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Changes in some physical and chemical properties of fruit and oil in some olive oil cultivars during harvesting stage.

2 Abstract: This work was carried out through 2004 and 2006 seasons on three olive oil cultivars (Arbequina, Bouteillan and Koroneiki). Trees were 12 years old, grown in sandy soil, planted at 5x5 meters apart under drip irrigation system. The investigation aimed to study the changes in some physical and chemical fruit and oil properties in relation to harvesting stage. Results proved that the increment in fruit size prior to fruit coloration comes mainly from increased moisture content of the fruit. Therefore, it is important that trees should be supplied with adequate water for several weeks just before harvest. Where, oil begins to accumulate in the fruit, increases gradually through July, August and reaches its maximum as fruit become completely black. Oil properties were also related to fruit harvesting stage. The purple color is the proper harvesting stage for producing olive oil of adequate quantity and best quality.