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EFFECT OF STORAGE OF OLIVE FRUITS ON SOME CHARACTERISTICS OF OLIVE OIL | ||
| AL-TAQANI | ||
| Article 1, Volume 19, Issue 3, 2006, Pages 0-0 | ||
| Abstract | ||
| Stored olive fruit effect on oil properties was studied by taking two samples during coloration of 30Kg each . The oil from first sample was extracted immediately , while the other sample was stored in cold common storage at (7-10 0c) with RH (85-90%) for 30 days .Stroing olive oil fruits for (30) days significantly reduced the quality due to increasing of the saturated fatty acids percentage (mercitic, palmatic and stearic ) by 39.38 , 26.56 and 30.64% respectively and reduction of unsaturated fatty acids percentage (palmitulic , olic , linolic acid) by ( 14.86 , 5.31 and 18.21% ) as a result of oxidation and hydrolization during the storage period .The acidity of the stored fruits significantly increased up to (8.35%) compard to (0.78%) in the fresh fruits .The experimental results showed significant decreases in ioden number in stored fruit to (73.25) and that encouraged the growth of the fungi that causes enzymatic hydrolysis and spoilage of the fruit . | ||
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