بررسی ویژگی‌های کمی و کیفی میوه و روغن چهار رقم زیتون در شرایط آب و هوایی طارم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

2 استاد، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

چکیده

توجه به ویژگی­های کمی و کیفی میوه به دلیل تاثیر بر عملکرد و کیفیت روغن اهمیت زیادی دارد. این پژوهش با هدف مقایسه­ی سه رقم پیکوال، کراتینا، زرد و ژنوتیپ 18T از نظر شاخص­های فیزیولوژیکی، کمی و کیفی میوه و روغن برنامه­ریزی و اجرا شد. نتایج نشان داد رقم پیکوال بزرگترین میوه و هسته را داشت و دارای میوه­های بزرگتر و سنگین تر بود. رقم پیکوال با تولید 75/116 کیلوگرم در هر درخت بهترین رقم بود. پس از بررسی ویژگی­های کمی و کیفی روغن مشخص شد رقم کراتینا بیشترین مقدار فنل کل، کاروتنوئید و کلروفیل را در روغن داشت و در مقابل مقدار اسیدیته­ی روغن آن کمتر از سایرین بود. رقم کراتینا بیشترین مقدار اولئیک­اسید (53/72 درصد)، بالاترین نسبت اولئیک­اسید به پالمتیک­اسید و استئاریک­اسید، بیشترین مقدار اسیدهای چرب غیر اشباع (03/84 درصد) و کمترین مقدار پالمتیک­اسید را نشان داد. بنابراین با توجه به نتیجه این پژوهش می­توان بیان کرد رقم کراتینا با توجه به داشتن مقدار بیشتر ترکیبات فنلی و هم­چنین مقدار بیشتر اسیدهای چرب غیر اشباع و تعادل مناسب بین اسیدهای چرب غیر اشباع و اشباع، روغن با کیفیت­تری داشت، اما درصد روغن و عملکرد در رقم های پیکوال و زرد بیشتر از رقم کراتینا بود. بنابراین باید از کشت ترکیبی این سه رقم برای حفظ کیفیت و نیز عملکرد بیشتر استفاده کرد.

کلیدواژه‌ها

عنوان مقاله [English]

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

نویسندگان [English]

  • Mahdi Shojaei 1
  • Mansour Gholami 2
1 Ph.D. Candidate, Bu-Ali Sina University, Hamedan, Iran
2 Professor, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

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.

کلیدواژه‌ها [English]

  • Carotenoid
  • chlorophyll
  • fatty acid
  • Tarom
  • total phenol

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علوم باغبانی ایران
دوره 53، شماره 2
شهریور 1401
صفحه 285-294

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سابقه مقاله

  • تاریخ دریافت: 07 خرداد 1398
  • تاریخ بازنگری: 14 بهمن 1399
  • تاریخ پذیرش: 25 بهمن 1399

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