Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

Caruso, Giovanni; Gucci, Riccardo; Sifola, Maria Isabella; Selvaggini, Roberto; Urbani, Stefania; Esposto, Sonia; Taticchi, Agnese; Servili, Maurizio

doi:10.1002/jsfa.8207

Cited by 50 publications

(53 citation statements)

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“…More specifically, the effect of canopy position on fruit yield, size, maturity and oil content in Arbequina hedgerows was studied and higher values of these parameters were observed on the upper layers of the canopy . Canopy position can also alter the commercial and nutritional value of the olive oil, modifying fatty acid composition and total phenol content . A detailed study by Gómez‐del‐Campo et al demonstrated that fruits from higher layers of the canopy (with high light interception) yielded oil of higher stability against oxidation than fruits from lower layers of the canopy .…”

Section: Introductionmentioning

confidence: 99%

“…This observation was explained by the higher composition of saturated fats and phenolic compounds in the oil extracted from fruits located in upper layers. Differences in fruits and oils from different canopy positions and orientations have shown to be related to the light intercepted on each area of the canopy . Cherbiy‐Hoffmann et al observed that shading of the fruit and leaves during maturation have consequences on oil accumulation; Trentacoste et al concluded that greater irradiance increases fruit number due to more and longer fruiting shoots that result in higher number of flower sites …”

Section: Introductionmentioning

confidence: 99%

“…Previous studies were performed to study how temperature, incident light, maturation or canopy position in the fruit influence productivity and composition on the oils extracted. However, there is a lack of understanding on how canopy management can influence fruit maturation along harvest season in order to understand if there are possible interactions between these factors.…”

Section: Introductionmentioning

confidence: 99%

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Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

2019

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BACKGROUND: While both maturity and light exposure are important factors determining olive fruit physiology, the relationship between maturity, canopy position and optimal harvesting time has not been well-studied. To understand the interaction of these factors, olive fruits from upper and lower layers of the canopy were harvested from September to January. Maturity, moisture and fat content of the fruit as well as the quality and minor components of the oil extracted were measured. RESULTS:Lower light interception at the lower canopy positions resulted in differences in the fruits and oil extracted between canopy layers. Upper layer presented 60% of the overall production; fruit had one unit more of maturity index, 3% less moisture and 5% more fat content. Oil extracted from the upper layers presented higher concentration of oleuropein and ligstroside aglycone. Fruits from upper layers at maturity index of two had higher fat content and more total phenols in the oil extracted when compared with fruits from lower layer with the same maturity index. CONCLUSIONS: Differences in oil composition between layers do not correlate with differences in the fruit maturity index;instead, fruit position is a determining factor for physiological processes related to fruit growth and oil composition.brix, 16 dry matter 17 or fruit respiration. 18 Studies have also found that there are connections between fruit maturation and specific sterols and fatty acids present in the fruit pulp. 19 Additionally, non-destructive methods have been developed by measuring anthocyanin content in the peel 20 or using fruit external color and texture. 21 Olive oil quality parameters, such free fatty acidity, peroxide value, specific UV absorbances and sensory attributes have also been shown to change along fruit maturation. 22,23 Previous studies were performed to study how temperature, 24 incident light, 25,26 maturation or canopy position 6,7 in the fruit influence productivity and composition on the oils extracted. However, there is a lack of understanding on how canopy management can influence fruit maturation along harvest season in order to understand if there are possible interactions between these factors. Therefore, the aim of this research was to investigate the effect of fruit canopy position on fruit maturation and oil composition and to determine which parameters are determinant for the optimal harvesting time. MATERIAL AND METHODS Plant material and experimental designThe study was carried out at the Wolfskill Experimental Orchard Field Station from University of California, Davis (Winters, CA, USA) (38.502920, −121.977120). Trees of Arbequina cultivar of ten years old, managed under sprinkler irrigation were used in this experiment. The trees were trained to vase system (5 m × 6 m) with a single trunk with two main branches, oriented along the row, starting by 0.5 m height above ground. Two more couples of main branches were inserted at 150 and 230 cm above ground respectively. The average height of the trees was 3 m and the averag...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

2019

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“…Climatic conditions and different agronomic practices may influence the physiological behavior of the olive tree [58] and consequently the fruit ripening process modifying both the amount and oil quality in Olea europaea L., although the response is cultivar dependent [59][60][61].…”

Section: Olives and Olive Oil Qualitymentioning

confidence: 99%

“…In cv. Frantoio, palmitoleic and linoleic acids increased in oils obtained from fruits exposed to high solar radiation intensity, whereas oleic acid and the oleic-linoleic acid ratio decreased [61]. To overcome the negative effects of combined heat and high radiation stresses, application of kaolin in olive trees growing in rainfed conditions has been used.…”

Section: Olives and Olive Oil Qualitymentioning

confidence: 99%

Vineyard and Olive Orchard Management to Maintain Yield and Quality Under Abiotic Stress Conditions

Oliveira¹,

Fernandes-Silva²

2020

Modern Fruit Industry

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Yield and quality of fruits are multifaceted traits involving various plant and fruit processes that, for a given genetic makeup, depend on environmental factors and agronomic practices. Crop yield has to meet the demand of a growing population, but crop quality is a challenging issue affected by consumer's behavior and increasingly associated with food security. The projected climate scenario for South Mediterranean Europe predicts lower precipitation and higher temperatures that will negatively affect agricultural activity. A warmer and drier climate is expected to cause changes in crop yield and its quality. Higher temperatures affect photosynthesis, causing alterations in sugars, organic acids, flavonoid contents, firmness, and antioxidant activity. Reduced soil water availability will impact on the capacity of plants to accumulate biomass and when conjugated with warmer weather, it can trigger disorders like fruit sunburn further depressing crop yields. New cultivation techniques are necessary to produce sufficient food supplies to meet the basic nutrient requirements of the growing human population and support the agriculture economy. We focus on the production of olives and wine grapes, two of the most cultivated fruit crops of Southern Europe, which is certainly strongly affected by changing weather conditions. We review the recent developments on agronomic practices to counter or minimize the projected environmental changes, and we will report on our own experiences.

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Regulation of Olive Fatty Acid Desaturation by Environmental Stresses and Culture Conditions

Moretti¹,

Hernández²

2021

Annual Plant Reviews Online

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Olive tree cultivation started in Syria million years ago and extended into the Mediterranean basin to become one of the basic constituents of the economies of most Mediterranean countries, which account for more than 90% of the world's olive oil production. In addition, the increasing international demand for olive oil in the last two decades has led to expansion of cultivation in places far from its origin, such as California, Argentina, and Australia. The fact that both production and consumption of olive oil are growing in the world is mainly due to its exceptional organoleptic characteristics, which are determined by the metabolites that it contains. Between them, the relative proportion of fatty acids is what greatly determine the oxidative stability and nutritional properties of the olive oil. Although cultivar is the main factor determining olive oil fatty acid composition, environmental factors, and culture conditions can also change the fatty acid profile. For that reason, understanding how these factors could affect the olive oil fatty acid composition is of special relevance, not only to increase its quality but also to establish the optimal growing conditions in new environments and to select new olive cultivars with improved quality characteristics. This article tries to summarise the present state of knowledge about the effect that different environmental stresses and culture conditions have on the olive fatty acid desaturation pathway. Special attention will be paid to the underlying molecular mechanisms by which olive fatty acid desaturases are regulated by temperature, light, nutrient availability and irrigation.

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Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

Abstract: Light and water availability are crucial not only for tree productivity, but also they clearly affect olive oil quality. © 2017 Society of Chemical Industry.

Cited by 50 publications

References 42 publications

Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil

Vineyard and Olive Orchard Management to Maintain Yield and Quality Under Abiotic Stress Conditions

Regulation of Olive Fatty Acid Desaturation by Environmental Stresses and Culture Conditions

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