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The effect of irrigation level and harvest mechanization on virgin olive oil quality in a traditional rain-fed 'Souri' olive orchard converted to irrigation
Year:
2008
Authors :
Ben-Gal, Alon
;
.
Dag, Arnon
;
.
Yermiyahu, Uri
;
.
Volume :
88
Co-Authors:
Dag, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Ben-Gal, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Yermiyahu, U., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Basheer, L., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
Nir, Y., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
Facilitators :
From page:
1524
To page:
1528
(
Total pages:
5
)
Abstract:
BACKGROUND: Olive trees are generally grown under rain-fed conditions. Since yield response to application of water in the growing season may be considerable, irrigation is increasingly introduced to existing, mature orchards. An additional feature of modernization of olive cultivation is mechanical harvesting. To investigate the effect of irrigation level on the quality of virgin olive oil (VOO) produced from cv. Souri, six regimes, ranging from deficit to excess, were applied to trees in a mature, traditional orchard as it was converted to irrigation. Furthermore, in order to investigate the effect of damage incurred during harvest, oil quality of hand-picked fruit was compared to that of mechanically harvested olives. RESULTS: Data were collected from two consecutive growing seasons. Increased irrigation quantity increased the free acidity level of the oil and decreased the total phenol content of VOO, while the peroxide level of the oil was not affected. Oil of hand-picked fruits had lower free acidity, higher polyphenol content and slightly lower peroxide level compared to the oil of mechanically harvested olives. CONCLUSION: Fruits from irrigated trees demonstrated an apparent sensitivity to mechanical wounding that subsequently led to increased free acidity, increased peroxide level and decreased total phenol content in oil. Management of irrigated orchards including method and timing of harvest and oil extraction techniques should consider these results in order to optimize production of high-quality oil. © 2008 Society of Chemical Industry.
Note:
Related Files :
Free fatty acid
irrigation
Oleaceae
olive oil
Peroxide
Polyphenols
SOURI
Show More
Related Content
More details
DOI :
10.1002/jsfa.3243
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30237
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:52
Scientific Publication
The effect of irrigation level and harvest mechanization on virgin olive oil quality in a traditional rain-fed 'Souri' olive orchard converted to irrigation
88
Dag, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Ben-Gal, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Yermiyahu, U., Gilat Research Center, Agricultural Research Organization, M.P. Negev, 85280, Israel
Basheer, L., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
Nir, Y., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, PO Box 12, Rehovot 76100, Israel
The effect of irrigation level and harvest mechanization on virgin olive oil quality in a traditional rain-fed 'Souri' olive orchard converted to irrigation
BACKGROUND: Olive trees are generally grown under rain-fed conditions. Since yield response to application of water in the growing season may be considerable, irrigation is increasingly introduced to existing, mature orchards. An additional feature of modernization of olive cultivation is mechanical harvesting. To investigate the effect of irrigation level on the quality of virgin olive oil (VOO) produced from cv. Souri, six regimes, ranging from deficit to excess, were applied to trees in a mature, traditional orchard as it was converted to irrigation. Furthermore, in order to investigate the effect of damage incurred during harvest, oil quality of hand-picked fruit was compared to that of mechanically harvested olives. RESULTS: Data were collected from two consecutive growing seasons. Increased irrigation quantity increased the free acidity level of the oil and decreased the total phenol content of VOO, while the peroxide level of the oil was not affected. Oil of hand-picked fruits had lower free acidity, higher polyphenol content and slightly lower peroxide level compared to the oil of mechanically harvested olives. CONCLUSION: Fruits from irrigated trees demonstrated an apparent sensitivity to mechanical wounding that subsequently led to increased free acidity, increased peroxide level and decreased total phenol content in oil. Management of irrigated orchards including method and timing of harvest and oil extraction techniques should consider these results in order to optimize production of high-quality oil. © 2008 Society of Chemical Industry.
Scientific Publication
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