جستجوی مقالات مرتبط با کلیدواژه « روغن زیتون » در نشریات گروه « باغبانی »

In this study, the quantitative and qualitative characteristics of the olive oil of three promising genotypes (T2, T7 and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop years (2017-2018). The results showed that T18 genotype with 70.96% and 69.58% oil in flesh dry matter had the highest amount of oil during 2017 and 2018, respectively, compared to other cultivars and genotypes. Also T18 genotype had the highest percentage of oleic acid and total unsaturated fatty acids with a double bonds. The oleic acid content of T18 genotype in 2017 and 2018 was 80.3% and 79.8%, respectively. In addition, the amount of palmitic acid in T18 genotype (9.5% and 10.3% in 2017 and 2018, respectively) was also lower than other cultivars and genotypes. T7 genotype had higher linoleic acid (14.2 and 18.67% in 2017 and 2018, respectively) and lower oleic acid (66.8 and 60.5% in 2017 and 2018, respectively). Based on principal component analysis (first four components), the first component was mostly associated with the traits of positive effect on the olive oil quality such as oleic acid and unsaturated fatty acids and increasing the oil percentage. In general, according to the results of this experiment, T18 genotype was superior to other cultivars and genotypes in terms of quantity and quality of oil and can be included in the cultivar introduction program.

In this study, the effects of fertigation with different levels of nitrogen (200, 400 and 600 g/tree and the ratio of nitrogen, phosphorus and potassium was 4: 1: 3) and hole method fertilization on flowering, fruit yield, oil yeild and quality of olive cultivar Zard were investigated during two consecutive years. The results showed that fertigation treatments significantly increased inflorescences and flowers number, fruit and oil yield. The highest number of inflorescences and flowers were found with 400 g nitrogen as compared to the control and hole method fertilization in the first year. The highest fruit yield (35.2 kg/tree) was found with 400 g nitrogen in the first year and 400g and 600g nitrogen about 44.65 kg/tree in the second year. The highest oil yield (4.5 kg/tree) was found with 400 g nitrogen in the first year and 600 (8 kg/tree) and 400 (7.2 kg/tree) g nitrogen in the second year, respectively. No significant differences were found between fertigation treatments and hole method fertilization and control for oil peroxide value, free fatty acids, K232. The highest leaf nitrogen and potassium contents were found in hole metod fertilization and fertigation with  200 g nitrogen, respectively. Overall, fertigation with 400 g/tree nitrogen could increase fruit and oil yeild in olive cultivar Zard withoud undiserable effects on oil qualiy.

Olive is one of the oldest trees that humankind has been able to cultivate to feed itself. During this time selection has been performed according to fruit size, yield and oil contain. This research was conducted on native olive collction at olive research station of Tarom based on randomized complete block design with three replications during 2012-2016. The aim of this research was to achieve productive cultivars with high oil. The measured traits included oil percent at three harvesting stages in three years and fruit yield in five years in more than 100 olive varieties. Analysis of variance indicated that the effect of genotype and year were significant on oil percent and yield. Results of mean comparison of yield of 5 years indicated that only 11 genotypes or cultivars had a yield more than 25 kg/tree. Cultivar of Koroneiki with 35.38 kg/tree had the highest stability and average yield. The other olive cultivar, Conservolia and genotypes of Bn6, Kh12, Kh20 are in the next bands. Also the genotypes of Tmo3, Gorgan3 and Gw1 can be selected as promising group for good performance ond oil percent. The early ripening genotype was Mari valipor1 with 64% oil at the end of September. Late ripening genotypes with high oil were Ps7, Ps5 as well as Koroneiki.

We can develop the best kinds for specific uses with precise identification of fruit trees traits. In order to study some properties of three olive cultivars including 'Konservolia', 'Sevillana' and 'Manzanilla', this research was conducted in factorial experiment based on randomized complete blocks in three regions, including Khorramabad, Kouhdasht and Veysian. Results of statistical comparison showed that in all evaluated traits, except for the length of the fruit there are significant differences between regions. Also, there were significant differences between different cultivars for most traits, except for chlorophyll (P

In order to prevent the shrinkage of olive fruit and maintain its fresh being، and also to increase the oil content and dry matter، the effect of kaolin at three levels of application (0، 2. 5% and 5%) on four varieties of olive (Mission، Conservolea، Keillet، Blady) was evaluated within a period of four months، in Ahwaz، the tests being repated in 3 replicates. Results revealed significant effects of kaolin on fruit size، flesh/stone (wet weight)، flesh/ stone (dry weight) and oil contentof the fruit. Kaolin did not significantly affect oil content in wet matter. The highest fruit size، flesh/ stone (dry weight) belonged to 2. 5% kaolin while the lowest was related to control. Highest vs. lowest wet weights of flesh/ stone were attributed to 5% kaolin vs. control، respectively. In contrast، a maximum of oil content went to control، while a minimum belonging to 2. 5% treatment.

The harvesting time and storage conditions of olive fruit are effective factors on the quality and quantity of oil. The harvesting time of olive is different in each area and it depends on climatic conditions.This investigation was carried out to assess the impact of harvesting time on olive oil quality and quantity frome two olive varieties cultivated in Gorgan region. For this reason fruits of selected cultivars, Mishen and kroniki, were harvested with fifteen-day intervals from 6 september till middle desember. Then quality and quantity of oil was determined. The results showed that dry matter, oil content (in dry), free fatty acids increased during ripening, whereas peroxide value decreased during ripening. Therefore, the best harvesting time for these cultivars is beginning of December.