Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil
Arafat, Sh. M.
Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil [electronic resource]. تعظيم الاستفادة من اشجار الزيتون من خلال استخدام بعض المواد وتأثيراتها على خواص الجودة لزيت الزيتون صنف البيكوال. - p.591-604.
Includes reference
The objective of this work was study that the effect using one treatment of (Girdling at first week of January and Kaolin sprayed at rate 5% mid December) and chemical (Calcium carbonate, sprayed at rate 5% mid December, Naphthalene acetic acid at 1OOppm mid December and Boric acid (17. 50%) at 300ppm in first week of March) on oil yield, quality indices, minor components and fatty acids composition of olive Picua/ cv. during seasons 2012- 2013. Yield/tree, fruit weight, seed weight, flesh weight, flesh/fruit weight, flesh/stone, moisture and oil contents (%) were determined. Quality indices (acid value, peroxide value, absorbance at K232nm, K270 nm and ?k, value), sensory evaluation, total polypheno/, tocopherol, bitter index at K225, pigments content, oxidative stability by Rancimat method at 100°C, and Fatty acid composition by GC of virgin olive oil extracted from Picual variety were determined. Key words: Picual cultivar, oil content, Fatty acid composition, polyphenols, oxidative stability.
Summary in arabic.
Olive oil--Quality
Olive oil industry.
Olive Productions.
Polyphenols--Analysis.
Fatty acids
Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil [electronic resource]. تعظيم الاستفادة من اشجار الزيتون من خلال استخدام بعض المواد وتأثيراتها على خواص الجودة لزيت الزيتون صنف البيكوال. - p.591-604.
Includes reference
The objective of this work was study that the effect using one treatment of (Girdling at first week of January and Kaolin sprayed at rate 5% mid December) and chemical (Calcium carbonate, sprayed at rate 5% mid December, Naphthalene acetic acid at 1OOppm mid December and Boric acid (17. 50%) at 300ppm in first week of March) on oil yield, quality indices, minor components and fatty acids composition of olive Picua/ cv. during seasons 2012- 2013. Yield/tree, fruit weight, seed weight, flesh weight, flesh/fruit weight, flesh/stone, moisture and oil contents (%) were determined. Quality indices (acid value, peroxide value, absorbance at K232nm, K270 nm and ?k, value), sensory evaluation, total polypheno/, tocopherol, bitter index at K225, pigments content, oxidative stability by Rancimat method at 100°C, and Fatty acid composition by GC of virgin olive oil extracted from Picual variety were determined. Key words: Picual cultivar, oil content, Fatty acid composition, polyphenols, oxidative stability.
Summary in arabic.
Olive oil--Quality
Olive oil industry.
Olive Productions.
Polyphenols--Analysis.
Fatty acids