The effects of different holding types and times on quality attributes of oil obtained from olives belonging to akhisar region

Olive is a typical plant of Mediterranean countries grown in Aegean, Marmara, Mediterranean and South East Anatolian regions of Turkey. Period among the planting of olive tree and serving the olive and olive oil to consumer includes extensive processes such as cultural applications like using appropriate variety, planting and pruning and the other processes like harvesting, transportation, pressing and storage. These processes directly affects both olive and olive oil quality and the amount of product which might be obtained in the future. In this study, it was aimed to determine the effects of different holding types and times on quality attributes of oil obtained after the pressing. Edremit and Uslu type olive cultivars which are widely grown in the region of Akhisar that constitute the main material of the study are harvested in 2012-2013 season. These two kinds of olives were and filled into boxes or nylon sacks and after waiting for 0, 7, 14, 21 days, oils were extracted by using Abencor system. Free fatty acid, peroxide value, moisture and volatile matter, ether-insoluble impurities, UV absorption values (232 and 270), the amount of total phenol, refractive index, the amount of total chlorphyll and carotenoid contents and color values were determined in olive oil samples. The results of the analyses were compared with the criteria given in the Communication for Edible Olive Oiland Olive Pomace (2007/36), (2010/35) and academical studyings