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The influences of cultivar, year and location on &#39;Oblica&#39; and &#39;Leccino&#39; fruit quality parameters during fruit ripening were studied." /> <meta name="twitter:image" content="http://a.academia-assets.com/images/twitter-card.jpeg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/116070786/Changes_in_olive_fruit_characteristics_and_oil_accumulation_in_Oblica_and_Leccino_during_ripening" /> <meta property="og:title" content="Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="Monovarietal virgin olive oils have special importance in preservation of olive biodiversity. 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window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":116070786,"created_at":"2024-03-10T23:43:08.644-07:00","from_world_paper_id":251217635,"updated_at":"2024-11-28T19:43:29.330-08:00","_data":{"publisher":"International Society for Horticultural Science","ai_title_tag":"Olive Fruit Quality and Oil Content in ‘Oblica’ and ‘Leccino’","grobid_abstract":"Monovarietal virgin olive oils have special importance in preservation of olive biodiversity. The influences of cultivar, year and location on 'Oblica' and 'Leccino' fruit quality parameters during fruit ripening were studied. Maturity index (MI), fruit dry matter content (DMC), and oil content expressed on an olive dry matter basis were analyzed. Oil was extracted from each fruit batch using an Abencor system, after which the extractability was calculated. Olive fruit parameters depended significantly on the cultivar, year, and fruit MI. The DMC in 'Oblica' ranged from 32.0 to 45.6%, and the mean value was 38.67%, while the DMC in 'Leccino' ranged from 38.7 to 52.9%, with a mean value of 43.93%. Higher DMC was recorded in years with lower rainfall. In 'Leccino' fruits, a moderate decrease in DMC with increasing MI was recorded. The mean oil content was 41.5% in 'Oblica' and 36.4% in 'Leccino'. There were significant differences in the oil content of olive fruits harvested at different locations and at different maturity stages of both cultivars. However, 'Oblica' oil content was higher on average at the lower-altitude location (Kaštela) compared with Šestanovac, where 'Leccino' synthesized more oil. Significant positive correlations of the MI with the DMC and oil content were noted. A wide range of extractability, from 35 to 87%, was recorded, strongly influenced by the studied effects.","publication_date":"2018,4,1","publication_name":"Acta horticulturae","grobid_abstract_attachment_id":"112303204"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [51510246]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card ds-work-card--no-bottom-spacing"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":112303204,"attachmentType":"pdf"}"><img alt="First page of “Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/112303204/mini_magick20240311-1-mbkccj.png?1710139480" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="51510246" href="https://independent.academia.edu/MajaSpika"><img alt="Profile image of Maja Jukic Spika" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Maja Jukic Spika</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2018, Acta horticulturae</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">6 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 116070786; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">Monovarietal virgin olive oils have special importance in preservation of olive biodiversity. The influences of cultivar, year and location on 'Oblica' and 'Leccino' fruit quality parameters during fruit ripening were studied. Maturity index (MI), fruit dry matter content (DMC), and oil content expressed on an olive dry matter basis were analyzed. Oil was extracted from each fruit batch using an Abencor system, after which the extractability was calculated. Olive fruit parameters depended significantly on the cultivar, year, and fruit MI. The DMC in 'Oblica' ranged from 32.0 to 45.6%, and the mean value was 38.67%, while the DMC in 'Leccino' ranged from 38.7 to 52.9%, with a mean value of 43.93%. Higher DMC was recorded in years with lower rainfall. In 'Leccino' fruits, a moderate decrease in DMC with increasing MI was recorded. The mean oil content was 41.5% in 'Oblica' and 36.4% in 'Leccino'. There were significant differences in the oil content of olive fruits harvested at different locations and at different maturity stages of both cultivars. However, 'Oblica' oil content was higher on average at the lower-altitude location (Kaštela) compared with Šestanovac, where 'Leccino' synthesized more oil. Significant positive correlations of the MI with the DMC and oil content were noted. 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