Compositional variation of olive fruit during ripening

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dc.contributor.authorNergiz C.
dc.contributor.authorEngez Y.
dc.date.accessioned2024-07-22T08:25:38Z
dc.date.available2024-07-22T08:25:38Z
dc.date.issued2000
dc.description.abstractCompositional changes during olive fruit ripening were studied in two important olive varieties grown in Turkey. Amounts of total and individual sugars (glucose and fructose) in olive fruits were determined. Total oil, fatty acid composition and 14 minerals were detected in the cultivars of olive fruit during different ripening periods. The relationship between the oil accumulation and sugars in olive fruits has been evaluated. The oil accumulation increased during the period of ripening while the sugar accumulation decreased. Copyright (C) 2000 Elsevier Science Ltd.
dc.identifier.DOI-ID10.1016/S0308-8146(99)00238-1
dc.identifier.issn03088146
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20519
dc.language.isoEnglish
dc.subjectfatty acid
dc.subjectfructose
dc.subjectglucose
dc.subjectmineral
dc.subjectolive oil
dc.subjectsugar
dc.subjectarticle
dc.subjectchemical composition
dc.subjectcontrolled study
dc.subjectcultivar
dc.subjectfruit
dc.subjectlipid composition
dc.subjectmaturation
dc.subjectnonhuman
dc.subjectTurkey (republic)
dc.titleCompositional variation of olive fruit during ripening
dc.typeArticle

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