Co-Authors:
Dag, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Ben-David, E., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel, Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot, 76100, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot, 76100, Israel
Ben-Gal, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Erel, R., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Basheer, L., Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot, 76100, Israel
Yermiyahu, U., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Abstract:
BACKGROUND: Macronutrients play fundamental roles in processes affecting olive oil productivity and are expected to influence oil composition. A necessary step in optimal nutrient application management for olives is an understanding of the relationship between olive tree nutritional status and oil quality parameters. We studied the independent effects of N, P and K concentrations in irrigation solution on the oil quality of 'Barnea' olives by applying a wide range of macronutrient concentrations under highly controlled conditions. RESULTS: Oil composition was significantly influenced by P and N levels, while K levels had only a minor effect. Unsaturation levels were unaffected by the treatments but, within the unsaturated fatty acids, the levels of PUFA increased compared to those of MUFA. Specifically, levels of the MUFA C18: 1, polyphenol content and peroxide values decreased while levels of the PUFA C18: 3 increased in response to higher doses of N and P. CONCLUSION: Decreased MUFA and polyphenol levels coupled with increased omega-3 levels demonstrated a potential negative influence on oil profile alongside increased nutritional benefits. The sum effects on oil yield and composition should be considered in designing of nutrient application management strategies for olive orchards. © 2009 Society of Chemical Industry.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
