Agriculture Extension الإرشاد الزراعي

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Browsing Agriculture Extension الإرشاد الزراعي by Author "Sabreen Mohammed Odeh Ballout"

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    Evaluating the Influence of Harvesting and Storage practices of Olive Fruits on Oil Quality in Hebron District
    (Al-Quds University, 2025-08-16) Sabreen Mohammed Odeh Ballout; صابرين محمد عوده بلوط
    Olive oil, renowned for its nutritional, medicinal, and sensory properties, is a vital product in the Mediterranean region, particularly in Palestine. The quality of extra virgin olive oil (EVOO) is profoundly influenced by pre- and post-harvest factors, including harvesting techniques, storage conditions, and environmental variables specific to the region. This study investigates how these factors interact to affect the chemical and nutritional properties of Extracted olive oil, focusing on three representative Palestinian olive-producing areas: Idna, Kharas, and Yatta in the Hebron district. The research examines the impact of four harvesting methods manual hand-picking, manual combing, mechanical harvesting using electric combs, and traditional stick-beating- and two types of post-harvest storage (ventilated boxes and non-ventilated plastic bags) over varying durations (0, 3, and 5 days) on key quality indicators of olive oil, including oil content, acidity, peroxide value, UV absorption (K232 and K270), and total phenolic content. The results show that harvesting methods significantly influence oil quality. Manual harvesting and the use of combs yielded oil with lower acidity, peroxide values, and UV absorption (K232 and K270), alongside higher phenolic content—attributes associated with freshness, stability, and health benefits. In contrast, stick-beating and mechanical harvesting methods, which cause more physical damage to the olives, led to increased oxidative degradation reflected in higher acidity, peroxide, K232, and K270, resulting in reduced oil quality. These trends were consistent across all locations, confirming that harvesting practices that preserve fruit integrity help minimize enzymatic oxidation and preserve valuable bioactive compounds. Post-harvest storage conditions also played a critical role in determining oil quality. Prolonged storage, especially in non-ventilated plastic bags, led to significant increases in acidity, peroxide values, and UV absorption (K232 and K232), while decreasing phenolic content. Conversely, olives stored in ventilated boxes exhibited less oxidative deterioration, especially when storage duration did not exceed three days. These findings reinforce the need for prompt processing and the use of suitable containers to minimize the biochemical changes that degrade oil quality. All tested oils met the international EVOO standards for acidity and peroxide value and K232 and K232 values. Moreover, elevated phenolic content is considered a positive indicator of oil quality due to its role in enhancing oxidative stability and offering greater health benefits, which emphasizes the importance of proper harvesting and storage techniques. Regional variations among Idna, Kharas, and Yatta also had a notable effect. Olives from Yatta consistently exhibited higher oil yield and phenolic content, suggesting favorable environmental conditions such as altitude, soil type, and microclimate. Meanwhile, Kharas olives showed lower oil content but also maintained relatively low acidity. These regional differences underscore the importance of considering local environmental and cultivar-specific factors in optimizing harvesting and post harvest practices. This study highlights the crucial role of harvesting techniques and storage conditions of olive fruits in determining the quality of olive oil, with implications for both producers and consumers. By optimizing harvesting practices, minimizing olive fruits storage durations, and considering regional factors, the olive oil industry can significantly enhance its product quality. The findings provide valuable insights for improving industry standards and offer a foundation for further research aimed at maximizing the health benefits and market value of olive oil globally. Importantly, the research demonstrates that no single factor operates in isolation; rather, olive oil quality is the result of a complex interaction among harvesting methods, storage conditions, and environmental variables. Traditional harvesting methods such as stick-beating were associated with reduced oil quality, as indicated by higher acidity, peroxide values, K232 and K232 values, and phenolic content. Likewise, inappropriate olive fruits storage—particularly for extended periods in plastic bags—accelerated oxidative reactions that compromise both sensory and nutritional attributes of the oil. On the other hand, shorter olive fruits storage durations and ventilated containers helped maintain oil integrity, preserving key health-related compounds and overall quality. Moreover, regional agroecological conditions were shown to influence oil characteristics, emphasizing the need for region-specific best practices. Variations in soil, climate, and olive cultivar significantly contributed to differences in oil yield and composition. This reinforces the importance of tailoring olive oil production strategies to local contexts. Ultimately, maintaining high-quality olive oil requires an integrated approach that addresses every stage of production. Such an approach is particularly crucial in traditional farming systems like those in Palestine, where low-input agricultural practices and limited mechanization are common.