Influence of olive fruit harvesting period on the quality and quantity of olive oil

الملخص EN

Olive fruits of cultivar Nabali Muhassan were harvested at five different periods.

Harvesting took place at three-weekly intervals throughout the experiment period, starting at 20th of October.

Pressing was performed at the end of each harvesting day using commercial olive mill.

Average weight, flesh weight, moisture, oil content, and oil yield of olive fruits were measured at the days of collection.

Olive oil samples were analyzed for acidity, peroxide value, iodine value, refractive index, Ultra violet absorbency and fatty acid composition.

The results show that towards harvesting period there was an increase in olive oil content, oil yield, acidity, peroxide value, iodine value, UV absorption, lenoleic acid and some other fatty acids.

While there were decreases in olive fruit moisture, oil content remained in pomace, palmitic acid, and stearic acid.

While oleic acid quantity, refractive index (at 25°c), and saponification value were almost constant.