Quality characteristics of Koroneiki cultivar olive oil and how it is affected by various practices: the focus of this assignment is on the effect of irrigation

Abstract

The aim of this project is to analyse various practices in planting, fertilizing and irrigating the olive tree and how these practices affect the quality of olive oil. The control and measurements of the data were performed under the same conditions for all samples. The olive varieties used for the experiments were the Spanish Arbequina and the Greek Koroneiki. The main topic of the dissertation is the influence that irrigation can have on the various quality characteristics of olive oil that came from Koroneiki cultivar. This study mentions some general information about the history of the olive tree and olive oil as well as the ways in which olive oil is produced. Also, the study describes the quality characteristics of olive oil as well as how they can be affected by some factors. Then, the way in which the different types of olive oil are categorized is mentioned and what is the nutritional value of extra virgin olive oil. The comparison of the results of the study with the literature gave the conclusion that the watering of the Koroneiki cultivar does not have a significant effect on the quality of the final product.