Ripening olive fruit

Excepted these essays, we know of no other studies concerning the sodium chloride action on lipid metabolism in olive fruit. In the present paper, we are investigating the influence of sodium chloride contained in irrigation water on oil content, fatty acid composition and amounts during the olive fruit ripening because the more interesting problem is the valorization of the important brackish water reserves for irrigation in olive tree cultivation. 

Sodium chloride effect on the total fatty acid contents during olive fruit ripening. 

The obtained results showed that total fatty acids, triacylglycerols and oleic acid accumulation during olive fruit ripening decreased when NaCl concentrations augmented in Irrigation water. This oleic acid synthesis decrease could be explained by a photosynthetic acitivity inhibition because the chloroplast is an important site of oleic acid production in plant cells (Stumpf and al,, 1980). 

Roca, M. and Mmguez-Mosquera, M.I., Changes in chloroplast pigments of olive varieties during fruit ripening, J. Agric. Food Chem., 49, 832, 2001. 

Vierhuis, E., Schols, H.A., Beldman, G. and Voragen, A.G.J. 2000. Isolation and characterisation of cell wall material from olive fruit (Olea europaea cv koroneiki) at different ripening stages, Carbohydr. Polym., 43(1) 11—21. 

Approximately 90% of the total annual worldwide olive fruit harvested is used for olive oil production whilst table olives represent about one tenth of this production [3]. For table olive productiOTi, most of the olive fruits have to be processed in order to remove or, at least, reduce the bitter oleuropein component. The olives are usually submitted to fermentation or cured with lye or brine. One of the few exceptions to this rule is the Greek Thrubolea variety that is allowed to ripen on the tree [3]. For olive oil production, the olives are harvested as soon as the fruit reaches its maximum size because by that time the oil content also reaches the maximum amount. For most of the cultivars this stage corresponds to the change in the surface color from slightly pink to purple-pink or black [3]. 

The occurrence of a terminally-linked p-L-Ar in the arabinan pectic polysaccharides has only been described for the olive fruit. This odd feature can be used as a marker of authenticity for the presence of olive pulp in matrices containing pectic polysaccharides. Moreover, as showed by Cardoso et al. [38], ripening of the olive fruit causes the disappearance of the characteristic arabinan terminally-linked p-L-Ar residue (Fig. 6), and thus its quantification can be useful for the evaluation of the ripeness of the olive fruit. 

Garcia, J. M., Gutierrez, F., Castellano,. M.etal (1996) Influence of storage temperature on fruit ripening and olive oil quality. Journal of Agricultural and Food Chemistry, 44, 264-7. 

Olive plants fruited after four years and olive fruits were harvested at different periods during the ripening cycle. Lipid extraction and separation and methyl esters analysis have been described in a previous paper (Marzouk et Cherif, 1981). 

Glycerolipids fatty acids analysis in olive fruit during ripening stages permitted to notice that lipidic accumulation curves have the same aspect as well for the control as for the treated samples (Fig 2) and lipids accumulated in three phases ... 

Bonoli, M. et al.. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques, J. Agric. Food Chem., 52, 7026, 2004. 

Vezzaro, A., Boschetti, A., Dell Anna, R. etal. (2011) Influence of olive (cvGrignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique. Anal. Bioanal. Chem. 399,2571. 

Paquot, C., and H. Kaller. Evolutions of the sterols and the triterpenoid alcohols during the ripening of the fruits of the olive tree. C R Acad Sci SerC 1976 282 1041. 

Polyphenol oxidase Mushroom, grape, pear, kiwi, sago, tea, potato, strawberry, olive, beet, cocoa Enzymatic browning (pig-ments),ripening of fruits, flavour formation, colour e.g. strawberries) formation... 

Imaging has also been applied to the study of chilling injury in persimmon fruit,312 to the study of growth and ripening of kiwi fruit,313 and to the detection of pitted olives, while a conveyer belt transports the fruits through a low-field NMR magnet.314... 

Blekas, G., Guth, H. and Grosch, W. (1994) Changes in the levels of olive oil odorants during ripening of the fruits, in Trends in Flavour Research (eds H. Maarse and Vander Heij), Elsevier Sciences, Amsterdam, pp. 449-502. 

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