African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6574

Full Length Research Paper

Influence of two maturation stages and three irrigation regimes on Chétoui olive oil quality

  Manel Issaoui1,2, Hechmi Chehab3, Faouzi Attia4, Guido Flamini5, Beligh Mechri1, Mohamed Braham3, Cioni Pier Luigi5 and Mohamed Hammami1
  1Laboratory of Biochemistry, UR: "Human Nutrition and Metabolic Disorder" Faculty of Medicine of Monastir 5019,Tunisia. 2High Institute of Applied Sciences and Technology of Medenine, University of Gabes, 4100 Medenine, Tunisia. 3Institute of Olivier Sousse, Tunisia. 4Agronutrition Parc Activestre-3 avenue de l'Orchidée 31390 carbonne- France. 5Dipartimento di Scienze Farmaceutiche, Sede di Chimica Bioorganica e Biofarmacia, via Bonanno 33, 56126 Pisa, Italy.
Email: [email protected]

  •  Accepted: 31 October 2011
  •  Published: 31 July 2012



The effects of three-irrigation managements (50% evapotranspiration [ETc], 75% ETc and 100% ETc) and two-maturation degrees (maturation I and maturation II) on the quality on Chétoui olive oil were evaluated. The following parameters were monitored: Pomological parameters, free fatty acids, peroxide value, total phenols, bitterness intensity, oxidative stability, fatty acid composition and aromatic profiles. After the irrigation period, the virgin olive oil exhibited some modifications, mainly in terms of fatty acids composition and volatiles. The amount of oil in the fruit seems not to be influenced by the irrigation management. To obtain the best quality and to use the minimum amount of water, the best irrigation level was 75% ETc.


Key words: Irrigation management, maturation state, Chétoui virgin olive oil, volatiles, oxidative stability.