Effect of storage period on some quantitative fruit characteristics and oil quality of two Olive cultivars

Document Type : Original Article

Authors

1 Associate Professor, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

2 M.Sc. Graduate, Department of Horticultural Sciences, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

3 Professor,, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

10.30466/rip.2023.54440.1254

Abstract

Storage period is one of the important factors affecting the quantitative characteristics of olive fruit and the quality of olive oil. Therefore, a study was conducted to investigate the effects of storage period (the beginning of the experiment, 14, 21, and 28 days) on some quantitative fruit characteristics and oil quality of two olive cultivars, Tarom 2 and Dezfouli, in a factorial experiment based on a completely randomized design with three replications. The results showed that, with increasing storage duration up to 28 days, fruit fresh weight, fresh and dry pulp weight, and oil percentage decreased in both Dezfouli and Tarom 2. In addition, increasing storage duration increased oil acidity and decreased total phenolic content of the oil in both Dezfouli and Tarom 2. The lowest chlorophyll (0.31 mg kg⁻¹) and carotenoid (0.35 mg kg⁻¹) contents in the oil were recorded in Dezfouli, while the highest K270 extinction coefficient (0.84) was obtained in Tarom 2 with increasing storage duration to 28 days. In addition, the highest oleic acid content (56.06%) was recorded in Dezfouli. The results also showed that the oleic acid-to-linoleic acid ratio (3.81) and the ratio of monounsaturated to polyunsaturated fatty acids (3.55) in the oil extracted from Dezfouli were higher than those in Tarom 2. Based on the results, increasing storage duration resulted in more favorable quantitative fruit indices in Dezfouli compared with Tarom 2, and because of its higher oil quality indices, this cultivar may be more resistant to oxidative processes in the oil.

Keywords

References

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Research in Pomology
Volume 9, Issue 1
November 2024
Pages 66-76

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