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Register a new userChemical and Physical Changes in Olive Fruits «Ashrasi-Type II» During Growth and Maturation Period
بعض التغيرات الكيميائية و الفيزيائية في ثمار الزيتون (صنف أشرسي) خلال النمو و النضج
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شيماء رياض العبادي( باحث )
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أخذت خلال موسم عام 2002 عينات من ثمار الزيتون صنف أشرسي من محطة بستنة نينوى التابعة لوزارة الزراعة في جمهورية العراق لدراسة بعض الخواص الكيميائية و الفيزيائية خـلال فتـرة النمـو و النضج، بدءاً من شهر تموز حتى شهر تشرين الأول و التي شملت الرطوبة و الرماد و الزيت و الكلوروفيل A و B و البروتين و الحموضة الكلية و الأس الهيدروجيني و الكاربوهيدرات و كذلك طول الثمـرة و حجمهـا و وزنها و قطرها و صلابتها، و قد أوضحت النتائج حصول ارتفاع معنوي في % للرطوبـة و الزيـت و وزن الثمار و حجمها و طولها و نسبة اللحم إلى النواة و قطر الثمار خلال فترة النمو و النضج في حـين لـوحظ حصول انخفاض معنوي في الـ % للرماد و البروتين و الكاربوهيدرات و صـلابة الثمـار. أمـا بالنسـبة للكلوروفيل فلوحظ أن أعلى القيم له كانت في شهر أيلول، و من النتائج يمكن اعتبـار أن شـهر تشـرين الأول حتى تشرين الثاني هو المناسب لقطف الثمار لغرض التخليل و ليس لغرض استخلاص الزيت.
During the season of 2002, samples of olive fruit were taken (Ashrasi type) from Ninavah horticulture’s station that belongs to the ministry of agriculture in Iraq. The purpose of this research is to study some physical and chemical characteristics during the growing period, from July until October. Those characteristics include moisture, ash, oil content, chlorophyll A & B, protein, pH and carbohydrate, In addition to fruit length, size, weight, radius, and rigidity. The results showed significant increase in moisture, oil, weight, size and length of the fruit were studied. Significant reduction was noticed in the percentages of the protein, carbohydrate, ash and the fruit rigidity. The highest values of chlorophyll were observed during The month of September. October considered as the best time to harvest olive fruits for pickle purpose.
Artificial intelligence review:
Research summary
تتناول هذه الدراسة التي أجرتها شيما العبادي في موسم 2002 في محطة البستنة في نينوى التابعة لوزارة الزراعة في العراق، التغيرات الكيميائية والفيزيائية في ثمار الزيتون من نوع 'أشرسي' خلال فترة النمو والنضج من يوليو حتى أكتوبر. تشمل الخصائص المدروسة الرطوبة، الرماد، محتوى الزيت، الكلوروفيل A وB، البروتين، الرقم الهيدروجيني والكربوهيدرات، بالإضافة إلى طول الثمرة، حجمها، وزنها، نصف قطرها وصلابتها. أظهرت النتائج زيادة ملحوظة في الرطوبة، الزيت، الوزن، الحجم وطول الثمرة، بينما لوحظ انخفاض كبير في نسب البروتين، الكربوهيدرات، الرماد وصلابة الثمرة. سجلت أعلى قيم للكلوروفيل خلال شهر سبتمبر، واعتبر شهر أكتوبر أفضل وقت لجني ثمار الزيتون لأغراض التخليل.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة لفهم التغيرات الكيميائية والفيزيائية التي تحدث في ثمار الزيتون خلال فترة النمو والنضج، مما يوفر معلومات قيمة للمزارعين والباحثين في مجال الزراعة. ومع ذلك، يمكن تحسين الدراسة من خلال توسيع نطاق العينات لتشمل مناطق جغرافية مختلفة لضمان تعميم النتائج. كما يمكن أن تكون هناك حاجة لمزيد من التحليل الإحصائي لتعزيز موثوقية النتائج. بالإضافة إلى ذلك، كان من الممكن تضمين دراسة مقارنة مع أنواع أخرى من الزيتون لتوفير فهم أعمق للفروق بين الأنواع المختلفة.
Questions related to the research
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ما هي الخصائص الكيميائية والفيزيائية التي تم دراستها في ثمار الزيتون من نوع 'أشرسي'؟
تم دراسة الرطوبة، الرماد، محتوى الزيت، الكلوروفيل A وB، البروتين، الرقم الهيدروجيني والكربوهيدرات، بالإضافة إلى طول الثمرة، حجمها، وزنها، نصف قطرها وصلابتها.
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ما هي التغيرات الملحوظة في ثمار الزيتون خلال فترة النمو والنضج؟
أظهرت النتائج زيادة ملحوظة في الرطوبة، الزيت، الوزن، الحجم وطول الثمرة، بينما لوحظ انخفاض كبير في نسب البروتين، الكربوهيدرات، الرماد وصلابة الثمرة.
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متى سجلت أعلى قيم للكلوروفيل في ثمار الزيتون؟
سجلت أعلى قيم للكلوروفيل خلال شهر سبتمبر.
-
ما هو الوقت المثالي لجني ثمار الزيتون لأغراض التخليل وفقًا للدراسة؟
اعتبر شهر أكتوبر أفضل وقت لجني ثمار الزيتون لأغراض التخليل.
References used
Association of Official Analytical Chemists (AOAC). (1980). Official methods of analysis, Washington, D.C
Daoud, A. D. (1975). The effect of some fertilizer treatments on yield and percentage of oil in some local varieties of olive. M.Sc. Thesis, Baghdad University, Iraq
Gharbi, T., Mokni, R. and Nagati, K. (2000). L'Huile D'olive atimentsant Par excehence-Acta Horticulture. 357, 235-241
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