Effects of pre-harvest deficit irrigation during the oil accumulation period on fruit characteristics, oil yield extraction, and oil quality in olive cv. Genovesa in an arid region of Argentina

Monasterio, Romina Paula; Banco, Adriana P.; Caderón, Facundo J.; Trentacoste, Eduardo R.

doi:10.1016/j.agwat.2021.106901

Cited by 7 publications

(5 citation statements)

References 34 publications

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“…This happens because when the fruit is not watered enough before harvesting, it loses moisture and the oil in the fruit becomes more concentrated. This discovery agrees with the ndings of Monasterio et al (2021), which revealed that a decrease of 1% in fruit moisture resulted in a 0.16% rise in oil content. The amount of oil in the fruit was strongly correlated to the dry matter content (R2 = 0.80), as shown in Fig.…”

Section: Number Of Owers Per In Orescence Perfect Ower and Fruit Setsupporting

confidence: 92%

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Assessing the impact of sustained and regulated deficit irrigation on field-grown olive cultivar ‘Zard’ (Olea europaea L.) in semi-arid condition

Arji,

Ahmadipour,

Ebadi

et al. 2023

Preprint

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Research has shown that moderate regulated deficit irrigation (RDI) can enhance the fruit and oil yield of olive trees in Mediterranean conditions. However, there is limited research on the effects of deficit irrigation on olive trees in marginal regions. To address this, a study was conducted on the Zard olive cultivar over two consecutive years. Six irrigation regimes were tested, including control (C) (100% ETc) during the growing season, sustained deficit irrigation (SDI1) at 75% ETc throughout the growing season, regulated deficit irrigation (RDI1) at 75% ETc from 4 to 9 weeks after full bloom, sustained deficit irrigation (SDI2) at 50% ETc throughout the growing season, regulated deficit irrigation (RDI2) at 50% ETc from 4 to 9 weeks after full bloom, and regulated deficit irrigation (RDI3) at 50% ETc 2 weeks before harvest. The results showed that sustained and regulated deficit irrigation negatively impacted flower number and perfect flowers in inflorescence, except for RDI3. The study found that the fruit set was not significantly impacted by the irrigation treatments RDI1 and RDI3 compared to the control. However, the irrigation treatment of SDI2 resulted in the most significant reduction in both fruit weight and pulp-to-pit ratio. Fruit yield and oil content did show significant differences among all treatments. Overall, the study showed a 25% reduction in water usage during the 4 to 9 weeks after flowering or 2 weeks before harvesting did not significantly affect fruit yield compared to the control treatment. A minor reduction in applied water (RDI1 and RDI3) is recommended for semiarid regions (excluding Mediterranean regions) to achieve high fruit and oil content.

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Section: Number Of Owers Per In Orescence Perfect Ower and Fruit Setsupporting

confidence: 92%

“…However, a study on the Leccino olive cultivar by Vaio et al (2013) found that using 25% and 50% water transpiration resulted in a decrease in fruit dry matter compared to the 100% treatment. Monasterio et al (2021) also reported a decrease in fruit moisture as a result of de cit irrigation.…”

Section: Number Of Owers Per In Orescence Perfect Ower and Fruit Setmentioning

confidence: 93%

Assessing the impact of sustained and regulated deficit irrigation on field-grown olive cultivar ‘Zard’ (Olea europaea L.) in semi-arid condition

Arji,

Ahmadipour,

Ebadi

et al. 2023

Preprint

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“…Furthermore, the higher MI of LC and ZL fruits may also be relevant since in this genotype, Ferro et al (2020) [ 41 ] found higher phenolic concentrations in fruits with similar maturation stages to the present study. Contrasting results in the concentration of phenolic compounds between years in this species were also reported by Monasterio et al (2021) [ 42 ]. Meanwhile, although in general the concentration of phenolic compounds in olive oil increases with a decrease in fruit moisture within the range of 60–50% [ 42 ], our data did not support this assumption as LC oil from 2019 presented higher levels, in spite of the highest fruit moisture ( Table 1 ), and the lower concentration of phenolics in the fruits, when compared with olives from the ZL treatment, suggesting a superior phenolic transfer yield.…”

Section: Resultscontrasting

confidence: 44%

“…Beyond the olive tree genotype and the incidence of pests and diseases, the total fat content and fatty acid composition are influenced by many factors, including olives’ ripening stage, fruit biometry traits (e.g., fruit weight and pulp-to-pit ratio), fruit moisture, crop load and multiple agronomic and environmental conditions that affect, among other aspects, the plant water, nutritional status and light environment around the canopy [ 1 , 8 , 42 , 47 , 48 , 49 , 50 ]. Table 7 shows higher total fat content in both the LC and ZL treatments in 2018, while in 2019, the behavior was diametrically opposite.…”

Section: Resultsmentioning

confidence: 99%

Combining Zeolites with Early-Maturing Annual Legume Cover Crops in Rainfed Orchards: Effects on Yield, Fatty Acid Composition and Polyphenolic Profile of Olives and Olive Oil

et al. 2023

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Under climate change threats, there is a growing need to adapt the conventional agronomic practices used in rainfed olive orchards by sustainable practices, in order to ensure adequate crop yield and olive oil quality and to preserve soil health. Therefore, for two years, the effects of conventional tillage practice (T) and two sustainable soil management strategies, a leguminous cover crop (LC) and its combination with natural zeolites (ZL), on the yield, fatty acid composition, polyphenolic profile and quality indices of olive fruits and oil were evaluated. Crop yield was significantly increased by LC and ZL in the first year. Although in the second year no significant differences were verified, the cumulative yield increased significantly by 31.6% and 35.5% in LC and ZL trees, respectively. LC enhanced the moisture and size of olives, while ZL increased, in general, the concentrations of oleuropein, verbascoside, caffeic acid and epicatechin, as well the oleic/linoleic ratio in fruits and the levels of 3,4-dihydroxyphenylglycol, tyrosol, verbascoside and caffeic acid in olive oil. Despite the higher concentration of total phenols in the fruits and oil from T trees in the warmer and dryer year, the quality of the oil decreased, mainly when compared with ZL, as evidenced by the peroxide value and K232 and K270 coefficients. In short, both sustainable soil management strategies appear to be promising practices to implement in olive orchards under rainfed conditions, but the innovative strategy of combining zeolites with legume cover crops, first reported in the present study, confers advantages from a nutritional and technological point of view. Nevertheless, studies subjected to the long-term use of these practices should be conducted to ensure the sustainability of the crop yield and olive oil quality.

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“…Currently, these technologies are also considered to contribute to a reduction in energy costs and environmental impact. Although the quality of the olive oil depends on many pre- and post-harvest factors [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ], over the last twenty years, we have witnessed the need for the latest technological developments in oil processing to improve quality and quantity, but the potential for expansion and growth of the olive processing sector is still great. The process includes cleaning of the olives, crushing to break the cell envelopes of the mesocarp cells and release the oil [ 8 ], conditioning by malaxation to facilitate the grouping of the small oil droplets into larger droplets [ 9 , 10 ], and subsequent mechanical extraction by centrifugation [ 11 ], which is the most common system for separating the olive oil from the olive paste.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant

Leone

Tamborrino

Esposto

et al. 2022

Foods

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The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.

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Effects of pre-harvest deficit irrigation during the oil accumulation period on fruit characteristics, oil yield extraction, and oil quality in olive cv. Genovesa in an arid region of Argentina

Cited by 7 publications

References 34 publications

Assessing the impact of sustained and regulated deficit irrigation on field-grown olive cultivar ‘Zard’ (Olea europaea L.) in semi-arid condition

Assessing the impact of sustained and regulated deficit irrigation on field-grown olive cultivar ‘Zard’ (Olea europaea L.) in semi-arid condition

Combining Zeolites with Early-Maturing Annual Legume Cover Crops in Rainfed Orchards: Effects on Yield, Fatty Acid Composition and Polyphenolic Profile of Olives and Olive Oil

Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant

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