Stručni rad

Genotype impact on the chemical composition of olive oil

Tatjana Klepo ; Institut za jadranske kulture i melioraciju krša Split
Đani Benčić ; Agronomski fakultet Sveučilišta u Zagrebu, Zavod za voćarstvo

Sažetak

It is known that the main factors affecting the quality of olive oil are harvest time, the method of harvesting and transport mode, manner and time of storing fruit from harvesting to processing and method of extraction of oil from olive fruits.
When all the factors are optimized then the quality of oil depends on cultivars, agrotechnic, elaiotechnic and pedo-climatic conditions. This paper presents an overview of research results of chemical compounds in olive oil and sensory characteristics in according to genotype .

Ključne riječi

olive oil; quality; genotypes of olive

Hrčak ID:

162617

URI

https://hrcak.srce.hr/162617

Datum izdavanja:

5.11.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.817 *