Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria

This study presents the evaluation of some technological and production specifications 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses oil quantity showed that (OO) extracted ranged 10.43 to 29.3%. fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming commercial standards, percentages palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment lacking agricultural service, two (WA4, WA6) are interesting since their fruits high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content OO% (29.27, 29.01, better (oleic % 68.45, 66.74, respectively). enables them be very promising introductory feature genetic improvement processes. Thus, both were adopted tentatively as inputs, first for purposes second dual (oil table olives). It will important further evaluate these terms OO minor compounds, well ability resist biotic abiotic stresses.