KUTLU, Esen Celal Bayar Üniversitesi - Alaşehir Meslek Yüksek Okulu, Turkey , ŞEN, Fatih Ege Üniversitesi - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey

The effect of different harvest time on fruit and olive oil quality of olive (Olea europea L.) cv. Gemlik

23020

The research is carried out in 2006 and 2007 in Alaşehir township of Manisa province in Turkey to determine the effects of different harvest times on fruit and olive oil quality of Gemlik olive variety. Fruit were sampled four times at intervals during harvest time starting from October 2 in 2006 and starting from September 19 in 2007. Maturity index, color (CIE L*, a*, b*), fruit weight, flesh/pit ratio, moisture content and oil content are analyzed in fruit samples. Free fatty acids and fatty acid composition are determined in olive oil samples. Fruit weight and flesh/pit ratio, important quality parameters increased at the third and fourth harvest time. When the harvest time advanced, fruit maturity index and oil content increased, moisture content decreased and color turned from green to black. Free fatty acid content slightly increased when fruit ripening advanced. The percentage of oleic acid, the major fatty acid of olive oil, did not change throughout the harvest period. The content of palmitoleic and linoleic acids increased when harvest time advanced while palmitic and and linolenic decreased towards the later stages of harvest period. For Gemlik olive variety, the recommended harvest time is in November for table olive processing and in December for oil processing in this area.

85

Olive , olive oil , ripening , fruit weight , fatty acid composition

The Journal Of Ege University Faculty Of Agriculture

93