Field evaluation of frost tolerance in 10 olive cultivars

Gómez-del-Campo, María; Barranco, D.

doi:10.1079/pgr200592

Cited by 21 publications

(14 citation statements)

References 13 publications

(16 reference statements)

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“…2). In previous studies Mancuso 2000;Gomez del Campo and Barranco 2005) Leccino, Coratina and Arbequina cultivars were showed a moderate to high resistance values close to that of cultivars tolerant. These results suggest that during CA, freezing-tolerant cultivars may develop superior defense responses to alleviate ROS toxicity and have lower ion leakage and LT 50 when compared with cold-sensitive cultivars.…”

Section: Discussionmentioning

confidence: 68%

Olive (Olea europaea L.) freezing tolerance related to antioxidant enzymes activity during cold acclimation and non acclimation

et al. 2014

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The changes in the antioxidant enzymes activity, total protein and proline content and their correlations with freezing tolerance (FT) (expressed as LT 50 ) were investigated at 11 different olive cultivars at cold-acclimation (CA, in February) and non-acclimation (NA, in August) stages. Leaf samples were collected from each cultivar and were divided into two groups. The first group was immediately frozen in liquid nitrogen for further biochemical analysis. The second ones was subjected to different freezing temperatures (-5, -10, -15 and -20°C) for 10 h, in order to determine their FT. The unfrozen control samples were kept at 4°C. The results showed that Fishomi, Mission and Shengeh were the most freezing tolerant among other cultivars. In contrast, Zard, Manzanilla and Amigdalolia were the most sensitive ones. The cold acclimation enhanced the activities of superoxide dismutase (SOD), peroxidase (POD), ascorbate peroxidase (APX), catalase (CAT), polyphenol oxidase (PPO) and total protein content. However, proline content and phenylalanine ammonia-lyase (PAL) activity did not change or even decreased slightly at CA stage, compare to those samples at NA stage. It was found that LT 50 to be closely correlated to POD, CAT, and PPO activity at CA and NA stages. Overall, higher leaf POD, CAT, and PPO activity could be used as important selection criteria in screening tolerant olive cultivars for cold zone climatic.

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Section: Discussionmentioning

confidence: 68%

Olive (Olea europaea L.) freezing tolerance related to antioxidant enzymes activity during cold acclimation and non acclimation

et al. 2014

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“…Furthermore, previous studies proved that the phenol profile is affected by climate, and therefore some differences in the concentration values could arise as a consequence of the frost of olives . As the resistance to frost of olive trees depends on the cultivar, ,, several cultivars were included in the study (Table ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Virgin Olive Oils with Two Kinds of ‘Frostbitten Olives’ Sensory Defect

Romero

Aparicio-Ruı́z

Oliver‐Pozo

et al. 2016

J. Agric. Food Chem.

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The frost of olives on the tree due to drops of temperature can produce sensory defects in virgin olive oil (VOO). Temperature changes can be abrupt with freeze-thaw cycles or gradual, and they produce sensory and chemical variations in the oil. This study has analyzed the quality parameters (free fatty acids, peroxide value, UV absorption, and fatty acid ethyl esters) and phenols of VOOs described with the 'frostbitten olives' sensory defect. The phenol profiles allowed grouping these VOOs into two types. One of them, characterized with "soapy" and "strawberry-like" aroma descriptors, had higher values of 1-acetoxypinoresinol, pinoresinol, and aldehydic form of the ligstroside aglycon. The other one, characterized with "wood" and "humidity" descriptors, had higher concentrations of luteolin and apigenin. Most VOOs (75%) from the first group, associated with abrupt drops of temperature, have concentration of phenols higher than the value established by the health claim on olive oil polyphenols approved by the European Commission.

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“…Olive trees are well adapted to warm Mediterranean climates ( Melgar et al., 2009 ; Ponti et al., 2014 ; Mousavi et al., 2019 ; Mousavi et al., 2022 ) but are susceptible to low temperatures, especially to out-of-season ones and can be damaged irreversibly. Previous studies have shown that low temperatures can result in a range of morphological, physiological, and biochemical changes in olive trees, including changes in the concentration of plant hormones, photosynthesis, and antioxidant defense systems ( Gómez-del-Campo and Barranco, 2005 ; Arias et al., 2015 and Lodolini et al., 2016 ; Arias et al., 2017 ; Mougiou et al., 2020 ). To mitigate the effects of cold stress on olive trees, several strategies have been developed and studied.…”

Section: Introductionmentioning

confidence: 99%

“…In general, when temperatures drop below −7°C, freezing can damage the olive tree at different levels. At −12°C, damages to the aerial parts of the olive tree, major branches, and even the trunk become likely, particularly in November and December, because the trees have not yet been adapted to the low temperatures as an early warning prior to the cold winter ( Barranco et al., 2005 ; Gómez-del-Campo and Barranco, 2005 ; Karamatlou et al., 2019 ). Cold acclimation usually occurs through exposure to low temperatures (0°C–5°C) and/or shortened day length, leading to the production of cold-induced proteins (e.g., antifreeze proteins and ice-binding proteins).…”

Section: Introductionmentioning

confidence: 99%

Cold stress resilience of Iranian olive genetic resources: evidence from autochthonous genotypes diversity

Karamatlou,

Navabpour,

Nezhad

et al. 2023

Front. Plant Sci.

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Olive (Olea europaea L.) is one of the most cultivated tree species in Iran. This plant is characterized by its tolerance to drought, salt, and heat stresses while being vulnerable to frost. During the last decade, periods of frost have occurred several times in Golestan Province, in the northeast of Iran, which caused severe damage to olive groves. This study aimed to evaluate and individuate autochthonous Iranian olive varieties with regard to frost tolerance and good agronomic performance. For this purpose, 218 frost-tolerant olive trees were selected from 150,000 adult olive trees (15–25 years old), following the last harsh autumn of 2016. The selected trees were reassessed at different intervals, i.e., 1, 4, and 7 months after the cold stress in field conditions. Using 19 morpho-agronomic traits, 45 individual trees with relatively stable frost-tolerance were reevaluated and selected for this research. Ten highly discriminating microsatellite markers were used for the genetic profiling of the 45 selected olive trees, and, ultimately, five genotypes with the highest tolerance among 45 selected ones were placed in a cold room at freezing temperatures for image analyses of cold damage. The results of morpho-agronomic analyses evidenced no bark splitting or symptoms of leaf drop in the 45 cold-tolerant olives (CTOs). The oil content of the cold-tolerant trees comprised almost 40% of the fruit dry weight, highlighting the potential of these varieties for oil production. Moreover, through molecular characterization, 36 unique molecular profiles were individuated among the 45 analyzed CTOs that were genetically more similar to the Mediterranean olive cultivars than the Iranian ones. The present study demonstrated the high potential of local olive varieties, which would be promising and more suitable than commercial olive varieties, with regard to the establishment of olive groves under cold climate conditions. This could be a valuable genetic resource for future breeding activities to face climate changes.

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Field evaluation of frost tolerance in 10 olive cultivars

Abstract: Frost damage was evaluated in 1-year-old olive trees in the cultivars '

Cited by 21 publications

References 13 publications

Olive (Olea europaea L.) freezing tolerance related to antioxidant enzymes activity during cold acclimation and non acclimation

Olive (Olea europaea L.) freezing tolerance related to antioxidant enzymes activity during cold acclimation and non acclimation

Characterization of Virgin Olive Oils with Two Kinds of ‘Frostbitten Olives’ Sensory Defect

Cold stress resilience of Iranian olive genetic resources: evidence from autochthonous genotypes diversity

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