Changes in Chemical and Physical Quality Attributes of Olives as Influenced by Chemical Control of the Olive Fruit Fly, Bactrocera oleae (Rossi) (Diptera, Tephritidae) in Jordan

Siwar Al-Dmour, Firas Ahmad Al-Zyoud, Khaled Al-Absi

Abstract


The olive fruit fly, Bactrocera oleae (Rossi) (Diptera, Tephritidae) is the most devastating insect pest possessing severe economic threats for the olive growers in Jordan. Therefore, the current study aimed at determining the effect of insecticidal applications against B. oleae on olive quantity, as well as physical (refractive index, fruit weight, diameter and volume, and weight of seed and flesh, as well as oil percentage) and chemical i.e., olive oil acidity and peroxide value parameters). The experiment was conducted using Nabali olive cultivar in Karak District of Jordan in 2016. Three insecticides; Karate, Fytoclean and Dursban used in the chemical application, and trees were sprayed twice. Insecticidal applications significantly (P<0.05) reduced olive oil acidity, peroxide value and refractive index, and increased olive fruit' weight, diameter and volume, seed and flesh weight compared to the untreated trees. In conclusion, the application of insecticides against B. oleae improved the olive quantity and tested quality parameters.

Keywords


Olive fruit fly, olive, oil quantity, chemical and physical quality, chemical applications, Jordan.

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