Technological parameters of some foreign genotypes and diversion of these parameters against the country of origin

ONEJDA KYCYK1*, ERVIN SHISHMANI2, ZAIM VESHAJ3, FATBARDHA LAMÇE1, ADRIATIK ÇAKALLI2, HAIRI ISMAILI2

1Laboratories of Agrotecnological Food, Facuculty of Biotecnology and Food, Rr. BedriKarapici, Tirane Albania

2Agricultural University of Tirana, Albanian Gene Bank, Rr.SiriKodra 1020 Tirana, Albania

3The technology transfer center of the agriculture Vlorë, Albania

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Abstract

 This work presents the characterization of olive fruit from 26 olive varieties, grown in Vlora Albania. In the olive fruit have been determined: index of ripening, fruit weight, the ratio pulp/pit, the percentage of humidity, the fat content and the percentage of fat content on a dry matter.

The olive fruit variety analyzed showed a fruit weight ranged between 1.21–6.68 g. ‘NocelaraMessinese’ variety presented the highest values of fruit weight, while ‘Pendolino’ variety showed the highest value for the ratio pulp/pit (9.76 g).

Most of the varieties have shown high humidity content which ranged 34.16–64.81%. The cultivars ‘Frantoio’, ‘Simeone’, ‘Moraiolo’ and ‘Toscanina’ have shown lower values in humidity. The fat content has achieved very interesting concentrations; the fruit from ‘Dolce di Cassono’ cultivar showed the highest value (19.83%) the lower value in this parameter was shown by ‘Cellina di Nardo’. Regarding the percentage of fat content on a dry matter, the fruit of variety of ‘San Agostino’ presented the highest level (50.46%). The results obtained in this work conclude that this cultivar has a great technological interest for planting. Some of the cultivars can be used only for olive oil extraction and some for table olives.

Keywords: Olive Fruit; Olive Tree; Cultivar, Olive oil extraction

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