Study on lipid changes of leaves and fruits olive adapted to high temperature condition Inkhuzestan

The present study investigated the quantitative changes of olive leaves and fruits lipid during fruit ripening in olive cv. Manzanillo and cv. Dezful. Total lipids were measured and analyzed fatty acids by gas chromatography (GC) in on and off years. Present results showed that; Major fatty acids of leaves and fruits were palmitic, oleic and linoleic acid. In spite of fruit, means total lipid of leave were significantly difference between on and off years; although total lipids and fatty acids increase during ripening but there are negative regression between palmitic and oleic acid content of leaves and fruits. Oleic and palmitic acid ratio to total fatty acid gradually increased in fruit and leave respectively. Fruit size of Dezful cv. smaller than Manzanillo cv. But its lipid amount was more than Manzanillo cv. Oleic content was equal in both fruit cultivar. Comparisons of these results with our previous results on Olive cv. zard from Guilan show those climate dose not have important effect on lipid accumulative and alternate bearing. But regard to saturated fatty acid of two mentioned cultivar in this research the result showed that it is higher than considerably in the Dezful and Manzanillo cv. The great amount of saturated fatty acids is a suitable character for plant grown in high temperature conditions.