Possible early selection of short juvenile period olive plants based on seedling traits

Rallo, Pilar; Jiménez, Rocio García; Ordovás, José M.; Suárez, María Paz

doi:10.1071/ar08013

Cited by 36 publications

(31 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This agreed with previous studies on progenies of cultivated olive crosses, where a higher average vigour was associated with a lower average juvenile period (SantosAntunes et al, 2005;De la Rosa et al, 2006;Rallo et al, 2008b;Klepo et al, 2013). The percentages of seedlings with a short juvenile period in the two 'Picual' ϫ wild olive progenies were similar to that found previously in the open-pollinated progeny (Wild1 op) of a wild tree located in a forest of genuine wild olives (Klepo et al, 2013).…”

Section: Resultssupporting

confidence: 93%

“…A high level of variability was observed for all traits evaluated in the five olive progenies under study, thus confirming previous results from evaluations of juvenility (De la Rosa et al, 2006;Rallo et al, 2008b) and fruit traits (León et al, 2004;Lavee and Avidan, 2012). Significant differences in plant heights and trunk diameters were observed among the five crosses (Table I), showing that the progenies of 'Picual' and the two wild olive genotypes (Wild2 and Wild3) had the highest values in all cases.…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Agronomic evaluation of seedlings from crosses between the main Spanish olive cultivar ‘Picual’ and two wild olive trees

Klepo

Toumi

Rosa

et al. 2014

The Journal of Horticultural Science and Biotechnology

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Agronomic evaluation of seedlings from crosses between the main Spanish olive cultivar ‘Picual’ and two wild olive trees

Klepo

Toumi

Rosa

et al. 2014

The Journal of Horticultural Science and Biotechnology

View full text Add to dashboard Cite

“…This variability was also higher than the one found for agronomic traits measured on the same set of seedlings . In previous works, olive progenies has been evaluated for juvenile period and agronomic traits . However, few attempts on characterization of oil components on full progenies have been reported, mainly because the oil extraction of every single seedling is a time consuming task .…”

Section: Resultsmentioning

confidence: 80%

Early selection for oil quality components in olive breeding progenies

Rosa

Arias‐Calderón

Velasco³

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Olive oil is highly valued for its nutritional quality mainly determined by its fatty acid composition together with the presence of several biologically active minor components. In olive breeding programs, these oil quality components are normally evaluated in the later stages of selection because oil extraction is not suitable for being performed in large seedling progenies with initial low yield. In the present work, we evaluate the ability of open pollinated progenies of 17 olive cultivars located in a large germplasm bank as a means of generate genetic variability for oil quality components directly measured in fruit. High degree of variability was found for most of the oil quality components analyzed, including some cases of transgressive segregation. Narrow‐sense heritability greatly varies among traits, being particularly high for sterol content. Lack of correlation among fruit traits previously reported and oil quality traits suggest the possibility of simultaneous breeding for most of them. In summary, open pollination of cultivars from a germplasm bank together with early evaluation directly in fruit seems to be a convenient strategy for breeding for oil quality traits on olive. Practical application: The evaluation of oil quality parameters directly on fruits here presented could be a convenient strategy to speed up olive breeding programs aimed at obtaining new olive varieties with olive oil of enhanced quality. Box and whisker plots for oil quality components evaluated in progenies from open pollination. Female genitors’ names are abbreviated: “Arbequina” (Arb), “Blanqueta” (Bla), “Canetera” (Can), “Changlot Real” (ChR), “Chorrúo Castro del Río” (CCR), “Empeltre” (Emp), “Hojiblanca” (Hoj), “Lechín de Granada” (LGr), “Lechín de Sevilla” (LSe), “Manzanilla del Piquito” (MPi), “Manzanilla de Sevilla” (MSe), “Morona” (Mor), “Ocal” (Oca), “Picudo” (Pdo), “Picual” (Pic), and two previous selection of our breeding program (Sel1 and Sel2). Progenies are shown in ascending order regarding the values of the Spanish cultivars used as parents (represented by stars).

show abstract

“…Thus, much effort has been done to shorten olive juvenility in breeding programs with good results. [13] The breeder should select the traits to be used as selection criteria according to the goal of the program. In this sense, another fact hampers table olive breeders' work: The olive fruit may not be consumed directly but need to be processed to eliminate its distinct bitterness.…”

Section: Introductionmentioning

confidence: 99%

Elaboration of Table Olives: Assessment of New Olive Genotypes

Rallo

Morales‐Sillero

Brenes

et al. 2018

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained.

show abstract

Possible early selection of short juvenile period olive plants based on seedling traits

Cited by 36 publications

References 16 publications

Agronomic evaluation of seedlings from crosses between the main Spanish olive cultivar ‘Picual’ and two wild olive trees

Agronomic evaluation of seedlings from crosses between the main Spanish olive cultivar ‘Picual’ and two wild olive trees

Early selection for oil quality components in olive breeding progenies

Elaboration of Table Olives: Assessment of New Olive Genotypes

Contact Info

Product

Resources

About