Differences in Physical, Chemical and Pomological Properties between Organic and Conventional Memecik Varieties of Green Olives

The aim of this study is to determine the differences in the pomological, physical and chemical characteristics between the conventionally and organically cultivated Memecik varieties of green olives. The olive weight, the olive length and the flesh/seed ratio, considered as pomological properties, were found in organic green olives at a lower level than the conventional green olives, and statistically significant differences were determined between these two groups (p<0.05). However, significant differences were found in the olive width and flesh/seed ratios between olives. Chemical analysis results indicated that the total dry matter and pH values of organically cultivated olives were significantly lower (p <0.05) while the titratable acidity and oleuropein values were significantly higher (p <0.05) than those of the conventional ones. In terms of the total sugar, protein, fat, ash and total phenolic contents on dry matter basis, higher values were obtained in organic olives (p<0.05) than the conventional ones. The color parameters as L* value and b*/a* ratio were higher in organically produced green olives. In contrast, a* value and a*/b* ratio were measured at significantly higher levels in the conventionally cultivated green olives (p <0.05). In addition, there was no significant difference in b* values between two different cultivation methods. H° value was determined at significantly higher levels in organic olives. In addition, there was no significant difference in C values between two different cultivation methods. Based on the ？E value, the color difference was significant between organic and conventional green olives (p<0.05)