PHYSICOCHEMICAL CHARACTERISTICS OF ADVANCED TABLE OLIVE SELECTIONS AT GREEN AND BLACK RIPENESS OBTAINED BY CROSSBREEDING
Published: 15 Jan 2015
Abstract: In this study, table olive characteristics of 17 olive genotypes were evaluated. These genotypes were obtained by advanced olive selections after the cross breeding program. Number of olives per kilogram and flesh to seed ratio of the fruit of these genotypes were determined between 91±10.83-223±27.25 and 3.50±0.17-6.51±0.12. Reduced sugar, hydroxytyrosol and oleuropein contents of olives of genotypes were detected between 1.41±0.12-4.30±0.16 mg/kg, 122.37±35.6-3857.46±171.4 mg/kg and 180.07±9.6-3271.09±387.4 mg/kg respectively. Some olive genotypes showed better table olive characteristics than Gemlik cultivar so that they have potential for registration as a table olive cultivar. Some olives contain high concentration of hydroxytyrosol which are noteworthy for nutritional physiology and some olives contain low concentrations of oleuropein which are remarkable for processing technology. Also some genotypes can be used both table olive and oil production.
Keywords: olive crossing, olive genotype, olive selection, phenolic compound, hydroxytyrosol, oleuropein
Cite this article: Yasin Ozdemir, Sefik Kurultay. PHYSICOCHEMICAL CHARACTERISTICS OF ADVANCED TABLE OLIVE SELECTIONS AT GREEN AND BLACK RIPENESS OBTAINED BY CROSSBREEDING. Journal of International Scientific Publications: Agriculture & Food 3, 21-31 (2015). https://www.scientific-publications.net/en/article/1000635/
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