OVERVIEW OF THE PHYSICAL CHARACTERISTICS OF THE MAIN TUNISIAN OLIVE VARIETIES
Varieties | Maturity Stage | T.F.M | P/C | C16/0 | C18/1 | C18/2 | STA(H) |
Oueslati | Beginning of Maturity | 20% | 4.5 | 12 | 71 | 13 | 64 |
End of Maturity | 31% | 6.0 | 9 | 76 | 11 | 48 | |
Chemlali Sfax | Beginning of Maturity | 20% | 5.0 | 21 | 53 | 20 | 30 |
End of Maturity | 29% | 6.5 | 17 | 56 | 21 | 17 | |
Chemlali Djerba | Beginning of Maturity | 20% | 3.8 | 18 | 68 | 8.5 | 48 |
End of Maturity | 31% | 4.3 | 13 | 74 | 7.0 | 48 | |
Chetoui | Beginning of Maturity | 19% | 5.8 | 15 | 63 | 18 | 36 |
End of Maturity | 28% | 7.0 | 10.5 | 70 | 16 | 35 | |
Chemchali | Beginning of Maturity | 19% | 6.0 | 18 | 62 | 15 | 48 |
End of Maturity | 28% | 8.3 | 13 | 70 | 12.5 | 40 | |
Zalmati | Beginning of Maturity | 20% | 5 | 22 | 54 | 18 | 37 |
End of Maturity | 30% | 6 | 17 | 62 | 16 | 26 | |
Zarrai | Beginning of Maturity | 20% | 6 | 12 | 70 | 14 | 35 |
End of Maturity | 35% | 7 | 8 | 76 | 12 | 30 | |
Jarboui | Beginning of Maturity | 22% | 4.6 | 14 | 63 | 18 | 30 |
End of Maturity | 30% | 5.6 | 13 | 68 | 14 | 26 |
(T.F.M): Total Fatty Material (oil rate)
(P/C): Pulp / Core
(C16:0): Palmitic Acid
(C18:1): Oleic Acid
(C18:2): Linoleic Acid
(STA) Stability