Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars
Harvesting time at different ripening stages of olive fruit may influence quality attributes of olive oil. Therefore, the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on fruit removal force, moisture, oil content, free fatty acids and peroxide in t...
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| Format: | Journal Article |
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Southern Cross Publishing
2016
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| Online Access: | http://www.cropj.com/singh_10_12_2016_1662_1668.pdf http://hdl.handle.net/20.500.11937/51157 |
| _version_ | 1848758629505695744 |
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| author | Alowaiesh, Bassam Singh, Zora Kailis, S. |
| author_facet | Alowaiesh, Bassam Singh, Zora Kailis, S. |
| author_sort | Alowaiesh, Bassam |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Harvesting time at different ripening stages of olive fruit may influence quality attributes of olive oil. Therefore, the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of Frantoio and Manzanilla olive cultivars grown in south-western Australia was investigated during 2013 and 2014. The fruit of cv. Manzanilla showed significantly (p = 0.05) higher fruit removal force, moisture content (%) and oil content in dry weight (%) than cv. Frantoio. Furthermore, lowest moisture and oil content were observed in the driest harvest year, in 2014. The free fatty acid content showed significant (p = 0.05) increase and peroxide value decreased with the delay in harvesting from first to fifth periods in both the years, regardless of the cultivars. Overall, harvesting of olive fruit during the early part of winter delivered olive oil content with better quality and climatic conditions such as water stress have negatively influenced the quality attributes of olive oil. |
| first_indexed | 2025-11-14T09:47:02Z |
| format | Journal Article |
| id | curtin-20.500.11937-51157 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:47:02Z |
| publishDate | 2016 |
| publisher | Southern Cross Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-511572017-09-13T15:34:50Z Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars Alowaiesh, Bassam Singh, Zora Kailis, S. Harvesting time at different ripening stages of olive fruit may influence quality attributes of olive oil. Therefore, the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of Frantoio and Manzanilla olive cultivars grown in south-western Australia was investigated during 2013 and 2014. The fruit of cv. Manzanilla showed significantly (p = 0.05) higher fruit removal force, moisture content (%) and oil content in dry weight (%) than cv. Frantoio. Furthermore, lowest moisture and oil content were observed in the driest harvest year, in 2014. The free fatty acid content showed significant (p = 0.05) increase and peroxide value decreased with the delay in harvesting from first to fifth periods in both the years, regardless of the cultivars. Overall, harvesting of olive fruit during the early part of winter delivered olive oil content with better quality and climatic conditions such as water stress have negatively influenced the quality attributes of olive oil. 2016 Journal Article http://hdl.handle.net/20.500.11937/51157 10.21475/ajcs.2016.10.12.p7737 http://www.cropj.com/singh_10_12_2016_1662_1668.pdf Southern Cross Publishing restricted |
| spellingShingle | Alowaiesh, Bassam Singh, Zora Kailis, S. Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title | Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title_full | Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title_fullStr | Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title_full_unstemmed | Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title_short | Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| title_sort | harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars |
| url | http://www.cropj.com/singh_10_12_2016_1662_1668.pdf http://hdl.handle.net/20.500.11937/51157 |