Compositional variation of olive fruit during ripening

Nergiz C., Engez Y.

Food Chemistry, vol.69, no.1, pp.55-59, 2000 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 69 Issue: 1
  • Publication Date: 2000
  • Doi Number: 10.1016/s0308-8146(99)00238-1
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.55-59
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

Compositional changes during olive fruit ripening were studied in two important olive varieties grown in Turkey. Amounts of total and individual sugars (glucose and fructose) in olive fruits were determined. Total oil, fatty acid composition and 14 minerals were detected in the cultivars of olive fruit during different ripening periods. The relationship between the oil accumulation and sugars in olive fruits has been evaluated. The oil accumulation increased during the period of ripening while the sugar accumulation decreased. Copyright (C) 2000 Elsevier Science Ltd.