Fruit characteristics of investigated olive varieties (Olea europaea L.)
2001
Lazovic, B.(Biotehnicki institut, Bar (Serbia and Montenegro). Zavod za suptropske kulture)
Morphological characteristics of fruit of six introduced olive varieties Picholina, Itrana, Giarraffa, Carolea, Cucco, Dolce Mele were investigated. Autochthonous variety Zutica was a control. According to fruit characteristics and tickness respectively, fruit of examined varieties could be used for pickling. The biggest and very atractive fruit was in Giarraffa variety (9.21 g), and the smallest was in Zutica (3.24 g) and Carolea (3.30 g). The best fruit/stone ratio was in Picholine (9:1) and Giarraffa (8:1) while in Zutica and Itrana varieties was the lowest (5:1). The highest oil content in fruit have Carolea, Zutica and Itrana varieties.
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