Physical and engineering characteristics, and oil extraction for some olive fruits varieties [electronic resource].

Includes references.

Physical and engineering properties for four olive fruits varieties (Picual, Coratina, Arbequina, and Koroneiki) and their pits as well as the best harvesting time, effect of storage and methods of olive oil extraction were determine. Results showed that Picual variety had the highest fruits length, diameter, flesh thickness, weight, volume, flesh/fruit percentage and flesh/pit ratio followed by Coratina, Arbequina and Koroneiki. It was found that the fruit length, diameter and weight were directly proportional to its pit for the investigated varieties. The weight of olive fruits for each variety were daily decreased as storage time increased. And the less weight fruits (Koroneiki) lost more during storage than others. It was found that no changes in the percentage of oil extracted during storage period. However acidity peroxide values were increased as storage increased. Results showed that the oil became unacceptable after storage of fruits for three days in all varieties and consequently should be processed before that time. On the basis of oil yield and quality it was found that the best harvesting time for Picual, Coratina, and Koroneiki was at over maturity stage which for Arbequina it was at full maturity stage. Results also avowed that centrifugal process is much better for olive oil extraction than pressing in which it gave a high yield and high quality oil.

Summary in Arabic.

1