Abstract
AbstractThis work aimed to investigate the combined effect of harvest time and crop altitude on the fruit and oil quality of two autochthonous Algerian olive cultivars, Chemlal and Azeradj. Fruit morphological characteristics, oil quality parameters, fatty acids and triacylglycerols composition, pigments, tocopherols and oxidative stability were determined. Olives were harvested at four different ripening stages in orchards located at 110, 320 and 490 m altitude, in the olive‐growing region of Kabylia, northern Algeria. Results showed a good discrimination between varieties, which were characterized by specific triacylglycerols and fatty acids profile. Different chemometric analyses carried out on the oil data highlighted the strong influence of variety in relation to the factors studied. Moreover, Principal Component Analysis performed on both fatty acids and triacylglycerols profile allowed correlating the distinct composition with the different varietal sensitivities to changes in crop attitude and ripening stage. Tocopherols showed a remarkable decrease with the ripening progress. Oxidative stability was positively correlated with variations in tocopherols and monounsaturated fatty acids during maturation and altitude changes.
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