Effect of Olive Fruits Infection with Spiloceae oleagina Fungus on the Quality of Extracted Oil

The green olive fruits ( c.v. Shimally) were collected from Algherka region (El Beyda city) and Green Mountain in Libya. Samples included healthy fruits and those showing symptoms of eye spot disease (Spiloceae oleagina).Certain properties of healthy and infected fruits were studies.
No significant differences in fruits length and diameter were noted wheras no significant differences in specific and gravity diffraction of coeff oil extracted and the proportion of oil in the good fruits and infected fruit.
Chemical properties indicated that there was a rise in free fatty acid, peroxide number, anisidie number, thiobarituric acid in oil extracted from infected fruit comparing with the good fruits. In terms of fatty acids, the results showed no significant differences in both cases. The results of Chlorophyll, tocopherols and phenolic component showed that increasing in case of infected comparing with good fruit, which helps the stability of oil against oxidation. The study is registered for the presence of this disease on a plant olive in Libya.