Modelling the intraspecific variation in the dynamics of fruit growth, oil and water concentration in olive (Olea europaea L.)

Trentacoste, Eduardo R.; Puertas, Carlos M.; Sadras, Víctor O.

doi:10.1016/j.eja.2012.01.001

Cited by 33 publications

(45 citation statements)

References 56 publications

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“…‘Arauco’ is considered a late‐harvest cultivar; thus, Mendoza's farmers usually finish harvesting after the autumn frost occurrence. Fruits can be damaged at −0.4 °C, requiring earlier harvesting to obtain high‐quality oil .…”

Section: Introductionmentioning

confidence: 93%

Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina

et al. 2019

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BACKGROUND ‘Arauco’ is the only autochthonous olive cultivar from Argentina. Little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives harvested over a wide range of dates and seasons are reported for this cultivar at two sites in Mendoza province in central west Argentina. RESULTS During the harvest periods studied, fruit oil content on a dry basis remained at its maximum and was stable, but fruit oil content on fresh basis increased as water content decreased with delay in harvest date. Harvest date affected the maturity index of fruits as well as the oxidative stability and phenolic content of oil. In contrast, the fatty acid profile was not consistently affected by harvest date. Environmental conditions, mainly the occurrence and intensity of frosts, strongly influenced oil quality as well as maturity with delay in harvest date. CONCLUSION The most appropriate harvest time to obtain Arauco oil with a high oil yield and good chemical quality was before mid‐May and with maturity index lower than 2. Fruits harvested after mid‐May were exposed to minimum temperatures between −1.2 °C and − 4.0 °C, producing oil with low phenolic compounds and oxidative stability. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 93%

Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina

et al. 2019

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“…Higher temperature was found to promote vegetative growth but negatively affected oil concentration [32]. Trentacoste et al [31] found that fruit oil concentration in 10 olive varieties decreased with increasing maximum daily temperature. It is accepted that oil accumulation begins only after pit hardening.…”

Section: High Temperature Environment Affects Oil Accumulationmentioning

confidence: 99%

“…Fatty acid composition of olive oil is strongly affected by several agronomical factors such as cultivar type, fruit ripeness, crop yield, and growing medium [29]. Several studies have examined the effect of high temperatures over a long period of time on olive fruit weight [30,31], olive oil accumulation [30][31][32][33] and olive oil fatty acid composition [30,[33][34][35][36][37]. Garcia-Inza et al [30] studied the effect of temperature during the oil accumulation phase on these parameters, using transparent plastic chambers with individualized temperature control to manipulate temperatures.…”

Section: Introductionmentioning

confidence: 99%

High temperature environment reduces olive oil yield and quality

et al. 2020

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Global warming is predicted to have a negative effect on plant growth due to the damaging effect of high temperatures. In order to address the effect of high temperature environments on olive oil yield and quality, we compared its effect on the fruit development of five olive cultivars placed in a region noted for its high summer temperatures, with trees of the same cultivars placed in a region of relatively mild summers. We found that the effects of a high temperature environment are genotype dependent and in general, high temperatures during fruit development affected three important traits: fruit weight, oil concentration and oil quality. None of the tested cultivars exhibited complete heat stress tolerance. Final dry fruit weight at harvest of the 'Barnea' cultivar was not affected by the high temperature environment, whereas the 'Koroneiki', 'Coratina', 'Souri' and 'Picholine' cultivars exhibited decreased dry fruit weight at harvest in response to higher temperatures by 0.2, 1, 0.4 and 0.2 g respectively. The pattern of final oil concentration was also cultivar dependent, 'Barnea', 'Coratina' and 'Picholine' not being affected by the high temperature environment, whereas the 'Koroneiki' and 'Souri' cultivars showed a decreased dry fruit oil concentration at harvest under the same conditions by 15 and 8% respectively. Regarding the quality of oil produced, the 'Souri' cultivar proved more tolerant to a high temperature environment than any other of the cultivars analyzed in this study. These results suggest that different olive cultivars have developed a variety of mechanisms in dealing with high temperatures. Elucidation of the mechanism of each of these responses may open the way to development of a variety of olives broadly adapted to conditions of high temperatures.

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“…These are strongly affected by factors such as cultivar type, degree of ripeness, fruit load, and soil quality [ 16 ]. Several studies have examined the effect of high temperatures on olive oil accumulation [ 17 , 18 , 19 , 20 ] and olive oil fatty acid composition [ 17 , 19 , 21 , 22 , 23 , 24 ]. Oleic acid concentration in olive oil was found to be negatively affected by a high temperature environment [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

A High Temperature Environment Regulates the Olive Oil Biosynthesis Network

Nissim

Shlosberg

Biton

et al. 2020

Plants

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Climate change has been shown to have a substantial impact on agriculture and high temperatures and heat stress are known to have many negative effects on the vegetative and reproductive phases of plants. In a previous study, we addressed the effects of high temperature environments on olive oil yield and quality, by comparing the fruit development and oil accumulation and quality of five olive cultivars placed in high temperature and moderate temperature environments. The aim of the current study was to explore the molecular mechanism resulting in the negative effect of a high temperature environment on oil quantity and quality. We analyzed the transcriptome of two extreme cultivars, ‘Barnea’, which is tolerant to high temperatures in regard to quantity of oil production, but sensitive regarding its quality, and ‘Souri’, which is heat sensitive regarding quantity of oil produced, but relatively tolerant regarding its quality. Transcriptome analyses have been carried out at three different time points during fruit development, focusing on the genes involved in the oil biosynthesis pathway. We found that heat-shock protein expression was induced by the high temperature environment, but the degree of induction was cultivar dependent. The ‘Barnea’ cultivar, whose oil production showed greater tolerance to high temperatures, exhibited a larger degree of induction than the heat sensitive ‘Souri’. On the other hand, many genes involved in olive oil biosynthesis were found to be repressed as a response to high temperatures. OePDCT as well as OeFAD2 genes showed cultivar dependent expression patterns according to their heat tolerance characteristics. The transcription factors OeDof4.3, OeWRI1.1, OeDof4.4 and OeWRI1.2 were identified as key factors in regulating the oil biosynthesis pathway in response to heat stress, based on their co-expression characteristics with other genes involved in this pathway. Our results may contribute to identifying or developing a more heat tolerant cultivar, which will be able to produce high yield and quality oil in a future characterized by global warming.

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Modelling the intraspecific variation in the dynamics of fruit growth, oil and water concentration in olive (Olea europaea L.)

Cited by 33 publications

References 56 publications

Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina

Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina

High temperature environment reduces olive oil yield and quality

A High Temperature Environment Regulates the Olive Oil Biosynthesis Network

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