Oil quantity, chemical and organoleptic properties of three olive cultivars as influenced by harvesting method and date

Other Title(s)

تأثير موعد و طريقة القطاف على كمية الزيت، و الخصائص الكيميائية و الحسية لثلاثة أصناف من الزيتون

Dissertant

al-Farayah, Hala Khalid

Thesis advisor

al-Absi, Khalid Musa
Ayyub, Salam Jamal

Comitee Members

Abu Ruz, Khalid Hasan
Furayhat, Nawwaf Muhammad
Uways, Said Juzif

University

Mutah University

Faculty

Faculty of Agriculture

Department

Plant Production Department

University Country

Jordan

Degree

Master

Degree Date

2017

English Abstract

Two experiments were conducted at a private orchard (Al-Tour) located at Al-Hussaineih (Ma'an) to investigate the influence of cultivar, harvesting method and harvesting date on olive quality and quantity.

In the first experiment, olive fruits of cultivars "Ayvalik", "Gross de" and "Nabali" were harvested at two different harvesting dates using two harvesting methods to investigate the influence of cultivar, harvesting method and harvesting date on olive and oil quality and quantity.

In the second experiment, three harvesting methods, including chemical one using ethephon, were tested for olive fruits of the three cultivars ("Ayvalik", "Gross de" and "Nabali").

The different harvesting methods involved were hand, mechanical (Shaker) and chemical (200ppm ethephon).

Olive fruits were pressed at Al-Tour olive mill.

Olive oil samples were analyzed for acidity, peroxide value, refractive index, olive oil percentage and sensory properties.

In addition, average fruit diameter, fruit weight, fruit volume, fruit pulp weight, stone weight, and stone diameter were also measured.

The results showed that the harvesting methods did not significantly affect oil quantity and chemical analysis, but affected sensory properties of olive oil, where harvesting method by hand gave the highest positive attributes (fruity, bitter and pungent) and the lowest negative attributes (fusty, musty and rancid) .

Furthermore, as ripening progressed, there was an increase in olive oil percentage, oil acidity, peroxide value, average fruit weight, average fruit pulp, fruit volume and diameter The positive attributes (fruity, bitter and pungent) were significantly decreased while negative attributes (fusty, musty and rancid) were increased as ripening progressed.

On the contrary, the average stone weight and diameter, and refractive index (at 25°C) remain almost constant.

The response of olive cultivars were inconstant and did not respond similarly, "Ayvalik" had the highest acidity and peroxide value, while "Gross de" had the highest oil percentage, average fruit pulp, average fruit weight, volume and diameter and average stone weight and diameter.

In addition "Nabali" had the highest positive attributes at both experiments.

The lowest acidity, peroxide value and negative attributes were obtained for "Nabali" at both experiments.

The result proved that olive cultivar and harvesting dates combine together to influence acidity, peroxide value and sensory properties (fusty, musty, rancid, fruity and bitter) of olive oil.

While the olive cultivar and harvesting method combine together to influence sensory properties (fusty, musty, rancid and bitter) in the first experiment and sensory properties (fusty, musty, fruity, bitter and pungent) in the second experiment.

In addition, cultivar, harvesting method and harvesting dates combine together to affect sensory properties (fusty, musty, rancid and pungent).

Main Subjects

Botany

No. of Pages

86

Table of Contents

• APA
• MLA
• AMA

Language

English

Data Type

Arab Theses

Record ID

BIM-780515