Naslov
Autochthonous Olive Cultivars in Istria (Croatia) - Morphological Characteristics and Oil Quality

Autori
Koprivnjak, Olivera ; Šetić, Elvino ; Lušić, Dražen ; Peršurić, Đordano

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
Proceedings of ECOLIVA - 1st International IFOAM Conference on Organic Olive Production / Pajaron, Manuel ; Munoz, Ramon ; Ojeda, Mariano ; Gonzalvez, Victor - Jaén : Junta de Andalucia, 2002, 599-605

ISBN
84-8474-161-3

Skup
1st International IFOAM Conference on Organic Olive Production

Mjesto i datum
Jaén, Španjolska, 22.05.2002. - 25.05.2002

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Olive; Morphological characteristics; Oil quality; Istria

Sažetak
The autochthonous olive cultivars, climate and soil are the main factors determining the peculiarity of olive oil of certain area. Very often, as in case of Istria, terrain configuration and age of olive groves are the main reasons for the lack of the application of intensive agriculture procedures. These circumstances allow the possibility of achieving the higher commercial value of the product by protection of the geographic origin and applying the organic cultivation. Since the fact that the agro-biologic properties of autochthonous olives of the Istria peninsula are not studied enough, the aim of this study was to characterize some of autochthonous Istrian olive cultivars based on morphological characteristics and oil quality. The results of the study point to the presence of the numerous homonyms and synonyms among the names of the olive cultivars in Istria. In spite the differences in pedoclimatic and cultivation conditions, the fatty acids composition of olive oils in Istria is very homogenous among observed cultivars. It can be very useful and significant in the protection of geographic origin. Good oil quality and relatively high amount of polyphenols can be obtained from studied olive cultivars, under the condition of rapid olive fruit processing. Sensory properties of the product allow the possibility of different olive types production according to the market demands.From all above mentioned, arises the need for further research and raising experimental cultivations of olive trees with different morphological forms of olives in Istria.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA