Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil




Olive fruit fly, olive oil quality, insect ‎residues in oil, olive fruit fly control


Bacterocera oleae ‎ is the most common olive fruit pest in Jordan. The high incidence of olive fruit infestation with fruit fly in its stages of larvae and pupa is a common problem in olive oil production. Although not detected by simple means, it is believed to impart a “Grubby” taste that is detected only by experts and results in lowering the value of the oil from infested fruits. The effect of damage caused by B. oleae ‎ depends on the degree of infestation which is manifested in the presence of exit holes (EH) produced by the full-grown larvae which destroy the fruit skin and expose it to oxygen and other destructive factors like fungi. This results in the acceleration of hydrolytic and oxidative types of rancidity which can be estimated by measuring oil acidity (FFA) and peroxide value (PV). This review covers the literature related to the effect of olive fruit fly infestation on the quality of olive fruits and oil and the methods used in its control and detection.

Author Biographies

Ayed Amr, University of Jordan, Amman, Jordan11942.

Professors, Departments of Nutrition and Food Technology and Horticulture and Agronomy respectively, College of Agriculture, University of Jordan, Amman, Jordan11942.

Monther Sadder, University of Jordan, Amman, Jordan11942.

Professors, Departments of Nutrition and Food Technology and Horticulture and Agronomy respectively, College of Agriculture, University of Jordan, Amman, Jordan11942.

Nawal Sakarneh, University of Jordan, Amman, Jordan11942

 Graduate Student, Departments of Nutrition and Food Technology, College of Agriculture, University of Jordan, Amman, Jordan11942


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How to Cite

Amr, A., Sadder, M., & Sakarneh, N. (2023). Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil. Jordan Journal of Agricultural Sciences, 19(1), 56–69.