Investigation of quantitative and qualitative characteristics of fruit and oil of four ‎olive cultivars in Tarom region ‎

Document Type : Full Paper


1 Ph.D. Candidate, Bu-Ali Sina University, Hamedan, Iran

2 Professor, Bu-Ali Sina University, Hamedan, Iran


Attention to the quantitative and qualitative characteristics of the fruit is very important due to its effect on the yield and quality of olive oil. The aim of this study was to compare the three cultivars Picual, Coratina, Zard and T18 genotype in terms of physiological, quantitative and qualitative indices of olive fruit and oil planned and implemented. Results showed that Picual cultivar had the highest fruit and kernel and larger and heavier fruits. The Picual cultivar with producing 116.75 kg/tree was the best cultivar. After examining the quantitative and qualitative characteristics of the oil, it found that the Picual cultivar had the highest amount of total phenol, carotenoid and chlorophyll in the oil and, in contrast, the oil acidity was lower than the others. Coratina cultivar showed the highest amount of oleic acid (72.53 %), the highest ratio of oleic acid to palmitic acid and stearic acid, the highest amount of unsaturated fatty acids (84.03 %) and the lowest palmitic acid. Therefore, according to the results of this study, it can be concluded that Coratina cultivar due to its higher content of phenolic compounds as well as higher amount of unsaturated fatty acids and proper balance between saturated and unsaturated fatty acids, it had better quality oil, but the percentage of oil and yield in Picual and Zard cultivars was higher than Coratina cultivar, so the combined cultivation of these three cultivars should be used to maintain quality and higher yield.


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