Yield and oil quality of three Olive cultivars as influenced by harvesting date at the middle and southern parts of Jordan

Other Title(s)

تأثير موعد القطاف على نوعية الزيت و الإنتاجية لثلاثة أصناف من الزيتون في وسط و جنوب الأردن

Dissertant

al-Maayitah, Murad Irshaad Abd Allah

Thesis advisor

al-Absi, Khalid Musa
al-Rawashidah, Abd Allah

Comitee Members

al-Shdiefat, Salih Muhammad
al-Jumayli, Ala Abd al-Razzaq
al-Samirrai, Abd al-Hamid Ahmad

University

Mutah University

Faculty

Faculty of Agriculture

Department

Plant Production Department

University Country

Jordan

Degree

Master

Degree Date

2007

English Abstract

Olive fruits of cultivars Nabali, Improved Nabali, and Abo-shoka were harvested at different harvesting dates at two locations in order to investigate the influence of cultivar and harvesting dates on oil quality and quantity.

The first location was in a private orchard at Wadi-bin Hamad (Al-Karak) and the second was at National Center for Agriculture Research and Technology Transfer (NCARTT) orchard at Al-Mshaqar–Madaba.

The olive fruits were harvested manually by hand; 15 days intervals throughout the experiment period, starting at Oct., 15, 2006.

For Seven different periods at the first location, and five different periods at the second location.

Olive oil samples were analyzed for acidity, peroxide value, refractive index, color index, and olive oil content (fresh and dry weight basis).

In addition, average fruit weight, average fruit volume, and detachment force were also measured at the dates of collection.

The results showed that toward harvesting period there were an increase in olive oil content, oils acidity, peroxide value, color index, average fruit weight and volume, while there were a decrease in olive fruit moisture, chlorophyll content, and detachment force at both locations.

Refractive index (at 25°C) remains almost constant.

The olive cultivars did not respond similarly.

Regarding Al-Mshaqar orchards Improved- Nabali had the highest peroxide value, moisture percentage, and color index, while Abo-shoka had the highest chlorophyll content, average fruit weight and volume, and detachment force.

The highest oil percentage (fresh and dry weight) was obtained for Nabali.

However, concerning Wadi- bin Hamad orchard, the highest acidity, detachment force and color index were obtained for Improved-Nabali.

Abo-shoka had the highest chlorophyll content, moisture percentage, average fruit weight and volume.

The highest oil accumulation was for Nabali.

The result proved that olive cultivar and harvesting dates combine together to influence oil quality and quantity.

It the light of the obtained results, it is concluded that the optimum harvesting date to obtain the best olive oil quality and quantity is dependent on the extraction method.

Concerning the current result, the % acidity, peroxide value and quantity of olive oil of the three cultivars did not exceed the maximum limit of the extra virgin oil.

Main Subjects

Agriculture

Topics

• Industries
• Jordan
• Olive oil

No. of Pages

63

Table of Contents

• APA
• MLA
• AMA

Language

English

Data Type

Arab Theses

Record ID

BIM-303537