Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation

Abstract

Anthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, Colletotrichum nymphaeae, C. godetiae, or C. acutatum, on oil extracted from fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation (d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. Colletotrichum nymphaeae was equally highly virulent for both cultivars, while C. godetiae was less virulent especially in Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits infected with C. nymphaeae or C. acutatum at 14 d.p.i. FAEE were higher than the legal limit for extra VOO in Galega oils from fruits at 7 d.p.i. with C. nymphaeae or C. acutatum, or 11 d.p.i. with C. godetiae. TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was detected in Galega and Cobrançosa VOO from fruits inoculated with C. nymphaeae or C. acutatum at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils depended on the Colletotrichum species and olive cultivar.

Susceptibility of Italian olive cultivars to various Colletotrichum species associated with fruit anthracnose

“…Olive anthracnose (OA), caused by Colletotrichum species, is the most damaging disease of olive fruit worldwide and, together with Mediterranean olive fruit fly ( Bactrocera oleae ) and olive leaf spot ( Venturia oleaginea ), is a major phytopathological concern for olive crops in the Mediterranean region (Cacciola et al, 2012; Kolainis et al, 2020; Moral et al, 2018; Scibetta et al, 2020; Talhinhas et al, 2011, 2015). It causes a substantial deterioration of oil quality, the severity of which depends on the proportion of infected fruits, the Colletotrichum species inciting the disease and the olive cultivar (Gouvinhas et al, 2019; Moral et al, 2018; Peres et al, 2021). In some areas of southern Italy, where environmental conditions, such as a warm, rainy and humid climate during fruit ripening, are disease conducive, OA is endemic, with severe epidemic outbreaks occurring frequently.…”

Co-Processed Olive Oils with Thymus mastichina L.—New Product Optimization

“…Total phenols were extracted by liquid-liquid microextraction and evaluated by VIS spectroscopy (JASCO 7800, Jasco Inc., Tokyo, Japan) according to Pizarro et al [32], as previously described [33]. Results were expressed as milligram of gallic acid equivalent per kilogram of oil (mg GAE/kg).…”

Antifungal activity of selected lactic acid bacteria from olive drupes

“…cause diseases on olive ( Olea europaea L., family Oleaceae ) (Cacciola et al, 2012; Santilli et al, 2020; Scanu et al, 2021; Schena et al, 2011; Riolo et al, 2022). Some of these pathogens, such as Alternaria, Aspergillus, Colletotrichum, Fusarium and Penicillium , are responsible for decay of olive drupes and deterioration of oil quality (Angerosa et al, 1999; Baffi et al, 2012; Fakas et al, 2010; Markakis et al, 2010; F. Peres et al, 2021; Romero et al, 2022; Torbati et al, 2014). The damage caused by these fungi has a particular economic relevance in countries where high quality standards of olive oil are pursued, such as Spain and Italy, which with Greece are the three major olive producer countries worldwide (Fraga et al, 2021).…”

“…cause diseases on olive (Olea europaea L., family Oleaceae) (Cacciola et al, 2012;Santilli et al, 2020;Scanu et al, 2021;Schena et al, 2011;Riolo et al, 2022). Some of these pathogens, such as Alternaria, Aspergillus, Colletotrichum, Fusarium and Penicillium, are responsible for decay of olive drupes and deterioration of oil quality (Angerosa et al, 1999;Baffi et al, 2012;Fakas et al, 2010;Markakis et al, 2010;F. Peres et al, 2021;Romero et al, 2022;Torbati et al, 2014).…”