Changes in organic acid in olive composition during ripening and investigation the relationships among these changes accumulation

Many changes occur in the chemical composition of olive fruit due to ripening period.During this changes, since some of the components are the precursor of the othercomponents, while the amount of some compounds increase the others maydecrease. Especially, carbohydrates are used in oil synthesis and the amounts ofthese are decreased after certain period during ripening.The acids belong to citric acid cycle are related with oil synthesis.The important part of the olive fruits grown in Turkey constitutes of Domat, Memecikand Akhisar Uslu varieties. The changes of total phenol, total sugar, total oil,moisture, organic acids and fatty acids compositions and the effect of the variationsin the amount of organic acids on oil accumulation of three varieties of olive fruit wereinvestigated due to the ripening period.As a results of the analysis, the effect of changes in the amounts of carbonhydratesin Domat, Memecik and Uslu olive varieties have been found to be a significant onthe changes in oxalic (p<0.01), citric p<0.01) and malic (p<0.01) acid amounts. It wasalso determined that the effect of the changes in citric acid amounts for three olivevarieties to have a significant effect on the changes in the amounts of oil.Key words: olive, organic acid, oil, total phenol, total sugarVIII