Effect of packaging method and storage period on storability of green olive fruits cvs.

Agha, Badran Sabhan; Fadhil, Nameer Nageeb

doi:10.58928/ku19.10303

	Effect of packaging method and storage period on storability of green olive fruits cvs. "bashika" and "khastawi"
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Article 3, Volume 10, Issue 3, 2019, Pages 23-31 PDF (640.76 K)
Document Type: Research Paper
DOI: 10.58928/ku19.10303
Authors
Badran sabhan agha; Nameer nageeb fadhil
University of Mosul - Collage of agriculture and forestry
Abstract
This study was carried out in the cold room at a private orchard in Sada & Baweza in Mosul. Two local cultivars "Bashiqi" and "Khastawe" were used., green fruits were harvested before it began to coloring. The fruits harvested from olive trees, 10 years old for both cultivars, on 15/10/2017 (green fruits). After the process of sorting, cleaning and washing with water to remove dust from them, and exclude the affected fruits and the small fruits, and left to dry, then subjected the fruits to the precooling in the cold room at 12 C˚ for the entire day, and then extracted and weighed in a sensitive balance, the green (1 kg) per sample. Then the fruits were packed in perforated polyethylene bags and non-perforated, tightly tied, and stored in the cold room randomly at 6 ±1 C˚ and relative humidity 85-90 %. The two cultivars didn‘t differ significantly in weight loss, soluble solids, and decayed fruits, while the highest percentage of oils was in the cultivar "Bashiqi,. The percentage of violet colored fruits of cv. "Khastawe" fruits reached 100%, but not in "Bashiqi" fruits. The weight loss of fruits in non-perforated bags was significantly lower than fruits in perforated bags, also fruits were significantly superior in non-perforated bags than fruits in perforated bags in total soluble solids. Packaging the fruits in perforated bags significantly reduced the percentage of decayed fruits. There were no significant differences between the method of packaging in the oil percentage of the fruits. Weight loss increased steadily as storage period prolonged, and the highest was in fruits which stored for 70 days, while total soluble solids was the lowest at the same storage period i.e. 70 days. Prolonging storage period to 70 days resulted in an increase in decayed percent of fruits, while significantly highest oil percent was in 30 days stored fruits. The less of loss weight was for fruits cultivar "Khastawe" that packaged in non-perforated bags stored for 30 days which gave the higher ratio of TSS, while oil percent was the best in "Bashiqi" cv. Fruits which packaged in non-perforated bags for 30 days. Highest colouration of fruits was was of "Khastawe" cv. Fruits packaged in perforated bags for 70 days.

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Effect of packaging method and storage period on storability of green olive fruits cvs. "bashika" and "khastawi"