[Studying The Influence of The Harvesting Date And The Phinological Stages Of The Tow Planted Olive varieties, Tadmory Glot And Abosatel mohazem, , In The Quality of Pickling Fruits , In Homs Area]

This survey is accomplished on the two planted olive varieties, Tadmory Glot And Abosatel mohazem in Homs governry During two seasons 2009 and 2010. This research aimed to study the phinollogy stages, and the physical and chemical properties of the fruits to the both studied varieties, in order to show some physical and chemical variations of the fruits during pickling stage. The studying to the both varieties is showed the following: 1- Definition The beginning of the green growth, Length of parcels(35.3 cm for Tadmory Glot- 31cm for Abosatel mohazem) , the number of the leaves on the parcel(31.5 for Tadmory Glot28.5 for Abosatel mohazem) 2 –knowing the blooming date, number of the blossoms(19.7 for Tadmory Glot-12.9 for Abosatel mohazem) and their natural sexuality in the panicle, the vaulting rate(2.41 % for Tadmory Glot-3.91 %for Abosatel mohazem , and number of the panicles(19.7 for Tadmory Glot-12.9 for Abosatel mohazem) and their length. 3-The description also contained the evolution of the weight of the fruits during the time(6.9 g for Tadmory Glot-7.2 g for Abosatel mohazem) , determining the ratio between the ate part of the fruit to the nucleus, and determining the dimensions of the fruits (length and diameter). 4-determining the rate of the oil in the fruits to the both studied varieties and its evolution during the time(13.2 % for Tadmory Glot-14.9 %for Abosatel mohazem) , also determining the evolution of the percentage of the fruit's core moisture, in order to show the relation between the rate of the oil and the percentage of the fruit's core moisture. 5- The results are showed, the evolution of the rate of the carbohydrates during the time, and its relation with the evolution of the rate of the oil in the fruits. 6- The results are showed in on hand, the solidity of the fruits, and on the other hand, the relation between the evolution of the rate of the oil and the solidity in the fruit. 7- The results are showed, the evolution of the carbohydrates and the quantity of the acidity at the beginning of the pickling till its finishing, in addition to show the relation between the rate of the oil and solidity during the pickling. Tow dates of harvesting were drawn: -The first date was green ripening stage. The second date was green yellowish ripening stage. After the pickling of the fruits, the following results were obtained: - The harvested fruits at the first date have the higher rate of the carbohydrates(6.7 %for Tadmory Glot-6,6%for Abosatel mohazem) , more solid (1451 g/cm2 for Tadmory Glot-1200 g/cm2 for Abosatel mohazem) , less rate of oil(3.5% for Tadmory Glot-4.2% for Abosatel mohazem), than the harvested fruits at the second dates(carbohydrates 6.2 %for Tadmory Glot-5.1%for Abosatel mohazem. The solid 808 g/cm2 for Tadmory Glot-620 g/cm2 for Abosatel mohazem,the oil 8.1% for Tadmory Glot-9.2% for Abosatel mohazem -The increasing of the rate of the carbohydrates and Fruit's solid, refluxed positively in the increasing of the acidity of the pickled olive fruits , and gave the best solid during the pickling. At least, we advise in harvesting the fruits of the tow Planted Olive variety, Tadmory Glot And Abosatel mohazem, in Homs area, when the fruits reach to the green ripening stag