Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness

Authors

  • H. Ajana Laboratoire Associé Francophone Sciences des Aliments, Département de Biologie, Faculté des Sciences Semialia
  • A. El Antari Laboratoire de la Technologie des Huiles, Programme - Olivier, Institut National de la Recherche Agronomique
  • A. Hafidi Laboratoire Associé Francophone Sciences des Aliments, Département de Biologie, Faculté des Sciences Semialia

DOI:

https://doi.org/10.3989/gya.1999.v50.i1.628

Keywords:

Biométrie parameter, Chemical composition, Moroccan Picholine variety, Olive, Ripeness.

Abstract


The evolution of the maturity index during the ripeness of olives from the Moroccan Picholine variety did not show any significant variation before the middle of September. After this date it began the growing and reached the maximum value (4.7) at the middle of January. The weight of olives increased continuously from June to November, and remained constant over two months beyond the maximal value of 3.95g (November and December). The weight of the olive kernels was constant during all the sampling period. The olive dimensions (length and width) showed similar trend as the olive weight. The polar lipid fraction of the oil predominated over the neutral one during June and July and after this date, the neutral fraction prevailed. The maximum value was reached in December. The protein content decreased from 4.6 to 2.3%. Ash content grow from 2.72 to 5.57%. The chlorophyll content in the oils decrease progressively and showed an inverse correlation with the maturity index. The phosphorus content diminished until September and then continued to be constant.

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Published

1999-02-28

How to Cite

1.
Ajana H, El Antari A, Hafidi A. Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness. grasasaceites [Internet]. 1999Feb.28 [cited 2023Feb.7];50(1):1-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/628

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Section

Research