اثر رقم و شرایط اقلیمی بر ترکیب اسیدهای چرب روغن زیتون

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار، مؤسسۀ تحقیقات اصلاح و تهیۀ نهال و بذر

2 استادیار، مرکز تحقیقات کشاورزی و منابع طبیعی استان کرمانشاه

3 مربی، مرکز تحقیقات کشاورزی و منابع طبیعی استان فارس

4 استادیار، مرکز تحقیقات کشاورزی و منابع طبیعی استان گیلان

5 مربی، مرکز تحقیقات کشاورزی و منابع طبیعی استان زنجان

چکیده

عوامل مختلفی به‌ویژه رقم و اقلیم در تولید روغن زیتون با کیفیت مطلوب نقش اساسی دارند. این پژوهش با 12 رقم زیتون در ایستگاه‌های تحقیقات زیتون (طارم، رودبار، گرگان، کازرون و سرپل ذهاب) بررسی شد. میوه‌های ارقام در هر منطقه با شاخص برداشت 4‌ـ 5/4 برداشت شد. داده‌های مربوط به ترکیب اسید‌های چرب بر‌اساس آزمایش فاکتوریل بر پایۀ طرح بلوک‌های کامل تصادفی ارزیابی شد. نتایج نشان داد مقدار اسید پالمیتیک در مناطق گرم سرپل ذهاب و کازرون به‌طور کاملاً معنادار بیشتر بود. تشکیل اسید اولئیک به‌طور کاملاً معنادار تحت‌تأثیر رقم و دمای منطقه است. مقدار آن در مناطق طارم، گرگان و رودبار بیشتر از مناطق سرپل ذهاب و کازرون بود. رقم آمفیسیس در تمام مناطق آزمایش‌شده اولئیک اسید بالا داشت. مقدار اسید لینولئیک منطقۀ سرپل ذهاب بیشتر از منطقۀ گرگان بود. نتایج نشان داد از میان ارقام مطالعه‌شده بهترین ترکیب اسیدهای چرب مربوط به رقم کرونیکی برای مناطق زیتون‌کاری طارم، رودبار و گرگان و فقط رقم آمفیسیس برای مناطق گرم مناسب بود. رقم شنگه ‌پایین‌ترین کیفیت ترکیب اسیدهای چرب به‌ویژه در مناطق گرم را داشت.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of cultivar and climatic conditions on olive (Olea europaea L.) oil fatty acid composition

نویسندگان [English]

  • Ali Asghar Zeinanloo 1
  • Isa Arji 2
  • mohamadreza Taslimpour 3
  • Mohamad Ramazani malak roodi 4
  • mahmood azimi 5
1 . Assistant Professor, Seed and Plant Improvement Institute
2 . Assistant Professor, Agriculture and Natural Resource Research Center of Kermanshah Province
3 Instructor, Agriculture and Natural Resource Research Center of Fars Province
4 . Assistant Professor, Agriculture and Natural Resource Research Center of Gailan Province
5 . Instructor, Agriculture and Natural Resource Research Center of Zanjan Province
چکیده [English]

Many factors, particularly the planted cultivar for oil production and climatic conditions, can affect olive oil quality. This research was conducted with 12 olive cultivars in olive research stations with different climatic conditions (Taroum, Roodbar, Gorgan, Kazeron and Sarpolezehab). Fruits with 4-4.5 ripening indices were harvested in each region. Fatty acids composition data were analyzed in a factorial experiment based on complete randomized block design. Results indicated that palmitic acid was significantly higher in warm climates, Kazeron and Sarpolezehab. The cultivar and climate conditins had significant effects on oleic acid content and this fatty acid was higher in Taroum, Roodbar, and Gorgan regions compared with Kazeron and Sarpolezehab. Cv. Amphissis had high Oleic acid content in all conditions. Mean linoleic acid content was observed in warm condition of Sarpolezehab which was higher than mean value in Gorgan, The result indicated that Kronaiki oil exhibited the best fatty acid composition in Taroum, Roodbar and Gorgan regions and Amphissis was the only cultivar suitable for warm climate. 'Shengeh' produced the lowest oil quality with regard to fatty acid composition especially in warm region.
 

کلیدواژه‌ها [English]

  • Olive Cultivars
  • Oil quality
  • Adaptability Temperature
  • Iran
 
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