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Pollen grains of five olive cultivars (Olea europaea L .) were examined, using Scanning Electron Microscopy (SEM) for identification purposes. Four measurments, polar axis (P), equatorial diameter (E), P/E ratio and exine patterns were made. Forty pollen grains of each cultivar were viewed before finally selecting a representative pollen grain. Polar diameter ranged between 22.76 μm for the ‘Mary’ and 28.58 μm for the ‘Shengeh’ ‘Zard’ and ‘Roghani’ cultivars exhibited incomplete closure of the meshes. ‘Zard’ and ‘Shengeh’ cultivars had thick muri but ‘Roghani’, ‘Mary’ and ‘Fishomi’ possessed thinner muri. Scanning electron analysis of pollen grain revealed that specific differences including variation in size and form of the meshes are exist among cultivars. The differences in the exine pattern may help for the identification of some cultivars.

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The distribution of Dendrothrips aspersus Bhatti, a leaf-feeding thrips species, has so far been confined to India and Iran. Both sexes of the species were collected from olive suckers from Fars province, south of Iran. The male sex of Dendrothrips aspersus is recorded and described. The females had been previously collected on grasses in the same place, so the host association for this species is discussed briefly.

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  In this study, the effect of olive variety (Kroneiki, Iranian native oleaginous and mission) and enzyme concentration on yield, acidity, peroxide value, iodine value, turbidity, integral color index and total polyphenols of extracted oil was investigated. The statistical analysis was carried out using factorial experiment 3×3 in Completely Randomized Design(CRD)with three replicates.Our results showed that the effect of variety on all of examined factors was significant(P>0.01).The effect of enzyme concentration on extraction yield, color, turbidity and total polyphenol showed significant difference(P>0.01). Althought, there was not significant effect(P>0.05)on acidity, peroxide value and iodine value. Color and phenolic content in extracted oil produced by aqueous enzymatic process as compared with those in control showed significant difference(P>0.01)between 13 to 62.2 and 13.9 to 72.6 percent,respectively.Turbidity showed significant(P>0.01)reduction between 29.6 to 67.4 percent.On the basis of our result, the yield of oil extraction by processing aid was significantly(P>0.01)higher(1.3-2.4 percent)than that of control. It was concluded that application of enzymatic pretreatment increases quantity and quality of extracted oil and it is applicable as a processing aid in oil extraction unit operation.  

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In this study, anti Alternaria solani effects of essential oils of 11 medicinal and aromatic plant species belonging to four families collected from the west of Iran were investigated based on agar dilution method with five replications at concentration of 1.0 µl/ml. The results showed that the highest inhibitory effect belonged to Oliveria decumbens, Cinnamomum zeylanicum, Carum copticum and Thymus kotschyanus which completely inhibited the mycelial growth of the fungus. Therefore, their activity was examined in lower concentrations, too. The essential oil of O. decumbens at concentration of 0.50 and 0.25 µl/ml completely suppressed the mycelial growth of the fungus. The major constituents of its essential oil were carvacrol (46.53%), thymol (23.75%), p-Cymene (13.70%), γ-terpinene (7.66%) and myristicin (3.65%), respectively. Thus, the essential oil of this species with the highest anti-Alternaria activity could be selected for further studies on in vivo application as natural fungicide.

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  The amount and composition of tocopherols and phenols, two main naturalantioxidants in olive oil, have been evaluated and analysed by HPLC  in seven different brands of  Iranian olive oil. Results showed that phenol and tocopherol amounts In Iran, because of long time and high temperature of malaxation and also type of extraction or even type of variety, polyphenols and tocopherols content of Iranian olive oil are low and were put on the category of low polyphenol olive oils and seems they don’t have nutritional value as virgin olive oil.

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Nine wild olive accessions collected from the Golestan province, the North of Iran, were screened under greenhouse conditions for their resistance to Verticillium wilt. Plants of the highly susceptible cv. ‘Zard’, frequently used as a local cultivar, were also included in this test. Nine-month-old nursery olive plants were inoculated by root-dip method with defoliating (VCG1, D) and non-defoliating (VCG4B, ND) isolates of Verticillium dahliae, both obtained from diseased olives in Golestan province. Resistance was evaluated by assessing symptom severity using 0-4 rating scale and estimating the area under disease progress curves. The percentage of plants killed, final mean severity of symptoms, frequency of V. dahliae reisolation from olive xylem, dry weight of new green leaves and shoots and total phenol content in root tissues were used as additional parameters. The results showed that seven of the nine wild olive accessions were highly resistant to D and ND isolates of V. dahliae. A second group of wild olive accessions (P4 and P7) were classified as moderately resistant and resistant to D and ND isolates of V. dahliae, respectively. Phenol content was significantly higher in highly resistant plants and correlation coefficient analyses revealed a negative relation between disease severity and root total phenol contents. Dendrogram of wild olive accessions and ‘Zard’ cultivar based on all parameters represented two main clusters, major and minor. Minor cluster comprised only two wild olive accessions and ‘Zard’ cultivar. Major cluster could be divided into two groups, I and II, showed a highly resistance reaction to pathotypes of V. dahliae.

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The storage conditions of olive fruits after harvesting are important factors which have major effects on not only oil quantyity but also quality of oil. Climatic conditions are reasons for different methods of storage in each area. In this study, two cultivars of Gorgan region consist of Mission and Roghani are selected. Then, ripend olives were stored in plastic boxes with three different storage conditions (referigeration with 5°C and 8°C temperatures and ambient condition) and quality of oils are determined after 50 days. According to the obtained results, referigration in 5°C was the most suitable treatment. The oil quality of fruits stored in 5°C and 8°C were unchanged until 30 and 15 days respectively, while in ambient condition was less than 5 days. The oil content (as %dry wt) of olives strored in 5°C and 8°C were unchanged for 50 and 30 days respectively while in ambient condition was 15 days.

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4 lactobacillus plantarum, strains isolated from natural olive fermentation, was used as a starter culture for aerated olive (Manzanilla green olive) fermentation. Lactic acid bacteria are essential microorganisms in green olive fermentation. Inoculation with a starter culture of lactobacillus plantaru 5 – 7days after brining could standardize olive proccessing. This lactobacillus plantarum must isolated from olive fermentation that is tolerated to high levels of lactic and acetic acids and high level Nacl concentration and also oleuropein 1%. Fermentation took place in 4 glass baril (15 L) with 7 kg of olives and 7 L of brine. Baril 1,baril 2  that were treated with 8% salt and 0.1% acetic acid. Baril 3,baril 4  that were treated with 6% salt and 0.3% acetic acid. Inoculation took place in 5 days after brining for baril 2,4. Aerated condition for barils were supplied with aeration column for approximately 190 days and incubated in 28°C. The samples (olives and brines) were taken at different  fermentation phases. Physical and chemical analyses of olive during the fermentation were including salt, protein, fat, acidity, moisture,ash and in brine olive were including acidity, salt, reducing sugar, pH. In this research, the use of suitable lactobacillus plantarum starter cultures has the potential to improve the microbiological control of process, increase the lactic acid yield and, accordingly, increasing acidity in brine olive and provide the production of natural fermented green olives of consistently high quality. Thus use of inoculation lactic acid bacteria can applied as a new technology during the olive fermentation.

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Through a survey conducted in West Azarbaijan province, northwestern Iran in 2022, infested fruits of Elaeagnus angustifolia L. (Elaeagnaceae) were collected. Anarsia eleagnella Kuznetsov, 1957 (Lepidoptera: Gelechiidae) was obtained from laboratory rearing. A parasitic wasp was collected in the rearing container that was identified under Hyssopus geniculatus (Hartig, 1838) (Hymenoptera: Eulophidae). This parasitoid is a primary ectoparasitoid and a new record of H. geniculatus on A. eleagnella. Also, the association of H. geniculatus with E. angustifolia and the family Elaeagnaceae is new. Notes on the diagnostic characters of H. geniculatus are provided and illustrations of A. eleagnella and H. geniculatus are presented. The feeding behaviour of A. eleagnella larvae is preliminarily studied. Finally, the colour variations of the collected H. geniculatus specimens compared to the published literature are discussed.

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Nowadays, New Institutional Economics (NIE), as the most important heterodox school of thought in Economics, is not only against mainstream, but also supplement. Therefore, due to the lake of adequate representation, the neoclassical economics is sever to explain issues in developing countries, recognition and the use of institutional analysis in solving development problems. Amongst NIE’s, three theorists and Nobel laureates are prominent. They are Ronal Coase, Douglas North and Oliver Williamson. In this article, the most prominent theories of Williamson, Nobel laureate in 2009 for Governance, are discussed. According to his articles, the most important contribution of Williamson to NIE can be summarized in four categories as follows: • Transaction cost economics • Bottom up approach in analyzing development issues • Four levels of social analysis as a starting point in development reform and • Economics of governance. These theories and more specifically, bottom up approach and four level social analysis have a good power in explaining development issues in Iran.

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   Olive’s fruit are recommended to eat for the reason of containing mono unsaturated (MUFA, such as oleic acid), omega 3 and omega 6 fatty acids and bioactive compounds. The processing of table olive is included crud, lye treatment, washing, fermentation and pasteurization steps which makes it as an edible fruit. In this processing the most important physico-chemical, nutritional, organoleptical (flavor and color) changes are done. So in this study, the quantities of changing in nutritional indexes in five olive cultivars during 5 mentioned steps of processing from harvesting are examined. Olive cultivars (Zard, Fishomi, Ascolana, Amiglalolia and Conservalia) were collected from Fadak Farm in Iran (Qom Province) and the amounts of oil, sum of saturated fatty acids (SFA), MUFA, poly unsaturated fatty acids (PUFA), PUFA/SFA and omega 3/omega 6 were studied. The limitation of oil in studied cultivars was 14-19.5% and the highest and lowest one was in Ascolana and Fishomi in crud and pasteurization steps, respectively. The sum content of SFA and UFA were 19.5-26.5% and 73.5-80.5%, respectively, and the most of these fatty acids were in fermentation step. The ratio of omega 3 to omega 6 in studied cultivars was 0.2-0.5 and the highest and lowest ratio was in Ascolana and Zard in washing and pasteurization steps, respectively. Processing of table olive has made a lot of changes in some valuable compounds of olives fruit. The result showed that the highest amount of oil were in Ascolana and Amigdalolia cultivars, so suggested that, these two cultivars for oily using and the other ones are less important for this reason. Also, Zard, Fishomi and Conservalia cultivars not had any significant differences in oil content. Therefore, according to spoil of oil during of processing, the amount of oil was higher in Ascolana and Amigdalolia in pasteurization step. This result was emphacised that the latest two cultivars were suitable for oily using. For processing table olive purpose the Ascolana and Amigdalolia cultivars are recommended. The percentage of oil was increased in Zard and Conservalia cultivars during processing and these changes were depended on the condition of processing steps and the kind of cultivar. Using of olives fruit is very important for their unique oil, its fatty acids, high biological properties and nutritional values. According to this reason, selecting some cultivars that has less spoil in processing is recommended.

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In this research we scrutinize the temperature effect on ∆ECN42 and the olive oil produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined olive oil. The analysis of fatty acids was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.

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Application of synthetic antioxidants is restricted due to possible toxic and carcinogenic products resulting from their decomposition. Thus, studies on natural antioxidant as an alternative to synthetic antioxidants would be of great importance. In this study, rosemary, oregano and mint powders were added to virgin olive oil at level of 2.5% (w/w) and then stored for 7 days at 75°C in two forms of sealed and unsealed for further analysis. Free fatty acid content, peroxide value, cis-trans isomers and oxidative stability of samples based on peroxide value changes were measured. Results showed that an increase occurred in oxidative stability of virgin olive oil samples containing rosemary and mint powders. There was also no significant difference (p>0.01) between control and spice treated samples in cis-trans fatty acids, SFA, MUFA, PUFA, TTFA, oxidative stability and MUFA/PUFA ratio.

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Standards as the most important scientific documents adopted by international trade is based on the safety and health for food standards which are divided to international (such as ISO and IOOC), regional             (such as EC), national (such as ISIRI), company and factory levels. In this regard, the importance of olive oil as the vegetable oil is extracted from the olive fruit and posse’s important specification like organoleptic properties, nutritional composition and oxidative stability; standards have the main role in the quality and purity criteria. In the latest scientifically valid methods are used to detection of adulteration and determination of purity of olive oil. In this paper, is specified the parameters standards of quality and purity that  derived from national standard, EC regulation,  Codex alimentarius food standards and International  olive oil council. 

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In this study three different varieties of olives from Fars Province were chosen and subjected to oil extraction. The varieties are Zard (Iran), Arbeqina (Spain) and Kronaiky (Greek). We harvest their fruit in 4 mounts: Mordad, Shahrivar, Mehr and Aban.  In this study changes in the polyphenol composition of the oil extracted from olive fruit by HPLC and oil percent by Soxhlet during the course of maturation is investigated. This work is concerned with the best harvesting point when total polyphenol reaches its maximum concentration. The quantitative and qualitative determinations concerned with the polyphenol composition were carried out on the oil and concluded the maturation of olives depending on the variety played an important role in the polyphenol composition and oil percent of the extracted oils.

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Oil in foodstuff deep frying heated to a long time and effect of some factors (humidity, temperature and oxygen) cause different chemical and physical changes of the oil (such as hydrolysis, oxidation and polymerization) and degrade the quality of the oil and product. The results of these changes increase of the free fatty acids, peroxide value, polar compounds and trans isomers, and also decrease of the unsaturated fatty acids, oxidation induction time, levels of tochopherol and phenolic compounds, which all indicate a decline the oil quality. Studies shows that the chemical composition of oil and especially natural antioxidants are important parameters in predictive the behavior of oil in the frying process. Independently to the commercial category of olive oil, is clearly resistant against the deep frying. In this paper, the oxidative stability of oil during frying according to the source, the presence of natural bioactive compounds (antioxidants) and fatty acid composition have been compared with olive oil

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Several epidemiological studies have shown that diets rich in olive oil, which is the major source of Mono Unsaturated Fatty Acids (MUFA) and Phenol compounds, have a great role in reducing cholesterol levels and preventing platelet aggregation. It is also seems that such diets have inverse relation with risk factors of chronic disease such as obesity and metabolic syndrome.  This cross sectional study was conducted to assess the consumption of olive oil and its relation to metabolic syndrome in obese children of elementary first grade in Tehran in the frame of "Assessing the effect of lifestyle modification intervention in elementary school obese children ". Subjects were 156 obese children (BMI≥95^thin compare with CDC2000) who were referred to health assessment centers in districts 1, 2 and 3 of Tehran. For each subject, demographic and food frequency questionnaires were fulfilled and anthropometric (weight, height) and biochemical (Fasting blood sugar, Triglycerides, Total cholesterol, HDL cholesterol) indices and their blood pressure were measured by experts using standard protocols. Metabolic syndrome was defined on the basis of modified ATPIII criteria for children and adolescents as meeting at least three indicators (abdominal obesity, hypertension, low HDL-c, elevated serum Tg, high FBS) in addition to obesity. Data were analyzed using Spss ver16. Among children, 52% were girls. Mean and standard deviation of age, weight, height and BMI were  80.07 ± 3.8 Mo, 37.5 ± 6.3 Kg, 127.19 ± 4.75 Cm and 23.08± 2.9Kg/m², respectively. Prevalence of metabolic syndrome was %13.4, in girls and boys were %10.3 and %16.7, respectively and this difference was statistically significant (P<0.05). Mean of daily consumption of olive oil was less in metabolic syndrome group (3.67 ± 1 V.s. 6.34 ± 1.3) and in contrast, they consumed more saturated fat (8.24 ± 3V.s. 5.7 ± 1.7) which the difference was nearly significant. According to increasing prevalence of obesity and metabolic syndrome and its relation to fat consumption pattern, further considerations should be pay to amounts and kind of dietary fat, especially olive oil to prevent metabolic syndrome. Key words: Olive oil, Obese child,  diet

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For mechanized harvesting of crops, sufficient information from the physical, mechanical and aerodynamic properties is required. The aim of this research study is determine some physical, mechanical and aerodynamic properties of the four varieties of olive in Iran named Oily, Yellow, Shenge and Mary. The measured physical properties including dimensions, weight, volume, mean diameters, sphericity factor, porosity and surface area. To determine the mechanical properties of olives, materials testing machine was utilized. The upload speed at pressure test was 8 mm/min. Failures force and energy variables, stresses and toughness variables were obtained from this test. Average failure force in four varieties of olives (Oily, Yellow, Shengeh and Mary) was calculated, 108.01, 121.53, 123.1 and 90.08 N respectively. Average fracture energy at varieties was calculated 0.246, 0.256, 0.304 and 0.204 J respectively. Average stresses and toughness variables were obtained 0.151, 1.578, 1.012, 0.862 MPa and 0.81, 0.072, 0.099, 0.049 MJ/m³ respectively for Oily, Yellow, Shengeh and Mary varieties. The results of mechanical properties showed that the variety of olive has significant effect (level was 0.1) over fracture energy, force and it has not effect on stress. Olive aerodynamic properties were measured using wind tunnels, including the speed and the drag coefficient. The speed limit in four varieties of olives was 22.34, 25.07, 24.03 and 25.6 m/sec respectively. Drag coefficient in the four varieties were calculated 0.61, 0.84, 0.65 and 0.7 respectively. The information obtained from this study was used to design and fabricate of olive harvesting machine.  

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Pollen grains as well as whole plants of four olive (Olea europaea L.) cultivars were screened for NaCl salinity stress. Different vegetative and physiological indexes of the cultivars were analyzed. Leaf and root Na/K ratio as well as stomatal resistance of plants exposed to salinity proved to be appropriate indexes of whole plant response to salt stress. Whereas, in vitro pollen germination percentage served as a reliable index of pollen tolerance to salinity, pollen tube growth did not. A close correlation between pollen (gametophyte) and whole plant (sporophyte) responses to salinity was observed. These parallel responses imply that selection exerted at the gametophytic level could overcome breeding problems encountered at sporophytic level when dealing with adult olive plants.

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Raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. Studies were conducted on some quality characteristics of sesame and olive oils. The following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg-1 oil; chlorophylls 0.04, 0.09 and 1.88 µg g-1; carotene 2.62, 3.66 and 19.10 µg g-1; refractive index 1.47, 1.47 and 1.47; saponification value 186.6, 185.75, and 97.94; iodine value 113.35, 91.34, and 81.23, acidity along with of 1.64, 1.10, and 1.12 mg KOH g-1 oil. Fatty acid profiles of raw sesame, sesame paste and olive oils showed a predominance of oleic acid (41.68%, 41.94%, and 52.14%, respectively) followed by linoleic-acid (38.29%, 37.48%, and 17.82%). Storage effect at 65°C of raw sesame, sesame paste and olive oils were later on studied. Results showed that the oxidative stability of raw sesame oil was higher than that of sesame paste oil. Due to its all favorable properties, sesame oil could be used in either food or cosmetic products.