2. Uluslararası Gıda, Tarım Ve Veteriner Bilimleri Kongresi
Manısa (ahmetlı) Bölgesınde Ayvalık (edremıt) Zeytın (olea Europea L.) Çeşıdının, Farklı Yükseklık Ve Farklı Hasat Zamanlarının Meyve Ve Zeytınyağı Kalıtesıne Etkılerı
Yazarlar:
Ayça AKÇA UÇKUN
Uygun AKSOY
Disipline:
Yaşam Bilimleri
Özet:
Bu çalışma, farklı yükseklik ve farklı hasat zamanlarının meyve ve zeytinyağı kalitesine etkisini araştırmak amacıyla Manisa-Ahmetli bölgesinde, Ayvalık (Edremit) zeytin çeşidi üzerinde yürütülmüştür. Araştırma bahçeleri dağ ve ova (kır-taban) bölgelerinden seçilmiştir. Meyve örnekleri hasat sezonunda, 10 Ekim, 13 Kasım, 23 Kasım ve 5 Aralık tarihleri olmak üzere dört farklı olgunluk aşamalarında (yeşil olum, renk dönümü ve siyah dönem) zeytin meyveleri ağacın tüm çevresinden 400-500 g olacak şekilde homojen olarak elle toplanmıştır. Hasat edilen meyve örneklerinde; olgunluk indeksi, renk (CIE L*, a*, b*), meyve ağırlığı, et/çekirdek oranı, nem miktarı ve yağ oranı belirlenmiştir. Elde edilen yağ örneklerinde ise, serbest yağ asidi ve yağ aside komposizyonu analizleri yapılmıştır. Zeytin meyvelerinde meyve iriliği ve et/çekirdek oranı, üçüncü ve dördüncü hasat zamanında daha yüksek değerlere ulaşmıştır. Hasat zamanı ilerledikçe, meyvenin olgunluk indeksi ve yağ miktarında bir artış, nem miktarında azalış ve rengin yeşilden siyaha döndüğü gözlenmiştir. Serbest yağ asidi olgunluk ilerledikçe hafif bir artış göstermiş, % 1'in çok altında değerler vermiştir. Zeytinin en önemli yağ asidi olan oleik asit olgunlaşma ile değişmemiştir. Hasat zamanın ilerlemesiyle palmitoleik ve linoleik asit artarken, palmitik ve linolenik asit azalmıştır. Bu bölgede Ayvalık zeytin çeşidinin yağlık değerlendirme için Aralık ayında hasat edilmesinin uygun olacağı sonucuna varılmıştır. Anahtar Kelimeler: Zeytin, zeytinyağı, olgunlaşma, meyve ağırlığı, yağ asidi kompozisyonu ABSTRACT This research is carried out in Manisa-Ahmetli region in Turkey to determine the effects of different altitude and different harvest times on fruit and olive oil quality of Ayvalık olive variety. Fruit were sampled four times at intervals during harvest time starting from October 10, November 13, November 23, December 5. Maturity index, color (CIE L*, a*, b*), fruit weight, flesh/pit ratio, moisture content and oil content are analyzed in fruit samples. Free fatty acids and fatty acid composition are determined in olive oil samples. Fruit weight and flesh/pit ratio, important quality parameters increased at the third and fourth harvest time. When the harvest time advanced, fruit maturity index and oil content increased, moisture content decreased and color turned from green to black. Free fatty acid content slightly increased when fruit ripening advanced. The percentage of oleic acid, the major fatty acid of olive oil, did not change throughout the harvest period. The content of palmitoleic and linoleic acids increased when harvest time advanced while palmitic and and linolenic decreased towards the later stages of harvest period. The recommended harvest time is in December for oil processing for Ayvalık olive variety in this area.
2nd International Gide, Agriculture And Veterinary Congress;
Effects Of Different Heights And Different Harvest Times On Fruit And Olive Oil Quality Of Ayvalik (edremit) Olive (olea Europea L.) Cultivar In Manisa (ahmetli) Region (AI)
Yazarlar:
Ayça AKÇA UÇKUN
Uygun AKSOY
This study was carried out on a variety of olive plants (edremite) in the manisa-ammetli area in order to investigate the effects of different heights and different harvest times on the quality of fruit and olive oil.The research gardens are selected from the mountains and ovas (kır-taban) areas.In the harvest season, in the four different maturity stages, including October 10, November 13, November 23 and December 5 (green positive, colour turning and black period), the olive fruits were hand-colored to be 400-500 g from the whole surrounding tree.In the samples of the harvested fruit, the maturity index, the color (cie l*, a*, b*), the weight of the fruit, the proportion of meat/corn, the amount of moisture and the proportion of fat are determined.In the obtained oil samples, free fatty acid and fatty acid composition analysis was made.In the fruits of olive, the fruit and the proportion of meat/corn reached higher values at the time of the third and fourth harvest.As the harvest time advances, the fruit’s maturity index and an increase in the amount of fat, the amount of moisture decreases and the color turns from green to black.Free fatty acid has shown a slight increase as maturity progresses, giving values much below 1%.Oleic acid, the most important fatty acid of olive oil, has not changed with maturity.With the progress of the harvest time, palmitoleic and linoleic acids increased, while palmitoleic and linoleic acids decreased.It has been concluded that it would be appropriate to harvest the oil variety in this area in December for oil assessment.Keywords: olive, olive oil, maturity, fruit weight, fatty acid composition abstract this research is carried out in olive region in Turkey to determine the effects of different altitude and different harvest times on fruit and olive oil quality of olive olive variety.fruit were sampled four times at intervals during harvest time starting from October 10, November 13, November 23, December 5. maturity index, color (cie l*, a*, b*), fruit weight, flesh/pit ratio, moisture content and oil content are analyzed in fruit samples.Free fatty acids and fatty acid composition are determined in olive oil samples.fruit weight and flesh/pit ratio, important quality parameters increased at the third and fourth harvest time.when the harvest time advanced, fruit maturity index and oil content increased, moisture content decreased and color turned from green to black.Free fatty acid content slightly increased when fruit ripening advanced.the percentage of oleic acid, the major fatty acid of olive oil, did not change throughout the harvest period.the content of palmitoleic and linoleic acids increased when harvest time advanced while palmitic and linolenic decreased towards the later stages of harvest period.the recommended harvest time is in December for oil processing for olive variety in this area.
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