Effect of olive oil in agricultural practices

Abstract

Olive fruit and its oil are in great demand due to its nutritional value, which can be infuenced by the pre-and post-harvest factors. The pre- and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors inf[l]uence olive fruits and olive oil composition.Olive oil, a staple meal for people living in the Mediterranean Sea region, has a distinct character and flavor due to the fact that it is extracted from a fruit using only mechanical or physical processes. The Mediterranean diet, which includes olive oil as a major source of fat, has been linked to a lower risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes, hypertension, and brain problems, as well as protection against age-related illness. Olive oil and cancer have also been linked in experimental and human cellular investigations. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, favor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on oil composition, fatty acids, microbial activity, esters, f[l]owering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. The samples were taken from twelve different types of olive trees, six of which were koroneiki and six of which were arbequina.