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[Objective] In order to provide a bas is for the development and utilization of excellent germplasm resources of wild kiwifruit in Yunnan Province, the sensory traits, morphological indicators, nutrient contents and nutritional quality of excellent germplasm resources of wild kiwifruit were comprehensively comparative analysis in this paper. [Method] The selection criteria were established with the objectives of large fruits, hairless or less hairy, and high quality, and the 'LB-2', 'LBBH-1 ' and 'XSD-1' were selected through the evaluation of sensory and morphological indexes, and their total sugar, total acid, vitamin C and soluble solids contents were determined and analyzed. According to the evaluation method of quality comprehensive index, the nutritional quality of 3 excellent germplasm resources was compared and analyzed with the cultivar 'Yunmi No. 1'. [Result] The order of fruit longitudinal diameter was 'XSD-1' > 'LB-2' > 'LBBH-1', and the difference between 'LB-2', 'LBBH-1' and 'Yunmi No. 1' were significant. The order of fruit transverse diameter was 'LBBH-1' > 'LB-2' > 'XSD-1', and the differences between the three excellent germplasm resources and 'Yunmi No. 1' reached a significant level. The order of fruit lateral diameter was 'LBBH-1' > 'LB-2' > 'XSD-1', the differences between the three excellent germplasm resources were not significant but reached a significant level with 'Yunmi No. 1'. The fruit weight per fruit was in the order of 'LBBH-1' > 'XSD 1' > 'LB-2', and the difference between the germplasm resources and 'Yunmi No. 1' reached a significant level. The total sugar and acid content of the germplasm resources were lower than that of 'Yunmi No. 1' in the order of 'LB-2 ' > 'LBBH-1' > 'XSD-1'. The order of sugar to acid ratio was 'XSD-1' > 'LBBH-1' > 'LB-2', with 'XSD-1' being the sweetest, 'LBBH-1 ' the second sweetest and ' LB-2 ' the least sweet in terms of flavor. The germplasm resources all had lower vitamin C content than 'Yunmi No. 1', and the highest soluble solids content was found in 'LB-2', while both 'LBBH-1 ' and 'XSD-1' had lower than the 'Yunmi No. 1'. The overall evaluation index was in the order of 'LB-2' > 'LBBH-1' > 'XSD-1' from high to low. [Conclusion] The order of comprehensive nutritional quality from high to low was 'LB-2' > 'LBBH-1' > 'XSD-1', and the three excellent resources of wild kiwifruit had uniform fruit size, neat and beautiful fruit shape, good flavor, fine texture, and rich juice, which had great development and utilization value. [ABSTRACT FROM AUTHOR]

[Objective】The present paper aimed to explore the aroma substance basis and main aroma species of ‘ Yunkang No. 10 ’ large leaf black tea with different fermentation degree. ' Method] The aroma was extracted by headspace solid phase microextraction，and the content of aroma was determined by GC-MS，the aroma components of Yunnan large leaf black tea ‘ Yunkang No. 10 ’ were compared and analyzed and evaluated by the national standard sensory evaluation. ' Result】95 and 108 aromatic compounds were identified fromtwo kinds of black tea， which were fermented for 4 and 5 hours，respectively. The total aroma was 579.27 and 740.11 "g/L，respectively，which mainly included alcohols，esters，aldehydes，terpenes，ketones，etc. The average contents of alcohols，esterr and aldehydes in the two kinds of tea with different fermentation degrees were higher， in which alcohols accounted for 42. 98 ' and 42. 86 ' respectively，far higher than otlier com¬ pounds. The aroma components with higher content were linalool，geraniol，methyl salicylate，phenylacetaldehyde，dihydrolinalool，*Myr- cene， *-Ionone，etc. The aromatic compounds of linalool，geraniol，methyl salicylate，phenylacetaldehyde，*-Myrcene，*-Ionone，in black tea fermented for 5 hours were higher than those fermented for 4 hours; At the same time，the sensory evaluation results showed that there were some differences between the two scents，the black tea fermented for 4 hours had the clear sweet flavor，fermented for 5 hours had not only sweet flavor，but also rich floral and fruit aroma. ' Conclusion] The aroma types and contents of two kinds of heavy withered black leaf tea with different fermentative degrees were significantly different. The results provided a theoretical basis for the development of high-quality Yunnan black tea with aroma of characteristic flower and fruit [ABSTRACT FROM AUTHOR]