Prethodno priopćenje
Oil content in fruits of leading autochthonous olive varieties in Istria
Barbara Sladonja
Karolina Brkić
Marina Radulović
I. Lukić
Elvino Šetić
Marin Krapac
Sažetak
The oil content in an olive fruit is the most relevant factor determining the economic value of singular variety and one of the criteria for fruit maturity degree determination, and variety characterization as well. In this paper, the olive oil content in fruits of leading autochthonous olive varieties in Istria during crop seasons 2004 and 2005, using Soxtec apparatus, was determined. The results obtained reflect mostly the influence of the variety genetic potential on the oil content, when monitored in a single year, but its variation between the two years in a single variety shows the influence of external factors. The oil content on a dry weight basis in fruits of investigated varieties ranged from 21% to 48% which shows their high economic potential.
Ključne riječi
olive; oil content; Soxtec; variety; characterization
Hrčak ID:
4508
URI
Datum izdavanja:
10.7.2006.
Posjeta: 3.129 *