ࡱ> \%`^9 bjbjNNE ,,       8 b#:j2( "!$!$!$!$!$!$!$&h%):H! @^@@H!  =#@҈  "!@"!&  ^ aVRrK$|$S#0#D_)( _)H_) "#94m1###H!H!####@@@@bbbDbbb        HMD-CAB0R HMDOV ZEYTUN V ZEYTUN YAI (Monoqrafiya) MhtYrYm _____________________________ SizY _Yfa mYnbYi olan zeytun aac1 kimi uzun mr vY zeytun ya1ndan faydalanmaqla salam hYyat arzulay1ram HormYtlY ______________ Hac1 hmYd-Cabir B A K I - 2015 RYyilYr: AD0U-nin  Qida mYhsullar1n1n texnologiyas1 kafedras1n1n prof., b.e.d. R.A.liyev vY dos., t.e.n. N.H. Qurbanov AD0U-nin  rzaq mallar1 YmtYY_nasl11 vY ekspertizas1 kafedras1n1n dos., b.e.n. M.A.hmYdov Elmi redaktoru: t.e.n., dos. N.X.Musayev hmYdov -C. 0. Zeytun vY zeytun ya1. Monoqrafiya. Bak1:  a_1olu , 2015, 190 sYh. Kitabda zeytun bitkisinin kimyYvi tYrkibi, botaniki tYsviri, biologiyas1n1n xsusiyyYtlYri, sortlar1, yeti_mYsi, y11lmas1 vY zeytunun emal1 mYhsullar1 haqq1nda Ytrafl1 mYlumat toplanm1_d1r. Burada zeytunun duza vY sirkYyY qoyulmas1, ilikli zeytun konservlYrinin vY zeytun mrYbbYsinin haz1rlanmas1, emal mYhsullar1n1n keyfiyyYtinY verilYn tYlYblYr vY onlar1n saxlan1lmas1 _Yraiti vY mddYti gstYrilir. Kitabda zeytun ya1n1n tYrkibi, istehsal1, tYmizlYnmYsi, zeytun ya1n1n markalar1 vY e_idi, keyfiyyYt gstYricilYri vY saxlanmas1, eyni zamanda zeytun ya1n1n insan orqanizminY fizioloji tYsiri vY malicYvi YhYmiyyYti haqq1nda maraql1 mYlumatlar toplanm1_d1r. Monoqrafiyada zeytun ya1n1n keyfiyyYt gstYricilYrinin ekspertizas1 vY onun nYticYlYrinin mzakirYsi dY z Yksini tapm1_d1r. Kitab geni_ oxucu ktlYsi n nYzYrdY tutulmu_dur. Biblioqrafiya 50 . CYdvYllYr 18. MYlliflik hququ qorunur vY kitab1n icazYsiz nY_r olunmas1 qadaand1r. hmYd-Cabir hmYdov  2015 N SZ Subtropik bitkilYrin kimyYvi tYrkibinin zYnginliyi vY insanlar tYrYfindYn qYdimdYn istifadY olunmas1 onlar1n geni_ sahYlYrdY becYrilmYsinY sYbYb olmu_dur. AzYrbaycan subtropik meyvYlYrdYn nar, Yncir, zeytun, yapon xurmas1, feyxoa, innab, iydY vY digYr meyvY-gilYmeyvYlYrin yeti_dirildiyi Ysas lkYlYrdYn biridir. Respublikam1z1n torpaq-iqlim _Yraiti hYmin bitkilYrin Yn yax_1 sortlar1n1n a1q torpaqda yeti_dirilmYsinY imkan verir. Subtropik meyvYlYrdYn Yn YhYmiyyYtlisi vY  Qurani-KYrim -dY ad1 dYfYlYrlY YkilYn zeytundur. Uzun illYrdYn bYri respublikam1z1n subtropik blgYlYrindY zeytunun qiymYtli sortlar1n1n introduksiyas1, habelY seleksiya i_lYri nYticYsindY mxtYlif tYyinatl1 zeytun sortlar1 yeti_dirilmi_dir. XX Ysrin ikinci yar1s1nda AzYrbaycanda zeytunuluqla mY_ul olan bir neY sovxozlarda yksYk keyfiyyYtli zeytun sortlar1 YkilmYyY ba_lanm1_ vY bu i_ mstYqillik dvrndY dY davam etdirilir. Zeytundan duza qoyulmu_ halda, marinada qoyulmu_ konservlYr _YklindY qidaya sYrf olunur. Zeytundan yksYk keyfiyyYtli zeytun ya1 al1n1r ki, ondan da tYbabYtdY, yeyinti sYnayesindY vY kulinariyada geni_ miqyasda istifadY olunur. Son illYr  Azersun Holdinq _irkYti tYrYfindYn yksYk keyfiyyYtli zeytun ya1 istehsal olunur. Oxuculara tYqdim olunan  Zeytun vY zeytun ya1 kitab1nda zeytun bitkisi vY zeytundan al1nan qidal1 mYhsullar, o cmlYdYn zeytun ya1 haqq1nda geni_ vY Ytrafl1 mYlumatlar toplanm1_d1r. Kitab 4 fYsildYn ibarYtdir. I fYsildY zeytunun kimyYvi tYrkibi vY qidal1l1q dYyYri, zeytunun botaniki tYsviri, biologiyas1 vY botaniki sortlar1, zeytunun yeti_mYsi, y11lmas1 vY emala qYdYr saxlan1lmas1, zeytun bitkisinin xYstYliklYri vY zYrYrvericilYri, zeytun meyvYsinin standart zrY keyfiyyYt gstYricilYri vY zeytundan tibbi mYqsYdlYr n istifadY olunmas1 haqq1nda geni_ mYlumat toplanm1_d1r. II fYsildY zeytunun emal1 mYhsullar1 haqq1nda mYlumat verilir. Burada zeytunun duza qoyulmas1 sullar1, o cmlYdYn ya_1l zeytunun duza qoyulmas1 (duz mYhlulunda duzlama); qara zeytunun duza qoyulmas1 (quru duzlama): zeytunun iliklY konservlY_dirilmYsi; zeytunun marinada (sirkYyY) qoyulmas1, zeytun mrYbbYsinin bi_irilmYsi qaydas1, zeytun presi ilY mayonezin haz1rlanmas1, zeytundan al1nan mYhsullar1n standart zrY keyfiyyYt gstYricilYri vY saxlan1lmas1 _Yraiti vY mddYti YmtYY_nasl1q bax1m1ndan izah edilir. III fYsildY zeytun ya1n1n kimyYvi tYrkibi vY qidal1l1q dYyYri, zeytun ya1n1n istehsal1 sullar1, al1nan ya1n tYmizlYnmYsi sullar1, zeytun ya1n1n markalar1, e_idi vY ticarYt sortlar1, zeytun ya1n1n keyfiyyYt gstYricilYri vY saxlan1lmas1 _Yrh edilmi_dir. Bu fYsildY zeytun ya1n1n malicYvi YhYmiyyYti dY dYqiq misallarla geni_ yaz1lm1_d1r. IV fYsil zeytun ya1n1n keyfiyyYtinin ekspertizas1na hYsr olunmu_dur. Burada ekspertizan1n obyekti, mYqsYdi vY sullar1, faktiki materiallar1n vY orta nmunYnin gtrlmYsi, tYdqiqY haz1rlanmas1, zeytun ya1n1n orqanoleptiki vY fiziki-kimyYvi gstYricilYrinin ekspertizas1, ekspertiza nYticYlYrinin riyazi-statistik i_lYnmYsi vY mzakirYsi z Yksini tapm1_d1r. Ax1rda kitabda toplanan mYlumatlara yekun vurularaq geni_ nYticY vY 15 bYnddYn ibarYt tYkliflYr yaz1lm1_d1r. Sonda kitab1n q1sa mYzmunu xlasY _YklindY rus vY ingilis dillYrindY verilir. Geni_ oxucu ktlYsi n nYzYrdY tutulan bu kitab1n yaz1lmas1nda mvcud YdYbiyyatlardan vY mYllifin znn tYdqiqat i_lYrinin nYticYlYrindYn istifadY edilYrYk zeytun vY zeytundan al1nan mYhsullar, onlar1n kimyYvi tYrkibi, qidal1l1q dYyYri vY malicYvi xsusiyyYtlYri, elYcY dY pYhriz qidas1 kimi istifadY qaydalar1 haqq1nda Ytrafl1 mYlumat verilir. Kitabdan zeytun vY zeytun mYhsullar1n1n istehsal1 ilY mY_ul olan mtYxYssislYr, elmi i_ilYr, magistr vY tYlYbYlYr istifadY edY bilYcYklYr. Eyni zamanda zeytun vY zeytun ya1n1n malicYvi YhYmiyyYtindYn bYhs olunan mYlumatlardan gzYllY_mYk istYyYn xan1mlar vY q1zlar da faydalana bilYcYklYr. Kitab1n Ylyazmas1n1n nY_rY haz1rlanmas1nda etdiyi kmYyY grY mYllif rzaq mallar1 YmtYY_nasl11 vY ekspertizas1 kafedras1n1n YmYkda_1 Namazova Afaq VYlixan q1z1na qabaqcadan z minnYtdarl11n1 bildirir. Kitab haqq1nda rYy vY tYkliflYrinizi AD0U-nin rzaq mallar1n1n YmtYY_nasl11 vY ekspertizas1 kafedras1na gndYrmYyiniz xahi_ olunur. Prof.hmYd-Cabir hmYdov  HYPERLINK "mailto:a.ahmadcabir@gmail.com" a.ahmadcabir@gmail.com  Qurani KYrim  dY zeytun vY zeytun ya1 haqq1nda MeyvY-tYrYvYzlYr insan qidas1 n qYdimdYn istifadY olunan qidal1 mYhsullard1r. MeyvY-tYrYvYzlYr minerall1 maddYlYrin vY vitaminlYrin mYnbYyidir. MeyvY-tYrYvYzlYr mYdY-ba1rsaq sistemindY qidan1n hYrYkYtini nizamlay1r, qidan1n hYzminY vY mYnimsYnilmYsinY msbYt tYsir edir. TYrYvYzlYrdY 5-15%, meyvYlYrdY isY 10-20% (rYbistan xurmas1nda 62%) karbohidrat vard1r. MeyvY-tYrYvYzlYrdY, demYk olar ki, btn vitaminlYr vard1r.  Qurani KYrim  dY bir s1ra meyvY  tYrYvYz vY bitki adlar1na rast gYlmYk olur. BYzi ayYlYrdY onlar1n ilahi mczY olaraq gndYrildiyindYn, bYzilYrindY isY YhYmiyyYtindYn sz a1l1r. BYzi alimlYrin meyvY  tYrYvYz vY bitkilYr ad1 YkilYn ayYlYri nYzYrY alaraq verdiklYri a1qlamalarda yanl1_ olaraq mYqsYd babanl1q sYnYtini insanlara a_1lama1n vacib olduunu qeyd etmi_lYr, amma bu da  Qurani KYrim  in ali hYdYflYrinY tamamilY yadd1r.  Qurani-KYrim -in 18 surYsinin 37 ayYsindY meyvY vY tYrYvYz haqq1nda Allah kYlamlar1 buyrulmu_dur. 0slam dini meyvY, tYrYvYz, bitki mYn_Yli yemYklYrY elY bir mYhdudiyyYt qoymur. Yaln1z araq YkilYn vY _Yrab haz1rlanan bitkilYr mstYsnal1q tY_kil edir. Bunlara zm, xurma, arpa vY q1cq1rmaya mYruz qalan digYr bitkilYr aiddir.  Qurani KYrim  in ayYlYrindY Yn ox xurma, zeytun, zm, nar, banan, Yncir, sar1msaq, soan, mYrcimYk vY xiyar haqq1nda buyuruqlar vard1r. Zeytun, Yncir, xurma vY zm islamda mqYddYs hesab edilir.  Qurani-KYrim -dY diqqYtimizi cYlb edYn qidalardan biri dY zeytundur. Son dvrlYrdY apar1lan ara_d1rmalar zeytunun tYkcY lYzzYtli bir qida deyil, hYm dY mhm bir salaml1q mYnbYyi olduunu gstYrib.  Qurani-KYrim -in 7 sur1sinin 8 ayYsindY zeytun vY zeytun ya1 haqq1nda Allah kYlam1 buyrulmu_dur.  Qurani-KYrim -dY zeytun vY zeytun ya1 haqq1nda ayYlYr S1ra Say1SurYnin nmrYsiSurYnin ad1AyYlYrin nmrYsi16Yl-nam99, 141212Yusif49316Yn-NYhl11423Yl-Muminun20524Yn-Nur 35680bYsY29 (24-32)795Yt-Tin1  Yt  Tin surYsinin ilk ayYsindY Yncir vY zeytuna and iilYrYk insanlar1n diqqYti onlar1n faydalar1na ynYldilir.  And olsun YncirY vY zeytuna. (Yt-Tin, 95/1). Bu hYmin meyvYlYrin yksYk qYdir  qiymYtindYn irYli gYlir. DigYr ayYlYrdY zeytun vY zeytun ya1 haqq1nda mxtYlif kYlamlar buyrulmu_dur.  GydYn su (ya1_) endirYn odur. Biz onunla hYr bir bitkini yeti_diririk, ya_1l fidanlar gyYrdirik, onlardan bir-birinY sarma_m1_ (snbl olmu_) dYnYlYr 1xartd1q. Biz xurma aac1ndan, onun tumurcuundan bir-birinY sarma_m1_ salx1mlar yeti_diririk. (Biz hYminin) zm balar1, bir-birinY bYnzYyYn vY bYnzYmYyYn zeytun vY nar yeti_dirdik. (Onlardan hYr birinin) yeti_diyi vaxt meyvYsinY vY onun yeti_mYsinY bax1n. ^bhYsiz ki, bunda (Allah1n z qdrYti ilY yaratd11 bu _eylYrdY) iman gYtirYn bir camaat n (RYbbinizin varl11n1 sbut edYn) dYlillYr vard1r (Yl-nam, 6/ 99). Ayr1  ayr1 meyvYlYr haqq1nda verilYn mYlumatlarla bYrabYr onlardan istifadY haqq1nda da ayYlYr mvcuddur.  Yer znY sYrilmi_ vY sYrilmYmi_ ba  baat1 (bostanlar1 vY balar1), dadlar1 mxtYlif xurman1 vY tax1l1, bir  birinY bYnzYyYn, hYm dY bYnzYmYyYn zeytunu vY nar1 yaradan Odur. (Onlar1n hYr biri) bar verdiyi zaman bar1ndan yeyin, y11m gn haqq1n1 (zYkat1n1 vY sYdYqYsini) dYyin, lakin israf etmYyin. Allah israf edYnlYri sevmYz! (Yl  nam, 6/141). Buradan grnr ki, meyvYsi bol olan _YxslYr n Allah TYbarYkY TYala onun zYkat1n1n da verilmYsini insanlara gstYrir. DigYr mvzular kimi meyvYlYrin nv vY YhYmiyyYtindYn sz amaqda mYqsYd Allah1n qdrYt vY YzYmYtini bYyan etmYk, onun tkYnmYyYn nemYtlYri mqabilindY _kr yerinY yetirmYk, onlardan sYmYrYli istifadY etmYk, hYr birinin qurulu_, dad vY faydalar1ndan ibrYt almaqd1r. DiqqYt yetirmYk laz1md1r ki,  Qurani KYrim  dY xurman1n meyvYsindYn vY aac1ndan istifadY olunmas1 vY zettundan ya al1nmas1 haqq1nda daha ox sz a1l1r.  Daha sonra insanlar1n bol ya1_ (bYrYkYt) grYcYyi bir il gYlYcYk. Onda da adamlar (zeytun, zm, xurma vY s. meyvYlYrin) _irYsini s1xacaqlar (onlardan bol-bol istifadY edib bYhrYlYnYcYklYr) . (Yusuf, 12/49). AyYdY bol ya1_ grYcYyi ilin gYlmYsi Nil ay1n1n da_mas1na i_arYdir.  Qurani KYrim  dYki buyruqlarda meyvYlYrin Allah TYbarYkY TYalan1n izni ilY yeti_diyinY i_arYdir.  (Allah) onunla (o su ilY) sizin n Ykin (tax1l, bitki), zeytun, xurma, zm vY btn (ba_qa) meyvYlYrdYn yeti_dirir. D_nb da_1nanlar n bunda (Allah1n vYhdaniyyYtini sbut edYn) dYlillYr vard1r! (Yn  NYhl, 16/11). Zeytun ya1n1n xrYyY qat1lan vY ryY yax1lan qida olmas1 haqq1nda Yl-Muminin surYsindY buyrulmu_dur:  (Sizin n hYminin mYn_Y etibarilY) Sina da1ndan 1xan bir aac da (yaratd1q ki), o, yeyYnlYr n zeytun vY (rYyin stnY yax1lan, xrYyY qat1lan) ya bitirYr (Yl-Muminun 23/20). ElY ayYlYr vard1r ki, orada dnya meyvYlYrindYn bYzilYri cYnnYtin vYsfindY istifadY olunmu_dur. Allah gylYrin vY yerin nurudur. (Kainat1 yarad1b ona nur verYn, yer vY gy YhlinY haqq yolu gstYrYn xaliqdir). Onun (PeyYmbYrimizin vY mminlYrin qYlbindY olan) nuru, iindY 1raq olan bir taxaya bYnzYr; taxadak1 o 1raq bir qYndilin iindYdir, o qYndil isY, sanki parlaq bir ulduzdur. O 1raq nY _YrqdY, nY dY qYrbdY (alYmin ortas1nda) olan mbarYk bir zeytun aac1ndan yand1r1l1r. (^YrqdY deyildir ki, gnY_ batd1qda, qYrbdY dY eyildir ki, gnY_ doduqda qaranl1qda qals1n). Onun (zeytun aac1n1n) ya1 znY od toxunmasa da, sanki (haradasa) i_1q sa1r. O, nur stndY nurdur. Allah dilYdiyini z nuruna qovu_durur (istYdiyinY z nurunu bYx_ edib cYnnYt yolu olan islam dininY ynYldir). Allah (hYqiqYtYn anlaya bilsinlYr deyY) insanlar n misallar Ykir. Allah hYr _eyi bilYndir! (Yn-Nur, 24/35). Yuxar1dak1 ayYnin YslindY mubarYkYtin zeytunYtin ifadYsi ilY zeytun bYrYkYtli, mqYddYs, faydal1, says1z xeyir verYn mYnalar1na gYlYn mbarYk sifYti ilY qeyd edilmi_dir. Burada zeytun aac1 yer yox, goy aac1 kimi nYzYrdY tutulmu_dur. Zeytuha ifadYsi ilY bildirilYn zeytun ya1 ba_qa qat1 yalar1n YksinY olaraq btn mtYxYssislYr tYrYfindYn ba_da rYk vY qan-damar salaml11 olmaqla Yn ox tvsiyY edilYn ya nv kimi tan1n1r. Zeytun ya1n1n salaml1q bax1m1ndan faydalar1 kitab1n nvbYti blmYlYrindY izah edilir.  0nsan hYlY bir yemYyinY baxs1n! (Grsn ki, ona necY ruzi veririk). HYqiqYtYn, Biz ya1_1 bol yad1rd1q. Sonra yeri gzYl yaratd1q (yax_1 yard1q). BelY ki, orada dYn (dYnli bitkilYr) gyYrtdik; zm vY yonca; zeytun vY xurma balar1; (Aaclar1 bir-birinY) sarma_an baalar; (NvbYnv) meyvYlYr vY ot (YlYf) yeti_dirdik. (Btn bunlar) sizin vY heyvanlar1n1z1n istifadYsi ndr! (bYsY, 80/24-32). PeyYmbYrimiz (s.Y.v.)  Qurani KYrim  dYki meyvY vY tYrYvYz haqq1ndak1 buyruqlara YsasYn insanlar1n qidalanmas1nda onlara (meyvY vY tYrYvYzY) xsusi yer vermi_dir. Bu xsusda PeyYmbYrimiz (s.Y.v.) belY buyurmu_dur:  SfrYnizi ya_1l meyvY  tYrYvYzlY doldurun ,  zYrindY ya_1ll1q olmayan sfrY a1ls1z _ey kimidir. Zeytun ya1 haqq1nda hYdislYr RYsuli-krYm (s.Y.v.) buyurub: SizY tvsiyY edirYm zeytun ya1n1. O, d aar, bYlYmi aparar, YsYbi bYrkidYr, yorunluu aparar, xasiyyYti yax_1la_d1rar, nYfYsY xo_ Ytir verYr, qYm-qssYni aparar. RYsuli-krYm (s.Y.v.) liyY (Y) tvsiyY edYrYk buyurur: Ya li, zeytun ya1n1 yeginYn vY onu bYdYninY srt. HYqiqYtYn, kim onu yesY vY bYdYninY srtsY, ^eytan ona q1rx sYhYr yax1n d_Y bilmYz. RYsuli-krYm (s.Y.v.) buyurub: Zeytun ya1n1 yeyin vY onu bYdYninizY srtn, nki o, mbarYk bir aacdan hasilY gYlib. Burada mbarYk aac ifadYsilY o CYnab (s.Y.v.)  Quran1-KYrim -in iyirmi drdnc (Nur) surYsinin otuz be_inci ayYsindYki kYlam1 nYzYrdY tutmu_dur. & O 1raq nY _YrqdY, nY dY qYrbdY (alYmin ortas1nda) olan mbarYk bir zeytun aac1ndan yand1r1l1r. Onun (zeytun aac1n1n) ya1 znY od toxunmasa da, sanki (haradasa) i_1q sa1r. O, nur stndY nurdur& (Yn-Nur, 24/25). TYfsirlYrdY deyilir ki, bu, yYni zeytun aac1, yer yox, gy aac1d1r. PeyYmbYr (s.Y.v.): Zeytun ya1 iin. O, mbarYk aacdand1r. Onu yavanl1q kimi dY istifadY edin, ya1n1 bYdYninizY Ykin. nki o, mbarYk bir aacdan hasil olur. SnYn-Tirmizi - Zeyd ibn rqYmdYn: Allah1n RYsulu (s.Y.v.) bizY aciyYrin iltihab1 zaman1 dYniz qustu (dYnizdY bitYn ot) vY zeytun ya1yla malicY olunma1m1z1 Ymr etdi. Zeytun ya1ndan istifadY edin, onu iin, ya1n1 bYdYninizY Ykin. O, babasil xYstYliyi zaman1 faydal1d1r. MbarYk zeytun aac1n1n meyvYsi olan zeytunun ya1ndan istifadY edin, onunla malicY olunun. O, insan1 babasildYn qoruyur. Zeytun ya1 iin, ondan bYdYninizY Ykin. Onda czam da daxil olmaqla, yetmi_ dYrdin dYrman1 var. Zeytun ya1 yax_1 insanlar1n ya1, onlar1n yavanl11d1r. Zeytun hYm tYzY 1xan vaxt1, hYm dY sovu_anda bYrYkYtlidir. Zeytun iki dYfY mqYddYsliyY bat1b. Imam li (Y):  Zeytun ya1n1 bYdYninizY Ykin, ondan yavanl1q kimi istifadY edin. Zeytun olan yerdY he bir xYstYlik insan1 yaxalamaz . Imam CYfYr Sadiq (Y): S1y11 zeytun ya1 ilY yemYk Yt gYtirir (kkYldir), smy bYrkidir, dYrini naziklY_dirir vY cinsi qabiliyyYti art1r1r. Bir ki_inin bYdYnindY s1zanaq vY ya iban 1xsa, onu balas1n vY zeytun ya1, ya da heyvan ya1 ilY malicY apars1n. Zeytun ya1 pak adamlar1n yediyi yad1r vY yax_1 kYslYrin tYam1d1r. BIRINCI FSIL. ZEYTUN BITKISI 1.1. Zeytun bitkisinin tarixi, yay1lmas1 vY masir vYziyyYti Zeytun subtropik bitkilYrdYn Yn ox yay1lm1_ meyvYdir. Ondan qida mYqsYdlYri n istifadY olunan zeytun ya1 vY konservlY_dirilmi_ zeytun mYhsullar1 haz1rlan1r. Zeytun bitkisi 4000 ildYn art1qd1r ki, mYlumdur. Qida bitkisi kimi zeytun hYlY qYdimdYn 0taliyada, 0spaniyada, Yunan1standa, MisirdY vY Asiyada yksYk qiymYtlYndirilmi_dir. Zeytunun vYtYni Kiik Asiya vY Yunan1stan say1l1r. Buradan o btn Aral1q dYnizi sahili lkYlYrinY yay1lm1_ vY sonralar Afrikaya, Amerikaya, Avstraliyaya apar1lm1_d1r. BY_YriyyYtY hYlY bizim eradan 2500 il YvvYl mYlum olan Yn qYdim mYdYni bitkilYrdYn biri kimi zeytunun haz1rk1 yay1ld11 areal da ox geni_dir. Dnyan1n btn lkYlYrindY zeytunun mumi sahYsi 10 milyon hektardan ox, aaclar1n say1 isY 900 milyona qYdYrdir. QYdim mYdYniyyYtY malik olan Ysas lkYlYrdY, zeytunun inki_af1na dair tarixi rYqYmlYrY nisbYtYn onun hYmin lkYlYrdYki Ykin sahYsi xeyli azalm1_d1r. Haz1rda zeytun istehsal edYn Ysas lkYlYrdYn biri 0spaniyad1r. Burada zeytun 9,0 milyondan ox hektar sahY tutur vY 300 milyona qYdYr aac vard1r. Zeytun balar1n1n yar1dan oxu Andaluziyada cYmlYnmi_dir. Dnya bazar1nda 0span zeytun ya1 ox yksYk qiymYtlYndirilir. Sortlar1n orta yal1l11 16- 25% aras1nda dYyi_ir. 0taliyada ba_qa bitkilYr aras1nda zeytun Ysas yeri tutur. Burada zeytun balar1n1n sahYsi 2,2 milyon hektara, ya istehsal1 isY 922 min tona at1r. Sortlar1n orta yal1l11 17%- dir. Aaclar1n oxu zm, sitrus bitkilYri, Yncir, xurma vY badamla qar1_1q Ykilmi_dir. TrkiyYdY 1 milyon hektar, Portuqaliyada vY Yunan1standa, hYrYsindY 800 min hektar, TunisdY 350 min hektar, Fransa 100 min hektar, Suriyada vY Livanda 90 min hektar, Albaniyada 16705 hektar, Yuqoslaviyada 70 min hektar, lcYzairdY 45 min hektar, MYrake_dY 35 min hektar, AB^- da 4 min hektar, CYnubi Amerika lkYlYrindY 11 min hektar, 0ran vY 0raqda 3 min hektar, MisirdY min hektar zeytun ba1 vard1r. Son illYr bu rYqYmlYr daha da artm1_d1r. Dnya zrY istehsal olunan zeytun ya1n1n 80%- i lkYnin  0spaniya, 0taliya vY Yunan1stan1n pay1na d_r. Avstraliya, Yaponiya vY ba_qa lkYlYrdY dY kiik sahYlYrdY zeytun vard1r. Bir ox lkYlYrdY konservlY_dirilmi_ zeytun vY zeytun ya1 Yhalinin Ysas qida mYhsulu say1l1r vY lkYnin iqtisadiyyat1nda birinci dYrYcYli YhYmiyyYt kYsb edir. MDB- yY zeytun cavan, bu yax1nlarda gYtirilmi_ bitki deyildir. VxatilY o Grcstanda, Kr1mda, AzYrbay-canda geni_ yay1lm1_d1r. Grcstanda ZuqdidiyY yax1n Urta da1nda, 500- dYn ox ya_1 olan aac hYlY dY ya_ay1r. Nikita botaniki ba1nda da tYqribYn eyni ya_1 olan aac saxlanmaqdad1r. Kr1mdak1 balar sahil boyunca yay1lm1_ 20 aacl1qda cYmlYnmi_dir. MDB- dY bar verYn Yn qoca vY iri zeytun ba1 1879- cu ildY sal1nm1_ Novo Afonekdad1r. Burada 60 hektar sahYdY 4800- Y qYdYr aac vard1r. HYr aacdan 60 kq- a qYdYr mYhsul y11l1r. 0ndi zeytun balar1 geni_lYndirilmi_ vY 200 hektara atd1r1lm1_d1r. 1896- c1 ildY YkilYn qoca zeytun aaclar1 Soi tYcrbY stansiyas1nda da vard1r. Krasnodar lkYsindY zeytun bitkisi YsasYn Soinin Ytraf1nda  Daqom1sedY yay1lm1_d1r. Burada 1 hektar zeytun ba1 vard1r. Adler vY Lazorev rayonlar1nda da zeytun becYrilir. TrkmYnistanda zeytun bitkisi Q1z1l- Atrek tYcrbY stansiyas1nda vY zeytun sovxozunda vard1r. AzYrbaycanda, VII  X YsrlYrin tarixilYri vY sYyyahlar1n1n mYlumat1na grY, zeytun ^irvan, Qaraba1n aran rayonlar1n1n YrazisindY vY Ab_eronda geni_ miqyasda yeti_dirilmi_dir. 0_al1lar1n, xsusYn monqollar1n hYddYn art1q basq1nlar1 YsrlYr boyu qYdimdYn becYrilYn yerlYrindY zeytunun mYhv olmas1na sYbYb olmu_dur. Haz1rda yaln1z Ab_eronun Nardaran kYndindY ya_1 200 vY daha ox olan zeytun aaclar1 qalm1_d1r. Bak1da, GYncYdY ya_1 90- dan yuxar1 olan bir qrup aac saxlanm1_d1r. O dvrdY btn YkinlYr hesaba al1nmaqla MDB- dY zeytun plantasiyas1 1500 hektardan ox idi. Kemi_ SSR0 NazirlYr Sovetinin 1947- ci il 4 dekabr, 3944 !- li qYrar1ndan sonra zeytun bitkisi intensiv inki_af edir vY sYnaye YhYmiyyYti al1r. HYmin qYrarda 0ttifaqda 12 min hektar, o cmlYdYn Ab_eron yar1madas1nda 3 min hektar zeytun plantasiyas1 sal1nmas1 mYyyYn olunmu_du. Zeytun bitkisinin inki_af etdiyi indiki mYrhYlYdY, AzYrbaycan YmtYYlik zeytun mYhsullar1 zrY Ysas lkYdir. Burada zeytunun mumi sahYsi 1100 hektara at1r. Bu bitki Ab_eron yar1madas1n1n hYr yerindY yay1lm1_d1r. 1949- cu ildY Z1da ixtisasla_d1r1lm1_ zeytun sovxozu tY_kil olunmu_du. 0ndi burada 200 hektar zeytun ba1 vard1r ki, onun da 90% hektar1 bar verir. Ma_taa subtropik bitkilYr sovxozunda da istehsal xarakteri da_1yan 87,8 hektar zeytun ba1 vard1. 1964- c ildY Ma_taa zYfYran sovxozunda daha iri, 100 hektar sahYdY ba_dan- ba_a zeytun plantasiyas1 sal1nm1_d1. ZirY, Hvsan, Trkan vY zizbYyov ad1na sovxozlarda da 30  60 hektardan ibarYt mxtYlif dYrYcYdY seyrYk zeytun sahYlYri vard1. Zeytun ba bitkisi olmaqla yana_1, Bak1 vY btnlklY Ab_eronun ya_1lla_d1rma tYsYrrfatlar1nda da byk yer tutur. Parklarda, balarda vY _YhYrYtraf1 yollar1n kYnarlar1nda YkilYn 80 minY qYdYr zeytun aac1 dekorativ- ya_1ll1q (bYzYk) bitkisi deyil, hYm dY meyvY aac1 kimi YhYmiyyYtlidir. Zeytun tYk- tYk vY qrup ilY TYrtYr, Adam, BYrdY, Ada_, Gyay, Gygl, Yevlax rayonlar1nda, MingYevir, LYnkYran, Zaqatala _YhYrlYrindY vY respublikan1n bir s1ra ba_qa rayonlar1nda da yeti_dirilir. Btn tYsYrrfatlarda vY ya_1lla_d1rma sahYlYrindY hasil olan mYhsul YvvYllYr 1962- ci ildY yarad1lan Ma_taa konserv zavoduna verilirdi. Burada zeytun meyvYlYrindYn gy konserv dzYldilir, qara meyvYlYr quru halda duzlan1l1r, habelY zeytun ya1 istehsal olunurdu. Zeytun balar1 bar vermYyY ba_lad1qca tYdark olunan vY emal edilYn meyvYlYrin dY miqdar1 art1rd1. Ma_taa konserv zavodu 1964- c ildY 153 t meyvY tYdark etmi_ vY bundan 491,1 min _Yrti banka gy konserv, 30 t qara zeytun vY 10,1 t yksYk keyfiyyYtli zeytun ya1 istehsal etmi_di. O dvrdY AzYrbaycanda haz1rlanan zeytun mYh-sulu Sovet 0ttifaq1n1n hYr yerinY, habelY exoslovakiyaya, 0rana, Pol_aya vY Almaniyaya gndYrilirdi. AzYrbaycanda zeytunuluun inki_af1 n Ab_eron zonas1 ideal Yrazi hesab olunur. VaxtilY mYhz Ab_eronda 3000 hektar Yrazini YhatY edYn zeytun balar1n1n sal1nmas1 tYsadfi deyildir. Amma zeytun aac1 gilli torpa1 sevmir, ona grY dY nYzYrdY tutulan blgYlYrdY zeytun kollar1n1 YkmYk n xsusi yerlYr seilir. 0ndiyY kimi AzYrbaycanda zeytunuluq demYk olar ki, Ab_eronda inki_af etmi_dir. 1962- ci ildY Bak1 Zeytun Emal1 Konserv Zavodu yarad1lm1_d1. HYmin zavod sonralar Ma_taa Konserv Zavodu adlan1rd1. HYmin zavodun mYhsullar1 dnyan1n bir ox lkYlYrinY gndY-rilmi_dir. 1984- c ildY Almaniya Demokratik Respub-likas1nda keirilY Leypsiq yarmarkas1nda zavodun mYhsul-lar1 Byk q1z1l medala, 1986- c1 ildY exoslovakiyan1n Nitra _YhYrindY keirilYn yarmarkada isY zeytun ya1 vY kokteyllYri Q1z1l medala layiq grlb. AzYrbaycanda Sovet hakimiyyYti qurulana qYdYr zeytun yeti_dirmYklY az mY_ul olurdular. BYzi ara_d1rmalara grY zeytun mYhsulu xarici lkYlYrdYn gYtirilirdi. Sonralar isY bu bitkinin yeti_dirilmYsi n elmi- tYdqiqat mYssisYlYri tY_kil edildi vY zeytunuluun inki_af1, yeti_dirilmYsi sullar1 geni_lYndirildi. Respublikam1zda zeytun yeti_dirYn sovxozlar yarad1ld1. Bunlardan biri 1945- 50- ci illYrdY yarad1lm1_ 2 Z1 Zeytunuluq Sovxozudur. Z1 Zeytunuluq Sovxozunda 98 hektar plantasiyalar sal1nm1_d1 vY zeytunun oxald1lmas1, yay1lmas1 sahYsindY byk i_lYr grlm_d. Bu sovxoz hYmin illYrdY ya_1l ubuqlar YkmYklY isti _itilliyin faydal1 sYmYrYsindYn istifadY etmi_di. Z1 sovxozu zeytun bitkisinin Ykin material1n1n yeti_dirilmYsinY grY iki dYfY mumittifaq KYnd TYsYr-rfat1 sYrgisinin i_tirak1s1 olmu_du. 1!- li Hvsan Zeytunuluq sovxozu 1968- ci ildY ilkin olaraq yarad1lm1_d1. Bu sovxozda zeytun aaclar1 1984- c ilY qYdYr hYr il yeti_dirilib. Hvsan qYsYbYsindY dY bu tYsYrrfat xeyli geni_lYnmi_di vY 708 hektar sahYni YhatY edYn plantasiyalar yarad1lm1_d1. Hvsan zeytunuluq tYsYrrfat1nda mxtYlif nv aaclar yeti_dirilib, yksYk mYhsul istehsal1 YldY edilmi_di. Buran1n torpa1 Ykin n ox Ylveri_li, mnbit, iqlimi isY ox YhYmiyyYtlidir. Zeytun aaclar1 bu _YraitY daha tez uyunla_1b keyfiyyYtli vY yksY bar verir. HYminin Ma_taa zonas1nda zeytun yeti_dirYn subtropik bitkilYr sovxozu yarad1lm1_ vY YrazidY bol mYhsul verYn plantasiyalar sal1nm1_d1. 1974- c ildY Ma_taada Subtropik KYnd TYsYrrfat1 MYssisYsi yarad1lm1_d1. 1983- 88- ci illYrYdYk Ma_taa sovxozunda geni_ miqyasda zeytun bitkisi yeti_dirilib vY bu sahYdY byk uurlar qazanm1_lar. Ma_taa sovxozunda hYminin meyvYlYri emal etmYk n xsusi sexlYr dY fYaliyyYt gstYrib. Bundan YlavY, orada Yla nvl zeytun bitkilYri kolleksiyas1 yarad1lm1_d1r ki, bunlardan ba_lan1c material1 kimi istifadY ediblYr. Ma_taada yeti_dirilYn zeytun bitkilYrinin plantasiyas1 38 hektar olmu_du. BilgYh balar1nda da yeti_-dirilYn zeytun aaclar1, kifayYt qYdYr zvi gbrY verildikdY qumlu torpaqlarda da mYhsuldar inki_af edir, meyvY verir vY oxal1rlar. BilgYh zonas1nda zeytun yeti_dirilYn plantasiyalar 196 hektar sahYni YhatY edirdi. 1964- 65- ci illYrdY KYndli fermer TYsYrrfat1 da yarad1lm1_d1. XsusilY qeyd etmYk laz1md1r ki, bir ox m_ahidYlYr gstYrmi_dir ki, BilgYh zonas1nda yerli nvlYr dYfYlYrlY s1naqdan keirilmi_ vY bu nvlYr seilYrYk art1r1lm1_d1r. DigYr tYrYfdYn isY ba_qa yerlYrdYn gYtirilmi_ nvlYr _YraitY uyun tYdqiq olunmu_dur. mumiyyYtlY, respublikan1n subtropik zonalar1nda 100- dYn art1q zeytun nv toplanm1_d1r. Apar1lan tYdqiqat i_lYri gstYrmi_dir ki, yerli nvlYrin _YraitY, iqlimY davaml1l11, mYhsuldarl11 vY meyvYlYrinin keyfiyyYti etibar1 ilY xarici nvlYrindYn stndrlYr. Sovet dnYmindY Ab_eronun zeytun balar1nda 20-30 il YrzindY zeytun sahYlYri 3 min hektara atd1r1l-m1_d1. Lakin keYn Ysrin 90- c1 illYrindYki qar1_1ql1q, anar-xiya vY xaos nYticYsindY zeytun balar1na xeyli ziyan dYyir. KeYn Ysrin 70- ci illYrindYn 90- c1 illYrin YvvYllYrinY kimi, Ab_eronda zeytun balar1n1n mumi sahYsi 2600 hektara atd1r1lm1_d1 ki, bunun da 1000 hektardan oxu mYhsul verirdi. Haz1rda 1868 hektar zeytun sahYsinin 1556 hektar1 bar verir. Son on ildY zeytun mYhsulunun y11lmas1 vY ondan ya istehsal1 ilY  Azersun Holdinq _irkYtlYr qrupu mY_ul olur. ^irkYt zeytun meyvYsini tYdark edib DbYndidYki zavodunda ya1 mexaniki preslYmY sulu ilY al1r vY  Bak1 Ya vY Qida Fabriki MMC -dY hYmin ya1 fiziki sullarla safla_d1r1b  Final zeytun ya1 vY  Zeytun balar1 ticarYt markas1 ilY sat1_a verir. GYlYcYkdY _irkYt yeni zeytun balar1n1n sal1nmas1n1 vY zeytun ya1 istehsal1n1n art1r1lmas1n1 nYzYrdY tutur. 1.2. Zeytunun kimyYvi tYrkibi vY qidal1l1q dYyYri Zeytun iri, hYmi_Yya_1l meyvY aac1d1r. Onun meyvYsinin tYrkibindY 75% ya (meyvY Ytinin quru YkisindY), 7%- dYk zlal, 9%- dYk _YkYrlYr, A, B, C vitaminlYri vard1r. Zeytun meyvYlYri tYzY halda ox ac1 olduuna grY yeyilmir. MeyvYlYrdY xeyli (10%- dYk) qlkozid olduuna grY ac1 olur. Bu ac1l1q emal nYticYsindY kYnar edilir. MeyvYlYrin istehlak dYyYri, onlar1n iriliyindYn, Ytlik hissYsinin tumuna nisbYtindYn vY yal1l11n1n miqdar1ndan as1l1d1r. MeyvYlYrin ayr1- ayr1 hissYlYrinin (faizlY) mumi ktlYyY nisbYtYn kimyYvi tYrkibi (T.0.Kni_eveskaya grY) 1.1. sayl1 cYdvYldY verilmi_dir. CYdvYl 1. 1. Zeytun meyvYsinin ayr1- ayr1 hissYlYrinin kimyYvi tYrkibi. MeyvYnin hissYlYriSuYaZlalKarbo- hidratKlMeyvYnin Ytliyi24,256,46,89,92,66BYrk rty (qab11)4,25,2515,670,34,16Toxumu6,212,2613,865,62,16Ya1n1n toplanmas1 ba_l1ca olaraq meyvYnin YtliyindY ba_ verir. MeyvY nY qYdYr Ytli olarsa, bir o qYdYr dYyYrlidir. Zeytunun meyvYlYrindYn al1nan ya1n miqdar1 vY keyfiyyYti, z nvbYsindY bitkinin nvndYn, becYrilmY _YraitindYn, meyvYnin yeti_mY dYrYcYsindYn vY mYhsulun emal sullar1ndan as1l1d1r. Yeti_mi_ meyvYlYrin tYrkibindY ya1n miqdar1 meyvYnin quru ktlYsinY nisbYtdY adYtYn 30- dan 60%- dYk olur. dYbiyyat mYlumatlar1na grY zeytun meyvYlYrindY ya1n miqdar1 quru maddYyY grY 44,8%- dYn 72,4% aras1nda dYyi_ir. Zeytunun vY zeytun mYhsullar1n1n kimyYvi tYrkibi 1.2 vY 1.3 sayl1 cYdvYllYrdYverilmi_dir. BYzi mYnbYYlYrY grY konservlY_dirilmi_ zeytun mYhsullar1nda 1,42% doymu_ ya tur_ular1, 79,99% su, 2,23% kl (minerall1 maddYlYr), 3,2% sellloza vard1r. MeyvYlYri konservlY_dirir, duza vY sirkYyY qoyur, quru- quru duzlay1rlar. Emal olunan zeytunun qida YhYmiyyYti bykdr. MeyvYlYri preslY s1x1b yksYk kalorili zeytun ya1 al1rlar. Zeytun ya1ndan kulinariyada geni_ istifadY olunur. Bu ya Aral1q dYnizi vY bir s1ra cYnub lkYlYrinin Yhalisinin qidas1nda YvYzedilmYz Yrzaq mYhsulu say1l1r. Zeytun ya1nda konservlY_dirilmi_ mYhsullar delikates say1l1r. 0nsan orqanizmi tYrYfindYn ox yax_1 mYnimsYnilYn zeytun ya1 hYzm yolunun, qaraciyYrin yax_1 i_lYmYsinY sYbYb olur. MYhz buna grY dY mYdY vY qaraciyYr xYstYliklYrini malicY etmYk n tYbabYtdY zeytun ya1ndan geni_ istifadY olunur. KeyfiyyYti a_a1 olan ya sortlar1 (aac, srtk) Ytriyyatda, toxuculuq sYnayesindY, texniki mYqsYdlYr n i_lYdilir. Zeytunun odunca1ndan qiymYtli x1rdavat Y_yalar1 haz1rlamaq n istifadY edilir. Zeytuna ac1l1q verYn onun tYrkibindYki oleouropeinin olmas1ndan irYli gYlir. Zeytun meyvYsindY yadan ba_qa enzimlYr, boya vY a_1 maddYlYri, yarpaqlar1nda qlikozidlYr, zvi tur_ular, mannit, a_1 maddYlYri, flavonoidlYr, taninlYr vY vitaminlYr vard1r. CYdvYl 1.2. Zeytun vY zeytun mYhsullar1n1n kimyYvi tYrkibi vY qidal1l1q dYyYri MYhsulun MYhsulun ad1 ad1100 qram mYhsulda, faizlY 100 qr. mYhsulun enerji dYyYri, kkalSu ZlalYa Karbo- hidrat zvi tur_uKl 1. Zeytun (Ytliyi) 50,01,623,04,9-8,60,451,5232-2452.KonservlY_- dirilmi_ zeytun 69,61,816,35,20,24,7174,70i doldurul- mu_ zeytun:3.1. Badam i_li 63,44,920,34,50,24,1220,33.2. Sar1msaq ili73,22,08,86,20,24,3112,03.3. ^irin bibYr ili 77,51,38,83,70,24,499,24.KonservlY_- dirilmi_ qara zeytun69,51,816,85,70,34,5181,25. Zeytun ya10,2-99,8---898 CYdvYl 1.3. KonservlY_dirilmi_ zeytun mYhsullar1nda vitaminlYrin vY minerall1 maddYlYrin miqdar1 VitaminlYr100 qram mYhsuldaMineral maddYlYr100 qram mYhsuldaXolin 10,3 mqSelen, Se0,9 mqVitamin PP  Niasin0,037 mqManqan, Mn0,02 mqVitamin K  Filloxinon1,4 mqMis, Cu251 mkqVitamin E  Tokoferol1,65 mqSink, Zn0,22 mqVitamin C- Askorbin tur_usu0,9 mqDYmir, Fe3,3 mqVitamin B6  Piridoksin0,009 mqFosfor, P3,0 mqVitamin B5  Pantoten tur_usu0,015 mqKalium, K8,0 mqVitamin B1  Tiamin 0,003 mqNatrium, Na872 mqVitamin A  Retinol20 mkqMaqnezium, Mg4,0 mq  karotin0,237 mqKalsium, Ca88 mq Zeytun bitkisinin botaniki tYsviri vY biologiyas1 Zeytun bitkisi zeytunkimilYr (Oleaceae) fYsilYsinin zeytun (Olea) cinsinY, avropa (Europaea) nvnY aiddir. Zeytun bitkisinin elmi tYsnifat1 1.4. sayl1 cYdvYldY verilir. CYdvYl 1.4. Zeytun bitkisinin elmi tYsnifat1 TYsnifat1n adlar1AzYrbay-cancaRusca Lat1ncaAlYmi:BitkilYr 0AB5=8OPlantae^bY:rtltoxum- lular >:@KB>A5<5==K5AngiospermaeSinif:0kilYpYlilYr2C4>;L=K5DicotyledoneaeS1ra:Dalamazi-YklilYr/A=>B:>F25B=K5LamialesFYsilY:ZeytunkimilYr0A;8=>2K5OleaceaeCins:Zeytun0A;8=0OleaNv:Avropa zeytunu;820 52@>?59A:0OOlea europaea Zeytun cinsinin 34 nv vard1r. Bunlardan Yn ox yay1lm1_ Avropa zeytununun (Olea europaea) 6 nvmxtYlifliyi dY vard1r. Olea ambrensis H.PERRIER Olea bomeensis BOERL Olea brachiata (LOUR.) MERR. Olea capensis L. Olea capitellata RIDL. Olea caudatilimba L.C.CHIA Olea chimanimani KUPICHA Olea cordatula H.L.Li Olea dioica ROXB. Olea europaea L. 10.1. Olea europaea subsp. europaea 10.2. Olea europaea subsp. cerasiformis G.KUNKEL & SUNDING 10.3. Olea europaea subsp. cuspidate (WALL. EX. G.DON) CIF. 10.4. Olea europaea subsp. guanchica P.VARGAS ET AL. 10.5. Olea europaea subsp. laperrinei (BATT & TRAB.) CIF. 10.6. Olea europaea subsp. maroccana (GREUTER & BURDET) P.VARGAS ET AL. 11. Olea exasperata JACQ. Olea gagnepainii KNOBL. Olea gamblei C.B.CLARKE Olea hainanensis H.L.i Olea javanica (BLUME) KNOBL. Olea lancea LAM. Olea laxiflora H.L.Li Olea moluccensis KIEW Olea neriifolia H.L.Li Olea palawanensis KIEW Olea paniculata R.BR. Olea parvilimba (MERR & CHUN) B.M.MIAO Olea polygama WIGHT Olea puberula RIDL Olea rosea CRAIB Olea rubrovenia (ELMER) KIEW Olea salicifolia WALL.EX G.DON Olea schliebenii KNOBL. Olea tetragonoclada L.C.CHIA Olea tsoongii (MERR.) P.S.GREEN Olea welwitschii (KNOBL) GILG &G.SCHELLENB. Olea wightiana WALL. EX. G.DON Olea woodiana KNOBL. Olea yuennanensis HAND.-MAZZ. Zeytun bitkisinin botaniki tYsviri Zeytun bitkisi CYnubi Avropada, Afrikada, CYnubi Asiya vY Avstraliyan1n mlayim isti vY tropik blgYlYrindY yay1lm1_d1r. Zeytun hYmi_Yya_1l halda 4  6, nadirYn 10  12 metr hndrlkdY aac olub, mxtYlif Ytir formas1ndad1r. Ytirin diametri 2 metrY qYdYr ata bilir. Yarpaqlar1 btv, uzunluu 3  8 sm, eni isY 1  5 sm- dir. Yarpaqlar1n1n st hissYsi tutqun ya_1l, alt hissYsi gm_- parlaq, kYnarlar1 burulmu_ halda olur. Yarpaqlar1n1n epidermis qat1nda q1_ dvrndY ikinci dYfY ni_asta toplan1r. Yarpaqlar1 2  3 il tklmYdYn aac1n zYrindY qal1r. NYzYri o qYdYr dY cYlb etmYyYn x1rda ag vY ya ya_1ltYhYr rYngli iYklYri vY yeti_YndY qara- bYnv_Yyi rYngY boyanan meyvYlYri vard1r. MeyvYsi birtoxumludur, lYtli, yal1 yanl11 var, toxumlar1 uzunsov, qonur rYnglidir. Zeytun may  iyun aylar1nda iYk a1r, meyvYlYri oktyabr  noyabrda yeti_ir. Tarixi mYnbYlYrdYn ayd1n olur ki, zeytun 1500  2000 ilY qYdYr ya_ay1r. O 150 ilY qYdYr mYhsulvermY qabiliyyYtinY malik olur. MeyvYlYrinin lYt hissYsindY quru maddYyY grY 70%-Y qYdYr, toxumunda isY 25  30% Yla keyfiyyYtli piyli ya vard1r. Bu yadan hYm yeyinti sYnayesindY, hYm dY tYbabYtdY geni_ istifadY olunur. sil vYtYni Aral1q dYnizi sahillYri olmas1na baxmayaraq Ab_eronda znY daha Ylveri_li ikinci vYtYn tapm1_d1r. Respublika _YraitindY zeytun aac1n1n boyu 4  9 metrY at1r, diametri 90 sm- dYk, gvdYsi dz vY ya YyritYhYr, ox vaxt f1rlarla rtl olur. Qab11 a1q- boz rYnglidir. Aaclar1n Ytri yax_1 qol- budaql1, krY_Ykilli vY ya oval olur. Yarpaqlar1 btvkYnarl1, x1rda vY ya orta ldY, uzunluu 6  8 sm, eni 1  2 sm, dar- lanset formadan uzunsov- oval formayadYk olur. Yarpaqlar qar_1l1ql1 yerlY_mi_, gm_- boz rYngli, dYrivar1, sivriuclu olub 2  4 il mr srr. Onlar iyunda, aaclar1n yazda boy atmas1ndan YmYlY gYlYn cavan yarpaqlardan sonra, tYdricYn tklr. Zeytunun iYklYri ikicinsli, x1rda, 4  6 mm uzunluqda a1mt1l- kremi rYnglidir. 5- dYn 40- a qYdYr olub kiik sprgYcikdY vY ya uzunluu 6  7 sm olan hama_iYklYrdY toplanm1_d1r. Zeytunun meyvYsi birtoxumlu YyirdYkli, kYnarlar1 Ytlidir, Ykisi 1  15 qr- dYk, girdY vY ya uzunsov- oval formal1, ucu kt vY ya _i_ olur. Texniki yeti_kYnlikdY cavan meyvYlYrin rYngi a1q ya_1l, tam yeti_YnlYrinki isY qara vY ya tnd bYnv_Yyi olur. YyirdYyi iri, Ykisi 1  1,5 qr, bYrk, sYthi _1r1mc1ql1 vY ya kYlY- ktr, uzunsov- oval formal1, ucu _i_, divar1n1n qal1nl11 2 mm- dYk olur. 1.3.2. Zeytunun bioloji xsusiyyYtlYri Zeytun bitkisinin vegetasiyas1 hava _YraitindYn vY yeti_dirildiyi yerdYn as1l1 olaraq, havan1n temperaturu 8  100C olduqda, mart1n ax1r1 vY ya aprelin YvvYllYrindY ba_lay1r. Zeytun aaclar1 n ayd1n grnYn iki vegetativ boyatma dvr  yaz vY yay dvrlYri xarakterikdir. Zolar1n yaz boyatmas1 daha intensiv olub, apreldY ba_layaraq iyunda qurtar1r. Bu vaxt zolar Ab_eronda 20  50 sm, digYr blgYlYrdY 80 sm- dYk boy at1r. 0kinci  yay vegetasiyas1 iyulun ax1r1ndan davam edir vY zolar 10  40 sm boy at1r. Zeytun aaclar1 havan1n orta gndYlik temperaturu 20  230C olduqda, iyunun YvvYllYrindY iYklYmYyY ba_lay1r. iYklYr bYrabYr surYtdY a1l1r, sortundan as1l1 olaraq 3  6 gn davam edir. Zeytun bitkisi klYk vasitYsilY tozlan1r. Aaclar1n birevli olmas1na baxmayaraq hYm fertil (z- zn mayalayan), hYm dY steril sortlar1 arpaz tozlanma tYlYb edir. arpaz tozlanma nYticYsindY yumurtal1qlar1n say1 art1r, tklYn meyvYlYrin miqdar1 azal1r vY mYhsuldarl1q yksYlir. Odur ki, iYklYmY dvrnn hava _Yraiti cari ilin mYhsulunun yaranmas1nda grkYmli rol oynay1r. NisbYtYn sakit (Ab_eronun _imal klYyi olmadan), isti, ya1_s1z hava tozluqlar1n yax_1 yay1lmas1na, iYklYrin daha tam mayalanmas1na vY yksYk mYhsulun Ysas1n1n qoyulmas1na sYbYb olur. Zeytunun xarakterik bioloji xsusiyyYtindYn biri, ildYn vY sortdan as1l1 olaraq, iYklYrinin yksYk dYrYcYdY defektiv (100%- dYk) olmas1d1r. Bu hYm di_i, hYm dY erkYk iYklYrin orqanlar1n1n degenerasiyas1 ilY (bioloji pozulma) YlaqYdard1r. Degenerasiyan1n YmYlY gYlmYsinin Ysas sYbYbi xarici mhit _Yraitidir. Vaxt1nda vY keyfiyyYtlY yerinY yetirilYn aqrotexniki tYdbirlYr (gbrYlYmY, xsusYn azotlu gbrYlYrlY, suvarma, zolar1n boy dymnn qopar1lmas1 vY s.) optimal miqdarda (35- 45%) ikicinsli iYklYrin YmYlY gYlmYsinY vY mntYzYm olaraq yax_1 mYhsul gtrlmYsinY _Yrait yarad1r. Sortundan as1l1 olaraq zeytunun faydal1 yumurtal1qlar1 YmYlY gYlYn iYklYrin mumi miqdar1n1n 2  7%- ni tY_kil edir. Zeytun meyvYlYrinin yeti_mYsi  texniki yeti_kYnliyY (meyvYlYr sorta mnasib lyY catd1qda, lakin rYngi hYlY gy olduqda) oktyabrda ba_lay1r vY onlar1  gy zeytun konservlY_dirmYkdY istifadY etmYk olar. HYmin yeti_kYnlik mYrhYlYsindY olan meyvYlYrin tYrkibindY, sortundan as1l1 olaraq quru maddYyY grY 40  64% ya olur. MeyvYlYri gy- bYnv_Yyi vY ya qara rYng ald1qda tam botaniki yeti_kYnlik dvrnY at1r. Bu yeti_kYnlik sortdan vY hava _YraitindYn as1l1 olaraq yanvar1n ortas1na kimi davam edir. 1.3.3. Zeytunun aqroekoloji xarakteristikas1 Zeytun yeti_dirYn rayonlarda onun normal boy at1b inki_af etmYsi vegetasiya YrzindY fYal temperaturun yekunu 3500  45000C olduqda ba_ verir. AzYrbaycan1n zeytun yeti_dirilYn rayonlar1nda havan1n mtlYq minimumu Yn soyuq keYn 1939/40, 1949/50 vY 1963/64- c illYrin q1_1nda qeyd olunmu_ vY ayr1- ayr1 mikrosahYlYrdY havan1n temperaturu -200C- yY atm1_ ki, bu da zeytun aaclar1n1n mxtYlif dYrYcYdY donmas1na sYbYb olmu_dur. Eyni bir sahYdY bitkilYrin inki_af vYziyyYtindYn, onlar1n q1_a haz1rlanmas1ndan, a_a1 temperaturun tYsi-rindYn, davam1ndan vY ba_qa amillYrdYn as1l1 olmayaraq, bitkilYrin zYdYlYnmY dYrYcYsi sortun xsusiyyYtindYn as1l1 olmu_dur. Yerli sortlar vY formalar _axtaya davaml1 olmalar1na grY xsusilY fYrqlYnirlYr. Bu sortlara  AzYrbaycan zeytunu, Buzovna zeytunu, Bak1 zeytunu, Qara zeytun, Armudu zeytun, ^irin zeytun vY ba_qalar1 daxildir. GstYrilYn sortlar q1sa mddYt davam edYn a_a1 temperatura (-13 -150C) dzr. Xarici mYn_Yli sortlar  Aqostino, Sevilyano, Manzanillo, Koreciolo _axtaya davams1zd1r vY -8, -110C _axtaya dzY bilir. MxtYlif ekoloji _YraitdY vY mikrozonalarda zeytun balar1 salarkYn sortlar1 tYkcY keyfiyyYtinY vY mYhsuldarl11na grY deyil, habelY onlar1n _axtaya davaml1l11n1 nYzYrY almaqla a_a1 temperatura dair oxillik mYlumatlara YsasYn iqlim _Yraiti ilY mqayisY etmYklY semYk laz1md1r. nki mtlYq minimum respublikan1n bir ox tYbii zonalara1nda vY mikrozonalar1nda zeytunun inki_af1 n Ysas amil say1l1r. Uzun illYrin tYdqiqat nYticYlYri vY apar1lan m_ahidYlYr Ab_eron yar1madas1nda vY QaradYniz sahillYrindYki ekoloji _YraitdY yeti_Yn zeytun sortlar1n1 _axtaya davaml1l11na grY 4 qrupa blmYk olar. 1. ^axtaya Yla davaml1 sortlar. oxillik aaclar1n budaqlar1 vY kty q1samddYtli -17, -180C _axtaya davam gYtirir. BelY sortlara Buzovna zeytunu, irimeyvYli Nikita vY Tbilisi sortlar1 aiddir. 2. ^axtaya nisbYtYn yax_1 davaml1 sortlar. Bu qrupun aaclar1 -15, -180C _axtaya davam gYtirir. Bunlara AzYrbaycan zeytunu, Bak1 zeytunu, Qara zeytun, Tolqamskaya, Tossiyskaya, Askolano, Nikita  1 sortlar1 aiddir. 3. ^axtaya orta davaml1 sortlar. Bu qrupun aaclar1 -13,5 , -140C _axtaya davam gYtirir. nc qrupa Qorvala, Leino, Pikvales, Armudu zeytun, Della Madonna sortlar1 aiddir. 4. ^axtaya natamam davaml1 sortlar. Bu qrupun aaclar1 -8, -100C _axtaya q1samddYtdY davaml1d1rlar. Drdnc qrupa Aqostino, Sevilyano, Manzanillo, Koreciolo sortlar1 daxildir. ^irin zeytun, Santa Katerina, Dole-del-Morokko zeytun sortlar1 nc vY drdnc qrup aras1nda orta yeri tutur. 0lin _YraitindYn as1l1 olaraq -140C- dYn a_a1 temperatura davam gYtirirlYr. 1.4. Zeytunun botaniki sortlar1 Zeytunun kemi_ SSR0- nin subtropiklYrindY yeti_dirilYn 80- Y qYdYr vYtYn vY xaricdYn gYtirilYn sortlar1 mYlum idi. Onlar1n 50- Y qYdYr sort vY 30- a qYdYr forma mxtYlifliyi AzYrbaycanda var. Bu sortlara 0taliya, 0spaniya, 0ran1n Artvin blgYsindYn gYtirilYn zeytunlar, elYcY dY AzYrbaycan Respublikas1, Kr1m VilayYti, QYrbi vY CYnubi Grcstanda yeti_Yn yerli vYtYn sortlar1 aiddir. XaricdYn gYtirilYn vY vYtYn sortlar1 AzYrbaycan Elmi- TYdqiqat Ba1l1q, zmlk vY subtropik bitkilYr 0nstitutunun kolleksiyas1nda vY MDB- nin digYr blgYlYrindY (Kr1m, Grcstan, Tacikistan vY digYr blgYlYr) toplanm1_d1r. MDB- nin subtropiklYrindY becYrilYn xarici zeytun sortlar1ndan Aqostino, Askolano, Della Madonna, Koreciolo, Leino, Mission, Manzanillo, Ratso, Santa Katerina, Sevilyano vY digYrlYri; Artvin sortlar1ndan Qorvala, Nacviyskaya, Otur. Tolqomskaya, Tossiyskaya, Tbilisi vY digYrlYri aiddir. Bu zeytun sortlar1ndan vYtYn kolleksiyas1n1n perspektiv sortlar1 say1lan Nikita-1, Nikita-2 vY ya irimeyvYli Nikita, Nikita-5, Nikita-6, Kr1m-172, Tezyeti_Yn Kr1m, Kolxozu, Primorski, X1rdayarpaql1, MYhsuldar vY digYr sortlar selleksiya yolu ilY yeti_dirilib becYrilmi_dir. Grcstan1n yerli sortlar1ndan Kardanaxi (QYrbi Grcstandan) vY irimeyvYli Suxumi (QYrbi Grcstandan) Yn yax_1 zeytun sortlar1 hesab edilir. AzYrbaycanda yeti_Yn vY becYrilYn zeytun sortlar1 vY onun forma mxtYlifliyi AzYrbaycan Elmi- TYdqiqat ba1l1q, zmlk vY subtropik bitkilYr 0nstitutu tYrYfindYn a_kar edilmi_ vY yrYnilmi_dir. HYmin 0nstitutun YmYkda_lar1 E.S. Xramov vY 0.A. Jiqarevi tYrYfindYn 10-14 il mddYtindY zeytunun 28 forma vY sortu yrYnilmi_dir. Zeytun sortlar1n1n tYsYrrfat- botaniki gstYricilYri _axtaya davaml1l1q, yeti_mY mddYti, mYhsuldarl11, meyvYnin YmtYYlik- texnoloji keyfiyyYti (yal1l11, Ytliliyi vY Ytliyin konsistensiyas1na grY) zrY qiymYtlYndirilmi_dir. TYdqiqatlar nYticYsindY geni_ miqyasda becYrilmYk vY istifadY olunmaq n a_a1dak1 zeytun sortlar1 seilmi_dir. VYtYn sortlar1ndan AzYrbaycan Zeytunu (Baki-25), ^irin Zeytun (Bak1-17), Qara Zeytun (Bak1-88), Armudu Zeytun (Bak1-68), Buzovna Zeytunu, Bak1 Zeytunu (Bak1-8), Nikita-1, Nikita-2 vY ya irimeyvYli Nikita, Kr1m, xaricdYn gYtirilYn sortlardan Askolano, Aqostino, Della Madonna, Pikvales, Santa Katerina, Tbilisi, Tolqomskaya, Tossiyskaya. MeyvYsindYn tYsYrrfatda istifadY olunmas1na grY zeytun sortlar1 qrupa blnr: 1. Konservlik sortlar  bu sortlar1n meyvYsi texniki yeti_kYnliyY catd1qda (gy zeytun) duza vY sirkYyY qoyulmaqla konservlY_dirilir. Bunlara Askolano, Santa Katerina, Tolqomskaya, Armudu Zeytun vY ba_qalar1 aiddir. 2. Konservlik- yal1 sortlar  bu sortlar1n meyvYlYri tam yeti_dikdY (qara zeytun) duzlamaq (quru duzlama) vY zeytun ya1 almaq n i_lYdilir. Bunlara Tolqomskaya, Aqostino, 0rimeyvYli Nikita Zeytunu, AzYrbaycan zeytunu, ^irin zeytun vY ba_qalar1 daxildir. 3. Yal1 sortlar  bu sortlar1n meyvYlYrindYn ancaq ya almaq n istifadY edirlYr. Bunlara ox yal1 sortlardan  Della Madonna, Tbilisi, Koreciolo, Nikita zeytunu vY ba_qalar1 daxildir. DvlYt sorts1nanmas1na qYbul edilmi_ bir s1ra qiymYtli sortlar1 q1sa tYsvir edYk. AzYrbaycan zeytunu  bu sortdan konserv ya n istifadY olunur. Aac1 gcl boy atand1r, boyu 9 m- Y at1r; Ytri enli- girdY, qollu- budaql1d1r. MeyvYsi iri, uzunluu 2,5  3,1 sm, ktlYsi 5,9 qr, q1sa- oval formal1, yast1burundur. Konserv n istifadY olunan meyvYsi (texniki) oktyabrda vY qara meyvYlYri (botaniki) noyabrda yeti_ir. HYr aacdan 35  40 kq mYhsul y11l1r. MeyvYlYrinin tYrkibindY 70%- Y qYdYr ya vard1r, 80%- i isY Ytli hissY tY_kil edir. Aqostino  bu konserv yal1 sort say1l1r. Aac1 ortaboylu, hndrly 4  6 metrdir; Ytri krY_Ykilli, qollu- budaql1d1r. MeyvYsi iri olub, uzunluu 2,8  3,1 sm vY ktlYsi 7,3  12 qr, q1sa- oval formal1, tYpYsi girdYdir. Oktyabr1n ortalar1ndan (texniki), noyabr1n sonuna qYdYr (botaniki) yeti_ir. HYr aac1 25  30 kq mYhsul verir. MeyvYsinin YtindY 68,5% ya vard1r, Ytliliyi 80%- Y at1r. Armudu zeytun  konserv n istifadY olunan sortdur. Aac1 ortaboylu, hndrly 4  5 metrdir; Ytri enli- girdYdir, qollu- budaql1d1r. MeyvYsi iridir, uzunluu 3,0  3,3 sm, ktlYsi 8  10 qramd1r, uzunsov- oval formal1d1r, ucu uzunsovdur. Oktyabr1n ortalar1ndan (gy zeytun) noyabr1n (qara zeytun) sonunadYk yeti_ir. HYr aacdan 25  27 kq mYhsul verir. MeyvYsinin tYrkibindY 68%- dYk ya var, Ytli hissYsi meyvYnin 90%- ni tY_kil edir. Santa Katerina  konservlik sortdur. Aac1 ortaboylu, hndrly 4  6 metr, Ytri krY_Ykillidir. MeyvYsi ox iridir, uzunluu 3,2  4 sm, ktlYsi 9  15 qramd1r, uzunsov- oval vY ya oval formal1d1r, tYpYsi girdYdir. Oktyabr1n sonundan (gy zeytunlar1 konservlY_dirmYk n) dekabr1n ortas1nadYk (zeytunlar1 quru duzlamaq n) yeti_ir. HYr aacdan 20  25 kq mYhsul y11l1r. MeyvYsinin tYrkibindY 69% ya olur, Ytliliyi 90  90,5%- i tY_kil edir. Nikita-1 yal1 sortlara aiddir. Aac1 orta vY ya iridir, hndrly 6  8 metrdir; Ytri krY_Ykilli, y1camd1r. MeyvYsi x1rda vY ya orta irilikdY olur, uzunluu 2,0  2,3 sm, diametri 1,6  1,7 sm, ktlYsi 4,5 qramd1r; girdY- oval formal1, tYpYsi girdY vY ya azac1q _i_mYrdir. MeyvYlYri noyabr1n ortalar1nda tam yeti_ir. HYr aacdan 25  30 kq mYhsul verir. MeyvYsinin tYrkibindY 72%- Y qYdYr ya olur. tliliyi 75%- dir. KonservlY_dirmYk vY ya almaq n istifadY olunur. Tbilisi  bu sortdan ya al1rlar. Aac1 gcl boy atand1r, hndrly 6  7 metrdir. Ytri krY_Ykilli, qollu- budaql1d1r. MeyvYlYri x1rda vY ya ortad1r, uzunluu 1,8  2,4 sm, ktlYsi 3,2  6,0 qramd1r; girdY- oval formal1, tYpYsi kt vY ya girdYdir. Oktyabr1n sonundan noyabr1n yar1s1nadYk (tam) yeti_ir. MeyvYsindYn quru duzlama n dY istifadY etmYk olar. HYr aac1 35  40 kq mYhsul verir. TYrkibindY 72%- dYk ya vard1r, Ytliliyi 86%- dir. Askolano  zeytunu 0taliyadan gYtirilYn zeytun sortudur. MeyvYsi iri, oval formal1d1r. MeyvYsinin uzunluu 2,8  3,2 sm, diametri 2,4  2,6 sm, ktlYsi 8  9 qramd1r. RYngi tnd- bYnv_Yyi, Ytliyi a, qab11 bYnv_Yyidir. MeyvYsi budaqlarla uzun saplaql1 bir-bir vY qrup _YklindY yerlY_ir. Bu Yn yax_1 mYhsuldar sort hesab edilir. Gec yeti_ir. Ya_1l meyvYlYri sirkYyY qoymaqla konservlY_dirmYk, x1rda meyvYlYr duza qoymaq n vY ya almaq n istifadY olunur. Kr1m-172  sortu irimeyvYli, dairYvi formada, qab1rqal1d1r. MeyvYsinin uzunluu 2,4  2,5 sm, diametri 1,8  1,9 sm, ktlYsi 4,5  5,0 qramd1r. MeyvYsinin ucu _i_dir. RYngi qara, parlaq vY s1x yerl_Yn x1rda a nqtYlidir. tliyi zYrif, meyvYsi uzun saplaql1 olub budaqlarda tYk- tYk yerlY_ir. Bu sort _axtaya davaml1 vY mYhsuldard1r. Gec yeti_ir. 0ri meyvYlYri ya_1l halda sirkYyY qoyulmaqla konservlY_dirilir. Kr1m-172 sortundan yksYk keyfiyyYtli zeytun ya1 istehsal olunur. Koreciolo  sortunun meyvYsi x1rda, uzunsov- oval formadad1r. MeyvYsinin uzunluu 1,8  2,0 sm, diametri 1,2  1,4 sm, ktlYsi orta hesabla 2,7 qramd1r. MeyvYsinin qab11 s1x yerlY_Yn x1rda- a nqtYlidir, lakin tam yeti_dikdY ox az hiss olunur. tliyi kremi, qab11 isY a1q bYnv_Yyi rYngindYdir. MeyvYsi budaqlarda 3  5 YdYd qrup _YklindY olmaqla kiik saplaqda yerlY_ir. YyirdYyi s1all1, iri, uzunsov- oval formal1d1r. Tez yeti_Yn mYhsuldar sortdur, tYrkibindY ya1 65  70%- Y qYdYrdir. sasYn ya istehsal1 n istifadY olunur. Manzanilo  zeytunu iri meyvYli, oval formal1d1r. Uzunluu 2,6  2,7 sm, diametri 2,2  2,9 sm, bir YdYdinin ktlYsi 6,5  7,0 qramd1r. RYngi tnd- bYnv_Yyi parlaqd1r. Ya_1l halda konservlY_dirmYk, tum yeti_dikdY isY ya istehsal1 n istifadY edilir. KeyfiyyYtli zeytun sortlar1ndan say1l1r. Nikitin-2  zeytunu iri meyvYlidir. MeyvYnin uzunluu 2,8  3,1 sm, diametri 1,8  2,0 sm, ktlYsi 5,5  5,6 qramd1r. MeyvYsi uzunsov- oval formal1, uc hissYdY konusvar1 vY 1x1nt1l1d1r. RYngi tnd- bYnv_Yyi, mum tYbYqYsi ilY rtl olub, seyrYk yerlY_Yn iri a nqtYlidir. Bu sort yksYk keyfiyyYtli, mYhsuldar, _axtaya davaml1, gecyeti_Yndir. Ya_1l meyvYlYri sirkYyY qoyulur, yeti_mi_ qara meyvYlYr quru duzlama vY ya istehsal1 n sYrf edilir. tliliyi 85%- dir. Ya 1xar1 79,1%. Sevilyano  zeytunun meyvYsi ox iridir. KtlYsi 10  12 qrama qYdYr, oval- uzunsov formal1 olub uc hissYdY bir qYdYr nazilir. RYngi qara, parlaq vY a nqtYlidir. YyirdYyi _i_ uclu, orta iri vY YtlikdYn Ytin ayr1l1r. Gec yeti_Yn sortdur. n yax_1 sort hesab edilir. sasYn konservlY_dirmYk n istifadY olunur. Zeytun sortlar1n1 ya_1l konservlY_dirmYk n avqustun sonu- sentyabrda bYnv_Yyi rYngin YmYlY gYlmYsinY qYdYr y11rlar. Quru duzlama vY ya istehsal1 n zeytunu tam yeti_dikdYn sonra y11rlar. Zeytun meyvYsinin yeti_mY mddYti onun sortundan vY becYrildiyi blgYdYn as1l1d1r. Bir aacdan orta hesabla 70  75 kq zeytun mYhsulu y1maq mmkndr. MeyvYlYr YllY y11l1r. Yeti_mi_ meyvYlYr zYrif olduundan tez Yzilir vY tnd rYngY boyan1b xarab olur. Yeti_mi_ zeytunlar1 tutumu 3  4 kq olan x1rda ye_iklYrY vY ya sYbYtlYrY y11rlar. KonservlY_dirmYk n zeytunu sortla_d1rd1qda bz_m_lYr, _axtavurmu_lar, zYrYrvericilYrlY zYdYlYnmi_lYr, hYminin mexaniki zYdYlYnmi_lYr seilib ya istehsal1na verilir. Zeytun meyvYsini tYzY halda uzun mddYt saxlamaq olmaz. Ona grY dY konservlY_dirmYk (sirkYyY vY duza qoymaq n) n y11lan zeytun tez bir zamanda emal mYssisYsinY atd1r1lmal1d1r. 1.5. Zeytunun becYrilmYsi sullar1 Zeytun bitkisi toxum, calaq, firqYndY, phrY vY iliklYrlY art1r1l1r. Bitki toxumlarla art1r1ld1qda nYslin qiymYtli YlamYtlYri ox paralan1r. Ona grY dY bu sul Yn ox seleksiya i_lYrindY tYtbiq olunur. 0ki sulun  calaqetmY vY yar1m odunla_m1_ zolardan haz1rlanm1_ qYlYmlYrlY oxald1lman1n prakriki YhYmiyyYti daha oxdur. Aaclar1n bar vermYsi bitkinin art1r1lma sulundan as1l1d1r. Toxum sulu ilY art1r1ld1qda bitkilYr 7  10 ya_1nda, calaq edildikdY 5  6- c1 ili, qYlYmlY art1r1ld1qda 4  5- ci ili bar verir. BitkilYr 15 ilY 50 ya_ aras1nda daha intensiv mYhsul verir. Buna baxmayaraq 200 vY daha ox ya_1 olan aaclar da bol mYhsul verir. Bitkinin sortundan as1l1 olaraq 15  20 ya_l1 aaclar1n mYhsulu 15- dYn 50 kq- dYk, rekord aaclar1n1nk1 isY 80- 90 kq olur. Yaban1 zeytun, habelY q1_adavaml1 yerli sortlardan AzYrbaycan zeytunu, Buzovna zeytunu vY ba_qalar1 calaqalt1 hesab olunur. Zeytunun art1r1lmas1nda calaqalt1 material1n - zeytun toxmacarlar11n yeti_dirilmYsi xeyli Ytinlik trYdir. Zeytunun qal1n, bYrk YyirdYyi yazda torpaa YkilYndYn 8  12 ay sonra ccYrir. YyirdYklYrin ccYrmYsini tezlY_dirmYk vY toxumlar1n bYrabYr ccYrmYsinY nail olmaq n onlar1 sYpindYn qabaq mxtYlif sullarla emal edirlYr. Bunlardan ba_l1calar1 bioloji ( Y.S. Xramovun i_lYyib haz1rlad11) vY meaxniki emal suludur. B i o l o j i s u l a1q stratifikasiya prinsipinY Ysaslan1r vY a_a1dak1 kimi edilir. Zeytunun meyvYsi tam yeti_dikdYn sonra YtindYn 1xar1l1r, 24  36 saat suda islad1l1r (suyun temperaturu 250C olmal1d1r), sonra hYmin YyirdYklYri x1rda ye_iyY 20  25 sm qal1nl11nda tkb kisY paras1 ilY rtr vY temperaturu 180C olan sYrin binada 15 gn saxlay1rlar. Bu mddYt YrzindY toxumlar1 hYr gn qar1_d1r1r vY azac1q nYm halda saxlay1rlar. NYticYdY toxumlarda yap1_qan maddYsi YmYlY gYlir. Bu maddY YyirdYklYrin mYsamYlYrini vY qapaqc1qlar1n1 yap1_d1r1r. Sonra hYmin maddY tYdricYn da1l1r vY YyirdYyin divarlar1 a1l1r, toxum hava vY rtubYt alaraq , ccYrmYyY ba_lay1r. Btn proses 30- 65 gn Ykir (sortdan vY YyirdYyin qal1nl11ndan as1l1 olaraq). Toxumlar1 aprel  may vY avqustda sYpirlYr; 1  3 aydan sonra toxumlar ktlYvi halda ccYrib 1x1r. M e x a n i k i s u l YyirdYklYrin _i_mYr tYrYfini xsusi qay1 vY ya baban qay1s1 (sekator) ilY kYsmYkdYn ibarYtdir. Bu zaman toxum sYrbYst olaraq hava vY rtubYt al1r, 2  4 aydan sonra ccYrmYyY ba_lay1r. Toxumu hYr kavdrat metr sahYyY 1 kq hesab1 ilY lYklYrY vY ya isti_itilliklYrY sYpib 2  3 sm dYrinlikdY basd1r1rlar. Vegetasiya mddYtindY YkinY qulluq suvarmaqdan, yum_altmaqdan vY alaqlar1 vurmaqdan ibarYtdir. GYlYn ilin yaz1nda (aprel  may aylar1nda) cYrgYlYr aras1nda 90  100 sm mYsafY saxlayaraq, bitkilYri bir- birindYn 40  50 sm aral1 yum_ald1lm1_ tarlaya YkirlYr. SahYlYrdYki calaq olunacaq toxmacarlara edilYn qulluq meyvYilikdY edilYn mumi qayda zrY apar1l1r. kindYn il sonra (mart  aprel aylar1nda) calaqalt1n1n calaq vurulacaq yerinin diametri 8  10 mm- Y atdiqda onlara calaq vururlar. iliklYri keYnilki zolar1n yax_1s1ndan calaq vurulan gn vY ya ondan 1  2 gn qabaq tYdark edirlYr. Calaq edilYn bitkilYrin 80  90%- i tutur. Zeytunun bu sul ilY art1r1lmas1, yYni toxumlar1 sYpYrYk sonradan c1rlar1n cinsini yax_1la_d1rmaq, Ykin material1n1 yeti_dirmYk n ox uzun (4  5 il) Ykir vY baha ba_a gYlir. Daha tez ba_a gYlYn vY tYcrbYdY zn doruldan sul  iliklYrlY art1rmaq suludur. Lakin zeytun ox Ytin kk atan subtropik bitki cinsinY aiddir. Ya_l1 aaclardan kYsilYn odunla_m1_ iliklYr ox Ytin kk at1r; cavan toxmacardan gtrlYn iliklYr isY hYtta boy maddYlYrinin tYsiri olmadan, q1sa mddYtdY 100% kk at1r. Bunun sYbYbi odur ki, bitkilYrin qab11ndak1 sklerenxim vY ya mexaniki elementlYr da_la_m1_ hceyrYlYrdYn vY lifli sivrimlYrdYn btv halqalar YmYlY gYtirir, heceyrYlYrin blnmYsinY vY kk r_eymlYrinin YmYlY gYlmYsinY mane olur. Birillik cavan zolar1n qab11nda sklerenxim elementlYr zYif inki_af etmi_ vY topa hal1nda sYpYlYnmi_dir. Bunlar1n aras1nda canl1 parenxim hceyrYlYr olur vY bu hceyrYlYrdYn kalls, yYni kkn ilk mYrhYlYsi YmYlY gYlir. Odur ki, zeytun bitkisinin odunla_mam1_ birillik gy iliklYrlY art1r1lmas1 vY onlar1n boy maddYsi ilY i_lYnmYsi daha ox fayda verir. Boy maddYlYri kambiya hceyrYlYrindY kk YmYlY gYlYn zaman hceyrYlYrin blnmY prosesini gclYndirir. Bununla da kkYmYlYgYtirmY prosesi vY ana aac1n rayonla_d1r1lm1_ sortundan z kk olan mYdYni bitkilYrin inki_af1 gclYnir. Bir ox ba_qa stnlklYri ilY yana_1, bu sul qiymYtli sortlar1n az miqdarda olan ana bitkilYrindYn daha sYmYrYli istifadY etmYyY imkan verir. Gz cala1 vuran zaman yax_1 inki_af etmi_ tam ya_l1 bir ana aacdan 200 ilik tYdark edir, gyqYlYm vuran zaman isY 2000 YdYdYdYk ilik kYsmYk olur. Ana aaclara yax_1 qulluq olunmal1, onlar gcl olmal1 vY 30  50 sm art1m (boy art1m1) vermYlidir. iliklYri a_a1dak1 mddYtdY tYdark etmYk olar: fevral  mart aylar1nda, pay1z zolar1ndan elY kYsmYk laz1md1r ki, yay1n isti gnlYrinY kimi onlar kk ata bilsin; aprel  may aylar1nda tYzY boy atm1_ uzun gy qYlYmlYr kYsilir; pay1zda  oktyabr, noyabr aylar1nda ikinci boyatman1n iliklYrindYn. iliklYri sYhYr tezdYn Ytrin a_a1 hissYlYrindYn kYsirlYr. iliyi 7  12 sm uzunluqda, eni a_a1 hissYdY buumun alt1nda 3  5 mm aral1qda kYsmYk laz1md1r. iliklYrin tYdark olunduu vaxtdan as1l1 olaraq, gcl transpirasiyan1n (buxarlanman1n) qar_1s1n1 almaq n iliklYrdY mxtYlif miqdarda yarpaq saxlan1l1r: yazda vY yayda ancaq yuxar1dak1 ct yarpaq, pay1zda vY q1_da isY ancaq a_a1dak1 iki yarpaq qopar1l1r. iliklYr kYsildikdYn sonra onlar1 dYrhal dibindY su olan vedrYyY qoyurlar. Sonra daha yax_1 kk atmaq n iliklYr stimulyasiya maddYlYrinin  0,01%- li heteroauksin mYhlulu ilY (1 l suya 100 mq) vY ya 0,005%- li indolilyal1 tur_u (1 l suya 50 mq) ilY 6 saat YrzindY (gy iliklYr) vY ya 10 saat (odunla_m1_ iliklYr) 200C temperaturda i_lYnilir. DYrmanlanm1_ iliklYr yazda parniklYrY, yayda dYrin xYndYklYrY, pay1z- q1_ dvrndY oranjereya vY ya isti _itilliklYrY Ykilir. 0lk 15  20 gndY, kallus YmYlY gYlYnY kimi havan1n rtubYti 90  95%, temperaturu 18  200C olub, tYdricYn 250C- dYk yksYldilir. iliklYr 30  35 gndYn sonra kk at1r, sonrak1 30 gndY isY bitkilYr kifayYt qYdYr kk YmYlY gYtirir. KklYyYn iliklYr 15-25 sm qidalanma sahYsi saxlamaqla, bymYk n isti_itilliklYrY Ykilir. BitkilYrY edilYn qulluq suvarmadan, isti_itilliklYrin havas1n1 dYyi_mYkdYn vY iliklYri gnY_ _alar1ndan muhafizY etmYkdYn ibarYtdir. iliklYrin YkilmYsi mddYtindYn as1l1 olaraq, kk atm1_ bitkilYr yazda vY ya pay1zda bir- birindYn 40  50 sm aral1, cYrgYlYraras1 80  90 sm saxlanmaqla tingliklYrY Ykilir. TinglikdY bitkilYrY edilYn qulluq sahYni 1  2 il YrzindY suvarmadan, yum_altmadan, yayda YlavY olaraq azot gbrYsi vermYkdYn, alaqlarla mbarizY aparmaqdan ibarYtdir. 1.5.1. Zeytun aac1na forma verilmYsi vY onun budanmas1 BitkilYrY hYlY tinglikdY ikYn forma verilir. Onlara alaq _tambl1 (20  40 sm) vY ya yar1m_tambl1 (50  70 sm) yarussuz vY ya Ytri kola bYnzYyYn forma verilir. TinglikdY bitkilYrY yax_1 qulluq edildikdY 3  4 Ysas buda1 olan, dz gvdYli vY kk sistemi yax_1 inki_af etmi_ ikiillik tinglYr YldY edilir. BitkilYrin tYbii inki_af1n1 srYtlYndirmYk n bir- birinY mane olan vY s1n1q budaqlar, su phrYlYri kYsilib at1l1r. 1.5.2. Zeytun balar1n1n sal1nmas1 0.M.AxundzadY AzYrbaycanda zeytun yeti_dirilmYsi n Ylveri_li olan 5 subtropik blgYnin olduunu mYyyYn etmi_dir. 1. Ab_eron yar1madas1. 2. GYncY blgYsi (GYncY, ^Ymkir, Goranboy, Astafa). 3. Qaraba1n dzYnlik blgYsi (TYr-TYr, Adam, BYrdY). 4. ^irvan blgYsi (Asu, Gyay, Ucar, Ada_) 5. ^Yrqi Kr- Araz blgYsi (^irvan, Neftala, SYlyan, Sabirabad). Yuxar1da adlar1 YkilYn blgYlYr Yn ox tax1l1l1q, pamb1q1l1q, zmlk, tYrYvYzilik, elYcY dY heyvandarl1qla ixtisasla_m1_d1r. Burada zeytunuluu inki_af etdirmYk n yeni zeytun plantasiyalar1 sal1nmal1d1r. Bu i_i Ysas etibarilY yarars1z torpaqlarda, rekultivasiya tYlYb edilYn sahYlYrdY aparmaq mYqsYdYuyundur. Sal1nan yeni zeytun balar1 yaln1z 7  10 ildYn sonra mYhsul vermYyY ba_layacaqd1r. Odur ki, bu i_lYri vaxt1nda apar1lmal1 vY respublikada rzaq proqram1n1n mvYffYqiyyYtlY yerinY yetirilmYsi n zYmin yarad1lmal1d1r. Zeytun ba1 salmaq n su vY havan1 yax_1 keirYn, qumsal, tYrkibindY 25%- Y qYdYr YhYng olan azac1q vY ya orta dYrYcYdY gillicYli- mexaniki tYrkibli torpaqlar ayr1lmal1d1r. Balar1 yamaclarda sald1qda cYnub, cYnub- qYrb ekspoziyal1, istinin vY i_11n Yn ox olduu sahYlYrin seilmYsi daha Ylveri_lidir. Sort xsusiyyYtindYn as1l1 olaraq, zeytun aac1na 8 x 8, 8 x 6, 6  x6 vY 5 x 6 m qidalanma sahYsi ay1r1rlar. TinglYri YkmYzdYn qabaq hYr alaya 6  10 kq rm_ peyin, 200 qr ammonium _oras1, superfosfat vY 100 qr kalium duzu verilir. Bunlar1 torpaqla yax_1ca qar1_d1rmaq laz1md1r. kindYn qabaq verilYn gbrY tinglYrin ilk 4  5 ildY normal inki_af etmYsinY sYbYb olur. Balar1 btn istiqamYtdYn olan sortlardan  konservlik, yal1q, konservlik- yal1q sortlardan sal1rlar. Tozlanacaq hYr 2 Ysas aaca bir tozlay1c1 aac Ykilir. sas universal tozlay1c1 sort AzYrbaycan zeytunu say1l1r. 1.5.3. Balara qulluq Cavan balara edilYn qulluq meyvYilikdY qYbul edilmi_ mumi qaydalar kimidir. 5  10 ya_l1 zeytun balar1na zvi (peyin) vY mineral gbrYlYr  fosfor vY kalium pay1zda, gvdYYtraf1 dairYyY, yYni hYr bir aac1n alt1na 40  45 kq rm_ peyin, 600 qr superfosfat vY 150  200 qr kalium duzu verilir. Azotlu gbrYlYr yaz becYrmYsi zaman1 hYr aac1n alt1na 400 qr, yayda YlavY olaraq 200 qr verilir. Quraq rayonlarda bitkilYr, tYlYbatdan, ilin _YraitindYn vY ya1nt1n1n miqdar1ndan as1l1 olaraq 9  10 dYfY suvar1l1r (yazda 2 dYfY, yayda 5 dYfY, pay1zda vY q1_da rtubYti toplamaq n 2  3 dYfY). Cavan zeytun aaclar1 ala sulu ilY suvar1l1r. BitkilYrin kk sistemi inki_af etdikcY btn qidalanma sahYsi _1r1m sulu ilY suvar1l1r. 1.6. Zeytunun yeti_mYsi, y11lmas1 vY emala haz1rlanmas1 Zeytunun meyvYsi birtoxumlu, YyirdYklidir, kYnarlar1 Ytlidir, Ykisi 1  15 qramadYk girdY vY ya uzunsov oval formal1, ucu kt vY ya _i_ olur. YyirdYyi bYrkdir, YyirdYk divar1n1n qal1nl11 2 mm- dir. Zeytun bitkisinin vegetasiyas1, havan1n temperaturu 8  100C olduqda, mart1n ax1r1 vY ya aprelin YvvYllYrindY ba_lay1r. Zeytun aaclar1 n iki vegetativ boyatma dvr ayd1n grnr; yaz vY yay boyatma dvrlYri. Zeytun aaclar1 havan1n orta gndYlik temperaturu 20  230C- yY atd1qda, iyunun YvvYllYrindY iYklYmYyY ba_lay1r. Zeytun bitkisi klYk vasitYsi ilY tozlan1r. Aaclar1n birevli olmas1na baxmayaraq hYm fertil (z- znY mayalanan), hYm dY steril sortlar1 arpaz tozlanma tYlYb edir. arpaz tozlanma nYticYsindY yumurtalar1n1n say1 art1r, tklYn meyvYlYrin miqdar1 azal1r, mYhsuldarl1q yksYlir. MeyvYlYr oktyabr1n ax1r1nda texniki yeti_kYnlik dvrnY (gy zeytun), noyabr1n YvvYlindY isY botaniki (qara) yeti_kYnliyY d_r vY sortundan, pay1z- q1_ dvrnn hava _YraitindYn as1l1 olaraq, yeti_mY yanvar1n yar1s1na kimi davam edir. 1.6.1.MeyvYlYrin y11lmas1 Zeytunun meyvYlYrindYn nY mYqsYd n istifadY olunmas1ndan as1l1 olaraq, onlar1 mxtYlif yeti_kYnlik mYrhYlYsindY y11rlar. Konserv haz1rlamaq n  gy zeytun - u texniki yeti_kYnlik mYrhYlYsindY, meyvYlYr ya_1l rYng ald1qda y11rlar. Orta vY gec mddYtdY yti_Yn bir s1ra sortlar1n meyvYsi hava _YraitinY grY tam botaniki yeti_kYnlik dvrnY atm1r. Odur ki, belY sortlar1n meyvYsini hYm konserv haz1rlamaq, hYm dY zeytun ya1 almaq n ya_1l1mt1l- q1rm1z1 vY ya ya_1l1mt1l- bYnv_Yyi rYng ald1qda dYrmYk laz1md1r. Tam yeti_dikdY, qara zeytundan quru duzlama vY ya almaq n istifadY edirlYr. Konserv haz1rlamaq n irimeyvYli sortlar olan Santa Katerina, Askolano, AzYrbaycan zeytunu, Armudu zeytun, Sevilyano vY ba_qa sortlar1n  gy zeytun - undan istifadY edirlYr. Zeytun meyvYlYri ya 1xarmaq, marinad, _oraba vY ya duzlanm1_ halda sYrf etmYk n istifadY olunur. Ya 1xarmaq n meyvYlYri tamamilY yeti_dikdYn sonra dYrilir. Ya_1l vY tam yeti_mYyYn meyvYlYr marinad vY _oraba haz1rlamaq mYqsYdi ilY dYrilir. Tam yeti_mi_ meyvYlYri dY duzlamaq mmkndr. Yeti_Yn meyvYlYr sortlara mYxsus olan bYnv_Yyi qara rYng al1r. KeyfiyyYtli ya almaq n Yti ox da yum_almayan meyvYlYri dYrmYk laz1md1r. Bir qYdYr stl toplanm1_ meyvYlYrin yalar1 Ytirli, dadl1, gzYl rYngli olur vY uzun mddYt saxlan1l1r. Stl myvYlYrin tYzY ya1 bir qYdYr ac1tYhYr olur. Sonralar bu ac1l1q itir. ox yeti_mi_ meyvYlYrin yalar1 dads1z vY rYngsiz olur. Uzun mddYt qal1r. Aac1n stndY meyvYlYri uzun mddYt saxlamaq qorxuludur. Pay1z1n _axtalar1ndan tYlYf ola bilYrlYr. MeyvYlYri vaxt1nda y11lmayan aaclar gYlYn il mYhsuldarl11n1 azald1r. Zeytun meyvYlYri Yl ilY dYrilmYlidir. Marinad n y11lanlar zYdYlYnmYmYlidir. ZYdYlYnmi_ meyvYlYrin saxlan1lmas1 YtinlY_ir. Bunlar asanl1qla xarab olur, ac1y1r. BYzi _YraitdY meyvYlYr zlYri yerY tklr, buna grY dY aaclar1n altlar1n1 vaxt1nda tYmizlYmYk, otlar1n1 almaq laz1md1r. Zeytun aac1 30  50 ya_1nda maksimum miqdar zeytun meyvYsi verir vY bu 100 ya_1na qYdYr davam edir. Bundan sonra mYhsuldarl1q azala bilYr. 1.7. Zeytun bitkisinin ziyanvericilYri vY xYstYliklYri Zeytunun Yn ox yay1lm1_ vY Ysas ziyanvericilYri: zeytun gvYsi, zeytun milYyi, zeytun qurdu, zeytun yarpaq birYsidir. Z e y t u n g vY s i n i n t1rt1llar1 yarpaqlar1, qnYlYri, iYklYri vY toxumlar1n nvYsini zYdYlYyir. ZYdYlYnmi_ yarpaq vY meyvYlYr vaxt1ndan YvvYl tklr. MbarizY tYdbiri yazda (apreldY) 0,4%- li Paris ya_1l1 mYhlulunu sndrlmYmi_ YhYngin ikiqat dozas1 ilY bitkilYrY ilYmYkdYn ibarYtdir. Aaclar iYklYmYyY ba_lad1qda, hYr aaca 0,5  1 kq hesab1 ilY DDT dustu tozlay1rlar. iYklYdikdYn sonra (laz1m gYldikdY) yazda tYtbiq olunan preparatlarla, lakin 0,35% anabazin-sulfat YlavY etmYklY bitkilYr tYkrar ilYnir. Z e y t u n m i l Y y i meyvYlYri zYdYlYyYrYk mYhsula byk ziyan vurur. O meyvYnin qab11 alt1na yumurta tkr vY bir neY gndYn sonra hYmin yumurtalardan srfYlYr 1xaraq, meyvYnin Yti ilY qidalan1rlar. Yoluxmu_ meyvYlYr tklr. MbarizY tYdbiri  hYr bir kvadrat metr sahYyY 40- 50 qram hesab1 ilY aaclar1n gvdYYtraf1 dairYsinY iki dYfY (iYklYmYnin YvvYlindY - iyunda vY sentyabrda) heksaxloran tYtbiq etmYkdYn ibarYtdir. HYr iki dYrmanlanman1n aras1nda, iyul ay1nda aaclara 4%- li DDT suspenziyas1 ilYyirlYr. Bitki qal1qlar1n1n toplan1l1b yand1r1lmas1 da yax_1 olar. Z e y t u n q u r d u n u n srfYlYri vY di_iciklYri zeytunun yarpaqlar1nda vY zolar1nda mYskYn salaraq onlar1n _irYsini sorur vY bunun nYticYsindY zYdYlYnmi_ hissYlYr quruyur. Onlar dYstY ilY aaclara dara_araq mYhsula byk ziyan vururlar. ZiyanvericilYrin ifrazat1nda hisli gbYlYklYr mYskYn sal1r. MbarizY tYdbirlYri  pay1zda, meyvYlYr y11ld1qdan sonra bitkilYri fumiqasiya etmYk ox fayda verir. Fumiqasiya 98%- li sinil tur_usu ilY adr1n alt1nda apar1l1r, adr1n hYr 1 m3 lsnY 10  15 qr zYhYr gtrlr. Aaclar1n Ytrini zYdYlYnmi_ hissYlYrdYn mtlYq tYmizlYmYk vY bitki qal1qlar1n1 toplay1b yand1rmaq laz1md1r. Z e y t u n b i r Y s i vY ya b a l l 1 c a tYhlkYli zYrYrvericidir: onlar erkYn yazda tumurcuqlar1n _irYsini, sonra isY hama_iYklYrin vY cavan zolar1n toxumalar1n1n _irYsini soraraq onlar1 zYdYlYyir. NYticYdY qnYlYr vY iYklYr tklr, zolar quruyur. BitkilYrin zYdYlYnmi_ hissYsindY ball1ca mum ifraz1n1 _irin- yap1_qanl1 damc1 qar1_11 ilY hrr. Uzaqdan o mahl1ca bYnzYyir. ZYrYrverici hYmin ifrazatlarla hama_iYklYri hrYrYk, iYklYrin tozlanmas1na mane olur. Ya_l1 hY_Yratlar aacda q1_lay1r. MbarizY tYdbiri erkYn yazda (aprelin YvvYlindY) vY iYklYmYnin YvvYlindY (iyunun YvvYli) hYr aac1 0,4  1 kq hesab1 ilY DDT dustu ilY tozlamaqdan ibarYtdir. Daha sonrak1 mddYtdY 0,2%- li tiofos vY ya ditiofos mYhlulu ilY ilYmYk yax_1 nYticY verir. Zeytunun xYstYliklYrindYn Yn tYhlkYlisi z e y t u n  s Y p g i s i vY m e y v Y r m Y s i d i r. Zeytun  sYpgisi vY ya halqavar1 lYkY - gbYlYk xYstYliyidir. Bu xYstYliyin xarakterik YlamYti zeytunun cavan yarpaqlar1nda vY meyvYlYrindY x1rda zeytunu  qonur, mYxmYrY alan lYkYlYrin YmYlY gYlmYsidir. LYkYlYrin ortas1 ya_1l1mt1l, dvrYsindY isY a1q- sar1 ha_iyY YmYlY gYlir. LYkY khnYldikcY bozumtul- a rYng al1r. NYticYdY yarpaqlar tklr, meyvYlYrin inki_af1 lYngiyir, bitkilYr zYiflYyir; mYhsuldarl1q isY xeyli a_a1 d_r.  C z a m vY ya meyvYlYrin rmYsi gbYlYk mYn_Yli xYstYlikdir. Bu xYstYlik iri meyvYli sortlar1n zYrif Ytini yeti_mY mYrhYlYsindY zYdYlYyir. MeyvYlYrin zYrindY bat1q- qYhvYyi lYkYlYr grnr. MeyvYlYr tklmYyY ba_lay1r. XYstYlik ox yay1ld1qda yarpaqlar1 da zYdYlYyir. HYmin xYstYliklYrY qar_1 vegetasiyan1n YvvYlindY vY avqust  sentyabr aylar1nda aaclar1 1%- li Bordo mayesi ilY ikiqat ilYyirlYr. Yoluxmu_ yarpaqlar1n vY meyvYlYrin toplan1l1b yand1r1lmas1, hYminin hava cYrYyan1n1 yax_1la_d1rmaq vY gbYlYklYrin YmYlY gYlmYsi _Yraitini lYv etmYk, Ytrin hYr il budanmas1 vY seyrYldilmYsi sYmYrYli profilaktik tYdbir hesab olunur. 1.8. Zeytun meyvYsinin standart zrY keyfiyyYt gstYricilYri vY saxlan1lmas1 AZS 233  2006 sayl1 Texniki _YrtlYr tYdark edilYn vY sYnaye emal1na gndYrilYn tYzY ya_1l vY qara zeytuna _amil edilir. Bu texniki _YrtlYrdY istinad edilYn normativ sYnYdlYrin siyah1s1 kitab1n sonunda verilir. TYyinat1ndan as1l1 olaraq ya_1l vY qara zeytun iki yerY ayr1l1r: - konservlY_dirmY n ya_1l vY qara zeytun; - zeytun ya1 istehsal1 n qara zeytun. KonservlY_dirmY n nYzYrdY tutulan ya_1l vY qara zeytun keyfiyyYtindYn as1l1 olaraq iki YmtYY nvnY ayr1l1r: birinci vY ikinci. KeyfiyyYt gstYricilYrinY grY konservlY_dirmY n nYzYrdY tutulan ya_1l vY qara zeytun 1.5. sayl1 cYdvYldY gstYrilYn tYlYblYrY uyun olmal1d1r. CYdvYl 1.5. TYzY ya_1l vY qara zeytunun keyfiyyYt gstYricilYri. GstYrici- lYrnin ad1Xarakteristikas1 vY normas1Ya_1l zeytunQara zeytunBirinci nv0kinci nvBirinci nv0kinci nv 12345Xarici grn_TYzY, salam, btv, tYmiz, lYtli, llYri yeti_mi_ qara zeytunun llYrinY atm1_, xYstYlik vY ziyanvericilYrlY zYdYlYnmYmi_, mexaniki zYdYlYrsiz vY lYkYlYrsizTYzY, salam, btv, tYmiz, tam bioloji yeti_mY dYrYcYsinY atm1_, xYstYlik vY ziyanvericilYrlY zYdYlYnmYmi_, mexaniki zYdYlYrsizYn oxu 2 yerdY anaql1 yast1ca tYrYfindYn sanc1lmaya yol verilirYn oxu 2 yerdY anaql1 yast1ca tYrYfindYn sanc1l- maya yol verilirYn oxu 5 yerdY anaql1 yast1ca tYrYfin- dYn sanc1l- maya yol verilirRYngi Sar1mt1l saman1 alarl1 a1q ya_1lQaraTnd bYnv_Yyi, qonur, q1rm1z1mt1l-qYhvYyi alarlar1n olmas1na yol verilir. Ya_1la alar meyvY-lYrin olmas1na yol verilmirEn kYsiyinin Yn byk diametri zrY meyvYlYrin ls, mm, Yn az1: btv halda konservlY_diril-mY n 16  14 16 14Zeytun krsnn istehsal1 nM Y h d u d l a _ d 1 r 1 l m 1 rDaxili qurulu_uLYti s1x, yeti_mYmi_, YyirdYyi bYrkimi_LYti yeti_mi_, s1x, zYrif, mvcud pomoloji nvY mYxsus rYngdY, YyirdYyi asanl1qla ayr1lan Q e y d. Azca Yzilmi_, qab11 azac1q l_kYmi_ vY qaralm1_ meyvYlYrin zeytun krs istehsal1nda istifadY edilmYsinY yol verilir. Zeytun ya1 istehsal1 n nYzYrdY tutulan qara zeytun 1.6. sayl1 cYdvYldY gstYrilYn tYlYblYrY uyun olmal1d1r. Ya_1l vY qara zeytunun tYrkibindY toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1  rzaq xammal1 vY yeyinti mYhsullar1n1n keyfiyyYtinY vY tYhlkYsizliyinY olan gigiyenik tYlYblYr  SanPiN 2.3.2.560 ilY mYyyYn edilmi_ vY 2.4. sayl1 cYdvYldY gstYrilmi_ yol verilYn hYdlYrdYn yksYk olmamal1d1r. Ya_1l vY qara zeytun QOST 10131, QOST 17812 zrY ye_iklYrY qabla_d1r1l1r. Qabla_d1rma taras1 mhkYm, tYmiz, quru, kYnar iysiz olmal1d1r. Qabla_d1r1lacaq zeytunlar1n sYthi nYm olmamal1d1r. HYr bir nYqliyyat taras1n1n zYrinY a_a1dak1 mYlumatlar gstYrilYn etiket yap1_d1r1lmal1d1r: yk gndYrYn tYsYrrfat1n ad1; mYhsulun ad1, pomoloji vY YmtYY nv; mYhsulun y11m vY yklYnib gndYrilmY tarixi; partiyan1n nmrYsi; briqadan1n vY ya qabla_d1r1c1n1n nmrYsi; sertifikatla_d1rma haqq1nda mYlumat; bu standart1n i_arYsi. Markalanma Respublikan1n dvlYt dilindY olmal1d1r. Ya_1l vY qara zeytun partiyalarla qYbul edilir. Eyni pomoloji vY YmtYY sortuna mYxsus, eyni nv, tip, llYrdY olan taraya qabla_d1r1lan, eyni nYqliyyat vasitYsindY gYtirilYn, eyni keyfiyyYt vYsiqYsi vY  Bitkiilik mYhsullar1n1n tYrkibindY toksiki elementlYrin miqdar1 vY pestisidlYrin tYtbiqi zrY reqlamentlYrY riayYt edilmYsi haqq1nda sertifikat ilY rYsmilY_dirilYn istYnilYn miqdarda ya_1l vY qara zeytun partiya hesab edilir. CYdvYl 1.6. Zeytun ya1 istehsal1 n nYzYrdY tutulan qara zeytunun keyfiyyYt gstYricilYri GstYricinin ad1Xarakteristikas1 vY normas1Xarici grn_TYzY, tYmiz, yeti_mi_ meyvYlYr. l_kYmY YlamYtlYri olan meyvYlYrin mvcudluuna yol verilirRYngiQara, qara- bYnv_Yyi Partiyada 25%-Y qYdYr bYnv_Yyi-qonur vY bYnv_Yyi-ya_1l1mt1l rYngli (meyvY sYthinin 10-i qYdYr) meyvYlYrin olmas1na yol verilirEn kYsiyinin Yn byk diametri zrY meyvYlYrin ls, mm, Yn az1 8Partiyada 15%-Y qYdYr ls Yn az1 6 mm olan meyvYlYrin olmas1na yol verilirDaxili qurulu_uLYti yeti_mi_ , s1x vY ya yum_aq, kiik Yzilmi_ yerlYr, atlar ola bilYrKYnd tYsYrrfat1 ziyanvericilYri vY xYstYliklYr ilY zYdYlYnmY: meyvYnin sYthinin bYnv_Yyi anaql1 yast1ca ilY iynYlYnmYsiMYhdudla_d1r1lm1rCzamla zYdYlYnmYPartiyada 10% meyvYdY yol verilir KeyfiyyYt vYsiqYsindY a_a1dak1lar gstYrilir: vYsiqYnin nmrYsi vY verildiyi tarix; toksiki elementlYrin miqdar1 haqq1nda sertifikat1n nmrYsi vY verildiyi tarix; partiyan1n nmrYsi; yk gndYrYn tYsYrrfat1n ad1 vY nvan1; al1c1 tY_kilat1n ad1 vY nvan1; mYhsulun ad1 vY YmtYY nv; pomoloji nvn ad1; qabla_d1rma vahidlYrinin miqdar1; xalis vY tara ilY birlikdY ktlYsi, kq; mYhsulun y11m, qabla_d1r1lma vY yklYnib gndYrilmY tarixi; nYqliyyat vasitYsinin nmrYsi vY nv; da_1nma mddYti, sutka; pestisidlYrlY son i_lYnmY tarixi vY pestisidlYrin ad1; bu standart1n i_arYsi. Ya_1l vY qara zeytunun keyfiyyYtinin bu standart1n tYlYblYrinY uyunluuna nYzarYt etmYk n partiyan1n mxtYlif yerlYrindYn nmunYlYr seilib gtrlr: 100 ye_iyY qYdYr (sonuncu daxil olmaqla) - Yn az1 ye_ik; 100 ye_ikdYn yuxar1 - YlavY olaraq sonrak1 dolu vY yar1m1q hYr 50 ye_ikdYn bir ye_ik. Toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1na nYzarYt AzYrbaycan Respublikas1 SYhiyyY Nazirliyinin mYyyYn etdiyi qaydada apar1l1r. NYzarYtin nYticYlYri btn partiyaya _amil edilir. Partiyadan secilib gtrlm_ nmunYlYrin keyfiyyYti yoxlan1ld1qdan sonra onlar nYzarYt olunan partiyaya YlavY edilir. ZYdYlYnmi_ ye_iklYrdYki ya_1l vY qara zeytunun keyfiyyYti ayr1ca yoxlan1l1r vY nYticYlYr ancaq bu ye_iklYrdYki mYhsula _amil edilir. Standart zrY seilib gtrlm_ ya_1l vY qara zeytun QOST 29329 zrY tYrYzidY 0,1 kq xYta ilY Ykilir. Standartda qeyd edilYn gstYricilYr zrY fraksiyalara ayr1l1r. HYr bir fraksiya ayr1ca Ykilir. MYhsulun xarici grn_, rYngi, daxili qurulu_u, xYstY vY zYdYlYnmi_ meyvYlYrin mvcudluu orqanoleptik yolla, llYri  QOST 166 zrY _tangensirkulla tYyin edilir. MeyvYlYrin daxili qurulu_unu mYyyYn etmYk n seilmi_ nmunYlYrdYn Yn az1 10 YdYd ya_1l vY ya qara zeytun gtrlYrYk kYsilir. HYr fraksiyadak1 meyvYlYrin miqdar1 keyfiyyYtini mYyyYn etmYk n seilib gtrlm_ mYhsulun ktlYsinY nisbYtYn faizlY hesablan1r. Hesablamalar ikinci onluq i_arYyY kimi, sonradan nYticYni birinci onluq i_arYyY qYdYr yuvarla_d1rmaqla apar1l1r. Toksiki elementlYrin tYyini n nmunYlYrin haz1rlanmas1 QOST 26929 zrY hYyata keirilir. Toksiki elementlYr QOST 26927, QOST 26930  QOST 26934, pestisidlYr QOST 30349 vY SYhiyyY Nazirliyinin tYsdiq etdiyi sullar, radionuklidlYr SYhiyyY Nazirliyinin tYsdiq etdiyi sullar zrY tYyin edilir. Toksiki elementlYrin atom- absorbsiya sulu ilY tYyini QOST 30178 zrY tYyin edilir. Ya_1l vY qara zeytun btn nvlYrdYn olan nYqliyyat ilY, strtl nYqliyyat vasitYlYrindY, mvcud nYqliyyat nv n qvvYdY olan, tez xarabolan mallar1n da_1nmas1 qaydalar1na uyun olaraq da_1n1r. Ya_1l vY qara zeytun rtl, ventilyasiya edilYn otaqlarda vY ya talvar1n alt1nda 20C- dYn 150C- dYk temperaturda saxlan1lmal1d1r. Y11ld11 andan emala verilYnY qYdYr mYhsulun saxlanma mddYti, Yn oxu: ya_1l zeytunun  18 saat; konservlY_dirilmY n nYzYrdY tutulan qara zeytunun  24 saat; zeytun ya1 istehsal1 n nYzYrdY tutulan qara zeytunun  8 sutka. 1.9. Zeytundan tibbi mYqsYdlYr n istifadY olunmas1 Tibbi mYqsYdlY Avropa zeytununun yarpaq (Follum oleae) vY yeti_mi_ meyvYlYrindYn al1nm1_ ya1ndan (Oleum olivarum) istifadY edilir. Zeytun meyvYsinin tYrkibindY piyli yalar (40  60%), enzimlYr, boyaq vY a_1 maddYlYri, yarpaqlar1nda isY qlikozidlYr, zvi tur_ular, mannit, a_1 maddYlYr, flavonoidlYr, taninlYr vY s. a_kar edilmi_dir. Zeytun ya1  olein, linol, palmitin vY stearin tur_ular1n1n qliseridlYrindYn ibarYt sar1mt1l rYngli, duru, zYif xarakterli iyY vY xo_ yal1l1q tam1na malik yad1r. Tibbi, yeyinti vY texniki zeytun yalar1na ayr1l1r. Tibbi zeytun ya1 YsasYn trioleindYn ibarYt, rYngsiz vY _Yffaf yad1r. Onun tur_uluq YdYdi 2- yY yax1n, yod YdYdi isY 75- 88- dir. Zeytun ya1n1n texniki sortu sabunbi_irmY sYnayesindY istifadY olunur. Yeyinti zeytun ya1 isY orqanizm n ox faydal1 olan qiymYtli Yrzaq mYhsuludur. Zeytunun Ysas tYsiri onun ya1n1n dqovucu, yarpa1n1n isY hipotenzif vY antiaritmik olmas1d1r. Son zamanlar zeytun yarpaqlar1ndan oleuropein maddYsi al1nm1_ vY farmakoloji cYhYtdYn yrYnilmi_dir. Heyvanlar zYrindY apar1lan tYcrbYlYrdYn mYlum olmu_dur ki, oleuropein qan tYzyiqini YhYmiyyYtli dYrYcYdY a_a1 sal1r. Onun hipotenzif tYsiretmY mddYti be_ saata qYdYr davam edir. Bundan YlavY oleuropein rYyin tac damarlar1n1 geni_lYndirir, rYkdYki aritmiyan1 gtrr. BelY hesab olunur ki, zeytun yarpaqlar1ndan al1nm1_ dYmlYmY vY spirtli duru ekstrakt rYk- damar sistemi xYstYliklYrinin malicYsindY istifadY oluna bilYr. Zeytun ya1 yax_1 dqovucu maddY olmaqla yana_1, hYmdY zYif i_lYdici tYsirY malikdir. MYdY- ba1rsaq xYstYliklYrindY yax_1 effekt gstYrir. d da_lar1n1n orqanizmdYn kYnar edilmYsinY sYbYb olur. Kamfora, cinsiyyYt hormonlar1, onlar1n analoqlar1n1n vY digYr inyeksiya mYhsullar1n1n haz1rlanmas1nda ox gzYl hYlledicidir. Almaniyada zeytun yarpaqlar1ndan al1nan  Olivysat adlanan standartla_d1r1lm1_ ekstrakt burax1l1r. O hipotenzif maddY kimi, qan tYzyiqi yksYk olanlara (gndY 3 dYfY, hYr dYfY 40 damc1) mYslYhYt grlr. Fransada Avropa zeytununun yarpaq tumurcuqlar1ndan al1nm1_ spirtli cvhYr hipertoniya, ateroskleroz vY piy mbadilYsi pozunluuna qar_1 istifadY olunur. Rus xalq tYbabYtindY zeytun ya1ndan dqovucu, d da_lar1n1 xaric etmYk, hYzmi yax_1la_d1rmaq, habelY yngl i_lYtmY mYqsYdilY istifadY edilir. bu li 0bn Sina duza qoyulmu_ zeytunun mYdYni mhkYmlYndirdiyini, i_tah1 art1rd11n1, zeytun ya1n1n herpes vY q1z1lyel xYstYliklYrindY, oturaq sinirin iltihab1nda faydal1 olduunu qeyd etmi_dir. 1.9.1. Ev _YraitindY zeytun yarpaqlar1ndan vY ya1ndan istifadY qaydas1 Zeytunun qurudulmu_ yarpaqlar1ndan 1:20 nisbYtindY haz1rlanm1_ isti- sulu 1xar1_dan hipotenzif, aritmiyan1 gtrYn vY tac damarlar1 geni_lYndirYn maddY kimi istifadY edilir. Al1nm1_ 1xar1_dan gndY 3 dYfY, hYr dYfY S! hissYsi qYbul edilir. Bu mYqsYdlY onun ksYotu vY digYr bitkilYrlY qar1_11ndan da istifadY edilir. MYdYnin vY qaraciyYrin fYaliyyYtini yax_1la_d1rmaq mYqsYdi ilY yemYk zaman1 vY ya ondan sonra zeytun meyvYlYrindYn haz1rlanm1_ konservlYrdYn istifadY etmYk mYslYhYt grlr. Xalq tYbabYti mYnbYlYrindY d da_lar1n1n orqanizmdYn kYnar edilmYsi n zeytun ya1ndan istifadYnin mxtYlif qaydalar1 gstYrilir: 1. Gcl d ifraz1na nail olmaq vY d da_lar1n1 orqanizmdYn xaric etmYk n bir neY gn sYhYr- sYhYr acqarina, hYr dYfY 60 ml zeytun ya1 qYbul edilir. Bu zaman rYkbulanma vY qusman1n qar_1s1n1 almaq n, qYbul edYn kimi stndYn qreypfrut _irYsi iilir. 2. d da_lar1n1n orqanizmdYn kYnar edilmYsi mYqsYdilY zeytun ya1n1n miqdar1 tYdricYn art1r1l1r. Bunun n yemYkdYn 30 dYqiqY YvvYl zeytun ya1 iilir. Ya1n miqdar1 yar1m ay qa_11ndan ba_lan1r vY 15  20 gn YrzindY tYdricYn art1r1lmaqla bir stYkana (200 ml) atd1r1l1r. 3. Ba_qa bir reseptY grY d da_lar1n1 orqanizmdYn kYnar etmYk n 24 saat ac qalmaq (bu mddYtdY yaln1z su imYk olar), sonra ba1rsaqlar1 imalY etmYklY tYmizlYmYk mYslYhYt grlr; imalYdYn bir saat sonra bir stYkan zeytun ya1, onun stndYn isY bir stYkan qreypfrut _irYsi iib uzanmaq laz1md1r. Qusma hissi YmYlY gYlYrsY, limon sormaq olar (su imYk olmaz). Ya1 iYndYn 15 dYqiqY sonra i_lYdici qYbul edilir. Acl11 davam etdirmYklY, yuxar1dak1 prosedura 5 gn tYkrar edilir. Amerikan1n hYftYlik  Times jurnal1 zeytunu dnyan1n Yn salam Yrzaqlar qrupuna daxil etmi_dir. Bu bitki vY onun ya1 insan sYhhYti n faydal1d1r vY qanda xolesterolun miqdar1n1 azaltmaq qabiliyyYtinY malik monodoymam1_ tur_u yalar1n1n oxluuna grY mY_hurdur. Zeytun rYk vY qan damarlar1n1 aterosklerozdan qoruyur, o sag1am qidalanma modeli say1lan Aral1q dYnizi pYhrizinin Ysas komponentidir. Bu bitkinin yarpaqlar1 oleuropein, oleasterol vY olein tur_usu; antioksidantlardan: E vitamini vY polifenollardan ibarYtdir. Son illYrdY zeytun aac1n1n yarpaqlar1ndan rYk- damar sistemi xYstYliklYrinin malicYsindY, xsusYn hipertoniya xYstYliyindY dYmlYmY vY duru spirtli ekstrakt formada daxilY qYbul edilir. Zeytun ya1  zeytundan YldY edilYn Yn nYmli mYhsuldur. Zeytun ya1 dnyada ildY 1,6  2,6 milyon ton hYcmindY istehsal edilir vY bunun 75  80%- Y qYdYri istehsal1 lkYlYr tYrYfindYn istehlak edilir. Geri qalan 20  25% qismi isY dnya bazarlar1na ixrac edilir. Zeytun ya1, zeytunun Yzilib s1x1lmas1 vY qara su adlanan hissYsinin ayr1lmas1 ilY YldY edilir. Zeytun ya1 tamamilY fiziki sullarla YldY edilir vY burada he bir kimyYvi metoddan istifadY edilmir. Zeytun ya1n1n Ysas nv var: 1. TYbii zeytun ya1, iy yeyilY bilYn Yn keyfiyyYtli zeytun ya1d1r. Daha ox salat vY souslarda istifadY olunur. 2. RafinY zeytun ya1; fiziki sullarla rafinY edilYrYk, lYzzYti art1r1lan vY tur_uluq nisbYti a_a1 sal1nan ya nvdr. RafinY zeytun ya1 daha ox, bi_irilYn yemYklYrdY istifadY olunur. Bundan ba_qa Rusiya vY Amerika kimi zeytun ya1 dad1na al1_mam1_ lkYlYrdY istifadY edilir.  Zeytun balar1 markas1 ilY istehsal olunan zeytun ya1 bu qrupa aiddir. 3. Riviera tipli zeytun ya1; rafinY yaa 40  50% nisbYtindY tYbii ya YlavY edilmYsi ilY YldY edilYn Riviera zeytun ya1 isY daha ox q1zartmalarda vY bi_irilYn yemYklYrdY istifadY olunur.  Final markas1 ilY istehsal olunan zeytun ya1 bu qrupa aiddir. Zeytun ya1n1n 99,8%- i triqliserid adlanan yal1 birlY_mYlYrdYn ibarYtdir. Bunlar1n 14%- i doymu_ ya tur_ular1d1r, 72%- i monodoymam1_ ya tur_ular1d1r, 12%- i polidoymam1_ ya tur_ular1ndan ibarYtdir. Bir kiloqram zeytun ya1nda bundan ba_qa 300 milliqram fenollar vY 150 milliqram tokoferollar mvcuddur. DigYr yemYk yalar1 ilY mqayisYdY, zeytun ya1nda monodoymam1_ ya tur_ular1ndan olein tur_usunun ox yksYk nisbYtlYrdY olduu mYyyYn edilmi_dir. Zeytun ya1n1n yksYk miqdarda istehlak edildiyi Aral1q DYnizi lkYlYrindY, rYk- damar xYstYliklYri vY xYrYngin daha az olmas1 diqqYtY layiqdir. rYk vY damar xYstYliklYrinin meydana gYlmYsindY xolesterolun rolunu yax_1 bilirik. Xolesterol qanda LDL vY HDL adl1 iki qrup lipoprotein tYrYfindYn da_1n1r. HDL ilY da_1nan xolesterol qara ciyYrdY daha ox mYhv olaraq rYk vY damar xYstYliyi yaranma tYhlkYsini azald1r. LDL ilY da_1nan xolesterol isY rYk vY damar xYstYliklYrinin bir nmrYli sYbYbidir. Buna grY insanlarda LDL- nin a_a1, HDL- nin yksYk olmas1 rYk vY damar xYstYliklYrinY qar_1 qoruyucu tYsir gstYrir. Zeytun ya1na Ysaslanan bYslYnmYdY LDL- nin a_a1 olmas1 vY HDL sYviyyYlYrinin yksYk qalmas1 rYk vY damar xYstYliklYrinin inki_af1n1 azaldan Yn nYmli sYbYbdir. Zeytun ya1n1n xYrYng tYhlkYsini azaltmas1 isY tYrkibinY qoyulan fenollar1n gcl antioksidant tYsirinY bal1d1r. Bu maddYlYrin antioksidant tYsirlYri sYbYbi ilY DNT- yY xYsYr verY bilYcYk maddYlYri tYsirsiz hala gYtirdiklYri vY DNT zYrindYki xYsYrin aradan qalxmas1na kmYk etdiklYri hesab olunur. Alman XYrYng Ara_d1rma MYrkYzindYn Ouen vY yolda_lar1 zeytun ya1n1n insan salaml11 zYrindY tYsirlYrini analiz etdiklYri bir al1_malar1nda; bu ya1n tYrkibindY olan fenollar1n antioksidant xsusiyyYtlYri sYbYbi ilY bYzi xYrYnglYrin (youn ba1rsaq, d_ vY dYri) vY koronar rYk xYstYliklYrinin inki_af1na mane olduunu bildirmi_lYr. 0spaniyan1n Sevilya UniversitetindYn Alarkon de la Lastra vY yolda_lar1, zeytun ya1n1n faydalar1 haqq1nda bir mYqalY dYrc ediblYr. Bu mYqalYdY zeytun ya1n1n qandak1 LDL xolesterolu azaldaraq HDL xolesterolu art1rd11n1 vY rYk xYstYliyi tYhlkYsini azaltd11n1, xsusilY triqliserid metabolizmas1na olan tYsiri ilY youn ba1rsaq vY d_ xYrYngi tYhlkYsini azaltd11n1; iltihabverici sitokinler zYrindYki tYnzimlYyici tYsiri ilY romatoid artrit kimi avtoimmun xYstYlik yaranmas1n1 azaltd11n1; safra kisYsinin mntYzYm surYtdY bo_almas1n1 tYmini sYbYbi ilY kisYdY da_ YmYlYgYlmY tYhlkYsini azaltd11n1, bundan ba_qa mYdY zYrinY olan tYsirlYri sYbYbi ilY burada mYdY yaras1 YmYlYgYlmY tYhlkYsini azaldarkYn, mvcud mYdY yaras1n1n da yax_1la_mas1n1 asanla_d1rd11n1 bildirmi_lYr. Yaponiyan1n Kanazava UniversitetindYn Budiyanto vY yolda_lar1, xYrYng YmYlYgYtirici ultrabYnv_Yyi _alara mYruz qoyulan siovullarda dYriyY tYtbiq olunan zeytun ya1n1n tYsirlYrini incYlYmi_lYr. Siovullar1 qrupa ay1raraq, birinci qrupdak1lara zeytun ya1 srtmYmi_lYr, ikinci qrupdak1lara _alanmadan YvvYl, nc qrupa isY _alanmadan sonra zeytun ya1 srtm_lYr. XYrYng YmYlYgYtirici _alara mYruz qoyulduqdan sonra zeytun ya1 srtlYn qrupda xYrYngin daha az nisbYtdY inki_af etdiyini m_ahidY etmi_lYr. rYyimizi, damarlar1m1z1 vY xYrYng mexanizmas1n1 bilYn Sonsuz QdrYt Sahibi bunlar1n dYrman1n1 da yax1nl1qdak1 bir aac1n meyvYsinY yerlY_dirmi_dir. Zeytun ya1n1n hYlY kY_f edilmYmi_ ba_qa xsusiyyYtlYrinin dY olduuna alimlYr inan1rlar. Bu xsusiyyYtlYr ortaya 1xd1qca istehlak1 daha da artacaq, bununla yana_1 yeni dYrman vY malicY metodlar1n1n da inki_af1na imkan verYcYkdir. Hal- haz1rda isY dYrman vY kosmetika sYnayesindY qatq1 maddYsi kimi geni_ _YkildY istifadY olunmaqdad1r. Onsuz da xalq aras1nda da illYrdYn bYri bir ox sa vY dYri xYstYliyindY zeytun ya1ndan istifadY olunur. Bu qYdYr ox faydas1 olan vY lkYmizdY dY istehsal olunan zeytun ya1, insanlar1m1z tYrYfindYn tYYssf ki, yetYrincY istifadY edilmir. DilYyimiz daha masir sullarla apar1lacaq zeytunuluq fYaliyyYti ilY lkYmizdY zeytun vY zeytun ya1 istehsal1n1n art1r1lmas1 vY RYbbimizin bir nemYti olan bu qidan1 xalq1m1z1n daha ox istehlak etmYsidir. 0K0NC0 FS0L. ZEYTUNUN EMALI MHSULLARI 2.1. Zeytunun emal1 sullar1n1n qisa s1ciyyYsi Zeytun oktyabr- noyabrda y11l1r. Y11m zeytun meyvYlYrinin hYlY ya_1l vY sYthi bir qYdYr sar1mt1l- par1lt1l1 olduqda apar1l1r. BelY zeytun duza vY sirkYyY qoymaqla konservlY_dirilir. Zeytun tam yeti_dikdY onun rYngi tnd bYnv_Yyi qara olur. Bu dvrdY onun tYrkibindYki ya1n miqdar1 maksimuma at1r. sasYn ya vY quru duzlama (tumlu vY tumsuz) n istifadY edilir. Zeytunu konservlY_dirmYk n xammallara xrYk duzu (NaCl), pota_ (K2CO3), sirkY, mxtYlif Ytirverici Ydviyyatlar, sar1msaq istifadY olunur. 0likli duza qoyulmu_ zeytun istehsal1nda badam lYpYsindYn, sar1msaqdan vY q1rm1z1 bibYrdYn (saplaql1 istiot) istifadY olunur. BYzYn pota_ (K2CO3) YvYzinY natrium (NaOH) vY ya kalium (KOH) qYlYvisindYn istifadY olunur. Bu qYlYvilYrin tYsiri ilY zeytunun ac1 dad1 kYnar edilir. Bu mYhsullar1n istehsal1 xsusi texnoloji tYlimata vY resepturaya YsasYn apar1l1r. Sortla_d1r1lm1_ vY yuyulmu_ meyvYlYri taxta vY ya __Y qaba doldurur, tYrkibindYki ac1 maddYlYri  qlkozidlYri kYnar etmYk n onlar1n zYrinY 1,5%- li pota_ vY ya 1,75%-li natrium-hidroksid mYhlulu YlavY edirlYr. Sortundan as1l1 olaraq 15  18 saat sonra meyvYlYrin Ytinin dY iki hissYsi qYlYvini can1na YkdikdY (bunu, meyvYni kYsmYk vY onun Ytliyinin lakmus ka1z1n1 q1zartmas1 ilY mYyyYn etmYk olar) meyvYlYri 2  3 gn YrzindY, qYlYvilYr tamamilY 1xana kimi, tYmiz suda yuyurlar. Sonra meyvYlYri q1cq1rmaq n tutumu 10  20  50 kq olan qablara tkr vY zYrinY 5%- li qaynad1l1b soyudulmu_ xrYk duzu mYhlulu YlavY edirlYr. MeyvYlYri kiflYnmYkdYn qorumaq n qab1n az1n1 t1xacla balay1r vY onun ortas1nda de_ik saxlay1r, sonra hYmin de_ikdYn Yyri vY ya qvs_Ykilli boru sal1r, borunun bir ucunu iYrisindY su olan bankaya qoyurlar. Q1cq1rma zaman1 sd tur_usu bakteriyalar1n1n yaratd11 qazlar bu boru ilY kYnara 1x1r. T1xac1n Ytraf1ndak1 btn de_iklYrY parafin tklr. Btn q1cq1rma prosesi 30  40 gn YrzindY havan1n optimal temperaturunda (23  260C) gedir. Bu prosesdYn sonra zeytun meyvYlYri tur_mYzY dada d_r vY Yti daha bYrk konsistensiyal1 olur. Prosesin qurtarmas1 meyvYnin dad1ndan bilinir. Sonra meyvYlYri tYmiz suda yuyur, bankalara qabla_d1r1b zYrinY isti- duzlu su vY ya marinad (duz 4%, sirkY tur_usu 2% vY Ydviyyat zvqY grY) tkrlYr. Az1 baland1qdan vY sterilizasiyadan sonra onlar 15  20 gn  yeti_mYk dvr keirir. KonservlY_dirilmi_ gy zeytun lYtif dad1 olan Yla delikates- pYhriz mYhsulu hesab olunur. Yeti_mi_ qara zeytunu quru duzlama sulu ilY emal edirlYr. DiqqYtlY yuyulmu_ meyvYlYri taxta YllYklYrY tkr, iri dylm_ duzla (bir qat meyvY, bir qat duz) duzlay1rlar. MeyvYnin Ykisinin 1/6 vY ya 1/7 hissYsi qYdYr duz tklr. MeyvYlYrin st tYbYqYsinY duz tkb, tYmiz para ilY stn rtr vY bundan sonra YllYyin qapa1n1 qoyurlar. Q1cq1rma prosesindY ac1 maddYlYr ayr1l1r. Ac1 maddYlYrin 1xmas1 n YllYyin alt1ndan de_ik a1r vY onu t1xacla balay1rlar, hYr 5  6 gndYn bir t1xac1 1xar1b oradan mayeni ax1d1rlar. Eyni zamanda meyvYlYrin alt vY st tYbYqYsini ehmalca qar1_d1r1r vY duzun bir hissYsi maye ilY axd11 n hYr dYfY 8% duz YlavY edirlYr. Texnoloji proses 30  40 gn YrzindY 20  230C temperaturda ba_ verir. Temperatur a_a1 olduqda q1cq1rma prosesi uzan1r. MeyvYlYrin istehlak n haz1r olmas1 dad1 ilY mYyyYn edilir. MeyvYlYr xo_, yal1- zYrif dad vY qab11 qara parlaq rYng al1r. Zeytun ya1 haz1rlamaq n hYm yeti_mi_ vY hYm dY yar1myeti_mi_ meyvYlYrdYn istifadY olunur. Ya alma1n texnologiyas1 belYdir: meyvYni y1d1qdan sonra onu meyvY saxlanan yerY gYtirib stellajlar1n zYrinY 8  12 sm qal1nl11nda tkrlYr ki, hYllY_sin. Binan1n 10  15 gn YrzindY havas1n1 dYyi_i, meyvYlYri isY qar1_d1r1rlar. Bundan sonra meyvYlYr hYllY_ir, onlar1n Yti yum_al1r vY sonra gcl zavod preslYrinin alt1na verilir. Birinci tYzyiqdYn (s1xmadan) sonra al1nan ya Yn keyfiyyYtli hesab olunur vY yeyinti sYnayesindY istifadY edilir. 0kinci s1xmadan sonra al1nan ya texniki YhYmiyyYt kYsb edir. Ya istehsal1n1n texnoloji rejimi havan1n temperaturu 20  250C olduqda gedir, nki a_a1 temperatur meyvYlYrdY ya1n qat1la_mas1na vY s1x1larkYn onun pis c1xmas1na sYbYb olur. Sonra yadan meyvYnin lYtini ay1rmaq n onu seperatordan keirirlYr, nYticYdY duru, yksYk keyfiyyYtli zeytun ya1 al1n1r vY bu yada haz1rlanan Yrzaq yksYk kalorili delikates qida hesab olunur. 2.2. KonservlY_dirilmi_ zeytun mYhsullar1n1n istehsal1nda istifadY olunan xammallar KonservlY_dirilmi_ zeytun mYhsullar1n1n keyfiyyYti birinci nvbYdY istifadY olunan xammallar1n keyfiyyYtindYn as1l1d1r. 0stifadY olunan btn xammallar1n keyfiyyYti qvvYdY olan standartlar1n tYlYbinY uyun olmal1d1r. Ya_1l zeytun konservlYrin istehsal1 n a_a1dak1 xammal vY materiallardan istifadY edilir: AZS 233  2006 zrY tYzY ya_1l zeytun; QOST 13830 zrY xrYk duzu; QOST 21 zrY _YkYr tozu; QOST 6968 vY ya digYr normativ sYnYd zrY yeyinti mYhsullar1 n nYzYrdY tutulan sirkY tur_usu; QOST 13908 zrY tYzY _irin bibYr; QOST 1633 zrY tur_uya qoyulmu_ bibYr; QOST 7977 zrY tYzY sar1msaq; QOST 1633 zrY tur_uya qoyulmu_ sarlmsaq; QOST 4429 zrY tYzY limon; QOST 16 831 zrY tYzY _irin badam lYpYsi; QOST 2874 zrY imYli su. KonservlY_dirilmi_ Ydviyyatl1 zeytunun istehsal1 n a_a1dak1 xammal vY materiallardan istifadY edilir: AZS 233  2006 zrY tYzY qara zeytun; QOST 13830 zrY xrYk duzu; QOST 29045 zrY Ytirli istiot; QOST 29047 zrY mixYk; QOST 29049 zrY dar1n; QOST 29050 zrY qara istiot; QOST 17594 zrY dYfnY yarpa1; QOST 2874 zrY imYli su. Xammal1n tYrkibindY toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1 SanPin 2.3.2.560 ilY mYyyYn edilmi_ yol verilYn hYdlYrdYn yksYk olmamal1d1r. Yuxar1da adlar1 YkilYn xammallar1n YmtYYlik bax1mdan sYciyyYsi YdYbiyyatlarda (5,10,29, 32, 45) verildiyindYn burada tYkrara yol vermirik. 2.3. Ya_1l zeytunun duza qoyulmas1 (duz mYhlulunda duzlama) Zeytun emal olunduqdan sonra yeyilir. MYlum oldui kimi yeti_mYmi_ ya_1l zeytunlar duzluqda konservlY_dirilir. Yeti_mi_ qara zeytunlar isY quru sulla duzlan1r. Duza qoymaq n zeytunun konservlik sortlar1ndan Askolano, Santa Katerina, AzYrbaycan zeytunu, Armudu zeytun, Bak1 zeytunu, Buzovna zeytunu vY s. istifadY olunur. YksYk keyfiyyYtli ya_1l zeytun konservi haz1rlamaq n zeytunu rYngi tnd- ya_1ldan a1q- ya_1la (sar1mt1l) evrilYn vaxt y1maq laz1md1r. Bu isY Ab_eron _YraitindY tYqribYn oktyabr1n ax1r1 vY noyabr1n YvvYllYrinY tYsadf edir. Zeytunu y1arkYn ehtiyatl1 olmaq laz1md1r ki, gilYlYr zYdYlYnmYsin. ks tYqdirdY meyvYlYr Yzilir vY emal zaman1 onlar1n rYngi tndlY_ir. Y11lm1_ zeytun 6  8 saat 1,5%- li pota_ mYhlulunda 150 qr K2CO3 10 litr suda hYll edilir) islad1l1r. BYzYn zeytunun islad1lmas1n1 onun daxilinY qYlYvinin kemYsi ilY yoxlay1rlar. Bu zaman bir YdYd zeytun gtrlr, YyirdYyi grnmYklY kYsilir, oraya lakmus ka1z1 qoyulur vY ya fenolftalein damd1r1l1r. gYr bYnv_Yyi rYng al1narsa, demYli qYlYvi mYhlulu zeytunun daxilinY kemi_dir. Bundan sonra zeytun axar suyun alt1nda yuyulur, 1 - 2 gn soyuq suda saxlan1l1r. HYmin mddYtdY zeytunun suyu tez- tez dYyi_dirilir. Sonra zeytunu yuyub 40 gn 7%- li xrYk duzu mYhlulunda saxlay1b yeti_dirirlYr. Duz mYhlulu haz1rlamaq n 10 litr suya 700 qr xrYk duzu qat1l1r, qaynad1l1r, kYfi y11l1r vY szlb soyudulur. Duza qoyulmu_ zeytunlar1 yemYzdYn bir gn qabaq duz mYhlulundan 1xar1b soyuq suda yuyur, kiik bankada zYrinY qaynad1l1b soyudulmu_ su tkrlYr. NYticYdY zeytunun tYrkibindYki duzun miqdar1 azal1r vY dad1 yax_1la_1r. Zeytundan ii doldurulmu_ konservlYr dY haz1rlan1r. Bu mYqsYdlY iri zeytunlar1n tumu ehmalca 1xar1l1r vY iinY tYmizlYnmi_ badam lYpYsi yerlY_dirilir. Badam1n zeytuna nisbYti YkiyY grY 2:1 nisbYti kimidir, ba_qa szlY 1 kq YyirdYksiz zeytuna 0,5 kq badam lYpYsi sYrf olunur. 0lYnmi_ zeytunlar bankaya dairYvi formada elY y11l1r ki, badam1n iti ucu yuxar1 olsun. zYrinY 7%- li duzluq tkb yar1mlitrlik bankalar 1200C- dY 8 10 dYq. sterilizY edilYrYk konservlY_dirilir. Bu sulla iinY badam, sar1msaq vY q1rm1z1 istiot qoyulmu_ zeytun da haz1rlan1r. 2.4. Bankalarda konservlY_dirilmi_ zeytun vvYlcYdYn emal olunmu_, tam yeti_mYmi_ ya_1l zeytun vY ya tam yeti_mi_ tnd- bYnv_Yyi, qara rYngli zeytunlar duz mYhlulunda konservlY_dirilir. Bu mYqsYdlY haz1rlanm1_ zeytun 0,2  0,5 litr tutumlu __Y bankalara y11l1r, zYrinY duzluq YlavY edilir vY sterilizasiya olunur. Bu sulla haz1rlanm1_ mYhsul ayr1ca qYlyanalt1 kimi yeyilir, elYcY dY mxtYlif salatlar1n vY xrYklYrin (mYs. salyanka) haz1rlanmas1nda istifadY olunur. KeyfiyyYtindYn as1l1 olaraq Yla, 1- ci vY 2- ci sorta ayr1l1r. la sort konservlY_dirilmi_ zeytun xo_agYlYn- duzlu vY zeytun ya1 dad1n1 vermYlidir. KYnar dad vY iyi olmamal1d1r. Zeytuna xas olan azac1q ac1 dad1n hiss olunmas1na yol verilir. Zeytun meyvYsinin sYthi s1all1 vY br_sz olmal1d1r. MeyvYnin uzunluu Yn az1 20 mm, diametri 15 mm olmal1d1r. MeyvYlYr mexaniki zYdYsiz vY saplaqs1zd1r. ZYrYrvericilYrlY zYdYlYnmi_ zeytun meyvYlYri olmamal1d1r. MeyvYnin Ytliliyi 7,0%- dYn az olmamal1d1r. MeyvYlYrin rYngi a1q- qYhvYyidYn tnd- ya_1la qYdYrdir, bozumtul rYnglilYrin olmas1na yol verilir. HYr bankaya eyni ll vY rYngli zeytun meyvYlYri y11lmal1d1r. 1- ci sorta aid mYhsulda meyvYnin ls tYyin olunmur. KYnarla_ma lyY vY rYngY grY 5%- Y qYdYr, konsistensiya vY zYdYlYnmi_ meyvYlYrY grY 25%-Y qYdYr ola bilYr. tliliyi 70%- dYn az olmamal1d1r. 2- ci sorta aid zeytun konservindY 5%- Y qYdYr br_m_ meyvYlYrin, 5%- Y qYdYr gnY_ yand1rm1_lar1n, 20%- Y qYdYr zYrYrvericilYr tYrYfindYn zYdYlYnmi_ meyvYlYrin olmas1na yol verilir. KonservlY_dirilmi_ zeytunun btn sortlar1nda mYhlulda duzun miqdar1 5  7%, tur_uluq (sd tur_usuna grY) Yn az1 0,1%, meyvYnin duzlua nisbYti 55:45 nisbYti kimi olmal1d1r. 100 qram konservlY_dirilmi_ mYhsul 190 kkal enerji verir. KonservlY_dirilmi_ zeytun konservlYrini gnY_ _as1ndan qorumaq _YrtilY (qaranl1q anbarlarda) 200C- dY 1 ilY qYdYr saxlamaq olar. Qeyd: Bu mYlumatlar ">20@=K9 A;>20@L (46), ">< 5, sYh. 372- dYn gtrlm_dr. 2.5. KonservlY_dirilmi_ ya_1l zeytunun keyfiyyYt gstYricilYri KonservlY_dirilmi_ ya_1l zeytunun keyfiyyYti AZS  234  2006 sayl1 Texniki _YrtlYrY mvafiq olaraq a_a1dak1 tYlYblYrY cavab vermYlidir. Resepturas1ndan as1l1 olaraq konservlY_dirilmi_ ya_1l zeytun (bundan sonra  konservlYr) a_a1dak1 e_iddY istehsal edilir: konservlY_dirilmi_ zeytun; ii doldurulmu_ zeytun, o cmlYdYn; badam lYpYli ilikli, sar1msaq ilikli, _irin bibYr ilikli. KonservlYr AZS 234-2006 sayl1 Texniki _YrtlYrin tYlYblYrinY uyun olaraq, sanitariya norma vY qaydalar1na riayYt etmYklY, mYyyYn edilmi_ qaydada tYsdiq olunmu_ texnoloji tYlimat vY resepturalar zrY haz1rlan1r. KeyfiyyYt gstYricilYrindYn as1l1 olaraq konservlYr iki nvY ayr1l1r: Yla vY birinci. Orqanoleptik gstYricilYrinY grY konservlYr 2.1. sayl1 cYdvYldY gstYrilYn tYlYblYrY uyun olmal1d1r. CYdvYl 2.1. KonservlY_dirilmi_ zeytunun orqanoleptiki gstYricilYri GstYric- lYrin ad1X a r a k t e r i s t i k a s 1KonservlY_dirilmi_ zeytun n0i doldurulmu_ zeytun nla sortBirinci sortla sortBirinci sortXarici grn_llYri eyni olan, lYkYsiz, yan1qs1z, mexaniki zYdlYrsiz vY saplaqs1z meyvYlYr, en kYsiyinin Yn byk diametri, mm, Yn az1:llYri eyni olan, lYkYsiz, yan1qs1z, mexaniki zYdlYrsiz (o cmlYdYn ii doldurulan hissYlYrdY), saplaqs1z ii doldurulmu_ meyvYlYr, en kYsiyinin Yn byk diametri, mm, Yn az1:ls 16141614  llYri eyni olmayan, ktlY pay1 Yn oxu 25% lYkYli meyvYlYrin olmas1na yol verilir. llYri eyni olmayan meyvYlYrin, qab1a_d1rma vahidindY Yn oxu 3 YdYd ii doldurulan hissYdY atlam1_ vY ktlY pay1 Yn oxu 25% lYkYli meyvYlYrin olmas1na yol verilir. Dad vY iyiMeyvYlYrin ya1 hiss olunmaqla, duzlu, kYnar tam vY iylYrsiz. Zeytuna mYxsus czi ac1l1a yol verilir. MeyvYlYrin ya1 hiss olunmaqla, duzlu, iin komponentlYrinin zYif hiss olunan tam1 ilY kYnar tam vY iylYrsiz. Zeytuna mYxsus czi ac1l1a yol verilir.MeyvY-lYrin rYngiEyni rYngli, ya_1l1mt1ldan tnd ya_1la qYdYr alarlarla RYngi eyni olmayan, mxtYlif alarl1 meyvYlYrin olmas1na yol verilir. RYngi eyni olmayan, mxtYlif alarl1 meyvYlYrin olmas1na yol verilir.Konsisten- siyas1Elastik, mhkYm, bi_irilmYmi_ meyvYlYr. Zeytun vY iYrisinY doldurulan komponentlYr mhkYm, bi_irilmYmi_ olmal1d1r.MYhlulun keyfiyyYti^Yffaf, iYrisindY as1l1 hissYciklYr olmayan, ya_1l1mt1l- sar1 alarl1 mYhlul Bozumtul- qonur alarlar-a vY meyvY lYtinin czi knt-snY yol verilir Bozumtul- qonur alarlarla vY meyvY lYtinin czi kntsnY yol verilir KYnar Qat1-_1qlarY o l v e r i l m i r Q e y d:  0i doldurulmu_ zeytun konservindY YyirdYyi 1xar1lm1_ zeytunlar1n iYrisi tYzY vY ya tur_uya qoyulmu_ q1rm1z1 _irin bibYr, tYmizlYnmi_ _irin badam lYpYsi, tYzY vY ya tur_uya qoyulmu_ sar1msaq, limon vY yaxud birlikdY gtrlm_ badam lYpYsi vY q1rm1z1 bibYr ilY doldurulur. Fiziki- kimyYvi gstYricilYrinY grY konservlYr 2.2. sayl1 cYdvYldY gstYrilYn normalara uyun olmal1d1r. CYdvYl 2.2. KonservlY_dirilmi_ zeytunun fiziki- kimyYvi gstYricilYri. GstYricinin ad1Normas1KonservlY_-dirilmi_ zeytun n0i doldurulmu_ zeytun nXloridlYrin ktlY pay1 , %- lY5  7 5  7 TitrlYnYn tur_ular1n ktlY pay1 (sd tur_usuna grY hesablamaqla) %- lY 0,1  0,6 0,1  0,6pH4,5  5,5 4,5  5,5 Konservin etiketdY gstYrilYn xalis ktlYsinY grY komponentlYrin ktlY pay1, %- lY: meyvY, Yn az1 i, Yn az1 duz mYhlulu, Yn oxu 60 - 40 40 20 40Mineral qat1_1qlarYol verilmirBitki mYn_Yli qat1_1qlarYol verilmir 2.6. Qara zeytunun quru duzlama sulu ilY duzlanmas1 Tam yeti_mi_ zeytun meyvYlYri quru duzlama sulu ilY emal edilir. Zeytunun rYngi tnd- bYnv_Yyi vY ya qara rYngdY olduqda y11l1r. sasYn irimeyvYli, Ytliyi nisbYtYn ox olan zeytun sortlar1ndan istifadY olunur. Quru duzlamaq n nYzYrdY tutulan zeytun zYrYrvericilYrlY zYdYlYnmYmYlidir. Quru duzlanm1_ zeytun sYrbYst qYlyanalt1 kimi sfrYyY verilir, salatlar1n vY isti xrYklYrin haz1rlanmas1nda istifadY olunur. Seilmi_ vY yuyulmu_ zeytun meyvYlYri iri dYnYli xrYk duzu ilY qat- qat duzlanmaqla quru YllYklYrY tklr. Zeytunun ktlYsinin 25-40%- i qYdYr duz gtrlr. YllYk dolduqdan sonra qapa1 balan1r, lakin zivana (_punt) yeri a1q qoyulur (yYni t1xac vurulmur). YllYklYr az1 a_a1 olmaqla anbara y11l1r vY zeytun meyvYlYrinin hYrtYrYfli duzlanmas1 n arabir YllYklYr f1rlad1l1r. Duzun tYsirindYn zeytunun YtliyindYki suyun bir hissYsi ayr1l1r vY onunla birlikdY meyvYyY spesifik acl dad verYn maddYlYr dY ayr1l1r. YllYkdYn qYhvYyi rYngli _irY (duzluq) ayr1l1r. BelY _YraitdY 3  4 hYftY saxlan1l1r. Sonda zeytunlar bir qYdYr br_r, xsusi xo_agYlYn dad, Ytir vY konsistensiya kYsb edir, ac1 dad yox olur. SfrYyY y11b hYll olmayan art1q duzdan tYmizlYyirlYr. Haz1r mYhsul digYr quru vY tYmiz YllYklYrY qabla_d1r1l1r. BYzYn mYhsulun xarici grn_n xo_agYlYn etmYk mYqsYdilY zYrinY 1  2% zeytun ya1 YlavY edilir. Duza qoyulmu_ zeytun meyvYlYri bir byklkdY (kYnarla_ma uzunluu vY diametri zrY 3 mm- dYn ox olmamal1d1r), qara, parlaq, br_m_, _irYli, Ytlikli, spesifik dad vY Ytirli olmal1d1r. Azac1q ac1 dad1n olmas1na yol verilir. Quru duzlanm1_ zeytunda Ytliyin miqdar1 65%- dYn az, zYrYrvericilYrlY zYdYlYnmi_lYr 10%- dYn ox olmamal1d1r. BYzYn duza qoyulmu_ zeytunu tYzY zeytun YvYzinY YvvYlcYdYn duzluqda fermentlY_dirilmi_ zeytundan da haz1rlay1rlar. BelY mYhsul keyfiyyYtindYn as1l1 olaraq Yla vY birinci sorta ayr1l1r. tliyin miqdar1 Yla sortda 65%- dYn az olmamal1d1r, 1-ci sorta isY bu gstYrici normala_d1r1lm1r. MeyvYsi zYdYlYnmi_lYr Yla sortda 10%- dYn, 1- ci sortda 20%- dYn ox olmamal1d1r. 1- ci sortda 30%- Y qYdYr ls mxtYlif meyvYlYrin olmas1na icazY verilir. la sortda meyvYlYrin rYngi qara, tnd- bYnv_Yyi vY ya qYhvYyi , 1- ci sortda isY bir qYdYr a1q alarl1 rYngli ola bilYr. FermentlY_dirilmi_ zeytundan haz1rlanan mYhsulun sYthindY bz_mY zYif hiss olunur. Duzun miqdar1 8  10%- dir. 100 qram mYhsul 220 kkal enerji verir. Duza qoyulmu_ zeytun tutumu 100 litr olan pal1d vY ya f1st1q aac1ndan YllYklYrY qabla_d1r1l1r. 150C- dYn yksYk olmayan, quru vY sYrin anbarlarda saxlan1l1r. Qeyd: Bu mYlumatlar ">20@=K9 A;>20@L (46), ">< 5, sYh. 373- dYn gtrlm_dr. 2.7. KonservlY_dirilmi_ qara zeytunun keyfiyyYt gstYricilYri KonservlY_dirilmi_ Ydviyyatl1 qara zeytunun keyfiyyYti 237  2006 sayl1 Texniki _YrtlYrY mvafiq olaraq a_a1dak1 tYlYblYrY cavab vermYlidir. KonservlY_dirilmi_ Ydviyyatl1 qara zeytun AZS 234  2006 sayl1 standart1n tYlYblYrinY uyun olaraq, sanitariya norma vY qaydalar1na riayYt etmYklY, mYyyYn edilmi_ qaydada tYsdiq olunmu_ texnoloji tYlimat vY reseptura zrY haz1rlanmal1d1r. KeyfiyyYt gstYricilYrindYn as1l1 olaraq konservlY_dirilmi_ Ydviyyatl1 qara zeytun iki nvY ayr1l1r: Yla vY birinci. Orqanoleptik gstYricilYrinY grY konservlY_dirilmi_ Ydviyyatl1 qara zeytun 2.3. sayl1 cYdvYldY gstYrilYn tYlYblYrY uyun olmal1d1r. CYdvYl 2.3. KonservlY_dirilmi_ Ydviyyatl1 qara zeytunun orqanoleptiki gstYricilYri. GstYricinin ad1X a r a k t e r i s t i k a s 1la nvBirinci nvKonserv nXarici grn_llYri eyni olan, lYkYsiz, mexaniki zYdYlYrsiz vY saplaqs1z meyvYlYr, en kYsiyinin Yn byk diametri, mm, Yn az1:ls1614n oxu 25% llYri eyni olmayan, lYkYli meyvYlYrin olmas1na yol verilir.Dad vY iyiDuzlu, meyvYlYrin ya1 hiss olunmaqla, Ydviyyat Ytri ilY, kYnar tam vY iylYrsiz. Zeytuna mYxsus czi ac1l1a yol verilirRYngiEyni rYngli meyvYlYr, tnd qYhvYyidYn a1q qYhvYyi rYngYdYkKonsisten-siyas1Elastik, mhkYm, bi_irilmYmi_ meyvYlYrKtlY zrY Yn oxu 8% yum_aq meyvYlYrin olmas1na yol verilirMYhlulun keyfiyyYti^Yffaf, iYrisindY as1l1 hissYciklYr olmayan, bozumtul- qYhvYyi alarl1 mYhlulDaha tnd alarlara vY meyvY lYtinin czi kntsnY yol verilmir.KYnar qat1_1qlarYol verilmir Qeyd: la nv konservdY Yn oxu 2%, birinci nv konservdY Yn oxu 10% kYnd tYsYrrfat1 ziyanvericilYri ilY zYdYlYnmY izlYri (iynYlYnmi_ _YkildY) olan meyvYlYrin olmas1na yol verilir. Fiziki- kimyYvi gstYricilYrinY grY konservlY_dirilmi_ qara zeytun 2.4. sayl1 cYdvYldY gstYrilYn normalara uyun olmal1d1r. CYdvYl 2.4. KonservlY_dirilmi_ Ydviyyatl1 qara zeytunun fiziki- kimyYvi gstYricilYri GstYricinin ad1Normas1Konservin etiketdY gstYrilYn xalis ktlYsinY grY zeytunun ktlY pay1, %- lY, Yn az1 60XloridlYrin ktlY pay1, %- lY: sterilizY olunmu_ mYhsulda sterilizY olunmam1_ mYhsulda 5  7 10  12 TitrlYnYn tur_ular1n ktlY pay1 (sd tur_usuna grY hesablamaqla) %- lY 0,1  0,6Mineral qat1_1qlarYol verilmirBitki mYn_Yli qat1_1qlarYol verilmir 2.8. KonservlY_dirilmi_ zeytun mYhsullar1n1n zYrYrlilik gstYricilYri KonservlY_dirilmi_ zeytun mYhsullar1n1n mikrobioloji gstYricilYri  0stehsalat mYssisYlYrindY, topdansat1_ bazarlar1nda, pYrakYndY ticarYtdY vY ictimai ia_Y mYssisYlYrindY konservlYrY sanitar- texniki nYzarYt qaydas1 zrY tYlimat - a uyun olaraq mYyyYnlY_dirilir. KonservlY_dirilmi_ zeytun mYhsullar1n1n tYrkibindY toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1  rzaq xammal1 vY yeyinti mYhsullar1n1n keyfiyyYtinY vY tYhlkYsizliyinY olan gigiyenik tYlYblYr  SanPin 2.3.2.560 ilY mYyyYn edilmi_ vY 2.4. sayl1 cYdvYldY gstYrilmi_ yol verilYn hYdlYrdYn yksYk olmamal1d1r. 25 qr mYhsulda patogen mikroorqanizmlYrin, o cmlYdYn salmonellYrin olmas1na yol verilmir. CYdvYl 2.4. KonservlY_dirilmi_ zeytunun zYrYrsizlik gstYricilYri GstYricinin ad1Yol verilYn hYdd, Yn oxuToksiki elementlYr, mq/kq: quru_un arsen kadmium civY mis sink 0,4 0,2 0,03 0,02 5,0 10,0PestisidlYr, mq/kq: heksaxlortsikloheksan (, ,   izomerlYr) 0,05DDT vY onun metabolitlYri0,01RadionuklidlYr, Bk/kq: sezium  137 stronsium  90 40 50 Xammal1n tYrkibindY toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1 SanPin 2.3.2.560 ilY mYyyYn edilmi_ yol verilYn hYdlYrdYn yksYk olmamal1d1r. SterilizY olunmu_ Ydviyyatl1 qara zeytunun mikrobioloji gstYricilYri  0stehsalat mYssisYlYrindY, topdansat1_ bazarlar1nda, pYrakYndY ticarYtdY vY ictimai ia_Y mYssisYlYrindY konservlYrY sanitar- texniki nYzarYt qaydas1 zrY tYlimat - a uyun olaraq mYyyYnlY_dirilir. 2.9. Zeytunun marinada (sirkYyY) qoyulmas1 Zeytunu sirkYyY qoymaq n onu YvvYlcY ya_ sulla duza qoyurlar. Ac1l11 getmi_ vY duzlanm1_ zeytunlar1 tYrkibindY 1  3% duzqalana qYdYr soyuq suda saxlamaq laz1md1r. Sonra zeytunu szgYclYrY tkb art1q duzluu kYnar etdikdYn sonra __Y bankalara (tutumu 0,2; 0,25; 0,375; 0,5; 0,75 vY s.) y11b zYrinY tYrkibindY 2% xrYk duzu vY 1,5% sirkY tur_usu olan mYhsul tklr. SirkYyY qoymada mYhsula xo_ Ytir vY dad vermYk mYqsYdilY sar1msaq, q1rm1z1 istiot, cirY, rozmarin, cYfYri vY digYr Ytirli- YdviyyYli bitkilYrdYn dY istifadY olunur. Haz1r mYhsulun tYrkibindY orta hesabla 1  1,5% xrYk duzu vY 0,6  0,8% sirkY tur_usu olur. Bankalara y11lacaq mYhsulun hYr 1000 kq hesab1 ilY 0,15 kq qara istiot, 0,4 kq dYfnY yarpa1, 3,75 kq cYfYri, 1,6 kq tYmizlYnmi_ sar1msaq gtrlr. Duzluun (sirkY vY duz mYhlulunun) miqdar1 mumi ktlYnin 45%- dYn ox olmamal1d1r. MYhsul y11lm1_ bankalar hermetik balan1r, pasterizY edilir vY yeti_mYk n 1  1,5 ay saxlan1l1b sat1_a verilir. MYhsul qaranl1q vY sYrin anbarlarda 15  200C temperaturda saxlan1l1r. SYnaye sulu ilY zeytun ox az sirkYyY qoyulurY sasYn duza qoyulmu_ vY konservlY_dirilmi_ vY quru duzlama sulu ilY qara zeytun haz1rlan1r. 2.10. Ev _YraitindY zeytunun marinada qoyulmas1 Ev _YraitindY YsasYn tumlu vY tumu 1xar1lm1_ zeytun marinada qoyulur. Zeytun adi qaydada seilir, tYmizlYnir, yuyulur vY 2 gn 5  7%- li duz mYhlulunda saxlan1l1r. Ac1l11 1xd1qdan sonra zeytun banka vY ya balona y11l1r. HYr qabla_d1rma vahidinY hYcmindYn as1l1 olaraq 2  3 di_ tYmizlYnmi_ sar1msaq, bir neY qYnYd cYfYri gyYrtisi, ac1 q1rm1z1 istiot, 3  4 xrYk qa_11 limon _irYsi, litrlik bankaya 1 ay qa_11 duz, 1  2 xrYk qa_11 zeytun ya1 vY z zvqnzY grY digYr Ytirli- YdviyyYli bitkilYr YlavY edY bilYrsiniz. Bankalar hermetik balan1r vY sYrin yerdY saxlan1r (11). Bir ba_qa sulla YvvYlcYdYn emal edilmi_ zeytunlar1 bir qYdYr enli b1aqla s1x1b azac1q YzmYk daha yax_1d1r. Zeytunlar1n zYrinY x1rda doranm1_ sar1msaq, x1rda Yrtilmi_ gyYrti, ac1 istiot, limon _irYsi vY zeytun ya1 YlavY edib yax_1ca qar1_d1r1r1q. Qar1_11 bankalara y11b az1n1 bYrk balad1qdan (plastmas qapaqla) sonra 4  5 gn soyuducuda saxlay1r1q. Xo_agYlYn tur_mYzY dadl1 zeytunlar sfrYyY sYrbYst qYlyanalt1 kimi verilY bilYr. 2.11. KonservlY_dirilmi_ zeytun mYhsullar1n1n qabla_d1r1lmas1, s1naq sullar1 vY saxlan1lmas1 KonservlY_dirilmi_ Ydviyyatl1 qara zeytun tutumu 3,0 dm3- dYk olan QOST 5717.1 zrY __Y bankalara, tutumu 200 dm3- dYk olan QOST 8777 zrY taxta YllYklYrY qabla_d1r1l1r. YllYklYrin iYrisindY QOST 19360 zrY polietilen ilik torbalar olmal1d1r. Ya_1l zeytun konservlYrini tutumu 3,0 dm3- dYk olan QOST 5717.1 zrY __Y bankalara vY ya istehlak1 ilY raz1la_d1r1lmaqla, AzYrbaycan Respublikas1 SYhiyyY Nazirliyi tYrYfindYn istifadYsinY icazY verilYn digYr istehlak taras1na qabla_d1r1l1r. MYhsulun qabla_d1r1lmas1 vY markalanmas1 QOST 13799 zrY hYyata keirilir. Markalanma Respublikan1n dvlYt dilindY apar1lmal1d1r. Reklam xarakterli YlavY mYlumatlar  Yeyinti mYhsullar1 haqq1nda AzYrbaycan Respublikas1 Qanununa mvafiq olaraq gstYrilmi_dir. QYbul qaydalar1 QOST 26313, QOST 27853 zrY heyata keirilir. KeyfiyyYt haqq1nda sYnYdin rekvizitlYri vY mYhsulun tYrkibindY toksiki elementlYrin, pestisidlYrin vY radionuklidlYrin miqdar1na nYzarYt  0stehsalat mYssisYlYrindY, topdansat1_ bazarlar1nda, pYrakYndY ticarYtdY vY ictimai ia_Y mYssisYlYrindY konservlYrY sanitar- texniki nYzarYt qaydas1 zrY tYlimat - a uyun olaraq mYyyYnlY_dirilir. NmunYlYrin seilib gtrlmYsi vY s1naq n haz1rlanmas1 QOST 26313, QOST 26671, QOST 26668, QOST 26669, QOST 26929, mikrobioloji analizlYr n mikroorqanizmlYrin yeti_dirilmYsi QOST 26670 zrY hYyata keirilir. S1naq sullar1  QOST 8756.1, QOST 8756.18, QOST 26186, QOST 26188, QOST 25555.0, QOST 25555.3, QOST 26323 zrY hYyata keirilir. Xarici grn_nY grY qsurlu meyvYlYrin miqdar1 tYrYzidY YkilmYklY mYyyYn edilir, sonra onlar1n miqdar1 bankada olan meyvYlYrin mumi ktlYsinY nisbYtYn faizlY hesablan1r. KYnar qat1_1qlar (mineral vY bitki mYn_Yli qat1_1qlardan ba_qa) vizual olaraq tYyin edilir. SYnaye sterilliyinin Ysasland1r1lmas1 zYrurYti yarand1qda mikrobioloji analizlYr QOST 10444.1, QOST 10444.11, QOST 10444.12, QOST 30425 zrY apar1l1r. Mikrobioloji xarabolman1n Ysasland1r1lmas1 zYrurYti olduqda xarabolma trYdicilYrinin tYyini QOST 10444.1, QOST 10444.11, QOST 10444.12, QOST 10444.15, QOST 30425 zrY apar1l1r. Patogen mikroorqanizmlYr DvlYt Sanitar nYzarYti orqanlar1n1n tYlYbi ilY, onlar tYrYfindYn mYyyYn edilmi_ labo- ratoriyalarda QOST 10444.1, QOST 10444.2, QOST 10444.7, QOST 10444.9 zrY tYyin edilir. Toksiki elementlYr QOST 26927, QOST 26930  QOST 26934, pestisidlYr QOST 30349 vY SYhiyyY Nazirliyinin tYsdiq etdiyi sullar, radionuklidlYr SYhiyyY Nazirliyinin tYsdiq etdiyi sullar zrY tYyin edilir. Toksiki elementlYrin atom- absorbsiya sulu ilY tYyini QOST 30178 zrY apar1l1r. KonservlY_dirilmi_ Ydviyyatl1 qara zeytunun vY ya_1l zeytunun da_1nmas1 vY saxlanmas1 QOST 13799 zrY hYyata keirilir. Haz1rland11 gndYn etibarYn mYhsulun saxlanma mddYti sterilizY olunmu_ mYhsul n Yn oxu 1 il, sterilizY olunmam1_ mYhsul n Yn oxu 6 ayd1r. Konservantlarla haz1rlanan ya_1l zeytun konservlYrin saxlama mddYti haz1rland11 gndYn etibarYn Yn oxu 3 ildir. 2.12. Zeytun mrYbbYsinin haz1rlanmas1 MrYbbY haz1rlamaq n zeytunun iri meyvYlYri, Ytlikli sortlar1 yararl1d1r. Zeytun texniki yeti_kYnlikdY (sar1mt1l alarl1 ya_1l rYngdY) dYrilir. Lakin tam yeti_mi_ qara zeytundan haz1rlanan mrYbbY daha yax_1 olur vY qoz mrYbbYsini xat1rlad1r. Ya_1l zeytunlar ya_ sulla duza qoyulduu kimi YvvYlcY 6  8 saat pota_ mYhlulunda saxlan1l1r, sonra suyunu tez- tez dYyi_mYk _YrtilY 1  2 gn soyuq suda saxlan1l1r. Ac1l11 kYnar edilmi_ zeytunlar mrYbbY bi_irmYk n yar1mfabrikat hesab olunur. Zeytunlar de_dYklYnir vY zeytunun zYrinY hYr 1 kq n 3 st su vY 0,5 st _YkYr tozu YlavY edilib qaynayana qYdYr q1zd1r1l1r, 3  5 dYq. qaynad1ld1qdan sonra szgYcY tklb ac1 suyu kYnar edlir. SzgYcdYki prtlm_ zeytunlar1n zYrindYn qaynayan su trlmYklY bir daha tYmiz yuyulur. 1 kq emal edilmi_ zeytun n 1,2 kq toz- _YkYr (pesok) gtrlr. ^YkYrin zYrinY hYr kq n 2,0 st su tklb _YrbYt bi_irilir, qaynaa d_Yn kimi szgYcdYki zeytunlar YlavY olunub yenidYn qaynayana qYdYr q1zd1r1l1r. Sonra mrYbbY bi_irilYn te_t kYnara qoyulub soyuyana qYdYr (tYxminYn 6  8 saat) saxlan1l1r. 0kinci dYfY zYif qaynad1lmaqla haz1r olana qYdYr bi_irilir. Haz1r olana yax1n hYr kq n 2 qram limon tur_usu YlavY olunur. MrYbbYnin haz1r olmas1 mumi qayda zrY _irYnin qat1l11na grY mYyyYn edilir. MrYbbY soyuduqdan sonra tYmiz vY quru bankalara y11l1r, az1 kip balan1b sYrin vY qaranl1q yerdY 1 ilY qYdYr saxlan1la bilYr. 2.13. Zeytun presi ilY mayonezin hazirlanmasi 09>=57 A>CA HO:;8=4O >;C1, 30BK, BC@H<O7O, E0<0901O=7O@ 9F:AO: 3840;K <OIAC;4C@. =C I07K@;0<03 FGF= bitki yaLlarKndan (MF=O10E0=, 30@LK40;K, zeytun, 95@DK=4KLK vO digOr yaLlardan), IO<G8=8= 9C<C@B0 B>7C, 3C@C AF4, E0@40;, 4C7, A8@:O 2O 10H30 O428990B;0@40= 8AB8D04O >;C=C@. )O<8= E0<<0;;0@ <09>=578 :8<9O28 BO@:816O 7O=M8=;OH48@8@. 09>=578= BO@:818=4O >@B0 I5A01;0 67% 18B:8 90LK 20@4K@. 8B:8 90LK AC 8;O N7;F 30BK 5<C;A890 O<O;O MOB8@8@. 09>=578= BO@:818=4O:8 90L EK@40 408@O68: HO:;8=4O >;C@ 2O >=0 MN@O 4O >@30=87< BO@OD8=4O= 90EHK IO7< >;C=C@. 09>=57 8AB5IA0;K=40 8H;O48;O= 90L;0@K= BO@:818=4O:8 4>9<0<KH 90L BC@HC;0@K=K= G>E 1N9F: D878>;>J8 OIO<899OB8 20@4K@. 0L40= 10H30 <09>=578= BO@:818=4O 7F;0;8 <044O;O@, <8=5@0; <044O;O@, 28B0<8=;O@ 2O A. 48MO@ <044O;O@ 20@4K@ :8, 1C 40 >@30=87<8= 3840;0=<0AK FGF= G>E 2068148@. AB5IA0; 70<0=K >=0 18@ G>E 404 2O OB8@25@868 <044O;O@  A8@:O, E0@40;, HO:O@ 2O A. E0<<0;;0@ O;02O >;C=C@ :8, 1C=;0@ 40 <09>=578= IO7< >;C=<0AK=K 9F:AO;48@, 8HB0I0=K= 0@B<0AK=0 2O 3840=K= <O=8<AO=8;<OA8=O <FA1OB BOA8@ 548@. FEBO;8D O;02O;O@ I5A01K=0 <09>=57 404 2O OB@O <0;8: >;C@ :8, 1C 40 >=C= :C;8=0@89040 M5=8H 909K;<0AK=0 AO1O1 >;C@. K@<K7K 8AB8>B40= 0;K=<KH ?F@5 O;02O 548;<O:;O I07K@;0=<KH <09>=57 9F:AO: :59D899OB;8 >;C@. =C= BO@:818=4O 20-23 <3%  28B0<8=8 20@4K@. 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Sovet dNnOmindO 5;<8 8HG8;O@8= 2O AO=095 <FBOEOAA8A;O@8=8= 0?0@4K3;0@K 8H;O@ =OB86OA8=4O 40-0 3O4O@ <09>=57 G5H848=8= @5A5?BC@0AK I07K@;0=<KH4K. Lakin hOmin mayonezlOrdOn 4-5 GeHidi kFtlOvi istehsal olunurdu. 09>=57 8AB8D04O >;C=<0AK=40= 0AK;K >;0@03 2 3@C?0 1N;F=F@: - 3O;90=0;BK <09>=57;O@8; - 45A5@B <09>=57;O@8. >=A8AB5=A890AK=0 MN@O <09>=57;O@ 4C@C, 30BK, ?0AB0HO:8;;8 2O B>720@8 >;C@;0@. "O@:818=4O:8 18B:8 90LK=K= <8340@K=0 MN@O 9F:AO: 90L;K;K3 2O 0H0LK 90L;K;K3 3@C?;0@K=0 1N;F=F@. 09>=57;O@ O;02OA87 2O O;02O;8 >;C@. /;02O;8 <09>=57;O@O <FEBO;8D OB8@;8-O42899O;8 2O 404-B0< 25@868 <044O;O@ 30BK;K@. /lavOli qO;90=0;BK <09>=57;O@8= G5H848nO l8<>=;C mayonez, t><0B;K <09>=57, qKBK3>tu;C <09>=57, k>@=8H>=;C <09>=57, kF@F 2O 90 A89O=O:;8 <09>=57, y0HK; ;>190 8;O <09>=57, y0HK; noxudla <09>=57, pendirli <09>=57, gNbOlOkli mayonez vO OB8@;8-O42899O;8 bitki ekstraktK O;02O;8 <09>=57;O@ aiddi@. Bu mayonezlOri hazK@ladK3da emulsiyaedici mayonez pastasKna mFvafiq olaraq 15-25% pFre HOklindO mFxtOlif OlavOlOr qatKlKr. 5A5@B <09>=57;O@8=8= G5H848=O a;<0;K <09>=57, a@<C4;C <09>=57, m>@C3;C <09>=57. b0;;K <09>=57, ?>@B0L0;;K <09>=57, g020;K;K <09>=57, iB1C@=C;C <09>=57, g020;K;K-3>7;C <09>=57 aiddir. 7e@AC= )>;48=3-8= BO@:818=4O DO0;899OB MNABO@O= 0:K Qida 2O Y0L Fabriki MMC-dO A>= 8;;O@ 878< AFD@O 04;K <09>=57 8AB5IA0; 548li@. C <09>=578= 8AB5IA0;K=40 9F:AO: :59D899OB;8 18B:8 90L;0@K=40= 8AB8D04O >;C=C@. Bizim Osas mOqsOdimiz yaHKl zeytun presi OlavOli mayonezin hazKrlanmasK texnologiyasKnK iHlOmOk vO hOmin mOhsulun ktlOvi istehsalKnK hOyata keGirmOkdir. C <O3AO4;O OA0A 1070 <OhAC;C :8<8 O= M5=8H 909K;<KH @>20=A0; G5H84;8 0HE0=0 <09>=578=8= @5A5?B8=4O= 8AB8D04O 548;<8H48@. @>20=A0; 0HE0=0 <09>=578=O 0H0LK40:K <044O;O@ 30BK;K@. 8B:8 90LK 64,84 % (759BC= ?F@5A8 8;O <09>=57 FGF= 55%); 9C<C@B0 A0@KAK 5,0; 3C@C AF4 2,2; 80%-;8 A8@:O BC@HCAC 0,75; E0@40; B>7C 0,75; 4C7 1,30; HO:O@ 1,50; A>40 0,05; AC 23,61% (759BC= ?F@5A8 8;O <09>=57 FGF= 18%). 59BC= ?F@5A8=4O >@B0 I5A01;0 25-30% 90L 2O 70%-O 3O4O@ AC >;4CLC FGF= 8AB5IA0; 70<0=K @5A5?B4O:8 90LK= <8340@K=K 55%-O, AC9C= <8340@K=K 8AO 15%-O 3O4O@ 070;B<03 ;07K<4K@. 59BC= ?F@5A8 8;O <09>=57 I07K@;0<03 FGF= 187 ?@>20=A0; <09>=578= @5A5?BC@0AK=0 15% 06K;KLK :O=0@ 548;<8H 90HK; 759BC=C= ?F@5A8=8 O;02O 5B<8H8:. &<C<8 B5E=>;>M890 OA0AK=40 5<0; 548;<8H 90HK; 759BC= AF@BMO6;8 <0HK=40= :5G8@8;81 ?F@5 I0;K=0 A0;K=K@. )O<8= ?F@54O= @5A5?BO MN@O 15% <8340@K=40 ?@>20=A0; <09>=578=8= 5<C;A89054868 ?0AB0AK=0 O;02O 548;81 F<C<8 30940 F7@O <>9>=57 8AB5IA0; 548;8@. 59BC= ?F@5A8 8;O I07K@;0=<KH <09>=578= @O=M8 90HK;K<B1;- A0@K, 90EC4 7O8D 1>7C<BC;, :>=A8AB5=A890AK 18@68=A;8, 89 2O 404K 7O@8D, BC@H<O7O, 759BC=C= 404K=K E0BK@;040= E0@40; 2O A8@:O OB8@;8 >;<0;K4K@. NC FS0L. ZEYTUN YAI AzYrbaycan1n qeyri-neft sektorunda qabaqc1l mvqeyY malik  Azersun Holding _irkYtlYr qrupunun AzYrbaycandak1 fYaliyyYti tYn Ysrin 90-c1 illYrinin lap YvvYllYrindYn ba_lay1r. AzYrbaycan mstYqillik qazand1qdan sonra digYr sahYlYrdY olduu kimi yeyinti mYhsullar1 istehsal1nda da Ysasl1 dn_ yaranm1_d1r. MDB mYkan1nda, Yax1n vY Orta ^YrqdY analoqu olmayan vY AzYrbaycanda apar1c1 lider vY investor olan  Azersun Holding _irkYtlYr qrupunun tYrkibindY fYaliyyYt gstYrO= mYssisYlYrdYn  BakK Qida vY Ya Fabriki MMC mxtYlif e_iddY yeyinti yalar1, > 6F<;O4O= 759BC= 90LK istehsal edir.  BakK Qida vY Ya Fabriki MMC 1997-ci ildY Bak1 Marqarin zavodunun yenidYn qurulmas1 vY masir texnologiya ilY tYchiz olunmas1ndan sonra lkY prezidenti HeydYr liyevin i_tirak1 ilY fYaliyyYtY ba_lam1_d1r. MYssisY dnya standartlar1na cavab verYn rafinasiya, elektroliz, hidrogenlY_dirmY, dezodorasiya, vinterizY, marqarin istehsal1, duru ya szlmYsi, Yridilmi_ mYtbYx yalar1n1n istehsal1 proseslYrinY malikdir. Emal vY qabla_d1rma prosesi boyu mYhsullar1n keyfiyyYtinY daim nYzarYt olunur. Burada dnyan1n Yn masir avadanl11nda, Yl dYymYyYn texnologiya ilY  Final ,  Blendo ,  Zolotoe Soln1_ko ,  MczY duru bitki yalar1,  Final ,  Super sun vY digYr e_iddY Yridilmi_ bitki mYn_li mYtbYx yalar1, elYcY dY  Final ,  Pa_a ,  N6F7O vY digYr marqarin mYhsullar1 istehsal olunur. Son illYr mYssisYdY yksYk keyfiyyYtli  Final vY  Zeytun balar1 markal1 zeytun ya1 da istehsal olunur. Riviera keyfiyyYt markas1 ilY istehsal olunan Final zeytun ya1 tYbii vY rafinY zeytun ya1n1n qar1_11d1r vY standart1n btn tYlYblYrinY tam uyundur. Rafinasiya sexindY dnyada Yn apar1c1 texnologiyaya sahib olan Desmet _irkYtinin avadanl11 qura_d1r1l1b. Duru yalar1n istehsal1nda isY Fransan1n Sidel vY 0taliyan1n Procomac _irkYtlYrinin Yn son istehsal1 olan avadanl1qlardan istifadY olunur. Duru bitki yalar1n1 mumlardan tYmizlYmYk n ox masir texnologiya olan vinterizY prosesi tYtbiq edilir. 0stehsal olunan mYhsullar1n keyfiyyYtini art1ran vY onu daim n plana YkYn mYssisYnin mYhsullar1 ox sayda mkafatlara vY sertifikatlara layiq grlb. 1999-cu ildY in Xalq Respublikas1n1n Kunmin _YhYrindY  BY_YriyyYt vY TYbiYt 21-ci Ysrin astanas1nda _ar1 ilY keirilYn  Ekspo-99 BeynYlxalq sYrgisindY nmayi_ etdirdiyi keyfiyyYtli mYhsullar1n istehsal1na grY 702>4 AzYrbaycan Respublikas1n1n KYnd TYsYrrfat1 Nazirliyinin diplomu ilY tYltif edildi. 2002-ci ildY Moskva _YhYrindY keirilYn  21-ci YsrdY Soya vY Soya MYhsullar1 BeynYlxalq ixtisasla_d1r1lm1_ sYrgisindY  Teksun vY  Soya sun yalar1 q1z1l medal vY diplomlara layiq grldlYr. HYminin, mYssisY mYhsullar1n1n qabla_d1r1lmas1 dizayn1na grY gm_ medal vY diplom ilY tYltif edildi. "Ydqiqatlar nYticYsindY mYyyYn olunmu_dur ki, mYssisYdY istehsal olunan btn yalar1n keyfiyyYti BeynYlxalq Standart TS-EN-0SO-9000 (sertifikat ! KG 1370/00) tYlYblYrinY uyundur, ekoloji cYhYtdYn tYmiz, zYrYrsiz, xolesterinsiz vY fizioloji cYhYtdYn qidal1 yeyinti mYhsuludur. nki bu yalar1n haz1rlanmas1nda Yn masir ya istehsal1 texnologiyas1na, istehsal1n btn mYrhYlYlYrindY sanitar-gigiyenik qaydalara ciddi YmYl olunur, mYhsulun qabla_d1r1lmas1, markalanmas1 vY saxlan1lmas1 _Yraiti keyfiyyYtin qorunmas1na xidmYt edir. MYssisYnin mYhsullar1 dnyan1n 10-dan ox lkYsinY ixrac olunur. 878< OA0A <O3AO48<87  BakK Qida vY Ya Fabriki MMC BO@OD8=4O= 8AB5IA0; >;C=0= 759BC= 90LK=K= :59D899OB8=8 2O 5:>;>J8 BO<87;898=8 N9@O=<O:48@. sas tYdqiqat obyekti kimi qurumayan bitki yalar1 qrupuna aid olan  R0V0ERA tipli  Final vY  Zeytun balar1 markal1 zeytun yalar1 gtrlm_dr. Bu yalar tYrkibinY, bioloji dYyYrliliyinY vY pYhrizi YhYmiyyYtinY grY bitki yalar1 iYrisindY birinci yeri tutur. 3.1. Zeytun ya1n1n istehsal1 vY istehlak1 haqq1nda Zeytun ya1 Yunan1stan, 0spaniya vY 0taliyada qYdimdYn milli Yrzaq mYhsulu vY Aral1q dYnizi sahillYri lkYlYrindY pYhriz qidas1 hesab edilir. Zeytun ya1 xristian vY yYhudi kilsYlYrinin, elYcY dY msYlman mYscidlYrinin i_1qland1r1lmas1nda qYdimdYn istifadY olunmu_dur. XIX Ysrin sonlar1na qYdYr Rusiyada yksYk keyfiyyYtli zeytun ya1 provans ya1, a_a1 keyfiyyYtli ya isY taxta ya1 adlanm1_d1r. Yaban1 halda zeytun bitkisi Aral1q dYnizinin _imal- _Yrq hissYsindY, o cmlYdYn kiik Asiyada yeti_ir. Zeytun bitkisinin mYdYni sortlar1n1n yay1ld11 vaxt vY yer hYlY qYdimdYn mxtYlif lkYlYrin alimlYrinin mbahisYsi olmu_dur. Lakin o da dYqiq mYlumdur ki, zeytun ya1 Munoy mYdYniyyYtinin zYnginliyinY vY firavanl11na xidmYt etmi_dir. Qaz1nt1lar zaman1 tap1lan zeytun ya1 n qablar eram1zdan 4 min il YvvYllYrin tarixinY aid edilir. QYdim MisirdY zeytun ya1 eram1zdan 3 min il YvvYl qida mYqsYdlYri vY sabun bi_irmYk, elYcY dY yala i_lYnYn lampalar n istifadY olunmu_dur. Eram1zdan YvvYl 8- ci YsrdY finikiyal1lar KarfaqendYn zeytunu 0spaniyaya, qYdim yunanlar isY 0taliyaya aparm1_lar. Zeytunun lat1nca ad1 (Oleum) da qYdim yunan szndYn () gtrlm_dr. QiymYtli dYrman bitkisi olan zeytunun hans1 lkYdYn yay1lmas1 haqq1nda iki fikir mvcuddur. Onlardan birinY grY mdriklik vY zYhmYt 0lahYsi Afina Attikaya sahib olmaq n Poseydonla mbahisYdY hirslYnYrYk z nizYsini qayaya sancm1_ vY nizY mczYli aaca evrilmi_dir. Grndy kimi, bu fikirdY zeytunun vYtYninin Yunan1stan olmas1na i_arY edilir. DigYr fikrY grY isY Aral1q dYnizi hvzYsi lkYlYri  Suriya, CYnubi Antaliya vY s. zeytun bitkisinin vYtYni hesab olunur. Bu mYnbYlYrY YsasYn zeytun buradan Kiik Asiyaya, Yunan1stana, MisirY vY digYr lkYlYrY yay1lm1_d1r. Zeytun bitkisinin mr 300- 400 ildir. lveri_li _YraitdY 1000 il ya_amas1 mYlumdur. 500- dYn ox nv var. Haz1rda Avropa zeytunu dnyan1n YksYr tropik vY subtropik iqlimY malik lkYlYrindY, o cmlYdYn AzYrbaycanda becYrilir. Slh vY xo_bYxtlik rYmzi hesab olunan bu qiymYtli bitkinin Ab_eronda plantasiyalar1 sal1nm1_d1r. Zeytun ya1n1n istehsal1na grY 0taliya, 0spaniya vY Yunan1stan birinci yeri tutur. 2010- cu ildY dnyada istehsal olunan zeytun ya1n1n 40%- dYn oxu 0spaniyan1n, YsasYn dY Andalusiya YyalYtinin pay1na d_rd. 0taliya istehsal etdiyi zeytun ya1n1n ox hissYsini z istehlak edir. Yunan1standa adamba_1na ildY 20 litrdYn ox zeytun ya1 istehlak edilir. 2004- c ilin mYlumat1na grY zeytun ya1n1n istehsal1n1n statistikas1 3.1. sayl1 cYdvYldY verilmi_dir. CYdvYl 3.1. Dnya zrY zeytun ya1 istehsal1 (2004- c il). S/slkYlYr0stehsal1 (min ton)S/slkYlYr0stehsal1 (min ton)10spaniya4.55611lcYzair17020taliya3.15012Liviya1483Yunan1stan2.30013Argentina954TrkiyY1.800140ordaniya855Suriya95015AB^776MYrake_470160ran437Tunis35017Peru388Misir32018Xorvatiya339Portuqaliya27019Albaniya3010Livan180 Bir ba_qa mYnbYdY isY 2004- c ildY zeytun ya1 istehsal edYn Ysas lkYlYrin xsusi Ykisi, istehlak1n xsusi Ykisi vY adamba_1na kiloqramla illik orta istehlak1n miqdar1 haqq1nda mYlumat verilir. Bunu 3.2. sayl1 cYdvYldYn grmYk olar. 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BYzi aaclar 1500 ilY qYdYr ya_ay1r. 0rusYlimin Zeytun da1ndak1 zeytun aac1n1n 2000- dYn ox ya_1 var. TunisdY ya_1 2000- Y atan, diametri 4 m olan zeytun aac1 qorunub saxlan1l1r. Bu cr zeytun aaclar1na Kipr vY lcYzair dvlYtlYrinin YrazisindY dY rast gYlmYk olur. CYdvYl 3.2. Zeytun ya1n1n istehsal vY istehlak1 (2004- c il). lkYlYr0stehsal1n mumi miqdar1na grY faizlY0stehlak1n mumi miqdar1na grY faizlY0l YrzindY adamba_1na orta istehlak kq-la0spaniya30,2 %20 %13,62 %0taliya20,9 %30 %12,35 %Yunan1stan15,3 %9 %23,7 %TrkiyY11,9 %2 %1,2Suriya6,3 %3 %6 %Tunis2,3 %2 %9,1 %MYrake_3,1 %2 %1,8 %Portuqaliya1,7 %2 %7,1 %AB^0,5 %8 %0,56 %Fransa-4 %1,34 %DigYr lkYlYr 17,8 % 18 % TYbii zeytun meyvYsi ox ac1 dada malikdir. Onu bir mddYt duzlu- qYlYvili suda saxlamaqla kYnar etmYk mmkndr. Zeytuna ac1l1q verYn qlikozid oleouropein maddYsidir. Zeytun ya1 n tYrkibindY monodoymam1_ ya tur_ular1n1n, YsasYn dY olein tur_usunun ox olmas1 xarakterikdir. Bu ya tur_usu orqanizmdY olan  pis xolesterinin miqdar1n1 azald1r,  yax_1 -  faydal1 xolesterinin miqdar1n1 isY normada saxlay1r. Aral1q dYnizi dietlYrinin yrYnilmYsi sbut etmi_dir ki, rYk- damar xYstYliklYrinin aradan qald1r1lmas1na sYbYb zeytun ya1ndak1 fitosterinlYr, polifenollar vY oleokantlard1r. BYzYn ktlYvi tYbliat vasitYlYrindY zeytun ya1 cox da korrektiv reklam edilmir. 0_ buras1ndad1r ki, omeqa-3 ya tur_usu kYtan ya1na nisbYtYn zeytun ya1nda ox azd1r, E vitamininin miqdar1 isY gnYbaxan ya1ndak1ndan ox geri qal1r. Lakin zeytun ya1 digYr bitki yalar1 kimi yksYk kalorilidir vY onun istehlak1nda normaya fikir verilmYlidir. Elmi cYhYtdYn mYyyYn edilmi_dir ki, gn YrzindY 2 xrYk qa_11 zeytun ya1 istehlak1 rYk- damar at1_mazl11n1 azald1r. Daha sYmYrYli nYticYyY gYlmYk mYqsYdilY zeytun ya1ndak1 monodoymam1_ ya tur_ular1 qYdYr dY doymu_ ya tur_ular1 istehlak etmYk laz1md1r. Lakin gndYlik yala qYbul olunan kalorinin miqdar1 art1r1lmamal1d1r. Zeytun ya1 qald1qca keyfiyyYti a_a1 d_r. Odur ki, istehsal olunan zeytun ya1n1n elY birinci ildY dY istehlak olunmas1 arzu olunur. AtmosferdYn nYmliyi udmaq vY hava oksigeni ilY oksidlY_mYnin qar_1s1n1 almaq n zeytun ya1n1 hermetik tarada, sYrin vY qaranl1q yerdY saxlamaq laz1md1r. KYnar qoxulu mYhsullarla birlikdY saxlanan ya hYmin qoxunu znY Ykir, keyfiyyYti pislY_ir. gYr ya1 soyuqda saxlasan1z (bYzYn soyuducuda saxlad1qda) onda doymu_ ya tur_ular1n1n knts YmYlY gYlir, bu onun keyfiyyYtinin a_a1 olmas1na dYlalYt etmir, nki azac1q q1zd1r1ld1qda knt yox olur, yYni Yriyir. Zeytun ya1 vY yaxud provans ya1 zeytun aac1n1n (Olea europaea) meyvYlYrindYn al1n1r. Zeytunun YtliyindY 56%- Y, YyirdYyindY isY 12%- Y qYdYr ya vard1r. KeyfiyyYtinY, yax_1 dad1na vY xo_ zYrif YtrinY grY Yn yax_1 zeytun ya1 Fransan1n Provans YyalYtin1n ad1 ilY provans ya1 adlan1r. Bu ya1 tYzY zeytun meyvYlYrindYn soyuq preslYmY sulu ilY al1rlar. Zeytun ya1nda YsasYn olein tur_usunun qliseridlYri vard1r. HYmin ya q1zd1r1ld1qda vY havada oksidlY_mir. Ona grY dY kulinariyada digYr bitki yalar1na nisbYtYn delikates mYhsul hesab edilir. Yum_aq dad1na vY zYrif YtrinY grY zeytun ya1 mxtYlif xrYklYrin, xsusYn dY tYzY vY bi_irilmi_ tYrYvYzlYrdYn haz1rlanan qYlyanalt1lar1n haz1rlanmas1nda istifadY edildiyindYn mYi_YtdY ona salat ya1 da deyilir. Zeytun ya1 kulinariyada geni_ miqyasda tYtbiq olunan bitki yalar1ndan biridir ki, onun dad1 Yt mYhsullar1n1n dad1na uyundur vY ona grY dY mal, ev vY ov qu_lar1n1n q1zard1lmas1nda istifadY edilir. Zeytun ya1 ilY haz1rlanan mayonez vY bal1q q1zartmas1 zYrif dad1 ilY fYrqlYnir. PYhriz qidas1nda zeytun ya1 kYrY ya1n1 YvYz edir vY qaraciyYr xYstYliklYrindY profilaktiki mYqsYdlY istifadY olunur. Zeytun ya1 frans1z vY italyan mYtbYxindY, elYcY dY CYnubi Avropa lkYlYrindY Ysas ya hesab edilir. Saxlan1lmaa davaml1l1q vY a_a1 temperaturda donmas1 (00C-dYn a_a1) onun yada bal1q konservlYrinin (_prot, sardina vY s.) haz1rlanmas1nda xsusilY dYyYrli ya olduunu gstYrir. Zeytun ya1n1n tYrkibindY faizlY a_a1dak1 ya tur_ular1 vard1r (">20@=K9 A;>20@L, B>< 6, AB@. 506): Miristin tur_usu  0,2- 1,1 % Palmitin tur_usu  9,5- 9,7 % Stearin tur_usu  1,0- 1,5 % Olein tur_usu  80,0- 81,6 % Linol tur_usu  7,0- 7,5 % Zeytun ya1n1n kimyYvi tYrkibi onun mYn_YyindYn as1l1 olaraq dYyi_ilir. CYnub blgYsindY yeti_Yn zeytundan al1nan yada doymu_ ya tur_ular1n1n miqdar1 iqlimi mlayim olan blgYlYrY nisbYtYn oxdur. Zeytun ya1n1n fiziki- kimyYvi gstYricilYri a_a1dak1 kimidir (">20@=K9 A;>20@L, B>< 6, AB@. 507): 150C- dY ya1n xsusi Ykisi  0,910- 0,929. 200C- dY _as1nd1rma Ymsal1  1,467- 1,471 Sabunla_ma YdYdi  185- 196. Yod YdYdi  75- 88. Sabunla_mayan maddYlYrin miqdar1  0,5- 1,0 %. Donma temperaturu  00C- dYn mYnfi 90C- yY qYdYr. Qida n soyuq preslYmY sulu ilY al1nm1_, rafinY edilmi_ vY rafinY edilmYmi_ zeytun ya1 istifadY olunur. Qida n istifadY olunan rafinY edilmi_ zeytun ya1n1n keyfiyyYti a_a1dak1 texniki _YrtlYrY uyun olmal1d1r: 1. 24 saat 200C- dY saxland1qdan sonra onun rYngi _Yffaf, dad vY iyi rafinY edilmi_ zeytun ya1na xas olmal1d1r. 2. Ya1n rYngi a1q qYhvYyidYn ya_1l alarl1 sar1 rYngY qYdYr olmal1d1r. 3. Yoda grY rYngi 15- dYn ox olmamal1d1r. 4. Tur_uluq YdYdi KOH- a grY 0,4 mq- dan ox olmamal1d1r. 5. KtlYyY grY knt olmamal1d1r. 6. TYrkibindYki suyun vY uucu maddYlYrin (1000C - 1050C- dY q1zd1r1ld1qda itkinin miqdar1) miqdar1 0,2%- dYn ox olmamal1d1r. Tibbi mYqsYdlYr n nYzYrdY tutulan zeytun ya1n1n tur_uluq YdYdi 2,5- dYn ox olmamal1, sabunla_ma YdYdi  187- 196, yod YdYdi 80- 88 olmal1d1r. Zeytun ya1n1n kimyYvi tYrkibi vY qidal1l1q dYyYri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nsanlar qYdimdYn Yn ox heyvanat mYn_Yli yalardan (qoyunun quyruq ya1) daha ox istifadY etmi_lYr. Lakin tarixdY zeytun ya1ndan istifadY olunmas1na dair oxlu sayda mYlumatlar vard1r. Heyvani yalardan fYrqli olaraq zeytun ya1 nYinki qan-damar xYstYliklYrinY sYbYb olmur, hYtta heyvani yalarla qYbul olunmu_ xolesterinin orqanizmdYn xaric olmas1na fizioloji cYhYtdYn msbYt tYsiredir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lmi tYsnifatda duru bitki yalar1 tYrkibindYki ya tur_ular1n1n mxtYlifliyindYn as1l1 olaraq a_a1dak1 kimi tYsniflY_dirilir (">20@=K9 A;>20@L, B>< 5, AB@. 255). 1. GYnYgYrYk ya1na ox_ar bitki yalar1na tYrkibindY ritsinil ya tur_usu olan vY qurumayan gYnYgYrYk ya1 aiddir. Bu yalar1n tYrkibindY doymam1_ ya tur_ular1n1n qliseridlYri vard1r. 2. Zeytun ya1na ox_ar bitki yalar1na f1st1q (buk), YyirdYk yalar1, ke_ni_, badam, zeytun yalar1 aiddir. Bu yalar1n tYrkibindY Yn ox doymam1_ olein ya tur_usunun qliseridlYri vard1r vY ox Ytin quruyur. 3. Xa_-xa_ ya1na ox_ar bitki yalar1na yerf1nd11 ya1, xardal ya1, kedr qozu ya1, qar1dal1 ya1, knct ya1, xa_-xa_ ya1, qoz ya1, gnYbaxan ya1, raps ya1, saflor ya1, soya ya1, pamb1q ya1, kYnaf ya1, kYndir ya1, yaiYyi (@K68:>2>5 <0A;>) vY vYzYrYk (AC@5?=>5 <0A;>) yalar1 aiddir. Bu yalar1n tYrkibindY Yn ox polidoymam1_ linol ya tur_usunun qliseridlYri vY Yn az olein ya tur_usunun qliseridlYri vard1r. Bu yalarda demYk olar ki, linolen ya tur_usu yoxdur vY yar1mquruyan yalara aiddir. 4. KYtan ya1na ox_ar bitki yalar1na kYtan ya1, YtYnY , peril vY tunq ya1 aiddir. Bu yalar1n tYrkibindY Yn ox polidoymam1_ linolen ya tur_usunun qliseridlYri, az miqdarda linol vY olein ya tur_ular1, czi miqdarda doymu_ ya tur_ular1n1n qliseridlYri vard1r. Bu yalar quruyan bitki yalar1na aiddir. Bitki 90L;0@K=K= OA0AK=K FG0B><;C A?8@B-3;8A5@8= 2O <FEBO;8D 90L BC@HC;0@K BOH:8; 548@. 8B:8 90L;0@K=K= BO@:818=4O daha ox 4>9<0<KH, az miqdarda isY doymu_ 90L BC@HC;0@K >;C@. N048@ I0;;0@40 BA8:;8: 90L BC@HC;0@K=0, 4>9<CH 2O 4>9<0<KH I84@>>:A8BC@HC;0@0 40 @0AB MO;<O: <F<:F=4F@. 0L BC@HC;0@K=K= E0AAO;O@8 >=;0@K= <>;5:C;C=40 >;0= :0@1>:A8; 3@C?C=C= A09K=40=, <>;5:C; GO:8A8=4O=, 8:830B @018BO=8= >;<0AK=40= 2O >=C= A09K=40= 0AK;K4K@. Bitki 90L;0@K=K= BO@:818=4O:8 90L BC@HC;0@K=K= <FEBO;8D;898, >=;0@K= :8<9O28 3C@C;CHC 2O E0AAO;O@8 I033K=40 O4O18990B;0@40 M5=8H <O;C<0B;0@ 20@4K@. =0 MN@O 4O 187 IO<8= <O;C<0B;0@K 1C@040 tYkrar 25@<8@8:. 0:8= 759BC= 90LK=K= :8<9O28 BO@:818 h033K=40 <O;C<0B 25@<O: <0@03;K >;0@4K. 594 5B<O: ;07K<4K@ k8, 759BC= 90LK=K= BO@:818=4O OA0AO= 4>9<0<KH 90L BC@HC;0@K 20@4K@. 59BC= 90LK=K= 100 qram1nda faizlY (qramla) a_a1dak1 ya tur_ular1 vard1r. CYmi lipidlYrin miqdar1  99,8; o cmlYdYn, triqliseridlYrin miqdar1  99,0;   sitosterol  0,15; CYmi ya tur_ular1  94,70; o cmlYdYn, Doymu_ ya tur_ular1  15,75; o cmlYdYn, C16:0  ?0;<8B8= tur_usu -12,9; C18:0 - AB50@8= tur_usu -2,5; C20:0 - 0@0E8= tur_usu -0,35. >=>4>9<0<KH 90L BC@HC;0@K  66,90; o cmlYdYn, C16:1 - ?0;<8B>;58= tur_usu -1,50; C18:1 - >;58= tur_usu -64,90; C20:1 - qadolein tur_usu  0,50. Polidoymam1_ 90L BC@HC;0@K  12,10; o cmlYdYn, C18:2 - ;8=ol tur_usu  12,0; C18:3 - ;8=olen tur_usu  0,10. 59BC= 90LK=40 , , , K 28B0<8=;O@8 2O 8=A0= >@30=87<8 FGF= D0940;K >;0= 48MO@ 18>;>J8 DO0; <044O;O@ 4O 20@4K@. OI7 1C=0 MN@O 759BC= 90LK IO90BK= 1FBF= 4N2@;O@8=4O A0L;0<;KL0 <FA1OB BOA8@ MNABO@8@. 59BC= 90LK F@O: 2O 30=-40<0@ EOABO;8:;O@8=O AO1O1 >;0= E>;5AB5@8=8 070;40@03 40<0@;0@40 BKE0=<0;0@K= 30@HKAK=K 0;K@. 59BC= 90LK=K= FABF= 6OIOB8 >=40= 810@OB48@ :8, 48MO@ 18B:8 90L;0@K=40= DO@3;8 >;0@03 90;=K7 >@30=87< FGF= 7O@O@;8 >;0= 0H0LK AKE;K3;K E>;5AB5@8=8= <8340@K=K 070;4K@, ;0:8= 8=A0= >@30=87<8 FGF= ;07K< >;0= 9F:AO: AKE;K3;K E>;5AB5@8=O B>EC=<C@. O4O BC@HC;CLC=C 070;40@03 30AB@8BO 2O <O4O 90@0AK=0 30@HK 3>@C9C6C @>; >9=09K@, N4 :8AOA8 40HK=K= O@8<OA8=O k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akK Qida vY Ya Fabriki MMC-dY  $8=0; vY  Zeytun balar1 B860@OB =8H0=K 8;O 759BC= 90LK 8AB5IA0; >;C=C@. -8M895=8: =>@<0;0@0 O<O; >;C=0@03 301036K; B5E=>;>M890=K= BOB1838 8;O 8AB5IA0; >;C=0= 759BC= 90LK 250, 500, 750 3@0< vY 1,0 litr :FB;O4O 4 3@0=;K HFHY;O@4O 8285@0 B8?;8 759BC= 90LK :8<8 8AB5I;0:GK;0@0 BO348< >;C=C@. 3.3. Zeytun ya1n1n istehsal1 sullar1 Zeytun ya1n1n istehsal texnologiyas1, qabla_d1r1lmas1, markalanmas1, da_1nmas1, saxlanmas1 vY digYr mumi mYlumatlar bitki yalar1 istehsal1nda olduu kimidir. Lakin bYzi istisnalar mvcuddur. 8B:8 90L;0@K=K 90L;K 18B:8;O@8= <592OA8=4O= 2O B>EC<C=40= 8AB5IA0; 548@;O@. 598=B8 90LK 8AB5IA0; 5B<O: FGF= OA0AO= MF=O10E0=, A>90, ?0<1K3, 95@DK=4KLK, 759BC=, :F=6FB, E0@40;, E0H-E0H 2O A., B5E=8:8 90L 0;<03 FGF= 8AO :OB0=, BC=3, MO=OMO@GO:, ?5@8; 2O A. 1C :8<8 90L;K B>EC<;0@40= 8AB8D04O 548;8@. 59BC= <592OA8=4O 23-49%, MF=O10E0=40 33-57%, ?0<1K3 G89848=4O 16-29%, A>9040 14-26%, 30@LK40;K =F2OA8=4O 30-48% 90L 20@4K@. 8B:8 90L;0@K=K= 8AB5IA0;K 4 <O@IO;O4O 10H0 G0BK@: - 90L;K B>EC<;0@K= BO40@F:F 2O A0E;0=K;<090 I07K@;0=<0AK; - 90L;K B>EC<;0@K= 8AB5IA0;0 I07K@;0=<0AK; - 90L;K B>EC<;0@40= 90LK= 09@K;<0AK; - 0;K=<KH 90LK= A0D;0H4K@K;<0AK (@0D8=0A890AK). 0L 8AB5IA0;K FGF= 8AB8D04O >;C=0603 90L;K B>EC<;0@ :O=0@ 30@KHK3;0@40= BO<87;O=8@, =O<;898 =>@<0;0H4K@K;K@, N;GFAF=O MN@O G5H84;O=8@, B>EC< 301KLK=40= 09@K;K@ 2O =F2O EK@40;0=K@. 8B:8 90L;0@K OA0AO= 8:8 FAC;;0  ?@5A;O<O 2O 5:AB@0:A890 FAC;C 8;O 0;K=K@. O7O= :><18=O;OH<8H FAC; 40 BOB183 548;8@. 0L;K B>EC<;0@K= ?@5A;O=<OA8 8AB8 2O A>9C3 FAC;;0 18@4ODO9O 2O 90 8:84ODO9O 0?0@K;K@. @5A;O<O FGF= H=5:;8 2O I84@02;8: ?@5A;O@4O= 8AB8D04O 548;8@. 8@4ODO9O ?@5A;O<O BO@:818=4O =8A1OBO= 90LK 07 >;0= B>EC<;0@ FGF= BOB183 548;8@. C FAC;40 90LK= GKE0@K 07, :59D899OB8 8AO 0H0LK >;C@. :84ODO9O ?@e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eytun ya1 YsasYn fasilYsiz i_lYyYn aparatda preslYmY sulu ilY YldY edilir. Ya istehsal etmYk n meyvYlYr YvvYlcY Yzilib tumdan azad edilir, Ytlik hissYsi qar1_d1r1l1b preslYmY sulu ilY ya1 ayr1l1r vY mYrkYzdYnqama aparat1nda Ysas ya qara sudan ayr1l1b tYmizlYnmYyY verilir. YerdY qalan cecY (jm1x) kimyYvi yolla (YsasYn heksan vY ekstraksiya sulu ilY) emal edilib a_a1 keyfiyyYtli ya al1n1r ki, bu da texniki mYqsYdlYrY sYrf olunur. Zeytun ya1 butulkalar1ndak1 etiketdY yaz1lan cold sz ya1n al1nmas1nda xammal1n 25- 270C- dYn yuxar1 temperaturda emal edilmYsini gstYrir. nki daha yksYk temperaturda ya1n tYrkibindY, dad vY iyindY arzuolunmaz proseslYr gedir. :AB@0:A890 FAC;C 8;O 18B:8 90L;0@K=K= 8AB5IA0;K=40 F728 IO;;54868;O@4O=, OA0AO= 9F=MF; D@0:A890;K 15=78=4O= 8AB8D04O >;C=C@. :AB@0:A890 FAC;C 8;O 18B:8 90L;0@K=K= 8AB5IA0;K 0H0LK40:K 0@4K6K;;K3;0 M548@: - 90L;K B>EC<C= BO<87;O=<OA8 2O 3C@C4C;<0AK; - B>EC<C= EK@40;0=<0AK; - B>EC<40= 90LK= IO;;54868;O@;O 5:AB@0:A890AK; - IO;;54868=8= 90L40= 09@K;<0AK; - 0;K=<KH 90LK= A0D;0H4K@K;<0AK. C FAC;;0 90LK= GKE0@K 0@BK@, :59D899OB8 8AO 90EHK;0HK@, JK<KEK= BO@:818=4O 1%-O 3O4O@ 90L 30;K@. Zeytun ya1 istehsal1nda j1m1x1n ikinci dYfY 150- 300 atm tYzyiqdY preslYnmYsi ilY bir qYdYr a_a1 keyfiyyYtli zeytun ya1 YldY edilir. Sonda tullant1lar1n vY ox saxlan1lm1_ zeytunun ekstraksiya sulu ilY emal1ndan al1nan zeytun ya1 taxta ya vY ya lampod ya1 adlan1r. RYnginin ox tnd vY dad1n1n pis olmas1na grY texniki mYqsYdlYr n vY sabun istehsal1na sYrf olunur. ><18=O;OH<8H FAC;;0 18B:8 90L;0@K=K= 8AB5IA0;K=40 O22O;6O B>EC<;0@ D>@?@5A;O@4O AKEK;K@, BO@:818=4O 10-12% 90L 30;<KH JK<KE EK@40;0=K@ 2O 5:AB@0:A890 FAC;C 8;O 8:8=68 4ODO 90LK 09@K;K@. C FAC;40= zeytun 90LK 8AB5IA0;K=40 40 8AB8D04O 548;8@. Zeytun ya1n1n tYmizlYnmYsi sullar1 Zeytun ya1n1n A0D;0H4K@K;<0A1 sullar1 bitki yalar1 istehsal1nda olduu kimidir. 0L;0@K= A0D;0H4K@K;<0AK E0< 90LK= :O=0@ <044O;O@4O= BO<87;O=<OA848@. !0D;0H4K@K;<0 FAC;;0@K OA0A ?@>A5A8= M5B4898 <5E0=87<O C9LC= >;0@03 D878:8, :8<9O28 2O D878:8-:8<9O28 FAC;;0@;0 0?0@K;K@. $878:8 FAC;;0@0 GN:4F@<O, D8;B@0A890 2O <O@:O74O=30G<0 0?0@0BK=40= :5G8@<O 08448@. C FAC;;0@;0 90LK= BO@:818=4O:8 <5E0=8:8 30BKHK3;0@, GN:<FH D>AD0B84;O@, AC 2O 48MO@ <044O;O@ 09@K;K@. $0A8;OA87 8H;O9O= <O@:O74O=-30G<0 0?0@0B;0@K=40 90LK= <5E0=8:8 30BKHK3;0@40= BO<87;O=<OA8 40I0 AO<O@O;848@. $878:8 FAC;;0@40= D8;B@0A890, 90LK GN:F=BF;O@4O= 2O 0AK;K I8AAO68:;O@4O= 18@4ODO;8: BO<87;O98@. Qeyd etmYk laz1md1r ki, zeytun ya1 YksYr hallarda fiziki sullarla, o cmlYdYn GN:4F@<O, D8;B@0A890 2O <O@:O74O=30G<0 0?0@0BK=40= :5G8@<O yolu ilY safla_d1r1l1r. Lakin bYzYn digYr sullardan da istifadY edilir. 8<9O28 FAC;;0@;0 A0D;0H4K@<090 I84@0B0A890 2O =59B@0;;0H4K@<0 08448@. C FAC;;0@;0 90LK= BO@:818=4O:8 :>;;>84 <044O;O@, D>AD>@;C 18@;OH<O;O@ 2O AO@1OAB 90L BC@HC;0@K BO<87;O=8@. $>AD0B84;O@8 09K@<03 <O3AO48;O 90L;0@K= AC 8;O 3K74K@K;K1 5<0; 548;<OA8=O I84@0B0A890 4598;8@. )84@0B0A890 =OB86OA8=4O D>AD0B84;O@ H8H8@, 90L40 IO;; >;<04KLK=40= GN:F@ 2O 1C 40 D8;B@0A890 8;O 09@K;K@. 9=8 70<0=40 90L A5;8:;8 2O 7F;0;8 <044O;O@4O= BO<87;O=8@. O;O28 8;O A0D;0H4K@<0 (=59B@0;;0H4K@<0) 90LK= BO@:818=4O:8 AO@1OAB 90L BC@HC;0@K, IO;;>;0= 7F;0; 2O A5;8:;8 <044O;O@8= BO<87;O=<OA848@. OB86O4O AO@1OAB 90L BC@HC;0@K 3O;O28 8;O @50:A89090 M8@O@O: A01C= O<O;O MOB8@8@. !01C= ?83<5=B;O@8, 7F;0;8 2O A5;8:;8 <044O;O@8 4O N7F 8;O 18@;8:4O GN:4F@F@. $878:8-:8<9O28 FAC;;0@0 90LK= 0L0@4K;<0AK, 457>4>@0A890AK 2O 4>=4C@C;<0AK 08448@. C FAC;;0@;0 90LK= BO@:818=4O:8 1>90 <044O;O@8 2O :OA:8= 3>EC;C 18@;OH<O;O@ BO<87;O=8@. 0L;0@K= 0L0@4K;<0AK FGF= >=;0@K 04A>@15=B;O@;O (I5920=0B :N<F@F, 3C<1@8=, 0A:0=8B-0L0@4K6K B>@?03 2O A.) 5<0; 548@;O@. 0LK= F7O@8=O 2-5% <8340@K=40 04A>@15=B O;02O 548;8@, 30@KH4K@K;K@ 2O ;07K<8 @O=M4O 90L 0;4K340= A>=@0 04A>@15=B D8;B@0A890 FAC;C 8;O 09@K;K@. 57>4>@0A890 O<O;8990BK 8;O 90L;0@K :O=0@ 3>EC 2O 404 25@O= <044O;O@4O= BO<87;O98@;O@. 0L0 :OA:8= AC 1CE0@K 25@8;8@ 2O 1CE0@ N7F 8;O :OA:8= 3>EC=C 09K@K@. !>=@0 90L 20:CC< 0;BK=40 3C@C4C;C@. 0L;0@K= 4>=4C@C;<0AK=40 <O3AO4 8@8 <>;5:C;0;K 4>9<CH 90L BC@HC;0@K=K 2O <C<;0@K 09K@<034K@. C O<O;8990B 28=B5@870A890 FAC;C 8;O BO<87;O<O 4O 04;0=K@. /= G>E 8AB8D04O >;C=0= 18B:8 90L;0@K=0 zeytun ya1 ilY yana_1 MF=O10E0=, 30@LK40;K, A>90, ?0<1K3, 2O E0@40; 90L;0@K da 084 548;8@. 8B:8 90L;0@K=40= <0@30@8= 2O <09>=57, <OB1OE 2O 3O==04K 90L;0@K 8AB5IA0;K=40, 90L40 10;K3 :>=A5@28A8 2O 48MO@ 9598=B8 AO=095A8 A0IO;O@8=4O E0<<0; :8<8 8AB8D04O 548@;O@. Zeytun ya1ndan haz1rlanan mayonez z zYrif vY xo_agYlYn dad1 ilY fYrqlYnir. 3.5. Zeytun ya1n1n markalar1, e_idi vY ticarYt sortlar1 3.5.1. Zeytun ya1n1n siniflYrY blnmYsi n yax_1 ekstra sinif zeytun ya1 filtrasiya olunmam1_ (etiketdY ingilis dilindY Extra Virgin Unfiltered Olive Oil), vY yaxud ekstrasinif filtrasiya olunmu_ (italyan dilindY Olio d oliva l ekstravirgine, ingilis dilindY Extra virgin olive oil, vY yaxud ispan dilindY Virgin ekstra) yalard1r. Bu zeytun ya1n1n tur_uluu 1%-dYn ox olmur. BelY hesab olunur ki, ya1n tur_uluu nY qYdYr a_a1 olarsa, bir o qYdYr yax_1d1r. Ya1n  soyuq s1xma sulu ilY al1nmas1 (ingilis dilindY first cold press) anlay1_1 _Yrtidir, nki ya  soyuq preslYmY -dY dY bu vY ya digYr dYrYcYdY q1z1r. Masir dvrdY qida n nYzYrdY tutulan zeytun ya1n1 yaln1z bir dYfY preslYmY sulu ilY al1rlar. 3.5.2. Zeytun ya1n1n ticarYt sortlar1 594 5B<O: ;07K<4K@ :8, 759BC= 90L;0@K 3 ticarYt sortunda A0BKH0 GKE0@K;K@. "O188 (Virgin) 759BC= 90MK. Bu ya yaln1z fiziki sulla (kimyYvi tYmizlYmY apar1lmadan) al1n1r. Virgin oil termini ya1n istehsal1na aid olub, butulkan1n etiketindY gstYrilYn Virgin Oil szndYn fYrqlYnir. 2. TYmizlYnmi_ (r0D8=O olunmu_, ingiliscY, refined) 759BC= 90LK, yYni ya1n tnd dad1n1 (bu nqsan say1l1r) 2O tYrkibindYki sYrbYst ya tur_ular1n1 kYnar etmYk n fiziki-kimyYvi sullardan istifadY edilir. mumiyyYtlY, bu cr tYmizlYnmi_ ya, tYbii yaa nisbYtYn a_a1 keyfiyyYtli hesab olunur. Zeytun ya1n1n ticarYt sortlar1 olan ekstra virgin olive oil vY virgin olive oil yalar1nda tYmizlYnmi_ ya qar1_11 olmamal1d1r. "O188 759BC= 90LK=K= 60=;K 2O :OA:8= 3>ECAC=C 1O9O=<O9O=;O@ 8285@0 759BC= 90LK=40= 8AB8D04O 54O 18;O@;O@. 8285@0 759BC= 90LK 0;<03 FGF= 0D8=O 759BC= 90LK "O188 759BC= 90LK 8;O 50:50 nisbYtindY 30@KH4K@K;K@. 3. CecY (j1m1x) zeytun ya1 (ingiliscY, pomace olive oil) bu ya kimyYvi sullardan, bir qayda olaraq heksandan vY yksYk temperaturdan istifadY etmYklY al1n1r. 5A?C1;8:040 8AB5IA0; >;C=0= 759BC= 90LK BO;O10BK N4O<O4898=4O= 18@ G>E E0@868 N;:O;O@4O= 4O 759BC= 90LK MOB8@8;81 8AB5I;0:GK;0@0 A0BK;K@. 59BC= 90LK=K= 8AB5IA0;K <FEBO;8D ?@>A5A;O@;O 10H0 G0B4K@K;4KLK=40=, A>= <OIAC;C= :59D899OB8 4O <FEBO;8D >;C@. %0@864O OA0AO= 8@Mi=, 8285@0 2O ><>A B8?;8 759BC= 90LK 8AB5IA0; >;C=C@. 5A?C1;8:0<K70 OA0AO= 759BC= 90LK=K= 8AB5IA0;K 8;O <OHLC; >;0= 3-6F N;:O;O@4O= 0H0LK :59D899OB;8 759BC= 90LK 40E8; >;C@. C=;0@K= OA0AK=K =8A1OBO= 0H0LK :59D899OB;8 >;0= ><>A 759BC= 90LK BOH:8; 548@. 0:8= 0;K6K;0@ 759BC= 90LK 0;0@:O= 5B8:5B4O >;0= ><>A AN7F=O D8:8@ 25@<8@;O@ 2O E0@864O= 0;K=0= 90L;0@0 40I0 G>E <59; MNABO@8@;O@. C 90L;0@K= 389<OB;O@8=4O G>E DO@3 >;<C@, ;0:8= :59D899OB6O 8285@0 B8?;8 A0BKH0 25@8;O= 759BC= 90LK 1FBF= MNABO@868;O@8=O MN@O ><>A 759BC= 90LK=40= FABF=4F@. /22O;0 8285@0 759BC= 90LK BO188 2O @0D8=O 759BC= 90LK=K= 30@KHKLK4K@ 2O >=0 MN@O 4O AB0=40@BK= 1FBF= BO;O1;O@8=O C9LC=4C@. 0:8= ><>A 759BC= 90LK OA0A 8AB5IA0; ?@>A5A8 10H0 G0B4K340= A>=@0 95@4O 30;0= J<KE40= 2O 759BC= <OIAC;;0@K 8AB5IA0;K=K= 30;K3;0@K=40= I07K@;0=K@ 2O :59D899OB6O 8285@040= 0H0LK4K@.  BakK Qida vY Ya Fabriki MMC-dY 8AB5IA0; >;C=0=  $8=0; vY  Zeytun balar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a@4KLK<K7 0@0H4K@<0;0@ 18@ 40I0 MNABO@48 :8,  BakK Qida vY Ya Fabriki MMC  dY 8AB5IA0; >;C=0= 8285@0 B8?;8  $8=0; vY  Zeytun balar1 B860@OB =8H0=;K 759BC= 90LK=K= :59D899OB8 AB0=40@B MNABO@868;O@4O= 30B-30B FABF=4F@ 2O >=40= MF=4O;8: 3840<K740 8AB8D04O >;C=<0AK=K 18@ <FBOEOA8A >;0@03 <OA;OIOB MN@F@F:. Zeytun ya1nda sYrbYst tur_ular1n ktlY pay1 faizlY hesablan1r. Bu analiz ya1n kimyYvi dYyi_ikliyY uramas1 nYticYsindY ya tur_ular1n1n artmas1n1 gstYrir. Ya1n tYhlilinin ikinci sulunda zvi peroksidlYr tYyin edilir. Bu sulla ya1n oksidlY_mYsi dYrYcYsi yrYnilir. Ya1n dad1 orqanoleptiki sulla professional dequstatorlar tYrYfindYn tYyin olunur vY keyfiyyYtinY grY sortla_d1r1l1r. A_xana zeytunu vY zeytun ya1 ilY bal1 btn mYsYlYlYrlY dnyada yeganY olan dvlYtlYraras1 tY_kilat birliyi mY_ul olur. Bu tY_kilat Zeytun zrY BeynYlxalq ^ura (ingiliscY, 0OC- 0nternational Olive Council) adlan1r. Bu tY_kilat BirlY_mi_ MillYtlYr TY_kilat1 (BMT) tYrYfindYn 1959-cu ildY yarad1lm1_d1r. 2006-c1 ilY qYdYr bu tY_kilat 0nternational Olive Oil Council (0OOC  Zeytun ya1 zrY BeynYlxalq ^ura) ad1 ilY mY_hur olmu_dur. Sonralar onun ad1 dYyi_dirilmi_dir. Bu tY_kilat zeytun vY zeytun ya1n1n istehsal1, istehlak1, elYcY dY qar_1ya 1xan problemlYrin vY digYr mYsYlYlYrin hYlli ilY mY_ul olur. Zeytunun emal1 mYhsullar1n1n vY zeytun ya1n1n istehsal1 ilY mY_ul olan mYssisYlYr zeytun ya1n1n etiketindY 0OC standart1na mvafiq olaraq a_a1dak1 sortlar1 gstYrirlYr. 1. Extra-virgin olive oil  yaln1z tYbii sulla al1nm1_ ya olub tur_uluu 0,8%-dYn ox olmayaraq dad1na grY Yla hesab olunur. 2. Virgin olive oil - yaln1z tYbii sulla istehsal olunub tur_uluu 2%-dYn ox olmayaraq dad1 yax_1 hesab olunur. 3. Pure olive oil - bu ya tYbii ya1n tYmizlYnmi_ yala qar1_11ndan ibarYtdir. 4. Olive oil  tYbii vY kimyYvi tYmizlYnmi_ ya1n qar1_11ndan al1n1b tur_uluu 1,5%-dYn ox olmur. 0y vY dad1 ox tnd deyildir. 5. Olive - pomace oil  j1m1xdan al1nm1_ vY bYzYn tYbii yala qar1_d1r1lm1_ olur. Bu ya qidaya sYrf oluna bilYr, lakin bunu Ysas zeytun ya1 adland1rmaq olmaz. J1m1xdan vY zeytun mYhsullar1 istehsal1n1n tullant1lar1ndan haz1rlanan zeytun ya1 pYrakYndY ticarYtdY geni_ yay1lm1_d1r, xsusilY dY MDB lkYlYrinin restoranlar1nda bi_irilmY n istifadY olunur.. 6. Lampante oil (lampa ya1)  bu zeytun ya1 yeyinti mYqsYdlYri n istifadY olunmur. SYnayedY texniki mYqsYdlYrY sYrf olunur. Qida mYqsYdlYri n istifadY edilYn zeytun yalar1 3 qrupa ayr1l1r. 1. "O188 759BC= 90L;0@K z nvbYsindY istehsal texnologiyas1ndan as1l1 olaraq 3 yar1mqrupa 1N;F=F@. 1.1. "O188 AK7<0 59BC= 90LK. >ECAC 2O 404K=40 I5G 18@ 3FAC@ >;<090=, BO@:818=4O:8 AO@1OAB BC@HC;0@K= <8340@K Y= G>E 1% >;0= BO188 759BC= 90LK4K@. "O188 AK7<0 759BC= 90LK IO@ =N2 95<O:4O 8AB8D04O 548;<O: FGF= <F=0A8148@, A0;0B;0@K= I07K@;0=<0AK=40 8450; <OIAC;4C@. 1.2. "O188 18@8=68 59BC= 90LK. >ECAC 2O 90 404K=d0 G>E 07 3FAC@;0@K >;0 18;O=, BO@:818=4O:8 AO@1OAB 90L BC@HC;0@K=K= <8340@K Y= G>E 2 % >;0= BO188 759BC= 90LK4K@. 1.3. "O188 8:8=68 59BC= 90LK. >ECAC 2O 90 404K=40 3O1C; 548;O 18;O= <8340@40 3FAC@;0@K >;0 18;O=, BO@:818=4O:8 AO@1OAB 90L BC@HC;0@K=K= <8340@K Y= G>E 3,3% >;0= BO188 759BC= 90LK4K@. 2. 0D8=O 759BC= 90LK. "O188 I0;40 >;0= 759BC= 90LK=K= BO@:818=4O 4O98H8:;8:;O@O AO1O1 >;<090= <5B>4;0@;0 @0D8=O 548;<O:;O O;4O 548;O=, A0@K=K= <FEBO;8D G0;0@;0@K=40 @O=M;8 >;0=, N7F=O<OEACA 4041 2Y OB@8 >;0= 18@ 90L4K@. "O@:818=4O:8 AO@1OAB BC@HC;0@K= <8340@K O= G>E 0,3%-48@. C 90L A0BKH0 K70@B<0 90LK >;0@03 GKE0@K;K@. 3. 8285@0 759BC= 90LK. 0D8=O 759BC= 90LK 8;O BO188 I0;40 3840 >;0@03 8AB8D04O >;C=0= BO188 59BC= 90LK=K= 30@KHKLK=40= O;4O 548;8@. O=M8 A0@K40= 4O98HO= G0;0@;K @O=M4O, N7F=O<OEACA 3>EC;C 18@ 90L4K@. "O@:818=4O:8 AO@1OAB 90L BC@HC;0@K=K= <8340@K O= G>E 1,5%-48@. 59BC= 90LK=K= 60=;K 2O :OA:8= 3>ECAC=0 G>E N9@O=<O9O=;O@ 1C 90L40= 8AB8D04O 54O 18;O@;O@. 59BC= 90LK 48MO@ 90L;0@;0 <F3098AO4O EFACA8 OIO<899OBO <0;8:48@. 'F=:8 759BC= 90LK 9F:AO: 3840;K;KL0 2O EFACA8 <O7899OB;O@O <0;8:48@. 59BC= 90LK=K= BO@:818=4O poli4>9<0<KH 90L BC@HC;0@K=K= =8A1OBO= 07 >;<0AK=0 10E<090@03, >;58= 90L BC@HCAC G>E;C3 BOH:8; 5B48y8=4O= 8=A0= >@30=87<8=4O 0A0= <O=8<AO=8;8@. =0 MN@O 4O 759BC= 90LK=40= ?OI@87 3840AK FGF= 40I0 G>E 8AB8D04O 548;8@ 2O OI0;8 BO@OD8=4O= d0I0 G>E BO;O1 >;C=C@. O42O; 3.3. 59BC= 90LK =N2;O@8=8= <FEBO;8D E0@868 48;;O@4O 04;0@K 7O@10960= 48;8=4O$@0=AK7 48;8=4O=M8;A 48;8=4OB0;890= 48;8=4OA?0= 48;8=4O"O188 (0BC@5;) AK7<0 759BC= 90LK)C8;5 4,>;825 285@M5 5:B@0xB@0 28@M8= >;825 >8;;8> 4,>;820 25@M8=5 5EB@0658B5 45 >;820 28@M5= 5EB@0"O188 (0BC@5;) 18@8=68 759BC= 90LK)C8;5 4,>;825 285@M5 8@M8= >;825 >8;;8> 4,>;820 25@M8=5 658B5 45 >;820 28@M5= "O188 (0BC@5;) 8:8=68 759BC= 90LK)C8;5 4,>;825 285@M5 6>C@0=B5@48=0@9 >;825 >8;;8> 4,>;820 25@M8=5 6>@@5=B5658B5 45 >;820 28@M5= 6>@@5=B5 0D8=O 759BC= 90LK)C8;5 4,>;825 @0DD=55 5D8=54 >;825 >8;;8> 4,>;820 @0DD8=0B>658B5 45 >;820 28@M5= @5D8=04> 8285@0 759BC= 90LK)C8;5 4,>;825 ;825 >8;;8> 4,>;820 658B5 45 >;820  Zeytun ya1n1n keyfiyyYt vY zYrYrlilik gstYricilYri 59BC= 90LK=K= :59D899OB8 >@30=>;5?B8:8 2O D878:8-:8<9O28 MNABO@868;O@ F7@O <FO99O= 548;8@. @30=>;5?B8:8 FAC;;0 90LK= @O=M8, 898, 404K, HODD0D;KLK 2O 301;0H4K@K;<0AK=K= 2O7899OB8 <FO99O= 548;8@. $878:8-:8<9O28 MNABY@868;O@8=4O= @O=M8, BC@HC;CLC, 90LAK7 30@KHK3;0@K= <8340@K, =O<;898 2O CGC6C <044O;O@8= <8340@K, 9>4 O4O48 2O 9C9C;<090= <044O;O@8= <8340@K =O7O@O 0;K=K@. Safla_d1r1lm1_ (rafinY edilmi_) zeytun ya1n1n keyfiyyYti AZS239  2006 sayl1 Texniki _YrtlYrY mvafiq olaraq a_a1dak1 tYlYblYrY cavab vermYlidir. Zeytun ya1 AZS239  2006 sayl1 texniki _YrtlYrin tYlYblYrinY uyun olaraq, sanitariya norma vY qaydalar1na riayYt etmYklY, mYyyYn edilmi_ qaydada tYsdiq olunmu_ texnoloji tYlimat zrY haz1rlan1r. KeyfiyyYt gstYricilYrindYn as1l1 olaraq safla_d1r1lmam1_ zeytun ya1 iki nvY ayr1l1r: Yla vY birinci. Orqanoleptik vY fiziki- kimyYvi gstYricilYrinY grY zeytun ya1 3.4. sayl1 cYdvYldY gstYrilYn tYlYblYrY uyun olmal1d1r. 8B:8 90L;0@K=K= 7O@O@A87;8: MNABO@868;O@8=O >=;0@K= E0<<0;K=K= BO@:818=4O >;0= B>:A8:8 5;5<5=B;O@8=, ?5AB8A84;O@8= 2O 48MO@ <044O;O@8= <8340@K, 5;O6O 4O 8AB5IA0; 70<0=K <OIAC;0 4FHO= 1O78 0LK@ <5B0; 4C7;0@K, <8:@>1;0@, MN1O;O:;O@ 2O 48MO@ :O=0@ 30@KHK3;0@4K@. Zeytun ya1n1n 7O@O@A87;8: MNABO@868;O@8 bitki yalar1ndak1 kimi mYyyYn olunur vY YasYn dY xammal1n tYrkibindYki yaban1 maddYlYrY mvafiq olaraq TBT-da nornala_d1r1l1r. Zeytun ya1n1n tYrkibindY toksiki elementlYrin, mikotoksinlYrin, pestisidlYrin vY radionuklidlYrin miqdar1 SanPin 2.3.2.560 ilY mYyyYn edilmi_ vY 3.5. sayl1 cYdvYldY gstYrilmi_ yol verilYn hYdlYrdYn yksYk olmamal1d1r. CYdvYl 3.4. Zeytun ya1n1n orqanoleptiki vY fiziki-kimyYvi gstYricilYri GstYricilYrin ad1 Sortlar n xarakteristika vY normala sortBirinci sortDad vY iyiZeytun ya1na mYxsus, kYnar tam vY iysizZeytuna mYxsus czi ac1 tama yol verilirRYngiYa_1l1mt1l alarl1 sar1 ^Yffafl11^YffafAzac1q bulan1q-l1a yol verilirRYng YdYdi, mq yod, Yn oxu 20 25Tur_uluq YdYdi, mq KOH/q, Yn oxu 1,5 3,0Qeyri-ya qat1_1qla-r1n1n ktlY pay1 (ktlY zrY knt), % Yn oxu 0,05 0,10TYrkibindY fosfor olan maddYlYrin ktlY pay1, % Yn oxu: StearooleolesitinY grY hesablamaqla P2O5 grY hesablamaqla 0,40 0,035 0,60 0,053 NYmliyin vY tez buxarlanan maddYlYrin ktlY pay1, %, Yn oxu 0,20 0,20Ekstraksiya ya1n1n al1_ma temperaturu, 0C, Yn a_a1s1 225 225^Yffafl1q dYrYcYsi, fem., Yn oxu 40 40Peroksid YdYdi, mmol/kq "1/2 O, Yn oxu 10 10Yod YdYdi (Kaufman sulu ilY), q J2/100q 85  100  85  100 Sabunla_myan maddYlYrin ktlY pay1, %, Yn oxu 1,5 1,5 CYdvYl 3.5. Zeytun ya1n1n zYrYrlilik gstYricilYri GstYricinin ad1Yol verilYn hYdd, Yn oxuToksiki elementlYr, mq/kq: quru_un arsen kadmium civY mis dYmir 0,1 0,1 0,05 0,03 0,5 5,0MikotoksinlYr, mq/kq: aflatoksin B1 0,005PestisidlYr, mq/kq: heksaxlortsikloheksan (, ,   izomerlYr) 0,02DDT vY onun metabolitlYri0,02RadionuklidlYr, Bk/dm3: sezium  137 stronsium  90 60 80 Safla_d1r1lmam1_ zeytun ya1n1n istehsal1 n AZS 233 vY SanPin 2.3.2.560 ilY mYyyYn edilmi_ tYlYblYrY uyun qara zeytundan istifadY edilir. Ya istehsal1nda seleksiya olunmu_  AzYrbaycan zeytunu ,  Bak1 zeytunu ,  Armudu zeytun ,  ^irin zeytun ,  Askolano ,  Pikvaleo ,  Santa-Katarina zeytun nvlYrinin istifadYsi tovsiyY edilir. 3.7. Zeytun ya1n1n qabla_d1r1lmas1, markalanmas1, da_1nmas1 vY saxlan1lmas1 Safla_d1r1lmam1_ zeytun ya1 tutumu 0,20; 0,25; 0,4; 0,5; 0,75 vY 1,0 dm3- dYk olan QOST 10117.1, QOST 10117.2 zrY tnd rYngli __Y butulkalara vY 250 ml-lik __Y qrafinlYrY, tYnYkY qablara, AzYrbaycan Respublikas1 SYhiyyY Nazirliyi tYrYfindYn istifadYsinY icazY verilYn rYngsiz vY ya rYnglYnmi_ polimer materiallardan haz1rlanan butulkalara doldurulur. MYhsulun qabla_d1rma vahidinin xalis ktlYsindY 1,0% kYnara 1xmaya yol verilir. Butulkalar1n az1 qvvYdY olan normativ sYnYd zrY, AzYrbaycan Respublikas1 SYhiyyY Nazirliyi tYrYfindYn istifadYsinY icazY verilYn qapaqlarla kip balanmal1d1r. Zeytun ya1 doldurulmu_ butulkalar QOST 11354, QOST 13358 zrY taxta ye_iklYrY, qfrYlYnmi_ kartondan haz1rlanm1_ QOST 13516 zrY ye_iklYrY, AzYrbaycan Respublikas1 SYhiyyY Nazirliyi tYrYfindYn istifadYsinY icazY verilYn polimer materiallardan haz1rlanm1_ ye_iklYrY qabla_d1r1l1r. Safla_d1r1lmam1_ zeytun ya1 tutumu 100, 200 dm3 olan, qida mYhsullar1n1n qabla_d1r1lmas1 n nYzYrdY tutulan QOST 6247 vY QOST 13950 zrY, sinklYnmYmi_ polad YllYklYrY doldurula bilYr. Zeytun ya1n1n qabla_d1r1lmas1 sanitariya qaydalar1na uyun olaraq hYyata keirilmYli, da_1nma vY sat1_ zaman1 mYhsulun qorunub saxlanmas1n1 tYmin etmYlidir. 0stehlak1 ilY raz1la_d1r1lmaqla ya1 AzYrbaycan Respublikas1 SYhiyyY Nazirliyi tYrYfindYn Yrzaq mYhsullar1 ilY kontakt1na icazY verilYn materiallardan haz1rlanm1_ digYr istehlak vY nYqliyyat taralar1na qabla_d1rmaa yol verilir. 0stehlak taras1na doldurulmu_ zeytun ya1n1n hYr bir qabla_d1rma vahidinin zYrindY a_a1dak1 tYrkibdY markalanma olmal1d1r: istehsal1 mYssisYnin ad1, nvan1 vY YmtYY ni_an1 (olduqda); mYhsulun tam ad1 vY nv; xalis ktlYsi; ya1n qablara doldurulduu tarix; 100 qr mYhsulda ya1n miqdar1  99,8 qr; 100 qr mYhsulun enerji dYyYri  898 kkal; saxlanma _Yraiti; saxlanmas1na zYmanYt mddYti; sertifikatla_d1rma haqq1nda mYlumat; bu standart1n i_arYsi; _trixkod. Markalanma Respublikan1n dvlYt dilindY apar1lmal1d1r. Reklam xarakterli YlavY mYlumatlar  Yeyinti mYhsullar1 haqq1nda AzYrbaycan Respublikas1 Qanununa mvafiq olaraq gstYrilmYlidir. NYqliyyat taras1n1n markalanmas1 QOST 14192 zrY,  0stidYn qorumal1 ,  RtubYtdYn qorumal1 ,  Ehtiyatli olun, kvrYkdir , manipulyasiya ni_anlar1 gstYrilmYklY apar1l1r. HYr bir nYqliyyat taras1 vahidinin zYrinY YlavY olaraq, ya xarakterizY edYn markalanma hYkk olunmal1d1r: istehsal1 mYssisYnin ad1, nvan1 vY YmtYY ni_an1 (olduqda); mYhsulun tam ad1 vY nv; ye_iyin iYrisinY y11lm1_ istehlak taras1 vahidlYrinin miqdar1 vY bir qabla_d1rma vahidinin xalis ktlYsi (istehlak taras1na doldurulmu_ ya n); xalis vY tara ilY birlikdY ktlYsi (nYqliyyat taras1na doldurulmu_ ya n); ya1n qablara doldurulduu tarix; saxlanma _Yraiti; saxlanmas1na zYmanYt mddYti; mYhsul partiyas1n1n nmrYsi; bu standart1n i_arYsi; _trixkod. Zeytun ya1n1n qYbul qaydalar1 QOST 5471 zrY hYyata keirilir.  TYrkibindY fosfor olan maddYlYrin ktlY pay1 gstYricisinin mYyyYn edilmi_ tYlYblYrY uyunluuna istehsal1 mYssisY tYrYfindYn, vaxta_1r1 apar1lan analizlYr Ysas1nda zYmanYt verilir. Toksiki elementlYrin, mikotoksinlYrin, pestisidlYrin vY radionuklidlYrin miqdar1na nYzarYt AzYrbaycan Respublikas1 SYhiyyY Nazirliyinin mYyyYn etdiyi qaydada apar1l1r. Zeytun ya1ndan nmunYlYrin ayr1lmas1 vY s1naq sullar1 a_a1dak1 standartlara YsasYn apar1l1r. NmunYlYrin seilib gtrlmYsi QOST 5471 zrY, toksiki elementlYrin tYyini n nmunYlYrin haz1rlanmas1 QOST 26929 zrY apar1l1r. S1naq sullar1 QOST 5472, QOST 5475 - QOST 5477, QOST 5479, QOST 5481, QOST 7824, QOST 9287, QOST 11812, QOST 30418, QOST 30623, QOST 30624 zrY apar1l1r. Zeytun ya1n1n dad1 orqanoleptik olaraq tYyin edilir. Toksiki elementlYr QOST 26927, QOST 26928, QOST 26930  QOST 26933, mikotoksinlYr QOST 30711, pestisidlYr vY radionuklidlYr SYhiyyY Nazirliyinin tYsdiq etdiyi sullar zrY tYyin edilir. Toksiki elementlYrin atom- absorbsiya sulu ilY tYyini QOST 30178 zrY apar1l1r. Safla_d1r1lmam1_ zeytun ya1 btn nvlYrdYn olan nYqliyyat ilY, strtl nYqliyyat vasitYlYrindY, mvcud nYqliyyat nv n qvvYdY olan ykda_1ma qaydalar1na uyun olaraq da_1n1r. MYhsul sta1q nYqliyyat vasitYlYrindY da_1narsa, ya qabla_d1r1lm1_ ye_iklYr vY YllYklYr atmosfer kntlYrinin vY gnY_ _alar1n1n tYsirindYn qorunmal1d1r. MYhsul dYmir yolu ilY vaqonlarda da_1n1r, q1_ vaxt1 istilik sistemi olan izotermik vaqonlardan istifadY edilir. NYqliyyat paketlYrindYn istifadY etmYklY mYhsulun da_1nmas1 zaman1 QOST 21650, QOST 22477, QOST 23285, QOST 24597, QOST 26663 zrY paketlY_dirmY vasitYlYrindYn istifadY edilir. Zeytun ya1 qaranl1q otaqlarda, 200 C- dYn yksYk olmayan temperaturda saxlan1lmal1d1r. Ya1n dYmiryolu anbarlar1n1n stansiyalar1nda saxlan1lmas1na yol verilmir. Da_1nma vY saxlanma _YrtlYrinY riayYt edildikdY istehsal1 zeytun ya1n1n bu standart1n tYlYblYrinY uyun olmas1na zYmanYt verir. Zeytun ya1n1n qablara doldurulduu gndYn etibarYn saxlanmas1na zYmanYt mddYti butulkalara doldurulmu_ ya n Yn oxu 6 ay, YllYklYrY doldurulmu_ ya n Yn oxu 4 ayd1r. Son zamanlar istehsal olunan  Final (Olive oil)vY  Zeytun balar1 (Pure olive oil) markal1 zeytun ya1n1n saxlan1lma mddYti 2 ildir. C <F44OB :5G48:4O= A>=@0 A0BKH0 25@8;<O74O= O22O; 90LK= :59D899OB8=8= AB0=40@B0 <F20D83;898 9>E;0=K;<0;K4K@.  BakK Qida vY Ya Fabriki MMC-dY 8AB5IA0; >;C=0=  Final vY  Zeytun balar1 B860@OB =8H0=K sat1_a verilYn 759BC= 90Llar1n1n @O=M8 0GK3 90HK;K<BK; G0;0@;K A0@K4K@, HODD0D 2O ?0@;034K@, 404K BO<87 2O =59B@0;4K@, <8:@>18>;>J8 2O 7O@O@A87;8: MNABO@868;O@8 "8118 8>;>J8 "O;8<0B0 C9LC=4C@. Butulkaya yp1_d1r1lm1_ etiketdY a_a1dak1lar yaz1lm1_d1r. AzYrbaycan mYhsulu.  Zeytun balar1 tYbii zeytun ya1. 100% safla_d1r1lm1_ yad1r. 100 qram mYhsulda 99,8 qram ya yar. %>;5AB5@8=A8748@.  28B0<8=8 (B>:>D5@>;) 72 <3-d1r. Enerji dYyYri 898 ::0;. Xalis Ykisi 682,5 qram. HYcmi 750 ml. 0stidYn vY i_1qdan kYnar yerdY 20oC  25oC aras1 temperaturda saxlan1lmal1d1r. Soyuq _YraitdY bulan1qla_mas1 tYbiidir vY keyfiyyYt pozuntusu deyil. Saxlan1lma mddYti 2 ildir. 0stehsal1:  BakK Qida vY Ya Fabriki MMC T^ AZ 1996004-04-2014 AzYrbaycan mYhsulu.  Final (Olive oil) zeytun ya1. Xalis ya 99,9%-dir. 100 qram mYhsun enerji dYyYri 898 ::0;. %>;5AB5@8=A8748@.  28B0<8=8 (B>:>D5@>;) 72 <3-d1r. Xalis Ykisi 910 qram. HYcmi 1 litr. 20oC  25oC aras1 temperaturda saxlan1lmal1d1r. Saxlan1lma mddYti 2 ildir. 0stehsal1:  BakK Qida vY Ya Fabriki MMC AZS 239-2006  Final (Olive oil) vY  Zeytun balar1 (Pure olive oil) markal1 zeytun yalar1 TS-EN-0SO-9001, S.No KY-1370-03-KG-00/10-R vY TS-EN-0SO-22000 S.No GY-534/11 standartlar1na uyun sYnYdlY_dirilmi_ mYssisYlYrdY istehsal edilir. ?a@4KLK<K7 0@0H4K@<0;0@ 18@ 40I0 sbut etmi_dir :8,  BakK Qida vY Ya Fabriki MMC-dY 8AB5IA0; >;C=0=  Zeytun balar1 B860@OB =8H0=;K 759BC= 90LK=K= kimyYvi tYrkibi vY :59D899OB8 AB0=40@B MNABO@868;O@4O= 30B-30B FABF=4F@ 2O >=40= MF=4O;8: 3840<K740 8AB8D04O >;C=<0AK=K 18@ <FBOEOAs8A >;0@03 <OA;OIOB MN@F@F:. Qeyd etmYklaz1md1r ki, b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a 4020<;K 2O 8HKLK O:A 5B48@O= 1>90 8;O @O=M;O=<O;848@. 0E8;8 I8AAO4O= 8AO IO<8= A8AB5@=;O@ 2O @575@2C0@;0@ 30;09;0=<0;K 2O 90 ;0:;0 N@BF;<O;848@. 0L;0@K= A0E;0=K;<0 70<0=K BO@:818=4O 10H 25@O= ?@>A5A;O@ 0H0LK40 870I 548;8@. 0L;0@K= 8AB5IA0;K 2O A0E;0=K;<0AK 70<0=K E0@868 <FI8B8= BOA8@8=4O= <FEBO;8D ?@>A5A;O@ 10H 25@O 18;O@. 0L;0@ <FEBO;8D 0<8;;O@8= BOA8@8=4O= I84@>;87, 30EAK<0 2O >:A84;OH<O ?@>A5A;O@8=O CL@090 18;O@;O@. C ?@>A5A;O@ 9598=B8 90L;0@K=K= :59D899OB8=8= 0H0LK 4FH<OA8=O, 1O7O= 8AO B0< 90@0@AK7 >;<0AK=0 AO1O1 >;C@. C ?@>A5A;O@ 0H0LK40:K;0@40= 810@OB48@: 90L;0@K= I84@>;878; 90L;0@K= >:A84;OH<OA8; 90L;0@K= 30EAK<0AK (06K;0H<0AK); 90L;0@K= 18@;OH<OA8. C ?@>A5A;O@8= 10H 25@<OA8 =OB86OA8=4O 9598=B8 90L;0@K=K= BO@:818 2O :59D899OB8 4O98H8@. C ?@>A5A;O@ O4O18990B;0@40 (5, 6, 8, 25, 26, 51) M5=8H 25@8;4898 FGF= 187 >=;0@K 1C@040 BO:r0@ >;0@03 907<K@K3. 3.8. Zeytun ya1n1n malicYvi YhYmiyyYti Zeytun ya1n1n salaml1q bax1m1ndan malicYvi faydalar1n1 a_a1dak1 ard1c1ll1qla izah etmYk olar. Zeytun ya1n1n rYk vY qan-damar salaml11na faydas1 Zeytun vY zeytun ya1ndak1 ya tur_ular1n1n YksYriyyYti doymam1_ ya tur_ular1d1r. BelY yalarda xolesterin olmur. Buna grY dY zeytun ya1 qandak1 xolesterin sYviyyYsini qald1rm1r, YksinY, onu nYzarYtdY saxlay1r. Bundan ba_qa, zeytun ya1n1n tYrkibindY bYdYn n zYruri olan (EFA: essential fatty asit) omeqa-6 ya tur_usu (linolen tur_u) var. Buna grY dY sYhiyyY tY_kilatlar1 (Dnya SYhiyyY TY_kilat1 WHO) damar kirYclY_mYsi, _YkYr xYstYliyi faizinin ox olduu cYmiyyYtlYrdY istifadY edilYn yalardak1 ya tur_usunun Yn az 30%-nin omeqa-6 ya tur_usu olmas1n1 tvsiyY edir. Bu da zeytunun dYyYrini yksYk sYviyyYdY art1r1r. Bu sahYdY apar1lan tYdqiqatlar 1 hYftY boyunca hYr gn 25 ml  tYxminYn 2 xrYk qa_11  tYbii zeytun ya1 qYbul edYn insanlar1n daha az LDL (pis xolesterin) vY daha yuxar1 antioksidant sYviyyYlYri gstYrdiyini tYsdiqlYyib. Antioksidantlar bYdYnimizdYki sYrbYst radikallar adl1 zYrYrli maddYlYrin zYrYrsizlY_dirilmYsi vY hceyrYyY zYrYr verilmYsinin qar_1s1n1n al1nmas1 bax1m1ndan ox zYruridir. Zeytun ya1ndan istifadYnin xolesterinin sYviyyYsini a_a1 salmas1 vY rYk xYstYliklYrinin qar_1s1n1 almas1 bir ox ara_d1rmalarla da tYsdiq edilib. Zeytun ya1 qanda dvr edYn LDL adl1 zYrYrli xolesterinin sYviyyYsini a_a1 sald11, HDL adl1 xolesterin sYviyyYsini isY yksYltdiyi n rYk vY qan-damar xYstYlYrinY dYrman kimi tvsiyY edilir. rYk-damar xYstYliklYrinY ox rast gYlinYn lkYlYrdY YksYrYn yksYk xolesterin sYviyyYsinY malik doymu_ yalar i_lYdilir. Bununla yana_1, zeytun ya1 bYdYndYki omeqa-6 tur_usunun omeqa-3 ya tur_usuna nisbYtini dY pozur. Omeqa-3 vY omeqa-6 ya tur_ular1n1n mYyyYn sYviyyYdY qYbul edilmYsi ox vacibdir. nki bu nisbYtin pozulmas1 immunitet vY rYk xYstYliklYri, o cmlYdYn xYrYng xYstYliyi kimi bir ox xYstYliklYrin inki_af1na gYtirib 1xar1r. MYhz buna grY dY bir ox insanlar zeytun ya1 ilY _Yfa tap1rlar. Amerika rYk CYmiyyYti rYk xYstYliklYri riskini azaltmaq n doymam1_ tur_ulu ya pYhrizinin 30%-ni az yal1 pYhrizY alternativ ola bilYcYyini bildirir. 3.8.2. Zeytun ya1 xYrYng xYstYliyinin qar_1s1n1 al1r The Archives of 0nternal Medicine jurnal1nda dYrc olunan bir tYdqiqat YsYri yksYk nisbYtdY doymam1_ ya istifadY edYn qad1nlar1n d_ xYrYnginY dar olmas1 riskinin az olduunu gstYrmi_dir. Nyu-Yorkda Buffalo Universiteti tYdqiqat1lar1n1n apard11 ba_qa bir al1_mada isY bitki yalar1ndan biri kimi zeytun ya1n1n B-sitosterolun prostat xYrYng hceyrYlYrinin yaranmas1n1n qar_1s1n1 almaqda kmYk etdiyi bildirilir. TYdqiqat1lar B-sitosterolun hceyrYlYrin blnmYmYsi Ymrini verYn hceyrYdaxili xYbYrlY_mY sistemini gclYndirdiyi, bununla da hceyrY bymYsi nYzarYtdYn 1xmadan xYrYngin qar_1s1n1n al1na bilYcYyi nYticYsinY gYliblYr. Oksford Universitetinin hYkimlYri tYrYfindYn apar1lan sonuncu ara_d1rmada da zeytun ya1n1n ba1rsaq xYrYnginY qar_1 qoruyucu xsusiyyYtY malik olduu a_kar edilib. HYkimlYr zeytun ya1n1n ba1rsaq xYrYnginin ba_lamas1n1n qar_1s1n1 almaq n mYdYdYki tur_u ilY reaksiyaya girdiyini kY_f ediblYr. Oksford tYdqiqat1lar1 zeytun ya1n1n d tur_usu miqdar1n1 azaldaraq vY DAO (diamin oksidaz adl1 ferment) sYviyyYsini yksYldYrYk anormal hceyrY art1m1na vY xYrYngY qar_1 qoruyucu olduunu da zY 1xar1blar. Zeytun ya1 smyn inki_af1na kmYk edir TYdqiqat1lar1n hesabatlar1na grY, bol miqdarda zeytun ya1 vY bi_mi_ tYrYvYz yeyYn insanlar1n oynaqlar1ndak1 _i_mY, q1zart1 vY ar1ya (xroniki iltihablanmaya) sYbYb olan revmatizmal artrit keirmYk riski azal1r. Zeytun ya1n1n tYrkibindYki E, A, D vY K vitaminlYri u_aqlar1n vY yeniyetmYlYrin smynn inki_af1na kmYk etmYsi, kalsium miqdar1n1 sabitlY_dirYrYk smklYri gclYndirmYsi bax1m1ndan ox vacibdir. Bu yalar ya_l1lara da xsusi tvsiyY edilir, nki hYzm olunmas1 asand1r vY minerallarla bYdYndY istifadYsinY kmYk edir. HYminin smk mineralizasiyas1n1 (minerallar1n smklYrdY kmYsi) hYrYkYtY keirYrYk, kalsium itkisinY YngYl olur. SmklYr orqanizmin mineral qurulu_unun anbar1n1 yarad1r vY smklYrdY mineral y11m1 olmayanda smk yum_almas1 kimi ciddi problem YmYlY gYlir. Bu bax1mdan zeytun ya1n1n skelet qurulu_una ox msbYt tYsiri var. 3.8.4. Zeytun ya1 qocalma1n qar_1s1n1 al1r TYdqiqat1lar1n hesabatlar1na grY, bol miqdarda zeytun ya1 vY bi_mi_ tYrYvYz yeyYn insanlar1n oynaqlar1ndak1 _i_mY, q1zart1 vY ar1ya (xroniki iltihablanmaya) sYbYb olan revmatizmal artrit keirmYk riski azal1r. Zeytun ya1n1n tYrkibindYki vitaminlYr hceyrYlYri tYzYlYmYk xsusiyyYtinY malik olduu n ondan qocal11n qar_1s1n1n al1nmas1nda da istifadY edilir, nki zeytun ya1 dYrini qidaland1r1r vY qoruyur. Qidalar bYdYnimizdY enerjiyY evrilYrYk oksidant adl1 bYzi maddYlYr ortaya 1x1r. Zeytun ya1 zndY ehtiva etdiyi oxsayl1 antioksidant maddYlYrlY bYdYnin zYrYrli maddYlYrlY zYdYlYnmYsinin qar_1s1n1 al1r, hceyrYlYrimizi tYzYlYyir, toxuma vY orqanlar1m1z1n yalanmas1n1 lYngidir. Zeytun ya1 bYdYnimizdYki hceyrYlYrY zYrYr verYn, onlar1 qocaldan sYrbYst radikallara tYzyiq edYn E vitamini bax1m1ndan da zYngindir. 3.8.5. Zeytun ya1 u_aqlar1n inki_af1na msbYt tYsir gstYrir Zeytun vY zeytun ya1 tYrkibindY olan linolen tur_usuna (omeqa-6 ya tur_usu) grY tYzY doulmu_ krpYlYr, inki_af mYrhYlYsindY olan u_aqlar n ox faydal1 bir qidad1r. Linolen tur_usunun az olmas1 u_a1n inki_af1n1n lYngimYsinY vY bYzi dYri problemlYrinin yaranmas1na sYbYb ola bilYr. Zeytun ya1nda bYdYnimizdY olan zYrYrli maddYlYrin tYsirinin qar_1s1n1 alan antioksidant elementlYr vY insan n byk YhYmiyyYt kYsb edYn ya tur_ular1 var. Bunlar da hormonlara dYstYk olur vY hceyrY zYrinin YmYlY gYlmYsinY kmYk edir. Zeytun ya1 ana sdndYki ya tur_usu nisbYtinY ox_ay1r, bununla bYrabYr bir ox doymam1_ tYrkiblYrY dY malikdir. Zeytun ya1 insan bYdYni tYrYfindYn YldY edilY bilmYyYn, hYminin bYdYnin zYruri ehtiyac duyduu Ysas yal1 tur_ular bax1m1ndan kifayYt edYcYk bir mYnbYdir. Bu amillYr zeytun ya1n1 tYzY doulan krpYlYr n ox faydal1 maddYyY evirir. Dou_dan YvvYl vY sonra krpY beyninin vY sinir sisteminin tYbii inki_af1na msbYt tYsiri olduuna grY, mtYxYssislYr tYrYfindYn analara mYslYhYt grlYn yeganY ya yenY zeytun ya1d1r. Bu ya ana sdndYkinY yax1n miqdarda linolen tur_usu ehtiva edir. Bununla yana_1, yas1z inYk sdnY zeytun ya1 YlavY edilYndY, o ana sd qYdYr tYbii bir qida xsusiyyYti qazan1r. 3.8.6. Zeytun ya1 tYzyiqi a_a1 sal1r The Archives of 0nternal Medicine jurnal1n1n 2000-ci il 27 mart tarixli say1nda dYrc olunan bir ara_d1rma zeytun ya1n1n yuxar1 qan tYzyiqinY msbYt tYsirini bir daha vurulam1_d1r. Bundan ba_qa, zeytun ya1n1n yarpa1ndan tYzyiqi a_a1 salan dYrmanlar haz1rlan1r. 3.8.7. Zeytun ya1n1n daxili orqanlara faydas1 0sti vY ya soyuq halda qYbul edilmYsindYn as1l1 olmayaraq zeytun ya1 mYdY tur_usunu azaldaraq mYdYni qastrit vY xora kimi xYstYliklYrdYn qoruyur. Bununla yana_1, d ifrazat1n1 srYtlYndirYrYk onun Yn mkYmmYl hala gYlmYsini tYmin edir. d kisYsinin bo_alma fYaliyyYtini nizamlay1r vY d da_1 riskini azald1r. TYrkibindYki xlor sayYsindY dY qaraciyYrin al1_mas1na kmYk edir. Bununla da bYdYnin tullant1lardan xilas olmas1n1 asanla_d1r1r. Bunlardan ba_qa, beyin, aorta damarlar1n1n da salaml11na msbYt tYsir gstYrir. Zeytun ya1 btn bu xsusiyyYtlYrinY grY son dvrlYrdY mtYxYssislYrin diqqYtini cYlb edir. MtYxYssislYrin izahlar1ndan bir qismi ilY tan1_ olaq. Salaml1q vY qidalanma sahYsindY nfuzlu _YxslYrdYn biri say1lan, Qida Yczaxanas1 (The Food Pharmacy) vY Qidalar  mczYli dYrmanlar1m1z (Food  Your Miracle Medicine) kitablar1n1n mYllifi, SNN telekanal1n1n mkafatl1 mxbiri, beynYlxalq k_Y yazar1 olan Jan Karper: 0taliyada apar1lan yeni tYdqiqatlar nYticYsindY zeytun ya1n1n zndY LDL xolesterinin arteriya damarlar1na t1xac yaratmaq xsusiyyYti dY daxil olmaqla bYzi xYstYlik mYrhYlYlYri ilY dy_Yn & antioksidantlar ehtiva etdiyini a_karlay1b. PYhriz vY qidalanma mtYxYssisi Pet Beird: Zeytun ya1n1n hYrtYrYfliliyi& onun bYdYnin salaml11na olan faydas1 haqq1nda yrYnYcYyimiz daha ox _ey var. Harvard Universitetinin xalq salaml11 mYktYbi epidemiologiya blm ba_qan1 dr. Dimitrios Triopulos: Amerikal1 qad1nlar doymu_ yalar1n YvYzinY daha ox zeytun ya1 istifadY etsYydilYr, d_ xYrYngi riskindY 50% qYdYr azalma ba_ verY bilYrdi& Zeytun ya1 bYzi bYdxassYli _i_ nvlYrinY  prostat, d_, onura, pulcuqlu hceyrY vY qida borusu _i_lYrinY qar_1 qoruyucu tYsirY malikdir. Mayami Universitetinin (AB^) tibb fakltYsindYn D.Pek: Zeytun ya1n1n siovullardak1 immunitet sistemini gclYndirdiyi sbut olunmu_dur& . Milan Universiteti Ycza1l1q fakltYsindYn Bruno Berra: TYbii yolla szlm_ zeytun ya1n1n tYrkibindY olan LDL oksidasiona olan mqavimYtini ayd1n _YkildY art1r1r. II Federiko Universitetinin daxili vY metabolizma xYstYliklYri kafedras1ndan A.A.Rivelles, G.Rikardi, M.Manini: Zeytun ya1 insulin mqavimYtinin qar_1s1n1 al1r vY qandak1 qlkozan1n daha yax_1 nYzarYtini tYmin edir. Neapolitan Universiteti tibb vY kimya fakltYsindYn Patrisia Qaletti: Zeytun ya1 polifenollar1n1n qida kimi qYbul edilmYsi reaktiv oksigen metabolitlYrlY bal1 xYstYlik riskini azalda bilYr  mYdY-ba1rsaqla bal1 bYzi xYstYliklYr vY damarlar1n t1xanmas1 kimi. Zeytun ya1 insan eritrositlYrini oksidativ tYhlkYdYn qoruyur. Harvard Universitetinin Xalq SYhiyyYsi kafedras1ndan Frank Saks: Zeytun ya1ndan ibarYt olan zYngin qida rasionlu pYhriz ifrat kkYlmYyi nYzarYtdY saxlamaqda vY malicY etmYkdY az yal1 qida rasionundan ibarYt pYhrizdYn daha tYsirlidir. O uzunmddYtli art1q Yki itkisinY dY sYbYb olur, bu halda Ykini qorumaq daha asand1r& . Grndy kimi, bu gn bir ox alimlYr zeytun ya1n1 Ysas qYbul edYn qidalanma modelinin Yn ideal forma olduunu d_nr. Bu xsusiyyYtlYrinY grY gndYlik qida rasionunda olmas1 zYruri olan Yn Ysas qidalar1n zeytun vY zeytun ya1 olduu bildirilir. Allah1n bir ox ayYdY diqqYtimizY atd1rd11 zeytun bitkisinin faydas1 tibbi bilgilYrin artmas1 ilY paralel olaraq kY_f edilmi_dir. DRDNC FS0L. ZEYTUN YAININ KEYF0YYT0N0N EKSPERT0ZASI 4.1. Ekspertizan1n obyekti, mYqsYdi vY sullar1 Masir dvrdY dvlYtlYr aras1nda iqtisadi YlaqYlYr qurulduu halda ticarYt YlaqYlYri dY geni_lYnir vY inki_af edir. BelY YlaqYlYrdYn biri kimi tarixi 0pYk yolunun bYrpas1 keyfiyyYtcY yksYk olan vY BeynYlxalq standartlara cavab verYn mYhsullar1n dnya bazar1na 1xar1lmas1n1 da qeyd etmYk laz1md1r. BelY bir _YraitdY xarici lkYlYrdYn respublikam1za oxlu miqdarda Yrzaq mYhsullar1 daxil olur. Bu mYhsullar iYrisindY zeytun yalar1n1 da misal gstYrmYk olar. Bitki yalar1 pYrakYndY ticarYt _YbYkYsindY xsusi YkiyY malikdir. Respublikam1za gYtirilYn zeytun yalar1n1 yoxlamaq vY keyfiyyYtini qiymYtlYndirmYk masir dvrdY istehlak mallar1n1n ekspertizas1 ilY mY_ul olan alimlYrin qar_1s1nda duran Ysas vYzifYlYrdYn biridir. Zeytun yalar1 YsasYn Respublikam1za Yunan1stan, 0spaniya, 0taliya vY TrkiyYdYn gYtirilir. Zeytun yalar1 mxtYlif markalarda vY adlarda istehsal olunur. Bunlara misal olaraq Extra Virgin, Riviera, Pomace markal1 zeytun yalar1n1 vY Respublikam1zda istehsal olunan  Final vY  Zeytun balar1 markal1 zeytun 90L;0@Kn1 gstYrmYk olar. Bu yalar1n mxtYlif markalara vY ticarYt sortlar1na ayr1lmas1 onlar1n ekspertizas1n1 vY keyfiyyYtinin qiymYtlYndirilmYsini zYruri hesab edir. TYdqiqat aparmaqda mYqsYd Bak1 ticarYtindY sat1lan mxtYlif markal1 zeytun yalar1n1n keyfiyyYtini tYdqiq etmYkdir. Zeytun yalar1n1n keyfiyyYtinin tYdqiqindY mYqsYd onlar1n keyfiyyYtinin hYm hiss zvlYri ilY tYyin olunan gstYricilYr (orqanoleptiki gstYricilYr) vY hYm dY fiziki-kimyYvi gstYricilYr zrY normativ-texniki sYnYdlYrin tYlYbinY uyunluunu mYyyYn etmYkdir. TYdqiqat obyekti. TYdqiqat aparmaq n  Azersun Holdinq _irkYtlYr qrupunun nYzdindY fYaliyyYt gstYrYn  Bak1 Ya vY Qida Fabriki MMC-dY istehsal olunan Olive Oil markal1  Final zeytun ya1, safla_d1r1lm1_  Zeytun balar1 ya1 vY 0spaniyadan idxal olunan Pomace markal1 zeytun ya1 gtrlm_dr. TYdqiqat1n Ysas vYzifYlYri vY mYqsYdi. TYdqiqat aparmaqda mYqsYd  Bak1 Ya vY Qida Fabriki MMC-dY istehsal olunan zeytun yalar1n1n e_idini, keyfiyyYt gstYricilYrini vY ekoloji tYmizliyini yrYnmYkdir. Eyni zamanda xaricdYn gYtirilYn Pomace markal1 zeytun ya1n1n keyfiyyYtini yrYnib onu vYtYnimizdY istehsal olunan zeytun yalar1 ilY mqayisY etmYkdir. TYdqiqat1n informasiya bazas1 vY i_lYnmYsi metodikas1. Monoqrafiyan1n yaz1lmas1nda AzYrbaycan vY rus dillYrindY 53 adda YdYbiyyatdan, 80 adda normativ-texniki sYnYdlYrdYn vY  Bak1 Ya vY Qida Fabriki MMC- nin materiallar1ndan istifadY olunmu_dur.  Bak1 Ya vY Qida Fabriki MMC- dY istehsal olunan zeytun yalar1n1n orqanoleptiki vY fiziki-kimyYvi gstYricilYri qvvYdY olan standartlara mvafiq olaraq masir tYdqiqat sullar1 ilY yrYnilmi_dir. TYdqiqat sullar1 istifadY olunan dYrsliklYrdY (8), dYrs vYsaitlYrindY (30) vY metodiki vYsaitlYrdY (7, 50) geni_ verilmi_dir. Biz z i_imizdY onlardan yarad1c1 surYtdY istifadY etdiyimizdYn burada tYdqiqat sullar1n1n metodikalar1 verilmir. Monoqrafiyan1n yaz1lmas1nda hYmin YdYbiyyatlardan informasiya bazas1 vY metodika n hYrtYrYfli istifadY edilmi_dir. TYdqiqat1n elmi yeniliyi. TYdqiqat1n nYticYsi olaraq tYrYfimizdYn ilk dYfY  Bak1 Ya vY Qida Fabriki MMC- dY istehsal olunan vY Bak1 ticarYtindY realizY olunan zeytun yalar1n1n keyfiyyYt gstYricilYrinin ekspertizas1 apar1lm1_d1r. Zeytun yalar1n1n orqanoleptiki gstYricilYrindYn xarici grn_, iyi, dad1, rYngi, _Yffafl11 vY digYr gstYricilYr mYyyYn edilmi_dir. Fiziki-kimyYvi gstYricilYrdYn xalis Ykisi, nYmliyi vY tez buxarlanan maddYlYrin ktlY pay1, xsusi Ykisi, _as1nd1rma Ymsal1, tur_uluq vY yod YdYdlYri mYyyYn edilmi_dir. Al1nan nYticYlYr standart gstYricilYrlY mqayisY edilmi_dir. TYdqiqat1n praktiki YhYmiyyYti. Apar1lan tYdqiqat i_lYrinin nYticYsi olaraq elmi-praktiki YhYmiyyYti olan nYticY yaz1lm1_, AzYrbaycanda becYrilYn zeytun meyvYsindYn sYmYrYli istifadY edilmYsi tvsiyY olunmu_ vY zeytundan haz1rlanan mYhsullar1n e_idinin art1r1lmas1 vY keyfiyyYtinin yax_1la_d1r1lmas1 n Ysasland1r1lm1_ tYkliflYr verilmi_dir. Bitki yalar1n1n, o cmlYdYn zeytun ya1n1n keyfiyyYti standarta YsasYn a_a1dak1 gstYricilYr zrY tYdqiq olunur. 1. Bitki yalar1n1n orqanoleptiki gstYricilYrinin tYdqiqi (QOST 5472-90); 2. Yalar1n nisbi s1xl11n1n (xsusi Ykisinin) tYyini  piknometr sulu ilY; 3. Yalar1n _as1nd1rma Ymsal1n1n tYyini (QOST 5482-90); 4. Yalar1n rYnginin tYyini (QOST 5477-89); 5. Suyun vY uucu maddYlYrin faizlY miqdar1n1n tYyini (QOST 5478-81); 6. Tur_uluq YdYdi, mq KOH miqdar1na grY (QOST 5476-81); 7. Yod YdYdi  100 qr yaa birlY_Yn yod q-la (QOST 5479-81); 8. KtlYyY grY faizlY knt (QOST 5481-89); 9. Fosforlu maddYlYrin miqdar1, faizlY (QOST 5424-80); 10. Sabunla_mayan maddYlYrin miqdar1, faizlY (QOST 5482-90); 4.2. Orta nmunYnin gtrlmYsi vY tYdqiqY haz1rlanmas1 Zeytun ya1n1n keyfiyyYtini yoxlamaq n orta nmunY gtrlmYlidir. Orta nmunY bitki yalar1n1n qYbulu zaman1 gtrlr vY yoxlamaya gndYrilir. Zeytun yalar1ndan nmunYlYrin seilib gtrlmYsi QOST 5471 standart1na uyun olaraq apar1l1r. TicarYtY verilYn zeytun yalar1 mxtYlif e_iddY olduuna grY onlar mxtYlif nYqliyyat vasitYlYri ilY vY mxtYlif taralarda da_1n1la bilYr. Zeytun yalar1 mtlYq mYyyYn hYcmdY (ktlYdY) butulkaya qabla_d1r1lm1_ olur. sasYn tnd ya_1l vY ya tnd qYhvYyi rYngli, tutumu 250, 400, 500, 750 vY 1000 ml hYcmli __Y butulkalara, mxtYlif hYcmli tYnYkY qutulara qabla_d1r1l1r. Yol verilYn kYnarla_ma ktlYyY grY 1% olmal1d1r. Ya doldurulmu_ butulkalar1n az1 alminium folqadan vY ya plastmasdan haz1rlanm1_ qapaqla hermetik balan1r. BelY qabla_d1r1lm1_ zeytun yalar1 20  25oC temperaturdan ox olmayan anbarlarda saxlan1l1r vY onlar1n safla_d1r1lma dYrYcYsinY grY istehsal edildiyi gndYn hesablanan saxlan1lma mddYti standart zrY mYyyYn edilir. Son zamanlar sat1_a verilYn zeytun yalar1n1n saxlan1lma mddYti 2 ildir. Ya1n saxlan1lma mddYti standartda gstYrilYn mddYtdYn kemi_sY, hYmin yalar standart gstYricilYr zrY yenidYn yoxlan1lmal1d1r. Partiya maldak1 yerlYrin (qabla_d1rma vahidlYrinin) say1ndan as1l1 olaraq a_a1dak1 miqdarda orta nmunY gtrlr. 50-Y qYdYr olduqda - 3 yerdYn, 51-dYn 150-Y qYdYr olduqda - 5 yerdYn, 151-dYn 500-Y qYdYr olduqda - 8 yerdYn, 501-dYn 1200-Y qYdYr olduqda - 13 yerdYn orta nmunY gtrlr. MYsYlYn, daxil olmu_ partiya malda 100-Y qYdYr qabla_d1rma yeri olarsa, onlardan ancaq 5-i a1l1r. Yuxar1da gstYrilYnlYrY YsasYn a1lm1_ ye_ik vY qutular1n mxtYlif yerlYrindYn ilk nmunYlYr gtrlr. MxtYlif yerlYrdYn gtrlm_ nmunYlYr bir yerY tklYrYk qar1_d1r1l1r vY qar1_11n ktlYsi 400 q-dan az olmamal1d1r. Gtrlm_ nmunY 3 yerY blnr. Bunlardan biri laboratoriyaya ekspertiza n gndYrilir, digYr ikisi isY ya1n tYkrar yoxlan1lmas1 n saxlan1l1r. gYr ekspertiza nYticYlYri mbahisYlYrY sYbYb olarsa yenidYn tYkrar ekspertiza apar1lmal1d1r. GtrlYn nmunYlYr butulkalara doldurulub, az1 kip balan1r. Haz1rlanm1_ nmunY mhrlYnir vY ya plomblan1r. NmunY n akt tYrtib olunur vY orada a_a1dak1lar gstYrilir. seilmi_ nmunYnin ad1; istehsal1n1n ad1; haz1rland11 fabrikin ad1 vY onun yeri; ictehsal1n tarixi vY yeri; gtrlYn nmunYnin yeri vY vaxt1; nmunYnin ktlYsi; nmunY n seilmi_ partiya; nmunYnin gndYrildiyi nmayYndYnin familiyas1; nmunYnin laboratoriya sulu ilY yoxlan1lmas1na haz1rlanmas1. Seilmi_ nmunY laboratoriyaya gndYrildikdYn sonra, nmunY yoxlan1lmaq n ayr1-ayr1 hissYlYrY blnr. Haz1rlanan nmunYlYr az1 balana bilYn kolbaya vY ya digYr qaba tklb az1 kip balan1r. Zeytun ya1ndan gtrlYn nmunY 100 q-dan az olmamal1d1r. Bu ona grYdir ki, ayr1lm1_ ya nmunYsinin tYrkibi standart1n btn gstYricilYri zrY tYdqiq edilsin. NmunYdYn azac1q bir qaba tklr, q1zd1r1l1r vY onun tYrkibindY digYr qar1_1qlar1n olub-olmamas1 mYyyYnlY_dirilir. mumiyyYtlY orta nmunYnin gtrlmYsi qaydas1 mYhsulun keyfiyyYtinin ekspertizas1nda, onun keyfiyyYt xarakteristikas1nda vY tYrkibinin yoxlan1lmas1nda olduqca byk YhYmiyyYt kYsb edir. 4.3. Zeytun ya1n1n orqanoleptiki gstYricilYrinin ekspertizas1 Orqanoleptiki gstYricilYrdYn yalar1n iyi, dad1, rYngi, _Yffafl11 vY kntnn miqdar1 mYyyYn edilir. Yalar1n iyi hYr ya n znYmYxsus vY spesifikdir. Yalar1n iyini 15-20oC-dY tYyin edirlYr. Bu mYqsYdlY ya1 lvhYyY vY ya Ylin stnY Ykib vY ya srtb iylYyirlYr. Ya1n iyinin normal vY znYmYxsus olmas1 tYmizlik YlamYtidir. Soyuq preslYmY sulu ilY al1nm1_ yada demYk olar ki, qoxu olmur. 0sti preslYmYdYn al1nan ya isY kYskin qoxulu olur. Ya1n dad1 20oC temperaturda tYyin edilir. Soyuq preslYmY sulu ilY al1nan ya daha zYrif dadl1 olur. Qeyri-normal _YraitdY saxlan1lm1_ ya1n dad1 kYskin dYyi_ir. Ya1n rYngi onun tYrkibindYki boya maddYlYrinin (piqmentlYrin) kYmiyyYt vY keyfiyyYtindYn as1l1d1r. Soyuq preslYmY sulu ilY al1nm1_ ya1n rYngi nisbYtYn a1q olur. Ya1n tYrkibindY xlorofil olduqda o sar1mt1l-ya_1l rYngdY, karotinoidlYr olduqda isY sar1mt1l-nar1nc1 rYngdY olur. Ya1n _Yffafl11n1 tYyin etmYk n 100 ml ya az1 balana bilYn silindrY tklb 20oC temperaturda 24 saat saxlan1l1r. Yada bulan1ql1q vY as1l1 maddYlYr olmazsa, demYli ya _Yffafd1r. gYr zeytun ya1 soyuq preslYmY sulu ilY al1n1b mexaniki tYmizlYmYdYn keirilmi_sY belY yada as1l1 maddYlYr vY bulan1ql1q ola bilmYz. TYdqiq olunan zeytun yalar1n1n orqanoleptiki gstYricilYrinin tYdqiqindYn al1nan nYticYlYr 4.1. sayl1 cYdvYldY verilmi_dir. CYdvYl 4.1. TYdqiq olunan zeytun yalar1n1n orqanoleptiki gstYricilYri GstYricilYrin ad1  Zeytun balar1  Final Pomace zeytun ya1 (0taliya- dan al1nan)0yiZeytun ya1- na mYxsus, kYnar iysizZeytun ya1- na mYxsus, kY- nar iy m_ahidY olunmur Zeytun ya1- na mYxsus olub bir qYdYr kYskin iyY malikdir.Dad1znYmYxsus xo_agYlYn olub, kYnar dad hiss olunmad1.Zeytun ya1na mYxsus xo_ taml1 kYnar dads1zZeytun ya1na mYxsus, lakin bir qYdYr a1z- bz_drc- dr.RYngiYa_1l alarl1 sar1mt1ld1r.Ya_1l1mt1l alarl1 sar1d1r.Ya_1laalan rYngdYdir^Yffafl11^Yffafd1r, as1l1 hissYciklYr m_ahidY olunmad1.^Yffafd1r. knt yoxdur.^Yffafd1r, zYif klgYli ya_1l rYng hiss olunur. 4.1. sayl1 cYdvYldYki tYdqiqat nYticYlYri gstYrir ki, ekspertizadan keirilmi_ zeytun yalar1n1n orqanoleptiki gstYricilYri qvvYdY olan normativ-texniki sYnYdlYrin tYlYbinY cavab verir. Pomace markal1 zeytun ya1ndak1 czi dYyi_iklik hYmin ya1n zeytun istehsal1n1n tullant1lar1ndan haz1rland11n1 vY nisbYtYn a_a1 keyfiyyYtli olduunu gstYrir. 4.4. Zeytun ya1n1n fiziki-kimyYvi gstYricilYrinin ekspertizas1 Zeytun ya1n1n fiziki-kimyYvi gstYricilYrindYn hYcm ktlYsi vY ya s1xl11, _as1nd1rma Ymsal1, rYng YdYdi, tur_uluq YdYdi, peroksid YdYdi, sabunla_ma YdYdi, yod YdYdi, sabunla_mayan maddYlYrin ktlY pay1 vY digYr gstYricilYr mYyyYn olunur. Yalar1n s1xl11 0,9100-0,9700 aras1nda tYrYddd edir. Btn yalar sudan yngldr, suda hYll olmurlar, zvi hYlledicilYrdY hYll olurlar. Yalar1n _as1nd1rma Ymsal1 onun tYrkibindYki ya tur_ular1n1n molekulundan vY hidroksil qrupunun ox olmas1ndan as1l1d1r. MYsYlYn, 20oC temperaturda zeytun ya1n1n _as1nd1rma Ymsal1 1,4660-1,4710 aras1nda dYyi_ir. Yalar1n YrimY vY donma temperaturu onlar1n tYrkibindYki ya tur_ular1n1n mxtYlifliyindYn as1l1d1r. Doymu_ ya tur_ular1n1n YmYlY gYtirdiklYri triqliseridlYrin YrimY temperaturu doymam1_ ya tur_ular1n1n qliseridlYrinY nisbYtYn yksYkdir. Ona grY dY tYrkibindY doymam1_ ya tur_ular1 ox olan bitki yalar1 otaq temperaturunda maye hal1nda olur. Zeytun ya1n1n tYrkibindY olein ya tur_usu ox olduundan -6oC temperaturda donur. Bitki yalar1n1n tYrkibindYki doymam1_ ya tur_ular1n1n miqdar1n1 mYyyYn etmYk n yod YdYdini tYyin etmYk laz1md1r. 100 q yaa birlY_Yn yodun qramla miqdar1na yod YdYdi deyilir. BYrk yalar1n yod YdYdi 28-40, maye bitki yalar1n1n yod YdYdi isY 100-200 aras1nda olur. Zeytun ya1n1n yod YdYdi 85-100 aras1nda olur. Tur_uluq YdYdi ya1n standart gstYricisidir. Onun miqdar1 ya1n tYzY vY ya khnYliyini gstYrir. Uzun mddYt saxlad1qda ya1n tur_uluq YdYdi art1r vY keyfiyyYti a_a1 d_r. 1 qr ya1n tYrkibindY olan sYrbYst ya tur_ular1n1n neytralla_mas1na sYrf olunan kalium-hidroksidin (KOH) mq-la miqdar1na ya1n tur_uluq YdYdi deyilir. Yalar1n qYlYvi i_tirak1 ilY hidrolizi sabunla_ma reaksiyas1 adlan1r. 1 qr ya1 sabunla_d1rd1qda sYrbYst vY ya1n hidrolizindYn al1nan ya tur_ular1n1n neytralla_mas1na sYrf olunan kalium-hidroksidin (KOH) mq-la miqdar1na ya1n sabunla_ma YdYdi deyilir. Zeytun ya1n1n sabunla_ma YdYdi 185-200 aras1nda olur. Reyxert-Meysel YdYdi 5 qr hidroliz olunmu_ ya1 su buxar1 ilY distillY etdikdY ondan su ilY birlikdY qovulan vY suda hYll olan x1rda molekulal1 uucu ya tur_ular1n1n neytralla_mas1na sYrf olunan 0,1 n qYlYvinin ml-lY miqdar1n1 gstYrir. Zeytun ya1nda bu gstYrici 0,2- 1,0 aras1nda olur. Polensk YdYdi 5 qr hidroliz olunmu_ ya1 distillY etdikdY ondan qovulan vY suda hYll olmayan ya tur_ular1n1n neytralla_mas1na sYrf olunan 0,1 n qYlYvinin ml-lY miqdar1n1 gstYrir. Zeytun ya1nda bu gstYrici 9 - 10 aras1nda olur. Yalar1n insan orqanizmindY tez vY ya gec, az vY ya ox mYnimsYnilmYsi ya1n YrimY vY donma temperaturundan as1l1d1r. Ya1n YrimY temperaturu nY qYdYr a_a1 vY orqanizmin temperaturuna yax1n olarsa, bir o qYdYr asan hYzm olunur. rimY temperaturu 36oC-dYn a_a1 olan yalar 97-98%, YrimY temperaturu 36oC-dYn yksYk olan yalar isY 84-95% mYnimsYnilir. Zeytun yalar1 otaq temperaturunda maye hal1nda olduu n insan orqanizmindY 98-99% mYnimsYnilir. 4.2 sayl1 cYdvYldY YdYbiyyat (6, 8, 25) mYlumatlar1na grY zeytun ya1n1n ya tur_u tYrkibi vY fiziki-kimyYvi gstYricilYri verilmi_dir. Biz laboratoriya _YraitindY zeytun ya1n1n nisbi s1xl11, _as1nd1rma Ymsal1, tur_uluq vY yod YdYdlYrini tYyin etmi_ik. Al1nm1_ nYticYlYrY grY hYmin yalar1n keyfiyyYti haqq1nda fikir sylYnilmi_dir. Zeytun ya1n1n fiziki-kimyYvi gstYricilYrinin tYdqiqindYn al1nan nYticYlYr 4.3. sayl1 cYdvYldY verilir. HYr gstYrici zrY 5 dYfY tYkrar analiz apar1lm1_ vY orta hesabi qiymYt tap1lm1_d1r. Al1nan orta qiymYt standart vY YdYbiyyat gstYricilYri ilY mqayisY edilmi_dir. O42O; 4.2. 59BC= 90LK=K= BO@:818 2O D878:8-:8<9O28 E0AAO;O@8 GstYricilYrin ad1 dYbiyyat mYlumat1GstYricilYrin ad1 dYbiyyat mYlumat1Ya tur_ular1n1n %-lY miqdar1:20oC-dY _as1n- d1rma Ymsal11,4660 - 1,4710 Palmitin tur_usu 12,9Donma temperaturu - 6oC-dYn a_a1 tempe- raturda Stearin tur_usu 2,5Sabunla_ma YdYdi 185-200 Olein 64,0Yod YdYdi85-100 Linol 12,0Reyxert-Meysel YdYdi0,2-1,0 DigYr tur_ularH" 8,6Tur_uluq YdYdi1,5-3,020oC-dY s1xl11, q/sm30,914- 0,929Polensk YdYdi9-10  4.3. sayl1 cYdvYldYn grndy kimi tYdqiq olunan zeytun yalar1n1n fiziki-kimyYvi gstYricilYri standart vY YdYbiyyat mYlumatlar1na demYk olar ki, uyundur. ox yax_1 nYticYdir ki, tur_uluq YdYdi  Zeytun balar1 vY  Final zeytun yalar1nda Yla sort ya1n standart gstYricisindYn dY iki dYfY azd1r. CYdvYl 4.2. 59BC= 90LK=K= D878:8-:8<9O28 gstYricilYrinin tYdqiqindYn al1nan nYticYlYr. GstYricilYrin ad1  Zeytun balar1  Final Pomace (0taliyadan al1nan)Standart vY YdYbiyyat gstYricilYriZeytun ya1n1n 20oC-dY s1xl11, q/sm30,92210,92270,92470,9140-0,9290 (0,9215)20oC-dY _as1n- d1rma Ymsal11,46841,46621,46891,4660 - 1,4710 (1,4685)Tur_uluq YdYdi, mq KOH/qram0,880,581,6 1,5-3,0Yod YdYdi, q J2/100 qram97102105 85-100 Bildiyimiz kimi tur_uluq YdYdi ya1n keyfiyyYt gstYricisinin Yn Ysas amilidir. Tur_uluq YdYdi Yn ox Pomace markal1 yada olmu_dur ki, bu da standart1n gstYricisindYn 0,1 art1qd1r. VYtYn yalar1nda isY tur_uluq 0,58-0,88-dir. Bu standart gstYricidYn 0,62-0,92 azd1r. Grnr tYdqiq etdiyimiz zeytun yalar1 onlar1n istehsal olunduu ilk aylara tYsadf etdiyindYn tur_uluq YdYdi dY az olmu_dur. nki tYdqiq etdiyimiz zeytun yalar1n1n istehsal tarixi noyabr-dekabr 2014-c ilY tYsadf edir.TYdqiqat i_lYri isY yanvar 2015-ci ildY, yYni istehsal tarixindYn tYxminYn 2-2,5 ay sonra apar1lm1_d1r. Bu respublikada istehsal olunub sat1_a verilYn zeytun yalar1n1n yksYk keyfiyyYtli olduunu gstYrir. Respublikada istehsal olunan zeytun yalar1n1n saxlan1lma mddYti 2 ildir. ^bhYsiz ki, saxlan1lma mddYtindY tur_uluq YdYdi arta bilYr.Yod YdYdi dY vYtYn yalar1nda normald1r. 4.3. sayl1 cYdvYldYn grndy kimi tYhlil etdiyimiz zeytun yalar1n1n s1xl11 0,9221- 0,9227 aras1nda olmu_dur vY YdYbiyyat gstYricisinin orta rYqYminY demYk olar ki, uyundur. Zeytun yalar1n1n _as1nd1rma Ymsal1 da standart gstYricinin orta qiymYtinY uyun gYlir. Bu onu gstYrir ki, tYdqiq olunan zeytun yalar1n1n ya tur_u tYrkibi normald1r vY YdYbiyyat gstYricilYrinY uyundur. 4.5. Ekspertiza nYticYlYrinin riyazi-statistik i_lYnmYsi ;<8-BO43830B 8H;O@8=4O 5:A?5@8<5=B 0?0@0@:O= BO4383 >;C=0= <OIAC;C= BO@:818=4O:8 1C 2O 90 48MO@ <044O=8= <8340@K, 5;O6O 4O OA0A AB0=40@B MNABO@868;O@8 >@30=>;5?B8:8 2O D878:8-:8<9O28 FAC;;0@;0 ;01>@0B>@890;0@40 BO4383 548;8@. 01>@0B>@89040 8H8 59=8 MNABO@868 F7@O O= 07K 5 4ODO, O= G>EC 11 4ODO BO4383 548;8@ 2O =OB86O;O@ EFACA8 6O42O;4O 3594 >;C=Cb >@B0 I5A01i 389<OB B0?K;K@. !>=@0 0H0LK40:K 0@4K6K;;K3;0 @89078-AB0B8AB8: I5A01;0<0 0?0@K;K@. 1. C 2O 90 48MO@ MNABO@868 F7@O <044O;O@8= %-;O <8340@K=K BO98= 5B<O: FGF= >@B0 I5A018 :O<899OB 4FABC@C=40= 8AB8D04O 548;8@.  EMBED Equation.3  C@040,  EMBED Equation.3  - <OIAC;40 >;0= <044O=8= <8340@K;  EMBED Equation.3  - 5 =F<C=O4O= 0;K=0= @O3O<;O@8= 6O<8;  EMBED Equation.3  - BO4383 >;C=0= =F<C=O;O@8= A09K;  EMBED Equation.3  - <OIAC;40:K <044O=8= (MNABO@868=8=) >@B0 <8340@K. 2. @B0 I5A018 :O<899OB4O= C703;0H<0 IO@ =F<C=O MNABO@868A8 F7@O B0?K;K@:  EMBED Equation.3  3. @B0 I5A018 :O<899OB4O= C703;0H<0=K= :204@0BK B0?K;K@:  EMBED Equation.3  4. 5@8;<8H BO@O44F4 MNABO@868;O@8=8 <FO99O= 5B<O: FGF= 48A?5@A890 0H0LK40:K 4FABC@ F7@O B0?K;K@:  EMBED Equation.3  5. @B0 :204@0B8: C703;0H<0 0H0LK40:K 4FABC@ F7@O B0?K;K@:  EMBED Equation.3  6. 0@80A890 O<A0;K BO98= 548;8@:  EMBED Equation.3  7. @B0 :204@0B8: EOB0 I5A01;0=K@:  EMBED Equation.3  8. %OB0=K= D0878=8 B0?K@K3:  EMBED Equation.3  9. B810@;K;K3 EOB0AK=K B0?K@K3:  EMBED Equation.3  1C@040,  EMBED Equation.3  - AB9C45=B O<A0;K4K@. 4.4. A09;K 6O42O;4O= MNBF@F;F@. 10. @B0 =OB86O=8= 8=B5@20;K B0?K;K@:  EMBED Equation.3  11. 8A18 EOB0 I5A01;0=K@:  EMBED Equation.3  8A18 EOB0 20I84O =O 3O4O@ 90EK= >;A0, 0?0@K;0= BO43830BK= 2O I5A01;0<0=K= 4F7MF=;F9F=F AF1CB 548@. O42O; 4.4. !B9C45=B 6O42O;8 (=0,05 >;4C340)  B= B=112,70682,30624,30392,26233,182102,22842,766112,20152,571152,13162,447202,08672,365252,060 1. $8=0; 759BC= 90LK=40 9>4 O4O48=8= 5 ?0@0;5; BO98=8=4O= 0H0LK40:K @O3O<;O@ 0;K=<KH4K@. %1=102; %2=103; %3=98; %4=101; %5=99; 1.  EMBED Equation.3  @B0 I5A018 :O<899OB4O= :O=0@;0H<0=K (2.) 2O :O=0@;0H<0=K= :204@0BK=K (3.) I5A01;09K1 6O42O; HO:;8=4O 90703. F<C=O=8= A09K59BC= 90LK=40 9>4 O4O48 EMBED Equation.3  EMBED Equation.3 1102+0,40,162103+2,45,763101+0,40,16498-2,66,76599-1,62,56 EMBED Equation.3   EMBED Equation.3  EMBED Equation.3  4.  EMBED Equation.3  5.  EMBED Equation.3  6.  EMBED Equation.3  7.  EMBED Equation.3  8.  EMBED Equation.3  9.  EMBED Equation.3  10.  EMBED Equation.3  5<O;8, 759BC= 90LK=40 9>4 O4O48 102,79-40= 103,81-O 3O4O@ >;0 18;O@. 11.  EMBED Equation.3  8A18 EOB0 3-O 90EK=4K@. C I5A01;0<0;0@K= 2O BO43830BK= =OB86O;O@8=8= 90EHK >;4CLC=C MNABO@8@. 8MO@ MNABO@868;O@8= 5:A?5@B870AK=40= 0;K=0= @O3O<;O@8 4O 1C 30940 8;O @89078-AB0B8At8: 8H;O<Ok >;0@. NT0C V TKL0FLR Zeytun hYmi_Yya_1l zeytun aac1n1n meyvYsidir. ZeytunkimilYr (Oleaceae) fYsilYsinin zeytun (Olea) cinsinY, avropa (Europaea) nvnY aiddir. Kitab1n birinci fYslindY zeytunun kimyYvi tYrkibi vY qidal1l1q dYyYri, zeytunun botaniki tYsviri, biologiyas1,aqroekoloji xsusiyyYtlYri vY botaniki sortlar1, zeytunun becYrilmYsi sullar1, balara qulluq, zeytunun yeti_mYsi, y11lmas1 vY emala qYdYr saxlan1lmas1, zeytun bitkisinin xYstYliklYri vY zYrYrvericilYri, zeytun meyvYsinin standart zrY keyfiyyYt gstYricilYri vY zeytundan tibbi mYqsYdlYr n istifadY olunmas1 haqq1nda geni_ mYlumat toplanm1_d1r. Zeytunun vYtYni Kiik Asiya vY Yunan1stan hesab olunur. BY_YriyyYtY hYlY eram1zdan 2500 il YvvYl mYlum olan zeytun haqq1nda  Qurani- KYrim - in 7 surYsinin 8 ayYsindY Allah kYlamlar1 buyrulmu_dur. Zeytun bitkisinin Ykin sahYsinY vY istehsal olunan zeytun mYhsullar1n1n, xsusYn dY zeytun ya1n1n miqdar1na grY 0spaniya, 0taliya vY Yunan1stan birinci yeri tutur. Zeytun bitkisi AzYrbaycan YrazisindY VII YsrdYn ba_layaraq geni_ YrazilYrdY yeti_dirilmi_dir. XX Ysrin 90- c1 illYrindY Ab_eronda 2600 hektar zeytun ba1 vard1 ki, bunun da 1000 hektardan oxu mYhsul verirdi. Haz1rda 1868 hektar zeytun balar1n1n 1556 hektar1 bar verir. Zeytun meyvYsinin Ytlik hissYsindY 25-67% ya (quru maddYyY grY 75%- Y qYdYr ya), 7%- dYk zlal, 9%- dYk _YkYrlYr, A, E, C, P (fYal katexinlYr) vY B qrupu vitaminlYri vard1r. Zeytun bitkisinin 34 nv vY dnyada 500- Y qYdYr sortlar1 mYlumdur. Bunlardan 50- Y qYdYr sort vY 30- a qYdYr forma mxtYlifliyi AzYrbaycanda var. Zeytun sortlar1 tYyinat1ndan as1l1 olaraq qrupa blnr: konservlik, konservlik- yal1 vY yal1 sortlar. AzYrbaycanda yeti_dirilYn vY DvlYt sorts1namas1na qYbul edilmi_ sortlara AzYrbaycan zeytunu, Buzovna zeytunu, Aqostino, Armudu zeytun, Santa Katerina, Tbilisi, Askolano, Kr1m-172, Koreciolo, Manzanilo, Nikitin-1, Nikitin-2, Sevilyano, Bak1 zeytunu vY digYrlYri aiddir. Birinci fYslin sonunda tYzY zeytuna aid AZS-233-2006 sayl1 texniki _YrtlYrY grY zeytunun keyfiyyYt gstYricilYri vY digYr standart mYlumatlar haqq1nda Ytrafl1 mYlumat verilir. Kitab1n ikinci fYslindY zeytunun emal1 mYhsullar1 haqq1nda mYlumat verilir. Burada zeytunun duza qoyulmas1 sullar1, o cmlYdYn ya_1l zeytunun duza qoyulmas1 (duz mYhlulunda duzlama); qara zeytunun duza qoyulmas1 (quru duzlama): zeytunun iliklY konservlY_dirilmYsi; zeytunun marinada (sirkYyY) qoyulmas1, zeytun mrYbbYsinin bi_irilmYsi qaydas1, zeytun presi ilY mayonezin haz1rlanmas1, zeytundan al1nan mYhsullar1n standart zrY keyfiyyYt gstYricilYri, saxlan1lmas1 _Yraiti vY mddYti YmtYY_nasl1q bax1m1ndan izah edilir. Zeytun tYzY halda ox ac1 dad1r, nki onun tYrkibindY oleuropein qlkozid var. Ona grY dY zeytun emal olunduqdan sonra yeyilir. Zeytun emal edilmYk n iki mddYtdY y11l1r. Ya_1l zeytun texniki yeti_kYnlikdY y11l1r vY YsasYn ya_ duzlama sulu ilY konservlY_dirilir. Qara zeytun botaniki yeti_kYnlik dvrndY y11l1r vY YsasYn quru duzlama sulu ilY emal edilir. HYr iki dvrdY y11lan zeytun meyvYsindYn ya al1n1r. Ya_1l zeytun duza qoyulduqda, meyvYlYri YvvYlcY 1,5%- li pota_ mYhlulunda emal edirlYr ki, tYrkibindYki ac1 dad kYnar edilsin. Sonra onlar1 1  2 gn suyunu tez- tez dYyi_mYklY soyuq suda saxlay1b zYrinY 7%- li NaCl mYhlulu YlavY edYrYk YllYklYrdY konservlY_dirirlYr. YllYkdY duzlanm1_ mYhsulu 6 ay saxlamaq olar. Duza qoyulmu_ ya_1l zeytun mxtYlif hYcmli bankalarda da sterilizY olunmaqla konservlY_dirilir. BelY konservlYri 1  3 il saxlamaq mmkndr. Duza qoyulmu_ zeytundan iinY badam, sar1msaq vY q1rm1z1 istiot qoyulmu_ zeytun da haz1rlan1r. Qara vY tnd- bYnv_Yyi rYngli zeytun meyvYlYrini quru duzlama sulu ilY konservlY_dirirlYr. Bu sulla haz1rlanm1_ duzlu zeytunlar1n saxlanma mddYti 6 ayd1r. Zeytun sirkYyY (marinada) qoyulduqda, ya_ duzlama sulu ilY emal edilmi_ ya_1l zeytunlar bankalara y11l1r, zYrinY Ydviyyat (dYfnY yarpa1, qara istiot, q1rm1z1 istiot vY s.) YlavY edilir. Bankan1n hYcminin 55%- ni zeytun, 45%-ni isY duzluq tY_kil etmYlidir. SirkYyY qoyulmu_ ya_1l zeytunun tYrkibindY 1,0  2,0% xrYk duzu, 0,6  0,8% sirkY tur_usu olur. SterilizY edilmYklY marinada qoyulmu_ zeytunun saxlan1lma mddYti 3 ilY qYdYrdir. KonservlY_dirilmi_ zeytun mYhsullar1n1n keyfiyyYti AZS  234  2006 (ya_1l zeytun) vY AZS  236  2006 (qara zeytun) sayl1 Texniki _YrtlYrin tYlYbinY uyun olmal1d1r. KonservlY_dirilmi_ zeytun mYhsullar1n1n e_idindYn as1l1 olaraq tYrkibindY 8,8  20,3% ya, 1,3  4,9% zlal, 3,7  6,2% karbohidrat, 4,1  4,7% minerall1 maddY (kl), 0,2  0,3% zvi tur_u vard1r. 100 qram mYhsul 99,2  220,3 kkal enerji verir. KonservlY_dirilmi_ zeytun mYhsullar1 sYrin, qaranl1q, vY temperaturu 150 C- dYn yksYk olmayan anbarlarda saxlan1lmal1d1r. SterilizY olunmam1_ mYhsullar 6 ay, sterillY_dirilmi_ konservlYr 1 il, konservantlarla haz1rlanm1_ mYhsullar isY 3 ilY qYdYr saxlan1la bilYr. Kitab1n nc fYslindY zeytun ya1n1n kimyYvi tYrkibi vY qidal1l1q dYyYri, zeytun ya1n1n istehsal1 sullar1, al1nan ya1n tYmizlYnmYsi sullar1, zeytun ya1n1n markalar1, e_idi vY ticarYt sortlar1, zeytun ya1n1n keyfiyyYt gstYricilYri vY saxlan1lmas1 _Yrh edilmi_dir. Zeytun ya1 Yunan1stan, 0spaniya vY 0taliyada qYdimdYn milli Yrzaq mYhsulu vY Aral1q dYnizi sahillYri lkYlYrindY pYhriz qidas1 hesab edilir. 0lk dYfY zeytun ya1 qYdim YrYblYr vY yunanlar tYrYfindYn istehsal olunmu_dur. Qomer z YsYrlYrindY zeytun ya1n1  duru q1z1l adland1rm1_d1r. QYdim MisirdY zeytun ya1 eram1zdan 3 min il YvvYl qida mYqsYdlYri vY sabun bi_irmYk, elYcY dY yala i_lYnYn lampalar n istifadY olunmu_dur. Zeytun ya1n1n istehsal1na grY 0taliya, 0spaniya vY Yunan1stan birinci yeri tutur. Dnyan1n 20-dYn ox lkYsindY zeytun ya1 istehsal olunur. !>= 8;;O@ 7O@10960=40 759BC= 90LK 8AB5IA0;1 sYnaye YhYmiyyYti da_1y1r. Zeytun ya1 vY yaxud provans ya1 zeytun aac1n1n (Olea europaea) meyvYlYrindYn al1n1r. Zeytunun YtliyindY 56%- Y, YyirdYyindY isY 12%- Y qYdYr ya vard1r. KeyfiyyYtinY, yax_1 dad1na vY xo_ zYrif YtrinY grY Yn yax_1 zeytun ya1 Fransan1n Provans YyalYtin1n ad1 ilY provans ya1 adlan1r. 59BC= 90LK=K= 100 qram1nda faizlY (qramla) a_a1dak1 ya tur_ular1 vard1r: ?0;<8B8= tur_usu -12,9; AB50@8= tur_usu -2,5; 0@0E8= tur_usu -0,35; ?0;<8B>;58= tur_usu -1,50; >;58= tur_usu -64,90; qadolein tur_usu  0,50; ;8=ol tur_usu  12,0; ;8=olen tur_usu  0,10. 59BC= 90LK=40 , , C, , K, P vY B qrupu 28B0<8=;O@8 2O 8=A0= >@30=87<8 FGF= D0940;K >;0= 48MO@ 18>;>J8 DO0; <044O;O@ 4O 20@4K@. OI7 1C=0 MN@O 759BC= 90LK IO90BK= 1FBF= 4N2@;O@8=4O A0L;0<;KL0 <FA1OB BOA8@ MNABO@8@. Zeytun ya1 YsasYn fasilYsiz i_lYyYn aparatda preslYmY sulu ilY YldY edilir. Ya istehsal etmYk n meyvYlYr YvvYlcY Yzilib tumdan azad edilir, Ytlik hissYsi qar1_d1r1l1b preslYmY sulu ilY ya1 ayr1l1r vY mYrkYzdYnqama aparat1nda Ysas ya qara sudan ayr1l1b tYmizlYnmYyY verilir. YerdY qalan cecYnin (j1m1x1n) ikinci dYfY 150- 300 atm tYzyiqdY preslYnmYsi ilY bir qYdYr a_a1 keyfiyyYtli zeytun ya1 YldY edilir. Sonda tullant1lar1n (tumun) vY ox saxlan1lm1_ zeytunun ekstraksiya sulu ilY emal1ndan al1nan zeytun ya1 taxta ya vY ya lampod ya1 adlan1r. RYnginin ox tnd vY dad1n1n pis olmas1na grY texniki mYqsYdlYr n vY sabun istehsal1na sYrf olunur. Qida mYqsYdlYri _n istifadY olunan zeytun ya1 YsasYn GN:4F@<O, D8;B@0A890 2O <O@:O74O=30G<0 0?0@0BK=40= :5G8@ilmYklY, ba_qa szlY fiziki sullarla tYmizlYnir. C FAC;;0@;0 90LK= BO@:818=4O:8 0AK;K I8AAO68:;O@, <5E0=8:8 30BKHK3;0@, AC 2O 48MO@ km_ <044O;O@ 09@K;K@. $0A8;OA87 8H;O9O= <O@:O74O=30G<0 0?0@0B;0@K=40 90LK= <5E0=8:8 30BKHK3;0@40= BO<87;O=<OA8 40I0 AO<O@O;848@. Qida mYqsYdlYri n istifadY edilYn zeytun yalar1 3 qrupa ayr1l1r. 1. TYbii zeytun ya1 (Exstra Virgin olive oil; Virgin olive oil). 0stehsal texnologiyas1ndan as1l1 olaraq 3 yar1mqrupa 1N;F=F@: tO188 AK7<0 59BC= 90LK; tO188 18@8=68 59BC= 90LK; tO188 8:8=68 59BC= 90LK. Bu yalar tYrkibindYki sYrbYst ya tur_ular1n1n miqdar1na grY fYrqlYnirlYr. 2. 0D8=O 759BC= 90LK (Pure olive oil; Olive oil ). 8285@0 markal1 759BC= 90LK BO188 59BC= 90LK ilY rafinY zeytun ya1n1n (50 : 50) 30@KHKLK=40= O;4O 548;8@. TYbii z59BC= 90LK=K= :OA:8= 3>ECAC=u vY dad1n1 xo_lamayanlar 1C 90L40= 8AB8D04O 54O 18;O@;O@. 3. Olive - pomace oil  j1m1xdan vY tumdan al1nm1_ vY bYzYn tYbii yala qar1_d1r1lm1_ olur. Bu ya qidaya sYrf oluna bilYr, lakin bunu Ysas zeytun ya1 adland1rmaq olmaz. J1m1xdan vY zeytun mYhsullar1 istehsal1n1n tullant1lar1ndan haz1rlanan pomace zeytun ya1 xarici lkYlYrdYn idxal olunur vY pYrakYndY ticarYtdY geni_ yay1lm1_d1r. !>= 8;;O@  BakK Qida vY Ya Fabriki MMC-dY  $8=0; vY  Zeytun balar1 B860@OB =8H0=K 8;O 759BC= 90LK 8AB5IA0; >;C=C@. -8M895=8: =>@<0;0@0 O<O; >;C=0@03 301036K; B5E=>;>M890=K= BOB1838 8;O 8AB5IA0; >;C=0= 759BC= 90LK 250, 500, 750 ml-lik vY 1,0 litr hYcmdY 4 3@0=;K HFHY;O@4O 8285@0 B8?;8 759BC= 90LK :8<8 8AB5I;0:GK;0@0 BO348< >;C=C@. 59BC= 90LK=K= :59D899OB8 >@30=>;5?B8:8 2O D878:8-:8<9O28 MNABO@868;O@ F7@O <FO99O= 548;8@. @30=>;5?B8:8 FAC;;0 90LK= @O=M8, 898, 404K, HODD0D;KLK 2O 301;0H4K@K;<0AK=K= 2O7899OB8 <FO99O= 548;8@. $878:8-:8<9O28 MNABY@868;O@8=4O= @O=M8, BC@HC;CLC, 90LAK7 30@KHK3;0@K= <8340@K, =O<;898 2O CGC6C <044O;O@8= <8340@K, 9>4 O4O48 2O 9C9C;<090= <044O;O@8= <8340@K =O7O@O 0;K=K@. Safla_d1r1lm1_ (rafinY edilmi_) zeytun ya1n1n keyfiyyYti AZS 239  2006 sayl1 Texniki _YrtlYrin tYlYblYrinY cavab vermYlidir. Lakin son iki ildY  BakK Qida vY Ya Fabriki MMC-dY istehsal olunub sat1_a verilYn  Zeytun balar1 tYbii zeytun ya1n1n etiketindY T^ AZ 1996004-04-2014 sayl1 texniki _YrtlYrdY a_a1dak1 standart mYlumatlar verilir. 100% safla_d1r1lm1_ yad1r. 100 qram mYhsulda 99,8 qram ya var. %>;5AB5@8=A8748@.  28B0<8=8 (B>:>D5@>;) 72 <3-d1r. Enerji dYyYri 898 ::0;. Xalis Ykisi vY hYcmi (mYs. hYcmi 750 ml, Ykisi 682,5 qram.) 0stidYn vY i_1qdan kYnar yerdY 20oC  25oC aras1 temperaturda saxlan1lmal1d1r. Soyuq _YraitdY bulan1qla_mas1 tYbiidir vY keyfiyyYt pozuntusu deyil. Saxlan1lma mddYti 2 ildir.  BakK Qida vY Ya Fabriki MMC-dY istehsal olunub sat1_a verilYn  Final (Olive oil) zeytun ya1n1n etiketindY AZS 239-2006 sayl1 texniki _YrtlYrdY a_a1dak1 standart mYlumatlar verilir. Xalis ya 99,9%-dir. 100 qram mYhsulun enerji dYyYri 898 ::0;. %>;5AB5@8=A8748@.  28B0<8=8 (B>:>D5@>;) 72 <3-d1r. Xalis Ykisi 910 qram. HYcmi 1 litr. 20oC  25oC aras1 temperaturda saxlan1lmal1d1r. Saxlan1lma mddYti 2 ildir.  Final (Olive oil) vY  Zeytun balar1 (Pure olive oil) markal1 zeytun yalar1 TS-EN-0SO-9001, S.No KY-1370-03-KG-00/10-R vY TS-EN-0SO-22000 S.No GY-534/11 standartlar1na uyun sYnYdlY_dirilmi_ mYssisYlYrdY istehsal edilir. ?a@4KLK<K7 0@0H4K@<0;0@ sbut etmi_dir :8,  BakK Qida vY Ya Fabriki MMC-dY 8AB5IA0; >;C=0=  Zeytun balar1 B860@OB =8H0=;K 759BC= 90LK=K= kimyYvi tYrkibi vY :59D899OB8 AB0=40@B MNABO@868;O@4O= 30B-30B FABF=4F@ 2O >=40= MF=4O;8: 3840<K740 8AB8D04O >;C=<0AK=K 18@ <FBOEOAs8A >;0@03 <OA;OIOB MN@F@F:. nc fYsildY zeytun ya1n1n malicYvi xassYlYri haqq1nda Ytrafl1 vY maraql1 mYlumatlar da verilmi_dir. Kitab1n drdnc fYsli zeytun ya1n1n keyfiyyYtinin ekspertizas1na hYsr olunmu_dur. Burada ekspertizan1n obyekti, mYqsYdi vY sullar1, faktiki materiallar1n vY orta nmunYnin gtrlmYsi, tYdqiqY haz1rlanmas1, zeytun ya1n1n orqanoleptiki vY fiziki-kimyYvi gstYricilYrinin ekspertizas1, ekspertiza nYticYlYrinin riyazi-statistik i_lYnmYsi vY mzakirYsi z Yksini tapm1_d1r. Biz YsasYn  BakK Qida vY Ya Fabriki MMC-dY 8AB5IA0; >;C=0=  Final vY  Zeytun balar1 ticarYt markal1 zeytun ya1n1n ekspertizas1n1 aparm1_1q. MqayisY n 0spaniyadan idxal olunan Pomace markal1 zeytun ya1 da tYdqiq edilmi_dir. Ekspertiza aparmaqda Ysas mYqsYd respublikada istehsal olunan vY xaricdYn gYtirilYn bir neY e_id zeytun ya1n1n orqanoleptiki vY fiziki-kimyYvi gstYricilYrinin qvvYdY olan normativ texniki sYnYdlYrin tYlYbinY uyunluunu mYyyYn etmYk olmu_dur. Zeytun ya1n1n orqanoleptiki gstYricilYrindYn ya1n iyi, dad1, rYngi, _Yffafl11 vY kntnn olmas1 mYyyYn edilmi_dir. Zeytun ya1n1n fiziki-kimyYvi gstYricilYrindYn hYcm ktlYsi vY ya ya1n s1xl11, _as1nd1rma Ymsal1, tur_uluq YdYdi, yod YdYdi vY digYr gstYricilYr mYyyYn edilmi_dir. TYdqiqat1n nYticYlYri gstYrdi ki,  Final vY  Zeytun balar1 ticarYt markal1 zeytun yalar1n1n keyfiyyYti hYm orqanoleptiki vY hYm dY fiziki-kimyYvi gstYricilYrinY grY qvvYdY olan normativ texniki sYnYdlYrin tYlYbinY tam cavab verir, hYtta bYzi gstYricilYr zrY daha yax_1d1r. Kitabda zeytunun vY zeytun ya1n1n malicYvi YhYmiyyYti cox geni_ izah edilir. Zeytun ya1 malicYvi YhYmiyyYtinY grY ox qiymYtlidir. O mYdY-ba1rsaq, _YkYrli diabet, ateroskleroz, byrYk, d yollar1 vY digYr xYstYliklYrdY orqanizmY msbYt tYsir gstYrir. Odur ki, salam olmaq istYyYnlYr gndYlik qidalar1nda mtlYq 30  40 qramdan az olmayaraq zeytun ya1ndan istifadY etmYlidirlYr.  Zeytun vY zeytun ya1 kitab1ndak1 mYlumatlara vY apar1lan tYdqiqat i_lYrinY yekun vuraraq a_a1dak1 tYkliflYri vermYk olar. 1. Ab_eron yarmadas1n1n torpaq-iqlim _Yraiti bu blgYdY zeytunuluun inki_af etdirilmYsinY imkan verir. Odur ki, Ab_eronda zeytun balar1n1n Ykin sahYsinin geni_lYndirilmYsi mYqsYdYuyundur. 2. Zeytun qiymYtli bitki olduuna grY Respublikam1z1n digYr blgYlYrindY dY onun becYrilmYsini vY Ykin sahYlYrinin art1r1lmas1n1 tY_kil etmYk mYslYhYt grlr. 3. Zeytun meyvYlYrindYn sYnaye sulu ilY mxtYlif konserv mYhsullar1n1n istehsal1n1n art1r1lmas1 gnn vacib problemlYrindYndir. nki belY mYhsullar1n ox hissYsi xaricdYn baha qiymYtY, hYm dY valyuta hesab1na gYtirilir. 4. YksYk keyfiyyYtli zeytun konservlYri haz1rlamaq mYqsYdilY zeytunun iri meyvYli vY ox Ytlikli (YyirdYyi x1rda) sortlar1n1n Ykin sahYlYri daha da art1r1lmal1d1r. 5. KeYn Ysrin 70-80-c1 illYrindY Ma_taada fYaliyyYt gstYrYn zeytun zavodunda iinY badam qoyulmu_ zeytun konservlYri haz1rlan1rd1. Yax_1 olard1 ki, badam, sar1msaq vY q1rm1z1 _irin bibYr ilikli zeytun konservlYri istehsal edilsin. 6. AzYrbaycan1n bYzi blgYlYrindY ev _YraitindY zeytun mrYbbYsi haz1rlan1r. Zeytunun irimeyvYli tam yeti_mi_ qara rYngli meyvYlYrindYn haz1rlanan zeytun mrYbbYsi qoz mrYbbYsini xat1rlad1r. SYnaye sulu ilY zeytun mrYbbYsinin istehsal1na ba_lan1lmas1 Yhalinin keyfiyyYtli, qidal1, elYcY dY malicYvi YhYmiyyYtli zeytun mYhsullar1 ilY tYmin olunmas1na imkan verYrdi. 7. TYrYfimizdYn zeytun presi YlavYli mayonezin haz1rlanmas1 texnologiyas1 islYnmi_ vY belY mYhsulun sYnaye sulu ilY ktlYvi istehsal1n1 tY_kil etmYk mYslYhYtdir. Bu sulun mahiyyYti ondan ibarYtdir ki, mayonez istehsal1nda Ysas mayonez pastas1na 15-20% miqdar1nda qYlYvi ilY ac1l11 kYnar edilmi_ zeytunun YtliyindYn al1nan pre qat1l1r vY sonra bitki ya1 YlavY edilYrYk mayonez YldY edilir. 8. Zeytun ya1 tYrkibinY vY pYhrizi YhYmiyyYtinY grY digYr bitki yalar1ndan stndr. Ona grY dY insanlar1n gndYlik qidas1nda 30-45 qram (2-3 xrYk qa_11) zeytun ya1 istehlak etmYk mYslYhYt grlr. Yax_1 olar ki, zeytun ya1 salatlara, vineqredlYrY, soyuq qYlyanalt1lara vY haz1r xrYklYrY isti emaldan keirilmYdYn YlavY edilsin. Bu qayda ilY istifadY olunan zeytun ya1n1n orqanizm n daha ox malicYvi vY profilaktiki YhYmiyyYti vard1r. 9. DigYr bitki yalar1 ilY mqayisYdY zeytun ya1nda doymam1_ ya tur_ular1ndan olein ya tur_usunun ox yksYk nisbYtdY (btn ya tur_ular1n1n 65%-Y qYdYrini tY_kil edir) olduu tYsdiq edilmi_dir. Olein ya tur_usu insan orqanizmindYn xolesterinin zYrYrli fraksiyas1n1 xaric edir, laz1ml1 vY xeyirli fraksiyan1n isY qorunub mYnimsYnilmYsinY _Yrait yarad1r. Odur ki, zehni YmYklY mY_ul olan vY ya_l1 insanlar gndYlik qidalar1nda yaln1z  Bak1 Qida vY Ya Fabriki MMC-nin istehsal etdiyi  Zeytun balar1 vY  Final zeytun yalar1ndan istifadY etmYlidirlYr. 10. Zeytun yalar1n1n orqanizm n YhYmiyyYtini nYzYrY alaraq onlar1n istehsal1n1n art1r1lmas1, e_idinin tYkmillY_dirilmYsi vY keyfiyyYtinin yax_1la_d1r1lmas1 mYslYhYt grlr. 11. Son zamanlar Respublikam1za xarici lkYlYrdYn mxtYlif adlarda zeytun ya1 gYtirilir. Bu yalar1n keyfiyyYti yoxlanarkYn onlar1n tYrkibindYki toksiki elementlYrin, mikotoksinlYrin, pestisidlYrin, radionuklidlYrin vY digYr insan orqanizmi n zYrYrli maddYlYrin olmas1 mtlYq dYqiqlY_dirildikdYn vY ciddi keyfiyyYt karantin nYzarYtindYn keirildikdYn sonra sat1_a verilmYlidir. 12. Qeyd etmYk laz1md1r ki, tYkcY 0spaniyada hYr il bir neY fiziki vY hquqi _YxslYrY keyfiyyYtsiz vY saxta zeytun ya1 istehsal edib sat1_a verdiklYrinY grY cinayYt i_i qald1r1l1r. Saxtala_d1r1lm1_ zeytun yalar1n1n Respublikam1za idxal olunmas1 da istisna ola bilmYz. Ona grY dY xaricdYn gYtirilYn zeytun yalar1 hYrtYrYfli keyfiyyYt ekspertizas1ndan keirilmYlidir. 13. Zeytun ya1 malicYvi YhYmiyyYtinY grY ox qiymYtli vY YhYmiyyYtli yad1r. Zeytun ya1 mYdY-ba1rsaq, _YkYrli diabet, ateroskleroz, byrYk, d yollar1 vY digYr xYstYliklYrdY orqanizmY msbYt tYsir gstYrir. Eyni zamanda kosmetik vasitYlYr n dY zeytun ya1ndan geni_ istifadY olunur. Zeytun ya1 qocalman1 lYngidir, dYrini yum_aq saxlay1r, dYridY q1r1_lar1n YmYlY gYlmYsinY mane olur vY insan1 cavanla_d1r1r. MYhz buna grY qad1nlar1m1z zeytun ya1ndan hYrtYrYfli faydalanmal1d1rlar. 14. 0stYr xaricdYn idxal olunan, istYrsY dY Respublikam1zda istehsal olunub sat1_a verilYn zeytun yalar1n1n keyfiyyYt vY zYrYrlilik gstYricilYri vaxta_1r1 mtlYq yoxlan1lmal1d1r. 15. Zeytundan al1nan emal mYhsullar1n1n, elYcY dY zeytun ya1n1n insan salaml11na msbYt tYsiri vY malicYvi YhYmiyyYti haqq1nda dvr mYtbuatda vY televiziyada vaxta_1r1 reklamlar1n verilmYsi vY verili_lYrin apar1lmas1 tYklif olunur.    .   0A;8=K 8 ;82:>2>5 <0A;> 2B>@: ?@>D., 70254CNI89 :0D54@>9 ">20@>2545=85 8 M:A?5@B870 ?@>4>2>;LAB25==KE B>20@>2 -#, 0A;C65==K9 ?5403>3, E<54>2 E<54-6018@ A<08; >3;K. 0:C, a_1olu, 2015, 186 c. =830 A>AB>8B 87 4 3;02, 2K2>4>2 8 ?@54;>65=89 8 8A?>;L7>20==>9 ;8B5@0BC@K, :>B>@K5 A>AB>OB 50 =08<5=>20=89 8 80 =0CG=>-B5E=8G5A:8E 4>:C<5=B>2.  :=835 18 B01;8F. 5@20O 3;020 ?>A2OI5=0 :C;LBC@K <0A;8=K, 345 ?@82>4OBAO 40==K5 >1 8AB>@88 8 0@50;0 @0AB5=89 <0A;8=K, > E8<8G5A:>< A>AB025 8 ?8I52>9 F5==>AB8 ?;>4>2 <0A;8=K, 18>;>38G5A:85 >A>15==>AB8, 1>B0=8G5A:85 >?8A0=8O 8 A>@B>2 <0A;8=K, 2>745;K20=8O, A?>A>1K @07<=>65=8O, A@>:8 A>7@520=8O 8 C1>@:8 ?;>4>2 <0A;8=K, 2@548B5;8 8 1>;57=8 @0AB5=89, 0 B0:65 > ?>:070B5;59 :0G5AB20 8 A@>:0< E@0=5=8O A2568E ?;>4>2 <0A;8=K. 0A;8=0 (Olea L.) @>4 @0AB5=89 87 A5<59AB20 <0A;8=>2K5 (Oleaceae). 725AB=> >:>;> 60 284>2, => E>7O9AB25==>5 7=0G5=85 8<55B B>;L:> <0A;8=0 52@>?59A:0O (Olea europea L.). >48=0 <0A;8=K ;86=89 >AB>:. 0A;8=K 2 =0AB>OI55 2@5<O 2>745;K20NBAO 1>;55 G5< 2 30 AB@0=0E <8@0. 4=0:> ?> ?@>872>4AB2C 8 ?>B@51;5=8N <0A;8=K 8 >;82:>2>3> <0A;0 ?5@2>5 B@8 <5AB0 70=8<0NB A?0=8O, B0;8O 8 @5F8O.  75@109460=5 <0A;8=K 2>745;K20NBAO A =0G0;0 VII 25:0. >B0=8G5A:85 A>@B0 <0A;8=K =0AG8BK20NBAO 2 <8@5 >:>;> 500, >4=0:> 2 75@109460=5 8<5NBAO 50 A>@B>2 8 30 @07=>284=>AB59. 7 =8E 2 >A=>2=>< =865A;54CNI85 A>@B0 2K@0I820NBAO 2 AC1B@>?8:0E @5A?C1;8:8: 75@109460= 759BC=C, C7>2=0 759BC=C, 3>AB8=>, @<C4C 759BC=, !0=B0 0B5@8=0, 0=70=8;>, 8:8B0-1, 8:8B0-2, "8D;8A, A:>;0=>, @K<-172, >@5468;>, !528;LO=>, 0:K 759BC=C 8 4@. ;>4K A>45@60B >B 25 4> 67% <0A;0, 4> 7% 15;:>2, 9% C3;52>4>2, 28B0<8=K , !, ,  (0:B82=K5 :0B5E8=K) 8 3@C??K , <8=5@0;L=K5 25I5AB20 (A>;8 :0;8O, D>AD>@0, 65;570 8 4@. 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A=>2=0O G0ABL 2K@0I5==KE <0A;8= 845B 4;O ?>;CG5=8O >;82:>2>3> <0A;0. 0A;> ?>;CG0NB 2 >A=>2=>< ?@8 E>;>4=>< ?@5AA>20=88 8 ?>425@30NB @0D8=0F88 B>;L:> D878G5A:8<8 <5B>40<8, B.5. <5E0=8G5A:0O D8;LB@0F8O, F5=B@8DC38@>20=85 8 >A0645=85. 7 >BE>4>2 ?@>872>4AB20 ?>;CG0NB =87:>:0G5AB25==>5 <0A;>, B0: =07K205<>5 <0A;> 4;O ;0<?K (Lampante oil) 8;8 45@52O==>5 <0A;>, :>B>@CN 8A?>;L7CNB 4;O B5E=8G5A:8E F5;59. ;82:>2>5 <0A;>, ?@54=07=0G5==>5 4;O ?8I52KE F5;59 45;OBAO =0 B@8 3@C??K. 1. 0BC@0;L=>5 >;82:>2>5 <0A;> (Extra Virgin oil, Virgin olive oil) 0BC@0;L=>5 >;82:>2>5 <0A;> 8<55B E0@0:B5@=K9 @57:89 2:CA 8 70?0E A25659 <0A;8=K 2. 0D8=8@>20==>5 >;82:>2>5 <0A;> (Pure Olive oil, Olive oil.). ;82:>2>5 <0A;> <0@:8 RIVIERA ?>;CG0NB ?CB5< @02=><5@=>3> A<5H820=8O (50 : 50) =0BC@0;L=>3> 8 @0D8=8@>20==>3> >;82:>2>3> <0A;>0 3. 7 <5738 8 >BE>4>2 ?@>872>4AB20 ?>;CG0NB >;82:>2>5 <0A;> Olive-pomace oil, :>B>@>5 ?> :0G5AB2C CABC?05B 42C< ?@54K4CI8< <0@:0<.  Bak1 Qida vY Ya Fabriki 2K?CA:05B @0D8=8@>20==>5 >;82:>2>5 <0A;> <0@:8 Zeytun balar1 A>3;0A=> B5E=8G5A:><C CA;>28N T^ AZ 1996004-04-2014, 8 >;82:>2>5 <0A;> Final A>3;0A=> B5E=8G5A:><C CA;>28N AZS 239-2006. 0AD0A>2K20NB MB8 <0A;0 2 4-5E 3@0=5=K5 B5<=K5 1CBK;:8 2 >1J5<5 250, 500, 750 8 1000 <;. !@>: E@0=5=8O 2 3>40.  G5B25@B>9 3;025 ?@82>4OBAO @57C;LB0BK M:A?5@8<5=B0;L=>9 @01>BK, 345 87CG5=K >@30=>;5?B8G5A:85 8 D878:>-E8<8G5A:85 ?>:070B5;8 3 =08<5=>20=89 >;82:>2>3> <0A;0.  >A=>2=>< 87CG5=K ?>:070B5;8 :0G5AB20 >B5G5AB25==KE A>@B>2 >;82:>2>3> <0A;0 Zeytun balar1 8 Final, 0 B0:65 8<?>@B=>5 >;82:>2>5 <0A;> 87 A?0=88 <0@:8 omace oil. @8 MB>< 87 >@30=>;5?B8G5A:8E ?>:070B5;59 >?@545;5=K 2:CA, 70?0E, F25B 8 ?@>7@0G=>ABL <0A5;. 7 D878:>-E8<8G5A:8E ?>:070B5;59 >?@545;5=K ?;>B=>ABL, :>MDD8F85=B ?@5;><;5=8O, :8A;>B=>5 8 9>4=>5 G8A;> >;82:>2>3> <0A;0. 57C;LB0BK 0=0;87>2 ?> 9>4=><C G8A;C >1@01>B0=K <0B5<0B8:>-AB0B8AB8G5A:8<8 <5B>40<8, 345 >B=>A8B5;L=0O >H81:0 @0AG5B>2 1;865 : B@5<. 0G5AB2> >;82:>2>3> <0A;> <0@:8 Zeytun balar1 8 Final, 2 ?>;=5 A>>B25BAB2C5B B@51>20=8O< 459AB2CNI8E ".  :>=F5 :=838 40NBAO >1H8@=K5 2K2>4K 8 ?@54;>65=8O. SUMMARY "Olives and Olive Oil" Author: Azerbaijan State Economic University Prof. Ahmadov Ahmad-Jabir Ismayil oghlu, Head of the Department "Commodity and examination of food products", member of the Writers Union of Azerbaijan, Honored teacher, winner of the  Golden Pen Reward. Baku, a_1olu, 2015, 186 p. The book consists of four chapters, conclusions and suggestions and used literature, which consists of 50 items and 80 scientific and technical papers. There are 18 tables in the book, The first chapter is devoted to the culture of the olive tree, which provides data on the history and the area of plant olives, on the chemical composition and nutritional value of the fruit of the olive tree, biological features, botanical descriptions and grades of olive, cultivation, propagation methods, ripening and harvesting the fruit of the olive tree, plant pests and diseases as well as indicators of the quality and shelf life of fresh olive fruits. Olive (Olea L.) genus of plants of the family Oleaceae (Oleaceae). There are about 60 species of that, but economic importance has only European olive tree (Olea europea L.). The homeland of olives is Middle East. Olives are now cultivated in more than 30 countries around the world. However, in the production and consumption of olives and olive oil first three places are occupied by Spain, Italy and Greece. In Azerbaijan, the olives are grown since the beginning of VII century. There are around 500 botanical varieties of olive trees in the world, however in Azerbaijan, there are 50 species and 30 varieties. The following varieties of these are grown mainly in the subtropics of the Republic: Azerbaijan Zeitoun, Buzovna Zeitoun, Agostino, Armudu Zeitoun, Santa Caterina, Manzanilo Nikita-1, Nikita-2, Tiflis, Askolano Crimea-172, Koredzhilo, Sevillano, Baku Zeitoun etc. The fruits contain from 25 to 67% oil, to 7% protein, 9% carbohydrates, vitamins A, C, E, P, Group B and minerals (salts of K, P, Fe etc.). The chemical composition depends on the varieties of olives on the soil and climatic and agronomic conditions, time of harvest, the degree of maturation and post-harvest storage. By appointment olive varieties are divided into three groups: tin, tin - oil and oil grade. The second chapter is devoted to the products of processing olives. Of green olives by preserving in salt solution the usual canned black olives and stuffed green olives are prepared. Of ripe black or dark purple fruit with dry salting is got canned black olives that go for a snack and to prepare various dishes. Fruits of fresh olives are very bitter, because of the content of the glycoside oleuropein. During canning olive fruits are treating with a solution of potash (or alkali), so the fruits acquire taste. Unripe green olives are preserved in salt solution and ripe dark purple or black olives in dry salting. Furthermore olives are pickled from a virgin olive oil, which obtain apart from food purposes are also used for prevention and treatment of various diseases. Among the population of different regions of Azerbaijan olive jams are made. We have developed a technology of receiving new range of mayonnaise. The quality of fresh olive fruits, should meet the technical requirements AZS 233-2006, canned green olives AZS 234-2006, black olives and AZS 236-2006. The chemical composition of canned olives in%: fats  8.8-20.3; proteins  1.3-4.9; carbohydrates  3.7-6.2; minerals - 4.1-4.7; organic acids - 0.2-0.3. Canned olives are stuffed with almonds cooked, red pepper and garlic. 100 g of canned olives depending on the filling give 99.2-220.3 kcal. The shelf life of canned olives in the usual tares without sterilization is 6 months, sterilized 1 year, with preservatives to 3 years. The third chapter provides information about the production and consumption of olive oil. Here is data on the chemical composition and nutritional value of olive oil, methods of making and refining, trading varieties and brands of olive oil, as well as indicators of quality, safety and storage conditions of the oil. This chapter widely describes the therapeutic and prophylactic value of olive oil. The main part of grown olives is required for olive oil. The oil is prepared essentially in cold pressing and subjected only to the physical refining methods, i.e. mechanical filtration, centrifugation and sedimentation. From waste products low-quality oil, the so-called oil for lamps (Lampante oil) or wood oil, which is used for industrial purposes, is produced. Olive oil for food purposes are divided into three groups: 1. Virgin olive oil (Extra Virgin oil, Virgin olive oil). Virgin olive oil has a characteristic pungent smell and taste of fresh olives 2. Refined olive oil (Pure Olive oil, Olive oil.). Olive oil brand RIVIERA is prepared by uniformly mixing (50: 50) natural and refined olive oil. 3. From the pulp and waste products of manufacture the olive oil Olive-pomace oil, which is inferior in quality to the previous two brands is produced. LLC Bak1 Qida vY Yag Fabriki produces refined olive oil brand Zeytun baglar1 according to specifications T^ AZ 1996004-04-2014, and olive oil Final according to specifications AZS 239-2006. These oils are bottled in 4 faceted dark bottles of 250, 500, 750 and 1000 ml. Shelf life 2 years. The fourth chapter presents the results of experimental work, where organoleptic and physic-chemical characteristics of olive oil 3 items are studied. Indicators of quality of domestic varieties of olive oil Zeytun baglar1 and Final are mainly studied, as well as imported olive oil from Spain of Pomace oil mark. At the same time taste, smell, color and transparency of oil of the organoleptic characteristics are defined. From the physic-chemical parameters density, refractive index, and an iodine number of acid olive oil are determined. The results of analyzes on the iodine number are processed with mathematical-statistical methods, where the relative calculation error is near to three. The quality of extra virgin olive oil brand Zeytun baglar1 and Final, in full complies with the existing specification. Extensive conclusions and proposals are given at the end of the book. !"$/ ##( //"  Qurani-KYrim . rYbcYdYn tYrcmY edYnlYr akad. Ziya Bnyadov, akad. 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">< 3. .:  !>25BA:0O M=F8:;>?548O . 1972. AB@. 897-898. !?@02>G=8: B>20@>2540 ?@>4>2>;LAB25==KE B>20@>2. >A:20. -:>=><8:0. ". 2, 1987. 319 c. %8<8G5A:89 A>AB02 ?8I52KE ?@>4C:B>2. !?@02>G=K5 B01;8FK A>45@60=8O >A=>2=KE ?8I52KE 25I5AB2 8 M=5@35B8G5A:>9 F5==>AB8 ?8I52KE ?@>4C:B>2. >4 @54. ?@>D., 4-@0 B5E=. =0C: .. !:C@8E8=0 8 ?@>D., 4-@0 <54. =0C: .. >;30@520,- 2-5 874., ?5@5@01. 8 4>?.  >A:20, 3@>?@><8740B, 1987. :=830 1. 224 A. %8<8G5A:89 A>AB02 ?8I52KE ?@>4C:B>2. !?@02>G=K5 B01;8FK A>45@60=8O 0<8=>:8A;>B, 28B0<8=>2, 68@=KE :8A;>B, <8=5@0;L=KE 25I5AB2 8 C3;52>4>2. >4 @54. ?@>D., 4-@0 B5E=. =0C: .. !:C@8E8=0 8 ?@>D., 4-@0 <54. =0C: .. >;30@520,- 2-5 874., ?5@5@01. 8 4>?.  >A:20, 3@>?@><8740B, 1987. :=830 2. 360 A. %><CB>2 .., >20G52 .. %@0=5=8O ?8I52KE 68@>2. >A:20. -:>=><8:0. 1972. 162 c. (5@10:>2 .. "5E=>;>38O ?>;CG5=8O @0AB8B5;L=KE <0A5;. 3-5 874. .: >;>A. 1992. 207 A. -:A?5@B870 :0G5AB20 @0AB8B5;L=KE <0A5;. >A:20. (-, 1999. 48 AB@. >@<0B82-B5E=8:8 AO=O4;O@ AzYrbaycan dilindY 51. AZS 233  2006 TYzY ya_1l vY qara zeytun. Texniki _YrtlYr. 52. AZS 234  2006 KonservlY_dirilmi_ ya_1l zeytun. Texniki _YrtlYr. 53. AZS 237  2006 KonservlY_dirilmi_ Ydviyyatl1 qara zeytun. Texniki _YrtlYr. 54. AZS 239  2006 Zeytun ya1 (safla_d1r1lmam1_). Texniki _YrtlYr. CA 48;8=4O 55. !" 21  94 !0E0@- ?5A>:. "5E=8G5A:85 CA;>28O. 56. !" 1633  73 0@8=04K >2>I=K5. "5E=8G5A:85 CA;>28O. 57. !" 2874  82 >40 ?8BL520O. 8385=8G5A:85 B@51>20=8O 8 :>=B@>;L 70 :0G5AB2><. 58. !" 4429  82 8<>=K. "5E=8G5A:85 CA;>28O. 59. !" 5717.1  2003 0=:8 AB5:;O==K5 4;O :>=A5@2>2. 1I85 B5E=8G5A:85 CA;>28O. 60. !" 6968  76 8A;>B0 C:ACA=0O ;5A>E8<8G5A:0O. "5E=8G5A:85 CA;>28O. 61. !" 7977  87 '5A=>: A25689 703>B>2;O5<K9 8 ?>AB02;O5<K9. "5E=8G5A:85 CA;>28O. 62. !" 8756.1  79 @>4C:BK ?8I52K5 :>=A5@-28@>20==K5. 5B>4K >?@545;5=8O >@30=>;5?B8G5A:8E ?>:070B5;59, <0AAK =5BB> 8;8 >1J5<0 8 <0AA>2>9 4>;8 A>AB02=KE G0AB59. 63. !" 8756.18  70 @>4C:BK ?8I52K5 :>=A5@-28@>20==K5. 5B>4 >?@545;5=8O 2=5H=53> 2840, 35@<5B8G=>AB8 B0@K 8 A>AB>O=8O 2=CB@5==59 ?>25@E=>AB8 <5B0;;8G5A:>9 B0@K. 64. !" 10444.1  84 >=A5@2K. @83>B>2;5=85 @0AB2>@>2 @50:B82>2, :@0A>:, 8=48:0B>@>2 8 ?8B0B5;L=KE A@54, ?@8<5=O5<KE 2 <8:@>18>;>38G5A:>< 0=0;875. 65. !" 10444.2  94 @>4C:BK ?8I52K5. 5B>4K 2KO2;5=8O 8 >?@545;5=8O :>;8G5AB20 Staphylococcus aureus. 66. !" 10444.7  86 @>4C:BK ?8I52K5. 5B>4K 2KO2;5=8O 1>BC;8=8G5A:8E B>:A8=>2 8 Clostridium botulinum. 67. !" 10444.8  88 @>4C:BK ?8I52K5. 5B>4K >?@545;5=8O Bacillus cereus. 68. !" 10444.9  88 @>4C:BK ?8I52K5. 5B>4K >?@545;5=8O Clostridium perfringens. 69. !" 8777  80 >G:8 45@52O==K5- 70;82=K5 8 ACE>B0@=K5. "5E=8G5A:85 CA;>28O. 70. !" 10444.11  89 @>4C:BK ?8I52K5. 5B>4K >?@545;5=8O <>;>G=>:8A;KE <8:@>>@30=87<>2. 71. !" 10444.12  88 @>4C:BK ?8I52K5. 5B>4K >?@545;5=8O 4@>6659 8 ?;5A=52KE 3@81>2. 72. !" 10444.15  94 @>4C:BK ?8I52K5. 5B>4K >?@545;5=8O :>;8G5AB20 <57>D8;L=KE- 0M@>1=KE 8 D0:C;LB0B82=>- 0=0M@>1=KE <8:@>>@30=87<>2. 73. !" 13799  81 @>4C:F8O ?;>4>20O, O3>4=0O, >2>I=0O 8 3@81=0O :>=A5@28@>20=8O. #?0:>2:0, <0@:8@>2:0, B@0=A?>@B8@>20=85 8 E@0=5=85. 74. !" 13830  97 !>;L ?>20@5==0O ?8I520O. 1I85 B5E=8G5A:85 CA;>28O. 75. !" 13908  68 5@5F A;04:89 A25689. "5E=8G5A:85 CA;>28O. 76. !" 16831  71 /4@> <8=40;O A;04:>3>. "5E=8G5A:85 CA;>28O. 77. !" 25555.0  82 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59. 5B>4K >?@545;5=8O B8B@C5<>9 :8A;>B=>AB8. 78. !" 25555.3  82 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59. 5B>4K >?@545;5=8O <8=5@0;L=KE ?@8<5A59. 79. !" 26186  84 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59, :>=A5@2K <OA=K5 8 <OA>@0AB8B5;L=K5. 5B>4K >?@545;5=8O E;>@84>2. 80. !" 26188  84 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59, :>=A5@2K <OA=K5 8 <OA>@0AB8B5;L=K5. 5B>4K >?@545;5=8O @. 81. !" 26313  84 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59. @028;0 ?@85<:8, <5B>4K >B1>@0 ?@>1. 82. !" 26323  84 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59. 5B>4K >?@545;5=8O A>45@60=8O ?@8<5A59 @0AB8B5;L=>3> ?@>8AE>645=8O. 83. !" 12231  66 2>I8 A>;5=K5 8 :20H5=K5, ?;>4K 8 O3>4K <>G5=K5. B1>@ ?@>1. 5B>4K >?@545;5=8O A>>B=>H5=8O A>AB02=KE G0AB59. 84. !" 17594  81 8AB ;02@>2K9 ACE>9. "5E=8G5A:85 CA;>28O. 85. !" 19360  74 5H:8- 2:;04KH8 ?;5=>G=K5. 1I85 B5E=8G5A:85 CA;>28O. 86. !" 26668  85 @>4C:BK ?8I52K5 8 2:CA>2K5. 5B>4K >B1>@0 ?@>1 4;O <8:@>18>;>38G5A:8E 0=0;87>2. 87. !" 26669  85 @>4C:BK ?8I52K5 8 2:CA>2K5. >43>B>2:0 ?@>1 4;O <8:@>18>;>38G5A:8E 0=0;87>2. 88. !" 26670  91 @>4C:BK ?8I52K5 8 2:CA>2K5. 5B>4K :C;LB8@>20=8O <8:@>>@30=87<>2. 89. !" 26671  85 @>4C:BK ?5@5@01>B:8 ?;>4>2 8 >2>I59, :>=A5@2K <OA=K5 8 <OA>@0AB8B5;L=K5. >43>B>2:0 ?@>1 4;O ;01>@0B>@=KE 0=0;87>2. 90. !" 26927  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4 >?@545;5=8O @BCB8. 91. !" 26929  94 !K@L5 8 ?@>4C:BK ?8I52K5. >43>B>2:0 ?@>1. 8=5@0;870F8O 4;O >?@545;5=8O B>:A8G=KE M;5<5=B>2. 92. !" 26930  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4 >?@545;5=8O <KHLO:0. 93. !" 26931  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4K >?@545;5=8O <548. 94. !" 26932  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4K >?@545;5=8O A28=F0. 95. !" 26933  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4K >?@545;5=8O :04<8O. 96. !" 26934  86 !K@L5 8 ?@>4C:BK ?8I52K5. 5B>4K >?@545;5=8O F8=:0. 97. !" 27853  88 2>I8 A>;5=K5 8 :20H5=K5, ?;>4K 8 O3>4K <>G5=K5. @85<:0, >B1>@ ?@>1. 98. !" 29045  91 @O=>AB8. 5@5F 4CH8ABK9. "5E=8G5A:85 CA;>28O. 99. !" 29047  91 @O=>AB8. 2>748:0. "5E=8G5A:85 CA;>28O. 100. !" 29049  91 @O=>AB8. >@8F0. "5E=8G5A:85 CA;>28O. 101. !" 29050  91 @O=>AB8. 5@5F G5@=K9 8 15;K9. "5E=8G5A:85 CA;>28O. 102. !" 21314  90 0A;> @0AB8B5;L=K5. @>872>4AB2>. "5@<8=K 8 >?@545;5=8O. 103. !" 5471  90 0A;0 @0AB8B5;L=K5. @028;0 ?@85<0 8 <5B>4K 8A?KB0=8O. 104. !" 5472  90 0A;0 @0AB8B5;L=K5. 5B>4 >?@545;5=8O 70?0E0, F25B0 8 ?@>7@0G=>AB8. 105. !" 5478  90 0A;0 @0AB8B5;L=K5. 5B>4 >?@545;5=8O G8A;> ><K;5=8O. 106. !" 5476  80 0A;0 @0AB8B5;L=K5. 5B>4K >?@545;5=8O :8A;>B=>3> G8A;0. 107. !" 5477  93 0A;0 @0AB8B5;L=K5. 5B>4K >?@545;5=8O F25B=>AB8. 108. !" 5479  64 0A;0 @0AB8B5;L=K5 8 =0BC@0;L=K5 68@=K5 :8A;>BK. 5B>4 >?@545;5=8O =5><K;O5<KE 25I5AB2. 109. !" 5481  89 0A;0 @0AB8B5;L=K5. 5B>4K >?@545;5=8O =568@>2KE ?@8<5A59 8 >BAB>O. 110. !" 6247  79 >G:8 AB0;L=K5 A20@=K5 A >1@CG0<8 :0B0=8O =0 :>@?CA5. "5E=8G5A:85 CA;>28O. 111. !" 7824  80 0A;0 @0AB8B5;L=K5. 5B>4K >?@545;5=8O <0AA>2>9 4>;8 D>AD>@A>45@60I8E 25I5AB2. 112. !" 9287  59 0A;0 @0AB8B5;L=K5. 5B>4 >?@545;5=8O B5<?5@0BC@K 2A?KH:8 2 70:@KB>< B83;5. 113. !" 10117.1  2001 CBK;:8 AB5:;O==K5 4;O ?8I52KE 684:>AB59. 1I85 B5E=8G5A:85 CA;>28O. 114. !" 10117.2  2001 CBK;:8 AB5:;O==K5 4;O ?8I52KE 684:>AB59. "8?K, ?0@0<5B@K 8 >A=>2=K5 @07<5@K. 115. !" 11354  93 /I8:8 87 4@525A8=K 8 4@525A=KE <0B5@80;>2 <=>3>>1>@>B=K5 4;O ?@>4C:F88 ?8I52KE >B@0A;59 ?@><KH;5==>AB8 A5;LA:>3> E>7O9AB20. "5E=8G5A:85 CA;>28O. 116. !" 11812  66 0A;0 @0AB8B5;L=K5. 5B>4K >?@545;5=8O 2;038 8 ;5BCG8E 25I5AB2. 117. !" 13358  84 /I8:8 4>I0BK5 4;O :>=A5@2>2. "5E=8G5A:85 CA;>28O. 118. !" 13516  86 /I8:8 87 3>D@8@>20==>3> :0@B>=0 4;O :>=A5@2>2, ?@5A5@2>2 8 ?8I52KE 684:>AB59. "5E=8G5A:85 CA;>28O. 119. !" 13950  91 >G:8 AB0;L=K5 A20@=K5 8 70:0B=K5 A 3>D@0<8 =0 :>@?CA5. "5E=8G5A:85 CA;>28O. 120. !" 30178  96 !K@L5 8 ?@>4C:BK ?8I52K5. B><=>-01A>@1F8>==K9 <5B>4 >?@545;5=8O B>:A8G=KE M;5<5=B>2. 121. !" 30349  96 ;>4K, >2>I8 8 ?@>4C:BK 87 ?5@5@01>B:8. 5B>4K >?@545;5=8O >AB0B>G=KE :>;8G5AB2 E;>@>@30=8G5A:8E ?5AB8F84>2. 122. !" 30425  97 >=A5@2K. 5B>4 >?@545;5=8O ?@><KH;5==>9 AB5@8;L=>AB8. 123. !" 30519  97 @>4C:BK ?8I52K5. 5B>4 2KO2;5=8O 10:B5@89 @>40 Salmonella. 124. !" 30623  98 0A;0 @0AB8B5;L=K5 8 <0@30@8=>20O ?@>4C:F8O. 5B>4 >1=0@C65=8O D0;LA8D8:0F8O. 125. !" 30624  98 0A;0 @0AB8B5;L=K5. 5B>4 >1=0@C65=8O D0;LA8D8:0F88 :>=F5=B@0B>< 28B0<8=0 D. 126. !" 30711  2001 @>4C:BK ?8I52K5. 5B>4K 2KO2;5=8O 8 >?@545;5=8O 0D;0B>:A8=>2 1 8 1. 127. !0=8 2.3.2.560  96 8385=8G5A:85 B@51>20=8O : :0G5AB2C 8 157>?0A=>AB8 ?@>4>2>;LAB25==>3> AK@LO 8 ?8I52KE ?@>4C:B>2. 128. !" 17812  72. /I8:8 4>I0BK5 <=>3>>1>@>B=K5 4;O >2>I59 8 D@C:B>2. "5E=8G5A:85 CA;>28O. 129. !" 166-89 (B0=35=F8@:C;8. "5E=8G5A:85 CA;>28O. 130. !" 20329-92 5AK 4;O AB0B8AB8G5A:>3> 2725H820=8O. 1I85 B5E=8G5A:85 B@51>20=8O. \ M N D  R 0 C A T N SZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  3 Qurani-KYrim -dY zeytun vY zeytun ya1 haqq1nda . . . . Zeytun ya1 haqq1nda hYdislYr . . . . . . . . . . . . . . . . . . . . . .  6 10Birinci fYsil. Zeytun bitkisi . . . . . . . . . . . . . . . . . . . . . . 131.1.Zeytun bitkisinin tarixi, yay1lmas1 vY masir vYziyyYti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131.2.Zeytunun kimyYvi tYrkibi vY qidal1l1q dYyYri . . . . . 201.3. 1.3.1. 1.3.2. 1.3.3.Zeytun bitkisinin botaniki tYsviri vY biologiyas1 . . . Zeytun bitkisinin botaniki tYsviri . . . . . . . . . . . . . . . . Zeytunun bioloji xsusiyyYtlYri . . . . . . . . . . . . . . . . . Zeytunun aqroekoloji xarakteristikas1 . . . . . . . . . . . . 22 25 26 271.4.Zeytunun botaniki sortlar1 . . . . . . . . . . . . . . . . . . . . 291.5. 1.5.1. 1.5.2. 1.5.3.Zeytunun becYrilmYsi sullar1 . . . . . . . . . . . . . . . . . Zeytun aac1na forma verilmYsi vY onun budanmas1 . Zeytun balar1n1n sal1nmas1 . . . . . . . . . . . . . . . . . . . . Balara qulluq . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 39 39 401.6. 1.6.1.Zeytunun yeti_mYsi, y11lmas1 vY emala haz1rlanmas1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . MeyvYlYrin y11lmas1.. . . . . . . . . . . . . . . . . . . . . . . 41 411.7.Zeytun bitkisinin zYrYrvericilYrivY xYstYliklYri. . . . . 431.8.Zeytun meyvYsinin standart zrY keyfiyyYt gstYricilYri vY saxlan1lmas1 . . . . . . . . . . . . . . . . . 451.9. 1.9.1Zeytundan tibbi mYqsYdlYr n istifadY olunmas1 . Ev _YraitindY zeytun yarpaqlar1ndan vY zeytun ya1ndan istifadY qaydas1 . . . . . . . . . . . . . . . . . . . . . 56 570kinci fYsil. Zeytunun emal1 mYhsullar1 . . . . . . . . . .632.1.Zeytunun emal1 sullar1n1n q1sa sYciyyYsi . . . . . . . . 632.2. KonservlY_dirilmi_ zeytun mYhsullar1n1n istehsal1nda istifadY olunan xammallar . . . . . . . . .  65 662.3.Ya_1l zeytunun duza qoyulmas1 (duz mYhlulunda duzlama). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4.Bankalarda konservlY_dirilmi_ zeytun . . . . . . . . . . . 682.5.KonservlY_dirilmi_ ya_1l zeytunun keyfiyyYt gstYricilYri. . 692.6.Qara zeytunun quru duzlama sulu ilY duzlanmas1 . 722.7.KonservlY_dirilmi_ qara zeytunun keyfiyyYt gstYricilYri. . . 742.8.KonservlY_dirilmi_ zeytun mYhsullar1n1n zYrYrlilik gstYricilYri . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  762.9.Zeytunun marinada (sirkYyY) qoyulmas1 . . . . . . . . . 782.10. 2.11. 2.12. 2.13.Ev _YraitindY zeytunun marinada qoyulmas1 . . . . . . KonservlY_dirilmi_ zeytun mYhsullar1n1n qabla_d1r1lmas1, s1naq sullar1 vY saxlan1lmas1 . . . . Zeytun mrYbbYsinin haz1rlanmas1 .. . . . . . . . . . . . . Zeytun presi ilY mayonezin hazirlanmasi . . . . . . . . 78 79 89 90nc fYsil. Zeytun ya1 . . . . . . . . . . . . . . . . . . . . . . . 943.1.Zeytun ya1n1n istehsal1 vYistehlak1 haqq1nda963.2.Zeytun ya1n1n kimyYvi tYrkibi vY qidal1l1q dYyYri . 1023.3.Zeytun ya1n1n istehsal1 sullar1 . . . . . . . . . . . . . . . 1073.4.Zeytun ya1n1n tYmizlYnmYsi sullar1 . . . . . . . . . . . 1093.5Zeytun ya1n1n markalar1, e_idi vY ticarYt sortlar1 . 1113.5.1. Zeytun ya1n1n siniflYr1 blnmYsi. . . . . . . . . . . . 1113.5.2 Zeytun ya1n1n ticarYt sortlar1 . . . . . . . . . . . . . . . . 1123.6.Zeytun ya1n1n keyfiyyYt vY zYrYrllik gstYricilYri . 1213.7.Zeytun ya1n1n qabla_d1r1lmas1, markalanmas1, da_1nmas1 vY saxlan1lmas1 . .. . . . . . . . . . . . . . . . . . .  1253.8.Zeytun ya1n1n malicYvi YhYmiyyYti . . . . . . . . . . . 1313.8.1.Zeytun ya1n1n rYk vY qan-damar salaml11nda faydas1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1313.8.2.Zeytun ya1 xYrYng xYstYliyinin qar_1s1n1 al1r . . 1333.8.3.Zeytun ya1 smyn inki_af1na kmYk edir. . . . 1333.8.4.Zeytun ya1 qocalman1n qar_1s1n1 al1r . . . . . . . . . 1343.8.5.Zeytun ya1 u_aqlar1n inki_af1na msbYt tYsir gstYrir . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  1353.8.6.Zeytun ya1 tYzyiqi a_a1 sal1r. . . . . . . . . . . . . . . 1353.8.7.Zeytun ya1n1n daxili orqanlara faydas1 var . . . . . 136Drdnc fYsil. Zeytun ya1n1n keyfiyyYtinin ekspertizas1 . 1394.1.Ekspertizan1n obyekti, mYqsYdi vY sullar1 . . . . . . . 1394.2.Orta nmunYnin gtrlmYsi vY tYdqiqY haz1rlanmas1 . . . . .  1424.3. Zeytun ya1n1n orqanoleptiki gstYricilYrinin ekspertizas1 .  1444.4.Zeytun ya1n1n fiziki-kimyYvi gstYricilYrinin ekspertizas1 .  1464.5.Ekspertiza nYticYlYrinin riyazi-statistik i_lYnmYsi . . 150NYticY vY tYkliflYr. . . . . . . . . . . . . . . . . . . . . . . . . . 155 57N<5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166S u m m a r y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1710stifadY olunmu_ YdYbiyyat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a= G>E 5;<8 OAO@ , > 6F<;O4O= 10 4O@A;8:, 14 4O@A 2OA08B8, 40 :8B01 2O <>=o3@0D890, 40-40= G>E BO4@8A-<5B>48:8 2OA08B =OH@ 5B48@<8H48@. .. 8;;8 =0 .. /I<O4>2C= <FO;;8D >;4CLC (1970-2014-c illYrdY nY_r olunan) 62 :8B01K . 2002-68 8;4O >=0 /<O:40@ <FO;;8< DOE@8 04K 25@8;<8H48@. 2003-6F 8;4O= 75@AC= )>;48=3 H8@:OB8=8= <FH028@848@. 2010-6C 8;4O /../I<O4>2 K7K; O;O< 5480 <F:0D0BK=0 ;0983 MN@F;<FH4F@. AzYrbaycan JurnalistlYr vY Yaz11lar BirliklYrinin zvdir. 2012-68 8;4O 70 90HK B0<0< >;<0AK <F=0A81OB;O /../I<O4>2 #-=8= 80 8;;8: 9C18;59 <540;K 8;O BO;B8D >;C=<CH4C@. , 2012-68 8;4O /A@8= 7890;KAK vO i;8= O= 90EHK <FO;;8<8 , 2013-6F 8;4O 8AO ;< $O408A8 DOE@8 48?;><;0@K=0 ;0983 MN@F;<FH4F@. /I<O4-018@ /I<O4>2 2006-6K 8;4O F33O44OA )O66 7890@OB8=4O >;<CH4C@. /I<O4-018@ /I<O4>2C= 8:8 >L;C 2O 15H =O2OA8 20@d1r. hmYdov hmYd-Cabir 0smay1l olu ZEYTUN V ZEYTUN YAI B a k 1  2015 E<54>2 E<54-6018@ A<08; >3;K !+   !  0 : C  2015 Ahmadov Ahmad-Jabir Ismail oqlu "OLIVES AND OLIVE OIL" B a k u  2015 XlasYni ingilis dilinY tYrcmY etdi: Murad hmYdzadY Dizayn: Ayd1n AbdullazadY apa imzalan1b: 27.05. 2015. Format 60x84 1/16. HYcmi: 11,8 .v. Ofset ka1z1 !1. Say1 500 nsxY. 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