جستجوی مقالات مرتبط با کلیدواژه « olive (olea europaea l.) » در نشریات گروه « باغبانی »

Phenolic compounds are one of the most important factors in olive، which has been considered greatly. Phenols have pharmacological characteristics and contain natural antioxidants in olive. Oleuropein is one of the most abundant and important phenolic compounds in fruits and leaves of olive، which causes the bitter taste of olive. Oleuropein is a heterosidic ester of elenolic acid and 3،4-dihydroxy phenyl ethanol. It is worth mentioning that the use of this compound has a significant role in health. In this study، the amount of existing compounds in different cultivars of olive (Olea europaea L.) was studied during harvesting season in two regions of Rudbar and Kazeroun، and oleuropein was extracted with methanol and its amount was determined by High Performance Liquid Chromatography (HPLC). According to the conducted researches، it was found that the highest composition rate of fruit oleuropein was recorded for yellow olive in Fars (34. 31 mg/g) and for Fyshmy olive in Rudbar (30. 25 mg/g). However، the lowest composition rate of fruit oleuropein was recorded for Mishen olive in Fars (9. 55 mg/g) and for Lechyo olive in Rudbar (10. 23 mg/g). Based on the provided data، it can be concluded that more edibility of Rudbar olives may be due to the lower level of oleuropein compound، resulting in less bitterness. Notably، the medicinal usage of different types of Fars olives is due to the higher level of oleuropein compounds.

In order to study adaptation ability of 15 commercial olive cultivars، this experiment was carried out using a randomized complete block design with three replication during the period from 2007 to 2009 in dry-warm climate of Sar-pol-e-Zehab Dallaho olive station of Kermanshah province. In this experiment، vegetative and reproductive traits were measured according to I. O. O. C. descriptors. Flora emergence was significantly different over years and among cultivars and flowering period appeared from end March to early May. Korneiki، as the late ripening cultivar، produced the smallest fruits (0. 59 gr/fruit) among other cultivars. The highest fruit set، dry matter and content of oil accumulation (12. 1%، 12. 2%) in fresh matter were recorded in Amphisis and Korneiki cultivars، respectively. Mary was early ripening cultivar and it had the least dry matter and oil in fresh matter (5. 2%). Conservalla cultivar had the most fruit weight (4. 2 gr/fruit)، flesh and yield per hectare (6700 kg/ha). On the other hand، the least percentage of fruit set and yield was obtained in Gorgan1 genotype (720 kg/ha) and Roghani Roodbar cultivar (637 kg/ha). The results indicated that temperature played a major role in delay of flowering by affecting phonological statue and development of flowers. It also oil content in olive affected by environmental condition and genetic background of cultivars. Finally، Olive Table cultivars (Conservalia، Manznilla and Sivillano)، Zard-e- ziton (Dual-Purpose) and Oil Amphisis cultivar were better than the others for Sar-e-Pol-e- Zehab weather conditions.