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Studies on olive oil standardization
Author(s) -
Kaloyereas Socrates A.
Publication year - 1948
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02553636
Subject(s) - olive oil , maturity (psychological) , acre , agriculture , horticulture , chemistry , biology , environmental science , food science , agronomy , ecology , psychology , developmental psychology
Summary Experiments were conducted in the Research Experiment Station for Agricultural Technology, Athens, Greece, to study the effect of climatic conditions, state of maturity, infection by olive fly, and the effect of various fertilizers upon the quality of olive oil. Olive oil produced in localities where the temperature is low during the maturity period has more unsaturated fatty acids than oil produced in localities with higher temperatures. With the advance of maturity the proportion of unsaturated fatty acids increased. Infection by olive fly had no appreciable effect upon the relative proportion of saturated fatty acids. For studying of the effect of fertilizers the injection method was used. Nitrogen fertilizers injected into the branches gave considerable increase in the volume of fruit, its protein content, and the total amount of oil produced per acre.