ISHS Acta Horticulturae 586: IV International Symposium on Olive Growing
IMPACT OF ENVIRONMENTAL CONDITIONS ON FATTY ACIDS COMBINATION OF OLIVE OIL IN AN IRANIAN OLIVE, CV. ZARD |
| Authors: | H. Sadeghi, A.R. Talaii |
| Keywords: | Olea europae, fatty acids, olive oil , environmental condition |
| DOI: | 10.17660/ActaHortic.2002.586.121 |
| Abstract:
Olive oil production has become a booming industry in Iran during the last few years where olive culture is expanding to different climatic zones. The combination of fatty acids as a critical measure of olive oil quality was studied in the main Iranian autochthonous olive cultivars, Zard. This research was conducted in three different olive growing areas, Gorgan, Roodbar, and Tarom during 1997 – 1998. Fruits were harvested early December from nine trees with similar characteristics in each three areas. Fruit oil was extracted mechanically, and analyzed by gas chromatography. While fruit size and fruit oil content was higher in Tarom where the climate is warmer, oleic acid content was lower than the two other areas. However no significant variation was observed between palmitic, stearic and arashidic fatty acids in different production zones and two growing seasons but linoleic acid was higher in Roodbar. | |
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