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Pregled bibliografske jedinice broj: 951487

Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening


Jukić Špika, Maja; Žanetić, Mirella; Kraljić, Klara; Pasković, Igor; Škevin, Dubravka
Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening // Acta Horticulturae, 1199 (2018), 543-548 doi:10.17660/ActaHortic.2018.1199.86 (međunarodna recenzija, članak, znanstveni)


Naslov
Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening

Autori
Jukić Špika, Maja ; Žanetić, Mirella ; Kraljić, Klara ; Pasković, Igor ; Škevin, Dubravka

Izvornik
Acta Horticulturae (0567-7572) 1199 (2018); 543-548

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Fruit dry matter, oil accumulation, extractability, crop year, location, cultivar

Sažetak
Monovarietal virgin olive oils have special importance in preservation of olive biodiversity. The influences of cultivar, year and location on ‘Oblica’ and ‘Leccino’ fruit quality parameters during fruit ripening were studied. Maturity index (MI), fruit dry matter content (DMC), and oil content expressed on an olive dry matter basis were analyzed. Oil was extracted from each fruit batch using an Abencor system, after which the extractability was calculated. Olive fruit parameters depended significantly on the cultivar, year, and fruit MI. The DMC in ‘Oblica’ ranged from 32.0 to 45.6%, and the mean value was 38.67%, while the DMC in ‘Leccino’ ranged from 38.7 to 52.9%, with a mean value of 43.93%. Higher DMC was recorded in years with lower rainfall. In ‘Leccino’ fruits, a moderate decrease in DMC with increasing MI was recorded. The mean oil content was 41.5% in ‘Oblica’ and 36.4% in ‘Leccino’. There were significant differences in the oil content of olive fruits harvested at different locations and at different maturity stages of both cultivars. However, ‘Oblica’ oil content was higher on average at the lower-altitude location (Kaštela) compared with Šestanovac, where ‘Leccino’ synthesized more oil. Significant positive correlations of the MI with the DMC and oil content were noted. A wide range of extractability, from 35 to 87%, was recorded, strongly influenced by the studied effects.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
091-091 0468 0364

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split,
Institut za poljoprivredu i turizam, Poreč

Časopis indeksira:


  • Scopus


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