus, the optimal harvest period for most olive varieties appears to be at the second and third maturity stages. Tang et al.\u003csup\u003e36\u003c/sup\u003e found that the dry basis oil content of olive fruits was positively correlated with maturity. Due to the increase in olive moisture, the dry basis oil content of most varieties increased slightly. This is consistent with the results of this study. According to Yang et al.\u003csup\u003e37\u003c/sup\u003e, oil content continued to rise with increasing maturity, peaking at stage M7 before slightly declining. Similar findings were reported\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2.\u003c/strong\u003e Fruit oil content on dry basis of 98 olive varieties.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"624\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\"\u003e\n \u003cp\u003e\u003cstrong\u003ematurity level\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003emean oil content\u003c/strong\u003e\u003cstrong\u003e（\u003c/strong\u003e\u003cstrong\u003e%\u003c/strong\u003e\u003cstrong\u003e）\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\"\u003e\n \u003cp\u003e\u003cstrong\u003ematurity level\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003emean oil content\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e（\u003c/strong\u003e\u003cstrong\u003e%\u003c/strong\u003e\u003cstrong\u003e）\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅠ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅡ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅢ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅠ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅡ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eⅢ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e46.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e46.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e47.13\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e41.80\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.23\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS2\u003c/p\u003e\n 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\u003ctd\u003e\n \u003cp\u003e45.80\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.13\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS53\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.60\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.80\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e46.60\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e56.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e51.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e40.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e36.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e39.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e34.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e36.83\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS55\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.60\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e47.87\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e32.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e38.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003e34.10\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e35.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e53.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e53.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e50.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n 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\u003cp\u003e50.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.47\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS96\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e38.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e46.76\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.62\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e48.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e41.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.00\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e47.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e50.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e47.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e33.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e50.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS98\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e51.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e51.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e60.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e54.47\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e53.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e50.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.30\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003eAverage\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e47.19\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.34\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.90\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48.79\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eS50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e44.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e53.80\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003eby Nergiz et al.\u003csup\u003e38\u003c/sup\u003e. Furthermore, the average oil content among different olive germplasms ranged from 32.50% to 61.77% . Khaliq et al.\u003csup\u003e39\u003c/sup\u003e found that the oil content of eight olive cultivars in Pakistan ranged from 17.5% to 65%.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFatty acid composition\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eIn this study, eight types of fatty acids were identified in all 98 tested virgin olive oils. C18:1, recognized as the most significant monounsaturated fatty acid in olive oil. From Table 3, it can be observed that the mean oleic acid content reached 72.01%, 70.58%, and 68.26% at three different maturity stages respectively, with coefficients of variation recorded at 6.44%, 6.97%, and 8.59%. These results indicate that variations in C18:1 across different varieties and maturity periods are not pronounced. At maturity levels I, II, and III, S12 (Gorossanne) exhibited the highest oleic acid contents at values of 82.90%, 79.19%, and 78.91% respectively; conversely, S56 (61.40%), S77 (58.90%), and S66 (51.90%) displayed the lowest contents. The content of C16:0 and C18:2 is the second highest (Table 3 and supplementary Table S1).\u003c/p\u003e\n\u003cp\u003eMeanwhile, the research indicated that the oleic acid content in most olive varieties decreased as maturity increased. Koseoğlu et al.\u003csup\u003e40\u003c/sup\u003e observed that with the transition of olive skin color from green to black, there was a corresponding decrease in oleic acid levels within the olive oil. The linoleic acid content ranged from 5.01% to 11.81%, falling within the limits of 2.5% - 21.0% established by International Olive Oil Council (IOOC). During the maturation process, both Memecik and Gemlik olive oils exhibited an increase in linoleic acid concentrations. de et al.\u003csup\u003e24\u003c/sup\u003e noted that as fruit ripening progressed, percentages of palmitic acid and linoleic acid tended to decline, while oleic acid content peaked at the highest ripening index. Other studies have similarly reported a reduction in oleic acid alongside an increase in linoleic acid during maturation\u003csup\u003e41,42\u003c/sup\u003e. Variations were also noted among different maturation stages concerning other fatty acids; however, no clear pattern emerged regarding maturity-dependent changes for these fatty acids, which aligns with findings reported by Yu et al.\u003csup\u003e43\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutrient composition analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eBeyond its richness in essential unsaturated fatty acids, olive oil is also a significant source of bioactive compounds such as squalene and \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol. As presented in Table 3, analysis of 98 olive oil samples revealed the following squalene content ranges across three maturity levels: 544.30-10698.00 mg/kg, 695.00-11519.60 mg/kg, and 846.60-14574.30 mg/kg, respectively. The corresponding mean \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol contents were 1460.93 mg/kg, 1439.71 mg/kg, and 1444.64 mg/kg. Germplasms exhibiting the highest squalene levels at each maturity stage were S8 (Lyuyuan-1), S85 (Huili-X), and S54 (Seeger Ismail-27), respectively (Table 3, Supplementary Table S2). Yu et al.\u003csup\u003e43\u003c/sup\u003e reported a decrease in squalene content and a sharp increase in total sterol content with advancing maturity within the same olive variety. These trends are largely consistent with the findings of the present study. Furthermore, our results indicate a gradual decline in total phenolic compounds as the fruit ripens, aligning with numerous reports on various olive cultivars \u003csup\u003e44,45\u003c/sup\u003e. The content of \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol also displayed considerable variability across samples, with coefficients of variation of 46.47%, 47.10%, and 47.91% at the three maturity levels. The mean \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol concentrations were 21.59, 21.52, and 21.36 \u0026times; 10⁻\u0026sup2; mg/g, respectively. Yu et al.\u003csup\u003e43\u003c/sup\u003e found that the content of \u0026alpha; -tocopherol decreased significantly with the increase of maturity, while in this study, the difference of the same variety of \u003cem\u003e\u0026alpha;\u003c/em\u003e -tocopherol with the increase of maturity was not obvious.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3.\u0026nbsp;\u003c/strong\u003eComparison of oil content and oil component and secondary metabolite components variation of 98 olive varieties.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"97%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eTraits\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eMaturity\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eMax\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eMin\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eMedian\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eMean\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eSD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eCV\u003c/strong\u003e（\u003cstrong\u003e%\u003c/strong\u003e）\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003ePalmitic acid\u003c/p\u003e\n \u003cp\u003e(C16:0) / %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e8.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e8.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.75\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.99\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e18.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e8.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e14.86\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eStearic acid\u003c/p\u003e\n \u003cp\u003e(C18:0) / %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e22.09\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e23.24\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e24.94\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eArachidic acid\u003c/p\u003e\n \u003cp\u003e(C20:0) / %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.55\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15.98\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e16.64\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003ePalmitoleic acid\u003c/p\u003e\n \u003cp\u003e(C16:1) /%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e41.85\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e46.81\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e49.53\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eOleic acid\u003c/p\u003e\n \u003cp\u003e(C18:1) /%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e82.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e61.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e72.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e72.01\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4.64\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e6.44\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e79.19\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e58.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e70.15\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e70.58\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4.92\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e6.97\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e78.91\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e51.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e67.85\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e68.26\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e5.87\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e8.59\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003ecis-11-Eicosenoic acid\u003c/p\u003e\n \u003cp\u003e(C20:1) /%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15.81\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e16.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e18.82\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eLinoleic acid\u003c/p\u003e\n \u003cp\u003e(C18:2) /%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e20.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e9.69\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e9.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e38.86\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e22.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.98\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e38.04\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e23.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e11.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e11.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4.79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e40.26\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003e\u003cem\u003e\u0026alpha;\u003c/em\u003e - Linolenic acid\u003c/p\u003e\n \u003cp\u003e(C18:3) /%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21.07\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19.14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eSqualene /( mg\u0026bull;kg\u003csup\u003e-1\u003c/sup\u003e )\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10698.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e544.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3264.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3940.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2344.46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e59.50\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e11519.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e695.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3609.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4252.74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2557.81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e60.14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e14574.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e846.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3843.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4482.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2761.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e61.61\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003e\u003cem\u003e\u0026beta;\u0026nbsp;\u003c/em\u003e- Sitosterol/(mg\u0026bull;kg\u003csup\u003e-1\u003c/sup\u003e)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2631.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e696.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1422.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1460.93\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e379.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e25.96\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2622.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e624.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1373.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1439.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e388.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e26.98\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2654.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e800.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1330.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1444.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e388.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e26.87\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003eTotal polyphenols\u003c/p\u003e\n \u003cp\u003e/( mg\u0026bull;kg\u003csup\u003e-1\u003c/sup\u003e)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e388.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e37.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e80.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e92.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e56.55\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e61.29\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e370.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e37.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e79.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e91.75\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e55.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e60.45\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e369.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e36.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e78.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e91.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e55.69\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e61.11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\"\u003e\n \u003cp\u003e\u003cem\u003e\u0026alpha;\u003c/em\u003e - Tocopherol\u003c/p\u003e\n \u003cp\u003e/( \u0026times; 10\u003csup\u003e-2\u0026nbsp;\u003c/sup\u003emg\u0026bull;g\u003csup\u003e-1\u003c/sup\u003e)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e61.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21.59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e46.47\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅡ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e61.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e47.10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eⅢ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e62.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e18.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e47.91\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCorrelation analysis of oil quality indicators\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA correlation analysis was performed on eight oil quality indicators across 98 distinct olive varieties; the results are presented in Fig. 2 (red: positive correlation, blue: negative correlation). At maturity I, the oil content exhibited an extremely significant positive correlation with squalene, with a correlation coefficient (r) was 0.28 and a significant positive correlation with C16:1. It showed positive correlations (non-significant) with 16:0, C20:1, and C18:2, while correlating negatively (non-significant) with the remaining indicators.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eC18:1 has a highly significant positive correlation with C20:1 (r = 0.42) and extremely significant negative correlations with C18:2 (r = -0.89), C18:3 (r = -0.32), \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol (r = -0.27), C16:0 (r = -0.47)and C16:1 (r = -0.67). Squalene correlated significantly positively with C20:0. \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol showed extremely significant positive correlations with C18:3 (r = 0.45), C18:2 (r = 0.29) and \u003cem\u003e\u0026alpha;\u003c/em\u003e -tocopherol (r = 0.32). Total polyphenols were significantly positively correlated with C18:0 and significantly negatively correlated with C20:1 and C18:1. \u0026alpha;-tocopherol demonstrated extremely significant positive correlations with C18:3 (r = 0.35) and C18:2 (r = 0.32), and an extremely significant negative correlation with squalene (r = -0.26). At maturity II, Oil content maintained an extremely significant positive correlation with squalene (r = 0.41) and exhibited an extremely significant negative correlation with \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol (r = -0.28). Correlations for other indicators were largely consistent with those observed at maturity I. At maturity III, oil content showed a significant positive correlation with squalene, while its correlations with other indicators were relatively weak. Squalene was positively correlated with C16:1. Correlations involving \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol and \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol with other indicators remained fundamentally similar to those at maturities I and II. Notably, total polyphenols exhibited no significant correlations with any other traits at this maturity stage.\u003c/p\u003e\n\u003cp\u003eIt is thus found that the higher the oil content of olive oil, the higher the squalene content. Secondly, it was also found that maturity had little effect on the correlations between oil content, fatty acid components, squalene, \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol, total polyphenols and \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol and other indicators.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eComprehensive score analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePCA can be used to explain and analyze the differences among multi-dimensional samples, and further obtain the key comprehensive analysis factors of samples with a large number of intricate relationships\u003csup\u003e46\u003c/sup\u003e. In this study, PCA was performed on 13 quality indicators of olive fruits across three maturity levels (I, II, and III) (Table 4). Five principal components were extracted based on eigenvalues exceeding 1. The cumulative variance contribution rates for the components were 76.11%, 75.40%, and 73.75% respectively, indicating that these five components effectively encapsulated the primary information from the original indicators. I: PC1 (25.61%) primarily represents C16:1, C20:1, and C16:0; PC2 emphasizes \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol and total polyphenols; PC3 (13.38%) reflects unsaturated fatty acids (C18:3, C18:2, C18:1); PC4 includes C20:0 and C18:0; while PC5 (9.00%) highlights oil content and squalene. II: PC1 (27.40%) comprehensively encompasses C16:1, C16:0, and C20:1 with the highest loading attributed to C16:1; PC2 (16.11%) represents both C18:0 and C20:0; PC3 contains \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol along with C18:3; PC4 (10.62%) involves a combination of C18:2, C18:1, and total polyphenols; whereas PC5 is predominantly composed of oil content and squalene. III: PC1 (28.90%) integrates data from C16:0, C16:1, and C20:1; PC2 (14.65%) comprises \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol, C18:3, C18:2, and C18; PC3 signifies both C18:0 and C20:0. PC4 underscores squalene and oil content; PC5 (8 .27 %) is mainly characterized by total polyphenols.\u003c/p\u003e\n\u003cp\u003eAmong the three maturity levels, PC1 was consistently dominated by C16:0, C16:1, and C20:1, accounting for 25.61% to 28.90% of the variance. This finding indicates that the composition of medium-chain fatty acids serves as the fundamental framework of olive oil. This observation aligns with the perspective of the IOOC, which emphasizes palmitoleic acid (C16:1) as a key indicator for geographical indication\u003csup\u003e47\u003c/sup\u003e. The relative abundance of this fatty acid increased with fruit maturity (from 0.34 to 0.39), reflecting a greater concentration on fatty acid accumulation during later stages of fruit metabolism\u003csup\u003e48\u003c/sup\u003e. The evolution observed in PC2 transitions from representing a \u0026quot;health factor\u0026quot; (\u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol and total polyphenols) at I stage to a \u0026quot;mixed functional factor\u0026quot; (\u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol alongside C18 series USFA) at III stage. This shift reveals a temporal coupling between active ingredients and fatty acid metabolism throughout maturation. In early stages, there was a high polyphenol load (0.97), consistent with the enrichment pattern typically seen in olive polyphenols during the green fruit stage\u003csup\u003e49\u003c/sup\u003e. Conversely, its association with USFA in later stages suggests that sterols may play a regulatory role in determining fatty acid composition\u003csup\u003e50\u003c/sup\u003e. Furthermore, both oil content and squalene were continuously co-loaded within either PC4 or PC5 across all three maturity stages; this confirms their co-evolution regarding oil accumulation and antioxidant capacity. Squalene functions as a triterpene precursor positively correlated with lipid synthesis\u003csup\u003e51\u003c/sup\u003e. Notably, polyphenols independently formed PC5 at maturity level III, underscoring the specificity inherent to late-stage metabolic pathways associated with polyphenols\u003csup\u003e52\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 4.\u003c/strong\u003e Loading matrix of principle components of quality indexes under different maturity levels (Ⅰ ~ Ⅲ).\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"123%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eIndex\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"5\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅠ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"5\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅡ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"5\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅢ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC5\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC5\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003ePC5\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eOil content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC16:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC18:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.88\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC20:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.93\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.87\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC16:1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC18:1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.69\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC20:1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC18:2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.39\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC18:3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSqualene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003e\u0026beta;\u0026nbsp;\u003c/em\u003e- Sitosterol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTotal polyphenols\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.87\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003e\u0026alpha;\u0026nbsp;\u003c/em\u003e- Tocopherol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.42\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e0.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e-0.59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e-0.08\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.31\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e-0.04\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e-0.71\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e-0.02\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCharacteristic value\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e3.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e2.37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e3.56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e2.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e3.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eContribution rate(%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e25.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e18.22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e13.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e9.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e9.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e27.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e16.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e12.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e10.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e8.79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e28.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e14.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e12.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e9.72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e8.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCumulative contribution rate (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e25.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e43.83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e57.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e67.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e76.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e27.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e43.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e55.99\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e66.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e75.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e28.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e43.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e55.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e65.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e73.75\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003eTaking the proportion of the contribution rates corresponding to the five principal components to the total contribution rate as the weight, the comprehensive evaluation function of 98 olive germplasms was obtained (Table 5, Supplementary S3). Ⅰ: F = 0.34 PC1 + 0.24 PC2 + 0.18 PC3 + 0.13 PC4 +0.12 PC5; II: F = 0.36 PC1 + 0.21 PC2 + 0.17 PC3 + 0.14 PC4 + 0.12 PC5; Ⅲ : F = 0.39 PC1 + 0.20 PC2 + 0.17 PC3 + 0.13 PC4 + 0.11 PC5; The principal component scores, comprehensive scores and rankings of each superior germplasm were calculated. Comprehensive evaluation identified the top five varieties for oil quality. I: K2\u0026gt;FS17\u0026gt; Nikiskii \u0026gt;Gai\u0026gt; Lyuan Manzanilla de Sevilla. II: Agiou orous \u0026gt;FS17\u0026gt; Nikiskii \u0026gt; Megaritiki\u0026gt; Gai; III: Agiou orous \u0026gt;FS17\u0026gt; Nikiskii \u0026gt; Lyuan Manzanilla de Sevilla \u0026gt; Megaritiki. At maturity I (early harvest), K2, FS17, and others demonstrated superior performance, which can be attributed to their elevated polyphenol content (PC2 weight 0.24) and favorable fatty acid profiles (PC1). This observation aligns with the \u0026quot;outstanding functionality\u0026quot; characteristics associated with early harvest oils. Furthermore, FS17 consistently ranks among the top two across all three maturity levels, its stability may result from the co-expression of fatty acid desaturase (FAD2) and sterol synthase (SQS)\u003csup\u003e53\u003c/sup\u003e. K2, which ranks first in early harvests due to its high polyphenol content, experiences a decline in ranking during late harvests. This trend is consistent with the degradation pattern of polyphenols as maturation progresses\u003csup\u003e54,55\u003c/sup\u003e. At II and III (mid-late harvest), Agiou orous and FS17 maintained a leading position owing to the dominance of C16:1 (PC1 weight 0.36-0.39) and their capacity to retain late squalene compounds (PC4). Generally, oxidative stability exhibited an increasing trend during the early stages of maturity but subsequently declined in the later stages\u003csup\u003e55,56\u003c/sup\u003e. Nevertheless, Agiou orous and FS17 continued to demonstrate superior oxidative stability compared to other late-maturing varieties.\u003c/p\u003e\n\u003cp\u003eIn conclusion, FS17 is recommended as the primary cultivated variety for ensuring stable production; Agiou orous is suitable for producing mid-to-late harvest commercial oil; while K2 and Lyuan Manzanilla de Sevilla are appropriate for developing functional oils.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 5.\u003c/strong\u003e The top five varieties in terms of comprehensive scores under the three maturity levels\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"560\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅠ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅡ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\"\u003e\n \u003cp\u003e\u003cstrong\u003eⅢ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eRating\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eScore\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eVariety number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eRating\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eScore\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eVariety number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eRating\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eScore\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cstrong\u003eVariety number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS60\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS66\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS66\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS66\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS56\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.68\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS87\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.75\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eS71\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCluster analysis\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo further investigate the characteristics of 98 types of olive oil, 13 quality indicators were selected for cluster analysis. It can be observed from Fig. 3a-c and Table 6 that cluster analysis categorizes the samples into three distinct groups.\u003c/p\u003e\n\u003cp\u003eGroup I exhibited high C18:1 and low C18:2 characteristics at I and II, subsequently evolving to a profile characterized by high oil content coupled with enhanced antioxidant capacity (high squalene or total polyphenols) at III. This progression indicates that the synthesis of secondary metabolites, such as squalene, is augmented during the later stages of maturation, thereby improving the overall quality of the oil\u003csup\u003e57\u003c/sup\u003e. Consequently, this group can serve as a core germplasm for bulk commodity oil production. Its elevated antioxidant properties in later stages may also contribute to an extended shelf life. In contrast, Group II undergoes significant transformations throughout its maturation process. At maturity stage I, it displays high oil content alongside robust antioxidant capacity; however, in maturities II and III, there is a notable reduction in saturated fatty acids accompanied by an increase in \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol content. As a key liposoluble antioxidant, the enrichment of \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol appears to be independent of variations in fatty acid composition, suggesting the presence of specific genetic regulatory modules\u003csup\u003e53\u003c/sup\u003e. It is noteworthy\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 6.\u003c/strong\u003e Trait characteristics of different groups of 98 olive germplasm resources in Longnan City, Gansu Province.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"99%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eMaturity level\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eTraits\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eGroup Ⅰ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eGroup Ⅱ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eGroup Ⅲ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eMean\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eCV/%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eMean\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eCV/%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eMean\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eCV/%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"13\"\u003e\n \u003cp\u003eⅠ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003eOil content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e47.18\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e13.79\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e49.04\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e10.89\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.96\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e13.85\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eC16:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e12.52\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e12.35\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e14.72\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e8.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e14.68\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n 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\u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e7.17\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e72.44\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e63.73\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e6.68\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eC20:1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.28\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e17.50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.33\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e15.88\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.26\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e16.29\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eC18:2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e8.80\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.44\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e9.09\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e33.17\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e15.70\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e22.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eC18:3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.77\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e16.41\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.82\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e16.35\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e0.86\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e20.98\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eSqualene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4897.21\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e41.64\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4650.87\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e61.41\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e4101.06\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e75.94\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cem\u003e\u0026beta;\u0026nbsp;\u003c/em\u003e- Sitosterol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1286.66\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e23.26\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1348.47\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e21.10\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e1609.34\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e27.05\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003eTotal polyphenols\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e102.90\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e82.32\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e90.51\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e38.78\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e83.20\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.26\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd\u003e\n \u003cp\u003e\u003cem\u003e\u0026alpha;\u0026nbsp;\u003c/em\u003e- Tocopherol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e19.37\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e42.52\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e23.49\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e54.26\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e21.40\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd\u003e\n \u003cp\u003e45.38\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003ethat this germplasm maintains elevated antioxidant indicators across all three mature stages, rendering it an ideal candidate for cultivating highly stable specialty oils. During the maturation process of Group III, active components continue to accumulate: at maturity stage I, it exhibits low levels of saturated fatty acids while being rich in \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol and \u003cem\u003e\u0026alpha;\u003c/em\u003e-tocopherol; at maturity stage II, there are lower oleic acid levels along with increased concentrations of squalene and \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol; finally, at maturity stage III, palmitic acid levels rise significantly while oleic acid remains low. Notably, \u003cem\u003e\u0026beta;\u003c/em\u003e-sitosterol has been shown to inhibit cholesterol absorption\u003csup\u003e6,7\u003c/sup\u003e, whereas squalene enhances cellular membrane antioxidant defenses\u003csup\u003e8,9\u003c/sup\u003e. Additionally, C16:1 was recognized as a rare fatty acid type capable of activating peroxisome proliferator-activated receptor \u0026gamma; (PPAR\u0026gamma;), plays a role in improving glucose metabolism\u003csup\u003e58\u003c/sup\u003e and regulating insulin sensitivity. Thus far-reaching implications suggest that this type of germplasm represents a valuable resource for developing hypoglycemic and lipid-lowering functional oils.\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003eThis study analyzed the key indicators of extra virgin olive oil (EVOO) derived from 98 olive varieties at three maturity levels (I, II, and III). The results indicate a wide range of oil content in the fruits, with the average oil content increasing from 47.19% (I) to 49.90% (III), suggesting that olives in the Longnan area possess high oil content. The average oleic acid content—a monounsaturated fatty acid and a critical quality indicator, decreased with advancing maturity (I: 72.01%; II: 70.58%; III: 68.26%), yet remained relatively high overall, thereby confirming the excellent quality of local oils. Regarding active compounds, squalene exhibited considerable variability and significantly increased with maturity. The contents of \u003cem\u003eβ\u003c/em\u003e-sitosterol (averaging approximately 1460-1444 mg/kg) and \u003cem\u003eα\u003c/em\u003e-tocopherol (averaging around 21.5×10⁻² mg/g) were relatively stable across different maturity stages. Correlation analysis revealed a significant positive correlation between oil content and squalene; however, total polyphenols did not show significant correlations with other properties. Based on a comprehensive evaluation using PCA, it was determined that 'FS17' is suitable as the primary variety for stable production; 'Agiou orous' is appropriate for mid-to-late harvest commercial oil production; while 'K2' and 'Lyuan Manzanilla de Sevilla' are recommended for developing functional oils. Future research should integrate transcriptomics to analyze the molecular mechanisms underlying principal component variations and validate the universality of this comprehensive evaluation model on a larger field scale.\u003c/p\u003e\n"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eData availability\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe data used for the analysis in this study are presented in the article and supplementary File 1.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eC.Y.J., W.J.W. conceived and designed the experiments. M.L. collected documents, drafted manuscripts, and organized data. G.M.J., R.Z., Y.F.Y. and J.X.Z. participated in most of the experiments and data collection. All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research was funded by the Gansu Provincial Science and Technology Plan Project for Innovative Talents in Science and Technology (25JR6KA019), and the Gansu Province Leading Talent Program (GSBJLJ-2023-09).\u003c/p\u003e\n\u003cstrong\u003eCompeting interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCorrespondence\u003c/strong\u003e and requests for materials should be addressed to C.Y.J.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eReprints and permissions information\u003c/strong\u003e is available at www.nature.com/reprints.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eTalhaoui, N., Taamalli, A., G\u0026oacute;mez-Caravaca, A. 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How important are fatty acids in human health and can they be used in treating diseases? \u003cem\u003eGut Microbes\u003c/em\u003e. \u003cstrong\u003e16 \u003c/strong\u003e(1), 2420765. https://doi:10.1080/19490976.2024.2420765 (2024).\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Olea europaea L., maturity level, oil quality, comprehensive evaluation","lastPublishedDoi":"10.21203/rs.3.rs-7212338/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7212338/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"This study analyzed oil content, fatty acid composition, and key active components (squalene, β-sitosterol, α-tocopherol, and total polyphenols) in 98 olive germplasms from China’s Longnan region across three maturity stages (I, II, III). Results revealed a broad range in oil content, increasing with maturity. I: 28.00-60.20%; II: 32.50-64.60%; III: 34.10-64.80%. Oleic acid (C18:1) was the predominant fatty acid, The content of squalene varies significantly and increases, while the mean value of β -sitosterol remains stable with the increase of maturity.Whereas α-tocopherol and total polyphenols exhibited greater variability. Comprehensive evaluation identified the top five varieties for oil quality. I: K2\u003e FS17\u003e Nikiskii \u003e Gai\u003e Lyuan Manzanilla de Sevilla. II: Agiou orous \u003eFS17\u003e Nikiskii \u003e Megaritiki\u003e Gai; III: Agiou orous \u003e FS17\u003e Nikiskii \u003e Lyuan Manzanilla de Sevilla \u003e Megaritiki. Cluster analysis classified germplasms into three distinct categories, with Group I serving as core germplasm suitable for bulk commodity oil production while Group II represents ideal material for cultivating highly stable specialty oils and fats. Germplasms in Group III represent a valuable resource for developing hypoglycemic and lipid-lowering functional oils. This study establishes a foundation for olive breeding, cultivation promotion, and processing in Longnan, China.","manuscriptTitle":"Comprehensive evaluation of oil quality of 98 varieties with different maturity levels from the Bailongjiang River Valley area in Longnan, China","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-08-04 07:58:57","doi":"10.21203/rs.3.rs-7212338/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-11-24T11:30:28+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-11-17T14:59:19+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-11-01T20:51:58+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"127790775674893713672602643474660179163","date":"2025-10-29T07:33:10+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"221147126019114462196708873310733729808","date":"2025-09-15T09:48:04+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"277902122013153969243368055821902646664","date":"2025-07-30T15:56:00+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-07-30T15:35:05+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"233368318966155527646612799639416662235","date":"2025-07-30T15:34:37+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-07-30T06:43:42+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2025-07-30T06:26:56+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-07-28T13:34:59+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-07-26T03:21:49+00:00","index":"","fulltext":""},{"type":"submitted","content":"Scientific Reports","date":"2025-07-25T08:43:12+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c9f767f4-55b0-4489-8444-9529a580f13f","owner":[],"postedDate":"August 4th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[{"id":52476678,"name":"Biological sciences/Biochemistry"},{"id":52476679,"name":"Biological sciences/Plant sciences"}],"tags":[],"updatedAt":"2026-01-12T16:02:36+00:00","versionOfRecord":{"articleIdentity":"rs-7212338","link":"https://doi.org/10.1038/s41598-025-33724-x","journal":{"identity":"scientific-reports","isVorOnly":false,"title":"Scientific Reports"},"publishedOn":"2026-01-05 15:57:56","publishedOnDateReadable":"January 5th, 2026"},"versionCreatedAt":"2025-08-04 07:58:57","video":"","vorDoi":"10.1038/s41598-025-33724-x","vorDoiUrl":"https://doi.org/10.1038/s41598-025-33724-x","workflowStages":[]},"version":"v1","identity":"rs-7212338","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7212338","identity":"rs-7212338","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}