PHYSICOCHEMICAL CHARACTERISTICS OF ADVANCED TABLE OLIVE SELECTIONS AT GREEN AND BLACK RIPENESS OBTAINED BY CROSSBREEDING
Yasin Ozdemir, Sefik Kurultay
Pagini: 21-31
Publicat: 15 Jan 2015
Vizualizări: 4,154
Descărcări: 1,055
Rezumat: 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.
Cuvinte cheie: olive crossing, olive genotype, olive selection, phenolic compound, hydroxytyrosol, oleuropein
Citează acest articol: 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/
Înapoi la cuprinsul volumului
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
