The establishing some properties of selected kinds of olives towards to mechanic harvesting

In this study, selected kinds of olives mechanically (rupture and compressionforce) and physcially properties (moisture, colours, dimension, total sugar) wereexamined according to ripening time. For this reason, kinds of Gemlik, Domat andYerli were used. The effect of ripening time on mechanic and physcial propertieswas estimated according to the plan on Coincidence Subdivide Elemental Test (withone element). In addition, whether there is a difference between averages wascompared with DUNCAN test.The kind of Gemlik, in the harvest time, has averagely 64.92 % moisture, forDomat ıts moisture percentage is 67.05.%, for Yerli its percantage is 67.05 %.Regarding comporassion force, averagely for Gemlik, 47.98 N, for Domat 63.62 N,for Yerli, 29.46 N were measured. Their elastiste modüls are, averagely, 1.68N/mm2, 2.25 N/mm2, 0.88 N/mm2 respectively.Average rupture forces weremeasured as for Gemlik N, for Domat 5.50 N, for Yerli, 5.480 N. Average flesh tostone weight rates (F/S) were measured as for Gemlik 5.43, for Domat 4.90, for Yerli3.59. Throughout harvest time their average total sugar rates were measured as forDomat 2.7 %, for Gemlik 4.12 %, for Yerli 5.23 %.Key words :Olive, Mechanical properties, Physical properties, Harvesting, RipeningtimeII