The effects of different harvest maturity and methods on fruit and oil quality of olive (Olea europea L. cv. Ayvalık Yağlık)

Objective: This study was conducted to determine the effects of harvest time and method on fruit oil characteristics ‘Ayvalık Yağlık’, a major olive cultivar in Turkey. 
 Material Methods: Early, optimum late harvests were made by hitting with wood stick (control), pneumatic beater, branch shaker conventional grove located Edremit district Balıkesir province western Harvested fruits stored at 18-20°C for 3 days, physical, biochemical attributes, free acidity, fatty acid composition, mechanical damage caused tested methods evaluated. Results: Mechanical index acidity lower harvested shakers compared those dropped down stick. Fruit weight, maturity index, content linoleic increased progress date, while color, moisture content, acids, total phenolics, palmitic, stearic, linolenic ratio decreased last date. Conclusion: The results showed that significant changes some physical chemical properties occur progression maturity, using harvesting 2nd 3rd dates are recommended Ayvalık variety under experimental site conditions.