Influence of Irrigation Regimes on Quality Attributes of Olive Oils from Two Varieties Growing in Lebanon

Riachy, Milad El; Haber, Amany; Daya, Salwa Abou; Jebbawi, Ghina; Hawi, Ghinwa Al; Talej, Vera; Houssein, Maysaa; Hajj, Abdel Kader El

doi:10.22161/ijeab/2.2.43

Cited by 3 publications

(2 citation statements)

References 33 publications

(40 reference statements)

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“…In Lebanon, studies have mainly tackled the ecological characterization of some ancient olive trees in the Bshaale area and their age estimation [23]; or, the influence of the processing system and the production area on the physicochemical properties of 25 olive oil samples collected during crop season 2013/2014 [24]. Also, El Riachy et al [25] investigated the effect of different irrigation regimes on fresh fruit weight, oil yield, quality and composition of olive oil from Baladi and Edelbi varieties. Chehade et al [26] evaluated the impact of the cultivation area and the harvesting time on the fruit and oil characteristics of the main Lebanese olive varieties.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.

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Section: Introductionmentioning

confidence: 99%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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“…Cano-Lamadrid et al [ 8 ] recorded an additional effect on palmitoleic fatty acid, which decreased with irrigation. A decrease in oleic fatty acid with irrigation was also observed in olive oils of Baladi and Edlbi varieties, where irrigation caused changes in six other fatty acids [ 70 ], although opposite effects of irrigation on oleic acid were also reported [ 65 ].…”

Section: Resultsmentioning

confidence: 98%

Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile

Špika

Romić

Žanetić

et al. 2022

Foods

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The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky and dry reclaimed karst soil, was studied over three years. Four treatments were applied: rain-fed and three treatments calculated as 50%, 75%, and 100% of the crop’s irrigation requirement (Irr). Principal component analysis separated growing seasons (GS) that differed in precipitation. In the 2016 season, which had a low number of fruits per kilogram and provided a higher amount of balanced VOO with medium to intense bitterness and pungency (rain-fed treatment), the oil yield increased by irrigation (Irr 75 and Irr 100) up to 18%, while unchanged phenolics, bitterness, and pungency were observed for the VOOs obtained. In the drier GS (2017), which under rain-fed conditions had high fruit per kg, smallest fruit sizes, and lowest oil yield, and in which the VOOs had high phenolic content and intense sensory taste attributes, fruit weight, fruit sizes, and oil yield increased by 35% in all irrigation treatments, while phenols, bitterness, and pungency decreased, balancing the sensory profile of the VOOs. The results obtained here led us to conclude that the irrigation of young olives resulted in a positive effect, with the indication that an abundant water supply is more effective in drought conditions.

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Impacts of a hydroinfiltrator rainwater harvesting system on soil moisture regime and groundwater distribution for olive groves in semi-arid Mediterranean regions

Rojano-Cruz,

Martínez-Moreno,

Galindo-Zaldívar

et al. 2023

Geoderma

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Influence of Irrigation Regimes on Quality Attributes of Olive Oils from Two Varieties Growing in Lebanon

Abstract: Abstract-An increasing interest on supplemental irrigation is observed in modern olive

Cited by 3 publications

References 33 publications

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile

Impacts of a hydroinfiltrator rainwater harvesting system on soil moisture regime and groundwater distribution for olive groves in semi-arid Mediterranean regions

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