Determination of best harvesting time for Mari and Shengeh varieties based on some critical qualities of olive

Stage of ripening is one of the olive oil quality affecting parameters, thus the aim of this study was to determine the effect of olive ripening stage on some quality parameters of olive oils obtained from two different olive cultivars (Mari and Shengeh with high and low oleic acid respectively) for find the best harvesting time. Therefore both varieties were harvested at three stages of ripening from 90 days after flowering (DAF) up to complete ripening. Some properties such as fatty acids composition (%), total phenol, phenolic acid, bitternes and antioxidant activity (DPPH radical scavenging activity) were analyzed. Obtained results revealed that in both of two cultivars, the least contents of palmitic acid, linoleic acid, COX value, ΣSFA and ΣPUFA evaluated at 120th DAF; but the most contents of oleic acid, total phenol, phenolic acid, bitternes and antioxidant activity were obtained at 120th DAF. According to these result, 120th DAF can be offered as the best harvesting time of both varieties.