scholarly journals Promising Olive Cultivars for Oil Production in Hawaii

2016 ◽  
Vol 26 (4) ◽  
pp. 497-506 ◽  
Author(s):  
Susan C. Miyasaka ◽  
Randall T. Hamasaki
Keyword(s):  
Agricultural Research ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Fruit Yield ◽  
Fresh Weight ◽  
Significant Difference ◽  
Olive Cultivars ◽  
Chilling Hours

To determine promising olive (Olea europaea) cultivars for oil production in Hawaii, seven trees each of 10 cultivars (Arbequina, Arbosana, Coratina, Frantoio, Koroneiki, Leccino, Mission, Moraiolo, Pendolino, and Taggiasca) were planted in Feb. and July 2011 at the Lalamilo Experiment station on Hawaii Island (lat. 20.0176°N, long. 155.6827°W, elevation 2700 ft). In addition, two trees each of these 10 cultivars were planted in June 2011, with the exception of Arbequina, which was planted in July 2012, at the Maui Agricultural Research Center in Kula, Maui (lat. 20.7564°N, long. 156.3289°W, elevation 3100 ft). At Lalamilo, after ≈2 years of growth in the field (2013), three cultivars of olives (Arbequina, Arbosana, and Koroneiki) flowered, fruited, and produced oil yields of greater than 20%. These same cultivars flowered and fruited in 2014 and 2015. There was no significant difference among cultivars in fresh weight fruit yield averaged over 2 years (2013 and 2014), ranging from 2.14 to 2.45 kg/tree. During December to March, calculation of chilling hours below 12.5 °C was 141 hours during 2012–13 and 161 hours during 2013–14. The other seven cultivars did not flower and fruit during these 2 years of growth at Lalamilo, perhaps due to a greater requirement for chilling hours. At Kula, after 3 years of growth (2015), nine cultivars of olives with the exception of Moraiolo flowered and fruited. Mean fresh weight fruit yield in 2015 ranged from 0.25 to 22.06 kg/tree for various cultivars grown in Kula, Maui. In 2013, the oil from three cultivars grown at Lalamilo was analyzed for free fatty acids (FFA), peroxide value (PV), ultraviolet absorption for conjugated double bonds, 1,2-diacylglycerol (DAG), and pyropheophytins (PPP). Oil quality was within the range of extra-virgin olive oil. There is a need to investigate further the effects of temperature and management on flowering and fruiting of olive cultivars grown in Hawaii at various elevations. In particular, ‘Arbequina’, ‘Arbosana’, and ‘Koroneiki’ appear to have a lower requirement for chilling hours than other cultivars tested.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals The Panel Test as the Metrology of Extra Virgin Olive Oil Quality Evaluation and Its Dissemination

2014 ◽  
Vol 4 (4) ◽  
Author(s):  
Maurizio Caciotta ◽  
Sabino Giarnetti ◽  
Fabio Leccese ◽  
Barbara Orioni ◽  
Marco Oreggia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Evaluation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Panel Test

Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

2009 ◽  
Vol 86 (11) ◽  
pp. 1137-1140 ◽  
Author(s):  
Piernicola Masella ◽  
Alessandro Parenti ◽  
Paolo Spugnoli ◽  
Luca Calamai
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality

How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition

2007 ◽  
Vol 55 (23) ◽  
pp. 9646-9654 ◽  
Author(s):  
Yosra Allouche ◽  
Antonio Jiménez ◽  
José Juan Gaforio ◽  
Marino Uceda ◽  
Gabriel Beltrán
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Quality Indexes

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

2017 ◽  
Vol 221 ◽  
pp. 107-113 ◽  
Author(s):  
G. Veneziani ◽  
S. Esposto ◽  
A. Taticchi ◽  
S. Urbani ◽  
R. Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Processing ◽  
Olive Oil Quality

Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality

2006 ◽  
Vol 98 (4) ◽  
pp. 797-805 ◽  
Author(s):  
Paolo Amirante ◽  
Maria Lisa Clodoveo ◽  
Giacomo Dugo ◽  
Alessandro Leone ◽  
Antonia Tamborrino
Keyword(s):  
Heat Exchanger ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Advance Technology

scholarly journals Preliminary Evaluation of Olive (Olea europaea L.) Cultivars in Northwest and Central of Mexico

2020 ◽  
pp. 10-17
Author(s):  
Raúl Leonel Grijalva-Contreras ◽  
Rubén Macías-Duarte ◽  
Arturo López-Carvajal ◽  
Fabián Robles-Contreras ◽  
Manuel de Jesús Valenzuela-Ruiz
Keyword(s):  
Central Region ◽  
Oil Content ◽  
Block Design ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Fruit Weight ◽  
Yield Potential ◽  
Preliminary Evaluation ◽  
Olive Cultivars ◽  
Northwest Region

A strategy to improve productivity in olive orchards is the evaluation of cultivars that respond better to the environmental growing conditions The objective of this experiment was to evaluate the yield potential and oil quality of five olive cultivars (Arbequina, Coratina, Manzanilla, Arbosana and Mission) in two regions of Mexico. The experiment was carried out during two consecutive years 2018 and 2019. At Northwest Region the five olive cultivars were planted in 2013 at a spacing of 10 x 5 m (having 200 trees ha-1) and Central Region olive cultivars were planted in 2013 at spacing of 6 x 6 m (278 trees ha-1) and both locations under drip irrigation systems. The variables evaluated were:  yield, fruit weight, oil content and oil quality (acidity, peroxide value and absorbance K232 and K270). The experiment was analyzed using a randomized complete block design with four replications.  Our results showed high differences between locations, Arbequina was the cultivar with the highest yield at the fifth and sixth years of planting with an average of 48.8 kg tree-1 at Northwest Region and only 15.5 kg tree-1 at Central Region. The cultivar with the highest oil content in the Northwest Region was Manzanilla with an average of 12.3% and the lowest for Arbequina with only 9.3%, while at Central Region the cultivar with the highest oil content was Coratina with 20.2% and the lowest in Manzanilla with 16.1%. Extra virgin olive oil was obtained in all the cultivars in both locations according to chemical analysis. Finally, it is necessary to continue with the evaluation of other varieties with resistance to high temperatures at Northwest Region and resistance to frost at Central Region.

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

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