Abstract
The evolution of the maturity index during the ripeness of olives from the Moroccan Picholine variety did not show any significant variation before the middle of September. After this date it began the growing and reached the maximum value (4.7) at the middle of January. The weight of olives increased continuously from June to November, and remained constant over two months beyond the maximal value of 3.95g (November and December). The weight of the olive kernels was constant during all the sampling period. The olive dimensions (length and width) showed similar trend as the olive weight. The polar lipid fraction of the oil predominated over the neutral one during June and July and after this date, the neutral fraction prevailed. The maximum value was reached in December. The protein content decreased from 4.6 to 2.3%. Ash content grow from 2.72 to 5.57%. The chlorophyll content in the oils decrease progressively and showed an inverse correlation with the maturity index. The phosphorus content diminished until September and then continued to be constant.
Highlights
Moroccan olive oil annual production is estimated to 45 000 t, this represent only 10% to 15% of the national consumption of vegetable edible oils (M.A.M.V.A., 1996)
The evolution of the maturity index during the ripeness of olives from the Moroccan Picholine variety did not show any significant variation before the middle of September
A great part of the produced oils are of poor quality because of their high acidity and bad organoleptic properties. They are classed as lampantes olive oils which are not suitable for human consumption according to the International Olive Oil Council recommendations
Summary
Moroccan olive oil annual production is estimated to 45 000 t, this represent only 10% to 15% of the national consumption of vegetable edible oils (M.A.M.V.A., 1996). A great part of the produced oils are of poor quality because of their high acidity and bad organoleptic properties. They are classed as lampantes olive oils which are not suitable for human consumption according to the International Olive Oil Council recommendations. The sources of these quantity and quality problems are numerous, and are to search along the whole production process. The agricultural techniques, time of harvest, harvest and storage conditions, oil extraction techniques and its storage conditions are among the main factors
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