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פותח על ידי קלירמאש פתרונות בע"מ -
Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel
Year:
2014
Authors :
דג, ארנון
;
.
הרלב, גיא
;
.
ציפורי, יצחק
;
.
Volume :
116
Co-Authors:
Dag, A., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel
Harlev, G., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel, Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Lavee, S., Kennedy-Leigh Center for Horticultural Research, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Zipori, I., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Facilitators :
From page:
169
To page:
176
(
Total pages:
8
)
Abstract:
Global climate change leads to the exposure of olive orchards to higher temperatures than in the past. We followed yield and quality parameters of olive oils from Barnea, Coratina, and Picual, under hot climatic conditions through different levels of ripeness. Oil yield per tree increased throughout the monitoring period due to continuous oil accumulation. Toward the last harvest date, significant fruit drop occurred, which resulted in substantial loss in oil yield. Maximal oil yield was obtained in Barnea at a maturity index of 2.1-2.5, in Coratina at 2.3 and in Picual at 3.2. A reduction in quality parameters was found with delay of harvest date: free fatty acid content increased and the ratio of monounsaturated to polyunsaturated fatty acid declined, but only in one season. Nevertheless, all parameters remained within the trade standard for extra virgin olive oil (EVOO). In contrast to most previous studies, no consistent reduction was observed in total polar phenol content in the oils. Hence, maximizing oil yield should be the main criterion for the determination of harvest date under these conditions. It is therefore suggested that olives exposed to hot climate be harvested earlier than those in typical Mediterranean climate areas. Practical applications: Harvest timing has a strong effect on both oil yield and quality. However, in most of the studies published on the topic until now only a sample of fruit was taken to determine oil accumulation and quality, but little or no information is available on oil yield at tree level, which is an important parameter from the grower's perspective. Moreover, this study describes changes in oil yield and quality along the ripening period, under hot climatic conditions prevailing in Jordan Valley. The Mediterranean basin region, where more than 90% of the world's olive oil is produced is expected to be exposed to higher temperatures in the future due to global climate changes. The current work provides information on the effect of those unfavorable growing conditions on oil production and quality. One of the major findings is the necessity to harvest early (in a relatively low ripening index) under those conditions. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Note:
Related Files :
Fatty acids profile
Global climate change
Maturity index
Oil quality
yield
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/ejlt.201300211
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32280
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:08
Scientific Publication
Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel
116
Dag, A., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel
Harlev, G., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel, Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Lavee, S., Kennedy-Leigh Center for Horticultural Research, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Zipori, I., Gilat Research Center, Agricultural Research Organization, Ministry of Agriculture, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel
Global climate change leads to the exposure of olive orchards to higher temperatures than in the past. We followed yield and quality parameters of olive oils from Barnea, Coratina, and Picual, under hot climatic conditions through different levels of ripeness. Oil yield per tree increased throughout the monitoring period due to continuous oil accumulation. Toward the last harvest date, significant fruit drop occurred, which resulted in substantial loss in oil yield. Maximal oil yield was obtained in Barnea at a maturity index of 2.1-2.5, in Coratina at 2.3 and in Picual at 3.2. A reduction in quality parameters was found with delay of harvest date: free fatty acid content increased and the ratio of monounsaturated to polyunsaturated fatty acid declined, but only in one season. Nevertheless, all parameters remained within the trade standard for extra virgin olive oil (EVOO). In contrast to most previous studies, no consistent reduction was observed in total polar phenol content in the oils. Hence, maximizing oil yield should be the main criterion for the determination of harvest date under these conditions. It is therefore suggested that olives exposed to hot climate be harvested earlier than those in typical Mediterranean climate areas. Practical applications: Harvest timing has a strong effect on both oil yield and quality. However, in most of the studies published on the topic until now only a sample of fruit was taken to determine oil accumulation and quality, but little or no information is available on oil yield at tree level, which is an important parameter from the grower's perspective. Moreover, this study describes changes in oil yield and quality along the ripening period, under hot climatic conditions prevailing in Jordan Valley. The Mediterranean basin region, where more than 90% of the world's olive oil is produced is expected to be exposed to higher temperatures in the future due to global climate changes. The current work provides information on the effect of those unfavorable growing conditions on oil production and quality. One of the major findings is the necessity to harvest early (in a relatively low ripening index) under those conditions. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Scientific Publication
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