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Hussain, Azhar, Ashraf Sumrah, Muhammad, Akhtar, Attiq, Mahfooz, Syed Hamza, Tariq, Muhammad Azeem. (1398). Effect of Maturity Stage of Olive Fruit on Quality of Olive Products. , 6(2), 159-165. doi: 10.22059/ijhst.2019.284379.302
Azhar Hussain; Muhammad Ashraf Sumrah; Attiq Akhtar; Syed Hamza Mahfooz; Muhammad Azeem Tariq. "Effect of Maturity Stage of Olive Fruit on Quality of Olive Products". , 6, 2, 1398, 159-165. doi: 10.22059/ijhst.2019.284379.302
Hussain, Azhar, Ashraf Sumrah, Muhammad, Akhtar, Attiq, Mahfooz, Syed Hamza, Tariq, Muhammad Azeem. (1398). 'Effect of Maturity Stage of Olive Fruit on Quality of Olive Products', , 6(2), pp. 159-165. doi: 10.22059/ijhst.2019.284379.302
Hussain, Azhar, Ashraf Sumrah, Muhammad, Akhtar, Attiq, Mahfooz, Syed Hamza, Tariq, Muhammad Azeem. Effect of Maturity Stage of Olive Fruit on Quality of Olive Products. , 1398; 6(2): 159-165. doi: 10.22059/ijhst.2019.284379.302

Effect of Maturity Stage of Olive Fruit on Quality of Olive Products

International Journal of Horticultural Science and Technology
مقاله 2، دوره 6، شماره 2، اسفند 2019، صفحه 159-165    اصل مقاله (337.21 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2019.284379.302
نویسندگان
Azhar Hussain* 1؛ Muhammad Ashraf Sumrah1؛ Attiq Akhtar2؛ Syed Hamza Mahfooz1؛ Muhammad Azeem Tariq1
1Barani Agricultural Research Institute, Chakwal, Pakistan
2Horticultural Research Station Nowshera (Khushab), Pakistan
چکیده
This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripened fruit gave the best score for the olive appearance (7.00) followed by that from lemon green stage (4.64). Semi-ripened stage also scored top in terms of flavor (6.53) and taste (6.58), followed by lemon green stage with non-significant differences. Highest firmness (14.91N) and shelf-life (372.66 days) were detected in products prepared from the lemon green stage; followed by semi-ripened stage (12.19 N firmness and 263days shelf life). Fruits harvested at fully ripened stage remained at the bottom in terms of all the parameters studied. The product prepared from fruits at semi-ripened stage gained the best acceptability due to having of the best appearance, flavor and taste, which are the main quality attributes in consumer viewpoint. In conclusion, harvesting olive fruit at semi-ripened stage resulted in the best quality of olive for processing to murabba.
کلیدواژه‌ها
Firmness؛ FS-17؛ Murabba؛ Olive processing؛ Shelf-life؛ Taste
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