Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea

Abstract

Trees of the olive (Olea europaea L.) cultivar Carolea grown in Calabria (Italy) in three sites with different main climate traits (temperatures, rainfall, Growth Degree Days seasonal variations) were studied for three years to see the ripening time course and quality of the oils. The optimal harvesting time for obtaining the best-quality olive oils was defined for each site. The effect on quality indexes of three harvesting periods was also considered, linking this to the observed various thermal regimes. The different climates largely affected the growth and the development of fruits and the quality of obtained oils. Lower temperatures and higher rainfall slow down fruit growth and development and delay ripening. Olive oils of good quality (free acidity, fatty acid composition, antioxidant components and oxidative stability were obtained in the site with lower temperatures and higher rainfall when fruits were still yellow-green ripe and had a detachment index between 1.9 and 1.5. Climate change, evidenced by rising temperatures, led to the movement of olive groves from the high-temperature coastal plain to the intern foothills.

Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives

“…The higher abundance of oleic acid in the oils from olives subjected to frost are in accordance with the findings of Asheri et al [29] for cvs. Arbequina and Mission oils extracted from frozen olives, as well as with the results of Mafrica et al [31] and Piravi-Vanak et al [32], demonstrated an increase in unsaturated fatty acid percentage in oils from olives grown at lower temperatures. Furthermore, the results showed no significant effect of frost on the MUFA and PUFA relative abundance, which is in line with the findings of Asheri et al [29] for olive oils extracted from olives grown at low temperatures.…”

Discrimination of Geographical Origin of Unroasted Kernels Argan Oil (Argania spinosa (L.) Skeels) Using Tocopherols and Chemometrics

“…e total tocopherol of olive oil is also strongly affected by altitude [54]. Other Argan oil compounds such as fatty acids were influenced by altitude, latitude, and longitude [37,43,55].…”

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

“…Olive oil is classified into different quality groups, such as virgin olive oil and extra virgin olive oil. The differences between them are based on the area of cultivation, the way the oil is processed (cold pressing, hot pressing), the time of harvesting, the speed of processing, and consequently the aroma and flavor at the end of the process [ 4 ].…”