Effect of Fruit Harvesting Time on Oil Content and Fatty Acid Profile of Two Endemic Olive Cultivars  Mari and  Shengeh'

In this study, the influence of fruit ripening on mesocarp oil content and fatty acid composition of kernel and mesocarp oil, grown in Tarom region of Zanjan was investigated on ‘Mari’ and ‘Shengeh’ olive cultivars. Fruits were harvested every two weeks from May to December. Mesocarp oil content was determined by dry matter using a Minispec NMR. The Kernel and mesocarp fatty acids recorded by Capillary Gas Chromatograph as well. The results showed that regardless of early and intermediate ripening of ‘Mari’ and ‘Shengeh’ cultivars respectively, oil content of mesocarp gradually increased until 150 days after full bloom. Statistically significant differences were observed for fatty acid composition among tissues, ripening stages, cultivars and their interactions. Evolution pattern of fatty acids during fruit ripening showed very different trends in mesocarp tissue of two cultivars while in the kernel it was very similar. In addition, during the ripening process, fatty acid composition in olive kernel was quantitatively and qualitatively, different from those in the mesocarp. Altogether, the results showed that the harvest time of olive fruits strongly affects mesocarp oil content and fatty acid composition of kernel and mesocarp tissues.