Evaluation of Different Olive Varieties for Yield Components and Oil Content

Abstract

In Pakistan, the annual demand for edible oils is approximately 4 million tons, whereas domestic production accounts for only around 1.4 million tons. The olive farming potential of Pakistan has been recognized due to more than 8 million wild olive plants and suitable land and climate conditions in various regions of KPK, Balochistan and Punjab. The current study was carried out to characterize the available olive cultivars for yield potential and oil profiling for improving local varieties. Analysis of variance (ANOVA) indicated significant variation among studied olive cultivars for all traits, including plant canopy, plant height, fruit length, fruit width, yield per tree, number of branches per plant, number of fruits drops per plant, flesh weight, and stone weight, whereas only stem girth was found non-significant among yield attributing traits. Similarly, oil profiling traits such as Oleic Acid (%), peroxide value and total phenolic content were also found significant at p < 0.05. This indicates that the studied olive cultivars have sufficient variability for improving the genetic makeup of olive in Balochistan. The mean value found maximum for plant height (inches) was registered by the Leccino (232.80), followed by Kala Mata (222.96), while the lowest plant height was measured for Arbosana (112.56). Maximum fruit length was measured in Kala Mata (2.64 cm) whereas lowest was measured for similar was followed closely by Arbosana(1.72 cm) they generally confirming dual use nature (yield+ oil) indicating more vigorous growth. The maximum yield (14.60 Kg) was registered by Kalamata followed by (9.30 Kg) by the Arbequina. This indicates that increase in yield was significantly higher due to collective function of number, size and weight of olives. Maximum Total Phenolic Content was recorded in Leccino (696.80 mg/kg) followed closely by Arbequina (611.60 mg/kg) as it is critical indicator of the antioxidant parameter in determining the quality and grade of olive oil.