The Effect of Quality and Quantity of Irrigation Water on the Sensory and Physio-chemical Quality of Jordanian Olive and Olive Oil
The Effect of Quality and Quantity of Irrigation Water on the Sensory and Physio-chemical Quality of Jordanian Olive and Olive Oil
- مجال مشروع البحث–الرئيسي
- العلوم الزراعية
- مجال مشروع البحث–الثانوي
- الإنتاج النباتي
- المؤسسة العلمية
- الجامعة الأردنية
- المحافظة
- عمان
- قيمة الدعم
- د.أ 11937.39
- سنة الدعم
- 2009
- حالة المشروع
- منتهي مع النشر
- البحث منشور
- (1) Alsaed, Ali. (2012). Alsaed, A. K., Khalid M., Al-Ismail and Deraniya, I.(2012). Chemical and sensory quality of olive oil stored at room temperature. Jordan Journal of Agriculture Sciences*, 8, (1), 114-126.. Jordan Journal of Agriculture Sciences. 8. 114-126.
(2)Alsaed, A. K., Al-Ismail, K., & Deraniya, I. M. (2012). Effect of the Type of Water Used in Irrigation of Olive Trees on the Storability of Olive Oil at Room Temperature. Pakistan Journal of Nutrition, 11(8), 794-797.
- ملخص عن مشروع البحث
- 1. This study was conducted to evaluate the influence of the quality of water used in irrigating 'Nabali Muhasan' olive trees (Olea europaea L) grown in an orchard in the north-east of Jordan on the sensory attributes of the produced olive oil. The obtained results revealed the high salinity of the well water used in this experiment. On the other hand, the properties of rain water were significantly better than the standards for ground water, whereas reclaimed wastewater achieved the Jordanian standard, except for Na + and HCO 3-. Olive oils made from trees that received well and rain water, both in 2006 or in 2007 crop seasons were free from any defect and were classified as extra virgin olive oil. On the other hand, the negative attributes fusty, musty, winey and muddy were detected in olive oils from trees receiving reclaimed wastewater in the 2006 crop year; whereas only two negative attributes i.e fusty and musty were detected in the 2007 crop season. However, more research is needed to clarify the suitability of reclaimed wastewater for irrigating olive trees.
https://www.researchgate.net/publication/287407675_Influence_of_water_quality_used_in_irrigation_on_the_sensory_properties_of_olive_oil
2. This study covers the effect of irrigation of olive trees with water of different types (treated wastewater, well water and rain-fed) on the storability of the produced olive oil at room temperature (10-30°C). The results of the fatty acid profile revealed that the fresh olive oil samples contain about 16-18%palmatic, 2.3-2.4% stearic, 61-65% oleic, 14-17% linoleic and 0.7-0.9% linolenic acid. It was observed that water type had no significant effect on the quantity of both palmitic and stearic acids. On the contrary, water type affected significantly the quantity of oleic, linoleic and linolenic acids. Higher quantities of linoleic and linolenic and lower one of oleic acids were present in olive oils taken from rain-fed olive trees. It was evident that the type of water used in irrigation had a significant effect on the storability of olive oil where rain-fed olive trees produced olive oil that had the best storability i.e lower acidity, lower peroxide values, higher total phenol content, higher sensory scores for the positive sensory attributes with the absence of negative ones.
Taking into consideration the type of package used in storage of olive oil at room temperature (10-30°C), the data obtained revealed that metal cans were the worst in preserving the olive oil quality parameters followed by plastic containers whereas glass containers gave the best results. Regarding the storage time (0, 3, 6 and 9 months), the results showed that more deterioration for the quality of olive oil was achieved after 6 months storage.
https://www.researchgate.net/profile/Ali-Alsaed-2/publication/293175456_Alsaed_A_K_Al-Ismail_Kh_M_and_Deraniya_I_2012_Effect_of_the_type_of_water_used_in_irrigation_of_olive_trees_on_the_storability_of_olive_oil_at_room_temperature_Pakistan_Journal_of_Nutrition_11_423-431/links/56b726e208ae44bb33098f47/Alsaed-A-K-Al-Ismail-Kh-M-and-Deraniya-I-2012-Effect-of-the-type-of-water-used-in-irrigation-of-olive-trees-on-the-storability-of-olive-oil-at-room-temperature-Pakistan-Journal-of-Nutrition-11-4.pdf