Araştırma Makalesi

Determination of table olive characteristics of new olive varieties obtained by crossbreeding of Gemlik and Memecik variety

Cilt: 59 Sayı: 2 4 Temmuz 2022
Şahnur Irmak *, Filiz Sefer , Ferişte Öztürk Güngör , Erkan Susamcı , Uğur Güloğlu , Ayşen Yıldırım , Gönül Tusu
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Ege Üniversitesi Ziraat Fakültesi Dergisi Kapak Ege Üniversitesi Ziraat Fakültesi Dergisi
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Determination of table olive characteristics of new olive varieties obtained by crossbreeding of Gemlik and Memecik variety

Abstract

Objective: The objective of this study was to investigate the physical and chemical characteristics of 10 hybrid type table olives obtained as a result of a national level hybridization program in the Olive Research Institute. Material and Methods: The samples selected from Memecik x Gemlik and Gemlik x Memecik combinations, which came to the pre-elimination stage in the project, were evaluated in terms of table olives characteristics. These products were obtained in four olive seasons. Olives were subjected to some physical and chemical tests and analyzes. The main olive processing techniques (green split olive, natural turning black olives and Spanish style green olives) were applied to test the suitability of the cultivar candidates to processing techniques. Results: The olive variety candidates, GM 41, GM 39, MG 11 and MG 5 attracted more attention than the main varieties of the cross breeding project, “Memecik” and “Gemlik”, in terms of some table olive characteristics like high flesh/pit ratio and the number of olive fruits per kilogram. Especially, The variety, GM 41 was found to be significantly important candidate for the natural black olive processing because of having high number of olives per kilogram. Conclusion: As a result of this study, it was concluded thata the hybrid variety candidates, MG5 and MG13 were found to be promising in terms of table olive characteristics and registered as HAYAT and ARSEL, respectively.

Keywords

Crossbreeding , Table olive , gemlik , memecik , new variety , total phenolic compound

Kaynakça

  1. Aktan, N. & H. Kalkan, 1999. Sofralık Zeytin Teknolojisi. Ege Üniversitesi Basımevi, İzmir, 122pp.
  2. Aktaş, A.B., 2013. Chemical Characterization of ‘Hurma’ Olive Grown in Karaburun Peninsula. Izmir Institute of Technology, (Unpublished) Master of Science Thesis, İzmir, 95 pp.
  3. Alvarez, D.M.E., A. López & A.L. Lamarque, 2014. Industrıal improvement for naturally black olives productıon of Manzanılla and Arauco cultivars. Journal of Food Processing and Preservation, 38: 106. DOI.org/10.1111/j.1745-4549.2012.00751.x.
  4. Anonymous, 2003. TS/774 Sofralık Zeytin Standardı. Türk Standartları Enstitüsü, Ankara, 10s.
  5. Anonymous, 2020. International Olive Council.(Web page: www.internationaloliveoil.org) (Date accessed: February, 2021).
  6. Balatsouras, G.D., 1995. Table Olives: Cultivars, Chemical Composition, Commercial Preparations, Quality Standarts, Packing, Marketing. Agricultural University of Athens, Athens, Greece.
  7. Brenes, M., L. Rejano, P. Garcia, A.H. Sanchez & A. Garrido, 1995. Biochemical changes in phenolic compounds during Spanish-style green olive processing. Jounal of Agricultural and Food Chemistry, 43: 2702-2706.
  8. Caballero, J.M. & J. Eguren, 1986. Agronomic Characteristics of a World Collection of Olive Cultivars. Olea, No: 17, 83 pp.
  9. Catalano, L., I. Franco, De Nobili M., & L. Leita, 1999. Polyphenols in olive oil mill waste waters and their depuration plant effluents: A comparison of the folin-ciocalteau and HPLC methods. Agrochimica, Vol XL111, N. 5-6.
  10. Dolgun, O., G. Ozkan & B. Erbay, 2010. Comparison of olive oils derived from certified organic and conventional agricultural methods. Asian Journal of Chemistry, 22 (3): 2339-2348.

Ayrıntılar

Birincil Dil

İngilizce

Konular

Mühendislik

Bölüm

Araştırma Makalesi

Yazarlar

Yayımlanma Tarihi

4 Temmuz 2022

Gönderilme Tarihi

8 Mart 2021

Kabul Tarihi

26 Ekim 2021

Yayımlandığı Sayı

Yıl 2022 Cilt: 59 Sayı: 2

DOI

https://doi.org/10.20289/zfdergi.890479

IZ

https://izlik.org/JA87AA72AA

Kaynak Göster

RIS / Bibtex
APA
Irmak, Ş., Sefer, F., Öztürk Güngör, F., Susamcı, E., Güloğlu, U., Yıldırım, A., & Tusu, G. (2022). Determination of table olive characteristics of new olive varieties obtained by crossbreeding of Gemlik and Memecik variety. Journal of Agriculture Faculty of Ege University, 59(2), 195-208. https://doi.org/10.20289/zfdergi.890479

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