Amplified fragment length polymorphism (AFLP) analysis was used to assess genetic inter-relationships among olive varieties cultivated in the Eastern Mediterranean Basin. The genotypes sampled included most of the important cultivars from Turkey, Greece and the Middle East and selected genotypes from the Western Mediterranean area. A total of 119 polymorphic markers were generated from five selective primer-pair combinations. The combined data sets generated by just two primer-pairs were adequate to discriminate between all 65 genotypes, while each primer-pair could individually identify up to 64 genotypes. A factorial correspondence analysis (FCA) plot indicated that the cultivars clustered into two relatively modestly defined groups. The first broad group was dominated by cultivars from Turkey but also included genotypes originating from the Middle East (Syria and Lebanon) that collectively formed a tight subcluster. The second group comprised Greek cultivars and those originating from the Western Mediterranean. A significant genetic distance value between Greek and Turkish cultivars was provided by an analysis of molecular variance (AMOVA). There was also evidence of substructure here, with an apparent separation of most Spanish and Italian clones. These findings are in general accordance to previous suggestions of an East-West divergence of olive cultivars, although the dichotomy is less extensive than reported previously and complicated by regional variation within each group.

The dehydration of fruit from fig trees is normally achieved by sun drying. There is concern about the safety of the end product, mainly because there is a risk of the development of aflatoxins. These concerns can be overcome by artificial drying (oven dehydration). Fig fruits of a local cultivar, which were either pre-treated by blanching or blanching plus sulphuring or not treated at all, underwent hot air dehydration under mild processing conditions in a pilot airflow cabinet dryer. Sampling was carried out at regular intervals to calculate the rate of dehydration and assess quality changes. Microbiological counts and nonenzymatic browning were also monitored. Pretreatments resulted in a shorter processing time, compared with control fruits. In general, a falling dehydration rate period was observed. A dramatic loss of ascorbic acid was recorded, while an informal sensorial assay of the dried fruits gave a positive assessment.

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A method for the determination of ochratoxin A (OTA) in sultanas from Turkey using extraction with a sodium bicarbonate solution (2% NaHCO3) followed by immunoaffinity clean-up and liquid chromatography with fluorescence detection was used to assess the frequency of occurrence and level of OTA. In-house validation was carried out with spiked samples at levels of 0.15, 1.5, 5.0 and 10 microg kg-1 and average recoveries were 91, 93, 87 and 89%, respectively. The limits of detection and limit of quantification in Turkish sultanas were 0.026 and 0.09 microg kg-1, respectively. A survey for the presence of OTA was carried out on 264 unprocessed sultana samples during the production seasons between 1998 and 2000 collected annually from vineyards and from packing-houses. The analyses of unprocessed sultanas showed that 32.2% of the total number of samples contained no detectable OTA, whereas 9.8% of sultana samples had OTA concentrations above 10 microg kg-1, and the remaining 58% had levels within the range 0.026-10 microg kg-1. There were big differences in median concentrations between years. Considering the year of production, it appears that sultanas produced in 1998 and 2000 showed the lowest incidence of OTA contamination (median<0.02 microg kg-1), whereas 2002 showed the highest incidence (median=4.3 microg kg-1). The overall mean OTA concentration was calculated as 3.4 microg kg-1, and the overall median as 0.9 microg kg-1. Among the samples analysed, the highest detected level of OTA was 54 microg kg-1.