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Relationships between nutrition of Ayvalık olive variety and its oil quality

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Improved Crop Quality by Nutrient Management

Part of the book series: Developments in Plant and Soil Sciences ((DPSS,volume 86))

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Abstract

The research material is composed of olive leaf and oil samples collected from Ayvalik and Edremit provinces of Körfez region. Leaf N, P, K, Ca, Mg, Na, Fe, Mn, Zn, Cu and B contents were measured. At the same time, oil percentage, free acid, iodine number and some oil acids were analyzed.

The results of analysis have shown that there were significant relationships between leaf nutrients and quality parameters of olive oil.

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Author information

Authors and Affiliations

  1. Faculty of Agriculture, Soil Science Department, Adrian Menderes University, Aydin, Turkey

    S. Seferoglu

  2. Faculty of Agriculture, Soil Science Department, Ege University, Izmir, Turkey

    H. Hakerlerler

Authors
  1. S. Seferoglu
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  2. H. Hakerlerler
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Editor information

Editors and Affiliations

  1. Faculty of Agriculture, Department of Soil Sciences, Ege University, Izmir, Turkey

    D. Anac

  2. Teyran, France

    P. Martin-PrÉvel

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© 1999 Kluwer Academic Publishers

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Seferoglu, S., Hakerlerler, H. (1999). Relationships between nutrition of Ayvalık olive variety and its oil quality. In: Anac, D., Martin-PrÉvel, P. (eds) Improved Crop Quality by Nutrient Management. Developments in Plant and Soil Sciences, vol 86. Springer, Dordrecht. https://doi.org/10.1007/978-0-585-37449-9_34

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  • DOI: https://doi.org/10.1007/978-0-585-37449-9_34

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-7923-5850-3

  • Online ISBN: 978-0-585-37449-9

  • eBook Packages: Springer Book Archive

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