Olive Breeding with Classical and Modern Approaches

Rugini, Eddo; Pace, C. De

doi:10.1007/978-3-319-48887-5_10

Cited by 17 publications

(12 citation statements)

References 158 publications

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“…The increasing importance of the nutritional quality of olive oil for consumers and markets has led to olive-breeding programs with new nutritional targets (El Riachy et al, 2012 ; Rugini and De Pace, 2016 ). In this sense, although VOO contains a number of minor compounds with interesting biological activities, it is generally accepted that the phenolic compounds are the oil components most directly associated with its health related properties (Servili et al, 2014 ; Bernardini and Visioli, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

et al. 2018

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Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to different growing systems, the productivity and the oil content. However, the improvement of oil quality has rarely been considered as selection criterion and only in the latter stages of the breeding programs. Due to their health promoting and organoleptic properties, phenolic compounds are one of the most important quality markers for Virgin olive oil (VOO) although they are not commonly used as quality traits in olive breeding programs. This is mainly due to the difficulties for evaluating oil phenolic composition in large number of samples and the limited knowledge on the genetic and environmental factors that may influence phenolic composition. In the present work, we propose a high throughput methodology to include the phenolic composition as a selection criterion in olive breeding programs. For that purpose, the phenolic profile has been determined in fruits and oils of several breeding selections and two varieties (“Picual” and “Arbequina”) used as control. The effect of three different environments, typical for olive growing in Andalusia, Southern Spain, was also evaluated. A high genetic effect was observed on both fruit and oil phenolic profile. In particular, the breeding selection UCI2-68 showed an optimum phenolic profile, which sums up to a good agronomic performance previously reported. A high correlation was found between fruit and oil total phenolic content as well as some individual phenols from the two different matrices. The environmental effect on phenolic compounds was also significant in both fruit and oil, although the low genotype × environment interaction allowed similar ranking of genotypes on the different environments. In summary, the high genotypic variance and the simplified procedure of the proposed methodology for fruit phenol evaluation seems to be convenient for breeding programs aiming at obtaining new cultivars with improved phenolic profile.

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Section: Introductionmentioning

confidence: 99%

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

et al. 2018

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“…High amounts of osmotin were found in the epidermal and subepidermal cells of transgenic plants [ 70 ]. These plants showed higher resistance to S. oleagina than controls, but unexpectedly they were more susceptible to other pests, such as the insects Otiorrynchus cribricollis G. and Lychtensia viburnii S. [ 71 ].…”

Section: Genetic Transformation With Genes Of Interestmentioning

confidence: 99%

“…Besides its antifungal activity, the transgenic expression of osmotin genes turned out to induce a better response to different abiotic stresses. Transgenic olive plants expressing the tobacco osmotin gene [ 54 ] displayed better performance when subjected to basal irrigation conditions in the field compared to control plants, which eventually died with this irrigation regime [ 71 ]. Under in vitro conditions, osmotin transformed shoots cultured in medium supplemented with PEG 8000 (1, 2 and 4%) for 28 days showed normal growth, accompanied by the accumulation of proline and enzymes related to drought stress tolerance in leaves, while non-transformed plants presented symptoms of damage and reduced growth [ 66 ].…”

Section: Genetic Transformation With Genes Of Interestmentioning

confidence: 99%

Olive (Olea europaea L.) Genetic Transformation: Current Status and Future Prospects

Palomo-Ríos

Narváez

Pliego‐Alfaro

et al. 2021

Genes

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Olive (Olea europaea L.) is the most characteristic and important oil crop of the Mediterranean region. Traditional olive cultivation is based on few tens cultivars of ancient origin. To improve this crop, novel selections with higher tolerance to biotic and abiotic stress, adaptable to high-density planting systems and resilient to climate change are needed; however, breeding programs are hindered by the long juvenile period of this species and few improved genotypes have been released so far. Genetic transformation could be of great value, in the near future, to develop new varieties or rootstocks in a shorter time; in addition, it has currently become an essential tool for functional genomic studies. The recalcitrance of olive tissues to their in vitro manipulation has been the main bottleneck in the development of genetic transformation procedures in this species; however, some important traits such as fungal resistance, flowering or lipid composition have successfully been manipulated through the genetic transformation of somatic embryos of juvenile or adult origin, providing a proof of the potential role that this technology could have in olive improvement. However, the optimization of these protocols for explants of adult origin is a prerequisite to obtain useful materials for the olive industry. In this review, initially, factors affecting plant regeneration via somatic embryogenesis are discussed. Subsequently, the different transformation approaches explored in olive are reviewed. Finally, transgenic experiments with genes of interest undertaken to manipulate selected traits are discussed.

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“…Although olive has been cultivated in the Mediterranean basin from ancient times [5], increased interest in olive products has led to worldwide expansion of olive tree plantations. New countries such as Argentina, Chile, Mexico, USA, Japan, China, New Zealand, Australia, and South Africa have introduced its cultivation in the last years [6,7] and the cultivated area has increased from 8,351,779 ha in 2000 to 10,578,246 ha in 2019 [8], thus making olive one of the most extensively cultivated fruit crops in the world [9]. Nevertheless, about 90% of olive groves still concentrates in the Mediterranean basin [8], with Spain, Italy, and Morocco accounting for over 51% of the 19,464,495 tons of olives worldwide produced [8].…”

Section: Introductionmentioning

confidence: 99%

Somatic Embryogenesis in Olive

Sánchez-Romero

2021

Plants

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The olive is a fruit tree species economically very important in countries of the Mediterranean basin. Somatic embryogenesis is a powerful in vitro technique with multiple applications in different fields, including breeding programs performed by both classical and innovative procedures. This editorial paper presents a special issue focused on “Somatic embryogenesis in olive”. In this manuscript, the conceptual framework of the special issue is established and the contributions are summarized and put into context. Finally, the main bottlenecks limiting the practical applicability of somatic embryogenesis are identified and the future research prospects are discussed.

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Olive Breeding with Classical and Modern Approaches

Cited by 17 publications

References 158 publications

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

Olive (Olea europaea L.) Genetic Transformation: Current Status and Future Prospects

Somatic Embryogenesis in Olive

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