The effects of different harvest maturity and methods on fruit and oil quality of olive (Olea europea L. cv. Ayvalık Yağlık)

Year 2021, , 503 - 512, 21.12.2021

Fatih Şen , Ayça Esen

https://doi.org/10.20289/zfdergi.901464

Cited By: 2

Abstract

Objective: This study was conducted to determine the effects of harvest time and method on fruit and oil characteristics of ‘Ayvalık Yağlık’, a major olive cultivar in Turkey.
Material and Methods: Early, optimum and late harvests were made by hitting with a wood stick (control), pneumatic beater, and branch shaker in a conventional olive grove located in Edremit district of Balıkesir province in western Turkey. Harvested olive fruits were stored at 18-20°C for 3 days, and physical, biochemical attributes, free acidity, and fatty acid composition, and mechanical damage caused by tested harvest methods were evaluated.
Results: Mechanical damage index and free fatty acidity were lower in olive fruits harvested by branch shakers compared to those dropped down by stick. Fruit weight, maturity index, oil content and linoleic acid content increased with the progress of harvest date, while color, moisture content, free fatty acids, total phenolics, and palmitic, stearic, and linolenic acid ratio decreased at the last harvest date.
Conclusion: The results showed that significant changes in some physical and chemical properties of the olive fruit occur with the progression of maturity, and using branch shakers and harvesting on the 2nd and 3rd harvest dates are recommended for Ayvalık variety under the experimental site conditions.

Keywords

Fatty acid composition, fruit maturity, harvest date, mechanical damage, Olea europaea L.

Supporting Institution

Ege Üniversitesi BAP Koordinasyon Birimi

Project Number

16-ZRF-045

Thanks

Halil Esen

Farklı hasat olgunluğu ve yönteminin zeytinin (Olea europaea L. cv. Ayvalık Yağlık) meyve ve zeytinyağı kalitesine etkilerinin belirlenmesi

Abstract

Amaç: Bu çalışma, farklı hasat zamanı ve yönteminin ülkemizin önemli zeytin çeşitlerinden ‘Ayvalık Yağlık’ meyvelerine ve zeytinyağının kalitesine etkisini belirlemek amacıyla yürütülmüştür.
Materyal ve Metot: Balıkesir ili Edremit ilçesinde tesis edilmiş zeytin bahçesinden erken, optimum ve geç dönemde odun sırıkla silkerek (kontrol), pnömatik çırpıcı ve dal sarsıcılar ile zeytin meyveleri hasat edilmiştir. Hasat edilen zeytin meyveleri 3 gün 18-20°C’de tutulduktan sonra bazı fiziksel ve biyokimyasal özellikleri, zeytinyağında serbest yağ asitliği, yağ asidi bileşimi ile mekanik zararlanma belirlenmiştir.
Bulgular: Dal sarsıcıları ile hasat edilen zeytin meyvelerinde sırık ile hasat edilenlere göre mekanik zararlanma indeksi ve serbest yağ asitliği daha düşük bulunmştur. Zeytin meyvelerinde hasat zamanın ilerlemesiyle ağırlık, olgunluk indeksi, yağ miktarı ve linoleik asit miktarında artış, son hasatta ise renk değerleri, nem, serbest yağ asidi, toplam fenol miktarı, palmitik, stearik ve linolenik asit oranında azalış görülmüştür.
Sonuç: Sonuçlar, olgunluk ilerlemesiyle zeytin meyvesinin bazı fiziksel ve kimyasal özelliklerinde önemli değişimlerin olduğunu gözlenirken, uygulamada Edremit koşullarında Ayvalık çeşidinde 2. ve 3. hasat tarihlerinin uygun olduğu ve hasatta dal sarsıcıların kullanılması önerilmektedir.

Keywords

Yağ asidi bileşimi, meyve olgunluğu, hasat, mekaniksel zararlanma, Olea europaea L.

Project Number

16-ZRF-045

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