تعيين و مقايسه مقاومت فشاري چهار رقم زيتون رايج در ايران

A Determination and Comparison of Pressure Strengths among Four Varieties of Cultivated Olive in Iran

Intending to manufacture an apparatus to study the special parameters which influence the quality and quantity of extracted oil from olive, it was necessary to determine the power of its requirement crushing rollers. Pressure strengths of four olive varieties were analyzed using a factorial randomized block design. Research parameters were varieties in four levels of: Fishemi, Manzanilla, Kalamata and Roghani along with fruit ripening in two levels of: ripe and unripe. Results of analysis of variance indicated a significant effect of ripening on the different strengths of fruit stone. The effect of variety on stone breakage was significant at 5% level and on final breakage at 1%. The effect of variaty on the crushing of olive fruit was observed as non significant. Mean strengths, as obtained from different treatments were compared through Duncan multi-range test and at a level of 5%. Ripe fruit strenghts are, as a whole, lower than those for unripe fruits. As for ripe fruits (almost always used for oil extraction), there were no significant differences observed among varieties for the factors of final stone breakage and fruit crushing. As for stone breakage, a significantly lower needed breakage strength was observed for variety Kalamata than for Manzanilla and Fishemi varieties. Therefore it can be concluded that variety Kalamata fruit, in its ripe state, is less resistant to different strengths as compared with other varieties.