Variability of oil content in fruit of olive variety Žutica on Montenegrin coast

Abstract

Žutica, the major variety on Montenegrin Coast, belongs to the group of olive varieties for oil production, with oil content in average above 21%. During the research of the properties of Žutica variety, the existence of variability in the oil content was recorded. In order to determine the degree of the variability of oil content within this variety, the fruits of 42 accessions were analyzed. The results confirmed high content of oil as well as the existence of variability of this parameter between the studied accessions. Twenty two accessions had the content of oil of over 20%, while 13 accessions had the oil content greater than 22% in fresh matter. The highest oil content was in fruit of VAL2 (24.3%) and in dry matter in DUB (63.77%). The results suggest Žutica accessions (clones) with higher oil content promising for spread in the new plantations.

Keywords

• olive accessions
• montenegro
• olive oil