BibTex RIS Kaynak Göster

The effect of different harvest time on fruit and olive oil quality of olive (Olea europea L.) cv. Gemlik

Yıl 2011, Cilt: 48 Sayı: 2, 85 - 93, 01.06.2011

Esen Kutlu Fatih Şen

Öz

Anahtar Kelimeler

-

Kaynakça

  • Al-Maaitah, M.I., K.M. Al-Absi and A. Al-Rawashdeh. 2009. Oil quality and quantity of three olive cultivars as influenced by harvesting date in the middle and southern parts of Jordan. International Journal of Agriculture and Biology, 11: 266-272.
  • Anastasophoulos, E., N. Kalogeropoulos, A.C. Kaliora, A. Kountouri and N.K. Andrikopoulos. 2011. The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method. International Journal of Food Science and Technology, 46, 170–178.
  • Anonim. 1973. Yemeklik Zeytinyağı Muayene Metodları. TS.342 Türk Standartları. Necatibey Cad. 112, Bakanlıklar, Ankara.
  • Anonim. 1987. Standard methods for analysis of oils, fats and derivates. International Union of Pure and Applied Chemistry, 7th., Blackwell Scientific Publications, UIPAC Method 2.301.
  • Anonim. 2000. Yağlı tohumlar - Yağ muhtevasının tayini, TS 973 EN ISO 659.
  • Anonim. 2001. Yaglı tohumlar - Rutubet ve Uçucu Madde Muhtevasının Tayini. TSE 1632.
  • Anonim. 2006. Zeytin Yetiştiriciliği. Tarım ve Köyişleri Bakanlığı Tarımsal Araştırmalar Genel Müdürlüğü, Zeytincilik Araştırma Enstitüsü Müdürlüğü, Yayın No:61, İzmir.
  • Anonim. 2010. TÜİK Tarım İstatistikleri Özeti.
  • Anonim. 2011. T.C. Tarım Köyişleri Bakanlığı Alaşehir Tarım İlçe Müdürlüğü.
  • AOCS. 1971. Official and tentative methods of analysis of the American Oil Chemists Society, Champaign, IL, USA.
  • Ayton, J., R.J. Mailer, A. Haigh, D. Tronson and D. Conlan. 2007. Quality and oxidative stability of Australian olive oil according to harvest date and irrigation. Journal of Food Lipids, 14: 138 - 156.
  • Baccouri, O., M. Guerfel, B. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk and D.D. Ben Miled. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry, 109 (4): 743-754.
  • Balatsouras, G. 1988. Changes in olive fruit of conservolea during development viewed from the standpoint of green and black pickling. Olea, 19: 43-55.
  • Barone, E., G. Gullo, R. Zappia and P. Inglese. 1994. Effect of crop load on fruit ripening and olive oil (Olea europea L.) quality. JournaI of Horticultural Science 69 (1): 67-73.
  • Beltran, G., C. Rio, S. Sanchez and L. Martinez. 2004a. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. Journal of the Science of Food and Agriculture, 84: 1783 - 1790.
  • Beltran, G., C. Rio, S. Sanchez and L. Martinez. 2004b. Influence of harvested date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual. Journal of Agricultural and Food Chemistry, 52: 3434 - 3440.
  • Boskou, D. 1996. Olive oil chemistry and technology. history and characteristics of the olive tree. AOCS Press, Champaign, İllinois: 1 - 6.
  • Brescia, M.A., T. Pugliese, E. Hardy and A. Sacco. 2007. Compositional and structural investigations of ripening of table olives, Bella della daunia, by means of traditional and magnetic resonance imaging analyses. Food Chemistry, 105: 400-404.
  • Caballero, J.M. and J. Eguren. 1986. Agronomic characteristics of a world collection of olive cultivars. Olea, No: 17.
  • Canözer, Ö. 1991. Yerli ve Yabancı Zeytin Çeşitlerinin Özelliklerinin Tespiti ve Kolleksiyon Zeytinliği Tesisi (Sonuç Raporu). Zeytincilik Araştırma Enstitüsü, Bornova, İzmir.
  • Civantos, L. 1986. Obtencion del aceite de oliva. Editorial Agricola Espanola, Madrid, Spain, pp. 279.
  • Çolakoğlu, A. ve K. Ünal. 1978. Egede yetişen yağlık zeytin çeşidi meyvelerin büyüme ve olgunlaşmaları sırasında bünyelerinde ihtiva etmiş oldukları lipitlerin bileşimindeki yağ asitlerinde meydana gelen değişmeler. IV. Bilim Kongresi, 5-6 Kasım, Ankara.
  • Çolakoğlu, A. 1986. Zeytinin Hasadından İşleme Zamanına Kadar Geçirdiği Safhalar ve Zeytinyağı Kalitesine Etkileri (Seminer Notları). Zeytincilik Araştırma Enstitüsü, İzmir.
  • Fernandez Diez, M.J. 1971. The olive. Pages 255-277, in Biochemistry of Fruits and Their Products. Vol. 2. Ed. A.C. Hulme, Acedemic Press London and New York.
  • Garcia, J. M., S. Seller and M. C. Perez. 1996. Influence of fruit ripening on olive oil quality. Journal of Agricultural and Food Chemistry, 44: 3516-3520.
  • Garcia, M.J., S. Seller and C.M. Perez-Camino. 1998. Influence of fruit ripening on olive oil quality. Journal of Agricultural and Food Chemistry, 46: 3516-3520.
  • Garcia, J.M. and K. Yousfi. 2005. Non-destructive and objective methods for the evaluation of the maturation level of olive fruit. European Food Research and Technology, 221: 538-541.
  • Gümüşkesen, S.A., F. Yemişçioğlu, Ü. Tibet ve M. Çakır. 2003. Türkiye’deki bazı zeytin çeşitlerinden elde edilen zeytinyağlarının bölgesel olarak karakterizasyonu, s.216-223. Türkiye I. Zeytinyağı ve Sofralık Zeytin Sempozyumu Bildirileri, Yayın No: TEAE-112, Ankara.
  • Gürdeniz, G., B. Özen and F. Tokatlı. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. European Food Research and Technology, 227: 1275-1281.
  • Gutierrez, F., B. Jimenez, A. Ruiz and M. A. Albi. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry, 47: 121-127.
  • Harwood, J.L. and P. Yaqoob. 2002. Nutritional and health aspects of olive oil. European Journal of Lipid Science and Technology, 104: 685-697.
  • Karaçalı, İ., 2009. Bahçe Ürünlerinin Muhafazası ve Pazarlaması. E.Ü. Ziraat Fakültesi Yayınları, No: 494, Bornova, İzmir.
  • Karakır, N.. 1980. Zeytinde meyve gelişmesi ve meyvenin bileşimi üzerinde karşılaştırmalı araştırmalar. E.Ü. Ziraat Fakültesi Dergisi, 17(1): 205-228.
  • Kutlu, E. 1993. Bazı Yerli ve Yabancı Zeytin Çeşitlerinin Bornova Koşullarında Pomolojik Özelliklerinin Karşılaştırmalı Olarak İncelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Lavee, S. and M. Wodner. 2004. The effect of yield, harvest time and fruit size on the oil content in fruits of irrigated olive trees (Olea europaea), cvs. Barnea and Manzanillo. Scientia Horticulturae 99: 267–277.
  • Motilva, M.J., M.J. Tovar, M.P. Romero, S. Alegre and J. Girona. 2000. Influence of regulated deficit irrigationstrategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period. Journal of the Science of Food and Agriculture, 80: 2037-2043.
  • Mousa, Y.M., D. Gerasopoulos, I. Medzidakis and A. Kiritsakis. 1996. Effect of altitude on fruit and oil quality characteristics of “Mastoides” olives. . Journal of the Science of Food and Agriculture, 71: 345-350.
  • Mazliak, P. 1970. Lipids. Pages 209-327, in The Biochemistry of Fruits and Their Products. Vol I, Ed. A.C. Hulme, Academic Press, London and New York.
  • Nergiz, C. ve Y. Engez. 2000. Compositional variation of olive fruit during ripening. Food Chemistry, 69: 55-59.
  • Salvador, M. D., F. Aranda, and G. Fregapane. 2001. Influence of fruit ripening on Cornicabra virgin olive oil quality: A study of four successive crop seasons. Food Chemistry, 73: 45-53.
  • Sanchez-Raya, A.J. 1983. Physiological parameters of growth and ripening in olive fruits (Olea europae L.). Fruit Science Reports, 10: 145–160.
  • Sanchez, A.H. and M.J. Fernandez. 1991. Correlacion entre materia grasa, azucares reductores humedad en la pulpa de aceitunas. Grasas y Aceites, 42: 414-419.
  • Scaramuzzi, F. and G. Roselli. 1986. Olive Genetic Improvement. Olea, 17: 21-25.
  • Shibasaki, H. 2005. Influence of fruit ripening on chemical properties of "Mission” variety olive oil in Japan. Food Science Technology Research, 11(1): 9-12.
  • Ünal, K. and C. Nergiz. 2003. The Effect of table olive preparing methods and storage on composition and nutritive value of olives. Grasas y Aceites, 54: 71-76.
  • Yousfi, K., M.R. Cert and M.J. Garcia. 2006. Changes in quality and phenolic compounds of virgin olive pils during objectively described fruit maturation. European Food Research and Technology, 223: 117-124.
  • Zamora, R., M. Alaiz and F.J. Hidalgo. 2001. Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition and antioxidant activity. Journal of Agricultural and Food Chemistry, 49: 4267–4270.

Farklı Hasat Zamanlarının Gemlik Zeytin (Olea europea L.) Çeşidinde Meyve ve Zeytinyağı Kalitesine Etkileri

Yıl 2011, Cilt: 48 Sayı: 2, 85 - 93, 01.06.2011

Esen Kutlu Fatih Şen

Öz

u çalışma, farklı hasat zamanlarının meyve ve zeytinyağı kalitesine etkisini araştırmak amacıyla 2006 ve 2007 yıllarında, Manisa-Alaşehir bölgesinde, B

Anahtar Kelimeler

-

Kaynakça

  • Al-Maaitah, M.I., K.M. Al-Absi and A. Al-Rawashdeh. 2009. Oil quality and quantity of three olive cultivars as influenced by harvesting date in the middle and southern parts of Jordan. International Journal of Agriculture and Biology, 11: 266-272.
  • Anastasophoulos, E., N. Kalogeropoulos, A.C. Kaliora, A. Kountouri and N.K. Andrikopoulos. 2011. The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method. International Journal of Food Science and Technology, 46, 170–178.
  • Anonim. 1973. Yemeklik Zeytinyağı Muayene Metodları. TS.342 Türk Standartları. Necatibey Cad. 112, Bakanlıklar, Ankara.
  • Anonim. 1987. Standard methods for analysis of oils, fats and derivates. International Union of Pure and Applied Chemistry, 7th., Blackwell Scientific Publications, UIPAC Method 2.301.
  • Anonim. 2000. Yağlı tohumlar - Yağ muhtevasının tayini, TS 973 EN ISO 659.
  • Anonim. 2001. Yaglı tohumlar - Rutubet ve Uçucu Madde Muhtevasının Tayini. TSE 1632.
  • Anonim. 2006. Zeytin Yetiştiriciliği. Tarım ve Köyişleri Bakanlığı Tarımsal Araştırmalar Genel Müdürlüğü, Zeytincilik Araştırma Enstitüsü Müdürlüğü, Yayın No:61, İzmir.
  • Anonim. 2010. TÜİK Tarım İstatistikleri Özeti.
  • Anonim. 2011. T.C. Tarım Köyişleri Bakanlığı Alaşehir Tarım İlçe Müdürlüğü.
  • AOCS. 1971. Official and tentative methods of analysis of the American Oil Chemists Society, Champaign, IL, USA.
  • Ayton, J., R.J. Mailer, A. Haigh, D. Tronson and D. Conlan. 2007. Quality and oxidative stability of Australian olive oil according to harvest date and irrigation. Journal of Food Lipids, 14: 138 - 156.
  • Baccouri, O., M. Guerfel, B. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk and D.D. Ben Miled. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry, 109 (4): 743-754.
  • Balatsouras, G. 1988. Changes in olive fruit of conservolea during development viewed from the standpoint of green and black pickling. Olea, 19: 43-55.
  • Barone, E., G. Gullo, R. Zappia and P. Inglese. 1994. Effect of crop load on fruit ripening and olive oil (Olea europea L.) quality. JournaI of Horticultural Science 69 (1): 67-73.
  • Beltran, G., C. Rio, S. Sanchez and L. Martinez. 2004a. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. Journal of the Science of Food and Agriculture, 84: 1783 - 1790.
  • Beltran, G., C. Rio, S. Sanchez and L. Martinez. 2004b. Influence of harvested date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual. Journal of Agricultural and Food Chemistry, 52: 3434 - 3440.
  • Boskou, D. 1996. Olive oil chemistry and technology. history and characteristics of the olive tree. AOCS Press, Champaign, İllinois: 1 - 6.
  • Brescia, M.A., T. Pugliese, E. Hardy and A. Sacco. 2007. Compositional and structural investigations of ripening of table olives, Bella della daunia, by means of traditional and magnetic resonance imaging analyses. Food Chemistry, 105: 400-404.
  • Caballero, J.M. and J. Eguren. 1986. Agronomic characteristics of a world collection of olive cultivars. Olea, No: 17.
  • Canözer, Ö. 1991. Yerli ve Yabancı Zeytin Çeşitlerinin Özelliklerinin Tespiti ve Kolleksiyon Zeytinliği Tesisi (Sonuç Raporu). Zeytincilik Araştırma Enstitüsü, Bornova, İzmir.
  • Civantos, L. 1986. Obtencion del aceite de oliva. Editorial Agricola Espanola, Madrid, Spain, pp. 279.
  • Çolakoğlu, A. ve K. Ünal. 1978. Egede yetişen yağlık zeytin çeşidi meyvelerin büyüme ve olgunlaşmaları sırasında bünyelerinde ihtiva etmiş oldukları lipitlerin bileşimindeki yağ asitlerinde meydana gelen değişmeler. IV. Bilim Kongresi, 5-6 Kasım, Ankara.
  • Çolakoğlu, A. 1986. Zeytinin Hasadından İşleme Zamanına Kadar Geçirdiği Safhalar ve Zeytinyağı Kalitesine Etkileri (Seminer Notları). Zeytincilik Araştırma Enstitüsü, İzmir.
  • Fernandez Diez, M.J. 1971. The olive. Pages 255-277, in Biochemistry of Fruits and Their Products. Vol. 2. Ed. A.C. Hulme, Acedemic Press London and New York.
  • Garcia, J. M., S. Seller and M. C. Perez. 1996. Influence of fruit ripening on olive oil quality. Journal of Agricultural and Food Chemistry, 44: 3516-3520.
  • Garcia, M.J., S. Seller and C.M. Perez-Camino. 1998. Influence of fruit ripening on olive oil quality. Journal of Agricultural and Food Chemistry, 46: 3516-3520.
  • Garcia, J.M. and K. Yousfi. 2005. Non-destructive and objective methods for the evaluation of the maturation level of olive fruit. European Food Research and Technology, 221: 538-541.
  • Gümüşkesen, S.A., F. Yemişçioğlu, Ü. Tibet ve M. Çakır. 2003. Türkiye’deki bazı zeytin çeşitlerinden elde edilen zeytinyağlarının bölgesel olarak karakterizasyonu, s.216-223. Türkiye I. Zeytinyağı ve Sofralık Zeytin Sempozyumu Bildirileri, Yayın No: TEAE-112, Ankara.
  • Gürdeniz, G., B. Özen and F. Tokatlı. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. European Food Research and Technology, 227: 1275-1281.
  • Gutierrez, F., B. Jimenez, A. Ruiz and M. A. Albi. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry, 47: 121-127.
  • Harwood, J.L. and P. Yaqoob. 2002. Nutritional and health aspects of olive oil. European Journal of Lipid Science and Technology, 104: 685-697.
  • Karaçalı, İ., 2009. Bahçe Ürünlerinin Muhafazası ve Pazarlaması. E.Ü. Ziraat Fakültesi Yayınları, No: 494, Bornova, İzmir.
  • Karakır, N.. 1980. Zeytinde meyve gelişmesi ve meyvenin bileşimi üzerinde karşılaştırmalı araştırmalar. E.Ü. Ziraat Fakültesi Dergisi, 17(1): 205-228.
  • Kutlu, E. 1993. Bazı Yerli ve Yabancı Zeytin Çeşitlerinin Bornova Koşullarında Pomolojik Özelliklerinin Karşılaştırmalı Olarak İncelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Lavee, S. and M. Wodner. 2004. The effect of yield, harvest time and fruit size on the oil content in fruits of irrigated olive trees (Olea europaea), cvs. Barnea and Manzanillo. Scientia Horticulturae 99: 267–277.
  • Motilva, M.J., M.J. Tovar, M.P. Romero, S. Alegre and J. Girona. 2000. Influence of regulated deficit irrigationstrategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period. Journal of the Science of Food and Agriculture, 80: 2037-2043.
  • Mousa, Y.M., D. Gerasopoulos, I. Medzidakis and A. Kiritsakis. 1996. Effect of altitude on fruit and oil quality characteristics of “Mastoides” olives. . Journal of the Science of Food and Agriculture, 71: 345-350.
  • Mazliak, P. 1970. Lipids. Pages 209-327, in The Biochemistry of Fruits and Their Products. Vol I, Ed. A.C. Hulme, Academic Press, London and New York.
  • Nergiz, C. ve Y. Engez. 2000. Compositional variation of olive fruit during ripening. Food Chemistry, 69: 55-59.
  • Salvador, M. D., F. Aranda, and G. Fregapane. 2001. Influence of fruit ripening on Cornicabra virgin olive oil quality: A study of four successive crop seasons. Food Chemistry, 73: 45-53.
  • Sanchez-Raya, A.J. 1983. Physiological parameters of growth and ripening in olive fruits (Olea europae L.). Fruit Science Reports, 10: 145–160.
  • Sanchez, A.H. and M.J. Fernandez. 1991. Correlacion entre materia grasa, azucares reductores humedad en la pulpa de aceitunas. Grasas y Aceites, 42: 414-419.
  • Scaramuzzi, F. and G. Roselli. 1986. Olive Genetic Improvement. Olea, 17: 21-25.
  • Shibasaki, H. 2005. Influence of fruit ripening on chemical properties of "Mission” variety olive oil in Japan. Food Science Technology Research, 11(1): 9-12.
  • Ünal, K. and C. Nergiz. 2003. The Effect of table olive preparing methods and storage on composition and nutritive value of olives. Grasas y Aceites, 54: 71-76.
  • Yousfi, K., M.R. Cert and M.J. Garcia. 2006. Changes in quality and phenolic compounds of virgin olive pils during objectively described fruit maturation. European Food Research and Technology, 223: 117-124.
  • Zamora, R., M. Alaiz and F.J. Hidalgo. 2001. Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition and antioxidant activity. Journal of Agricultural and Food Chemistry, 49: 4267–4270.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Esen Kutlu Bu kişi benim

Fatih Şen Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2011
Gönderilme Tarihi 25 Kasım 2015
Yayımlandığı Sayı Yıl 2011 Cilt: 48 Sayı: 2

Kaynak Göster

APA Kutlu, E., & Şen, F. (2011). Farklı Hasat Zamanlarının Gemlik Zeytin (Olea europea L.) Çeşidinde Meyve ve Zeytinyağı Kalitesine Etkileri. Journal of Agriculture Faculty of Ege University, 48(2), 85-93.

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