延缓油酸（C18:1）、亚油酸（C18:2）和亚麻酸（C18:3）等不

Delays the degradation of unsaturated fatty acids (USFAs) such as oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3), making palmitic acid (C16:0), stearic acid and nutmeg The relative content of saturated fatty acids (SFAs) such as acid is at a high level, which inhibits the decrease of fatty acid unsaturation (U/S) and fatty acid unsaturation index (IUFA), thereby maintaining high U/S and IUFA, effectively slowing down the cell membrane structure Destruction and loss of compartmentalization, which in turn enhance the cold resistance of refrigerated olive fruit.

Delay the degradation of unsaturated fatty acids (usfas) such as oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3), increase the relative content of saturated fatty acids (SFAS) such as palmitic acid (c16:0), stearic acid and myristic acid, inhibit the decline of fatty acid unsaturation (U / s) and fatty acid unsaturation index (IUFA), so as to maintain high U / s and IUFA, It can effectively slow down the destruction of cell membrane structure and the loss of compartmentalization function, so as to strengthen the cold resistance of refrigerated olive fruit.

Delaying the degradation of unsaturated fatty acids (USFAs) such as oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3), making the relative content of saturated fatty acids (SFAs) such as palmitic acid (C16:0), stearic acid and myristic acid at a higher level, and inhibiting the fatty acid unsaturation (U/S) and fatty acid unsaturation index (IUFA)