Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio

Caruso, Giovanni; Gucci, Riccardo; Urbani, Stefania; Esposto, Sonia; Taticchi, Agnese; Maio, Ilona Di; Selvaggini, Roberto; Servili, Maurizio

doi:10.1016/j.agwat.2013.12.003

Cited by 92 publications

(128 citation statements)

References 38 publications

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“…In this context, SDI appears to have an excellent balance, not only with crop load and water productivity but also with phenolic compound accumulation. Deficit irrigation strategies have been suggested as a good option to balance the losses in quantity while maintaining the products' quality . Interestingly, during the final harvest, although the SDI treatment presented lower TPC and FL concentrations than SDIAF, it showed higher TAC values, probably because other compounds with important antioxidant capacity are present in these olive fruits, as in other studies .…”

Section: Discussionmentioning

confidence: 50%

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

et al. 2019

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BACKGROUND Cropping practices focusing on agronomic water use efficiency and their impact on quality parameters must be investigated to overcome constraints affecting olive groves. We evaluated the response of olive trees (Olea europaea, cv. ‘Cobrançosa’) to different water regimes: full irrigation (FI, 100% crop evapotranspiration (ETc)), and three deficit irrigation strategies (DIS) (regulated (RDI, irrigated with 80% of crop evapotranspiration (ETc) in phases I and III of fruit growth and 10% of ETc in the pit hardening stage), and two continuous sustained strategies (SDI) – a conventional SDI (27.5% of ETc), and low‐frequency irrigation adopted by the farmer (SDIAF, 21.2% of ETc). RESULTS The effects of water regimes on the plant water status, photosynthetic performance, metabolite fluctuations and fruit quality parameters were evaluated. All DIS treatments enhanced leaf tissue density; RDI and SDI generally did not affect leaf water status and maintained photosynthetic machinery working properly, and the SDIAF treatment impaired olive tree physiological indicators. The DIS treatments maintained the levels of primary metabolites in leaves, but SDIAF plants showed signs of oxidative stress. Moreover, DIS treatments led to changes in the secondary metabolism, both in leaves and in fruits, with increased total phenolic compounds, ortho‐diphenols, and flavonoid concentration, and higher total antioxidant capacity, as well higher oil content. Phenolic profiles showed the relevance of an early harvest in order to obtain higher oleuropein levels with associated higher health benefits. CONCLUSION Adequate DIS are essential for sustainable olive growing, as they enhance the competitiveness of the sector in terms of olive production and associated quality parameters. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 50%

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

et al. 2019

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“…Several results related to the relationships between water availability during olive growing and phenolic concentration of EVOO show that their concentration is strongly affected by the absolute disposability and distribution of water during the vegetative cycle of olive tree (Servili et al, 2007a). A negative correlation between the water disposal and the phenolic concentration in EVOO has been confirmed by many authors (Caruso et al, 2014;Inglese et al, 2011). Secoiridoids are largely affected by the irrigation treatments that, on the contrary, show a low impact on lignans.…”

Section: Agronomical and Technological Factors Affecting The Phenolicmentioning

confidence: 54%

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?

Servili

2014

OCL

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-The quality of extra virgin olive oil (EVOO) is deeply related to the amount of its minor compounds, chiefly volatile and phenolic compounds, which confer the sensory note and the remarkable nutritional and biological properties of this traditional Mediterranean fruit juice. Several agronomic aspects and technological factors affect the qualitative and quantitative composition of these compounds in EVOO. The most abundant natural antioxidants of EVOO are tocopherols, carotenoids and hydrophilic phenols. The EVOO phenols represent a group of secondary plant metabolites not often present in other oils and fats. The class of the hydrophilic phenols includes phenolic alcohols and acids, flavonoids, lignans and secoiridoids. The latter group is exclusively found in the Oleacease family plants of which the olive is the only edible fruit and it is considered as the most important fraction from a biological point of view. In particular, the secoiridoids are the most relevant phenols associated to health and biological proprieties and, at the same time, they are responsible for the bitter and pungency sensory notes of EVOO. The new approach to the EVOO extraction technologies is oriented towards the improvement of the virgin olive oil healthy and sensory properties by optimizing the oil mechanical extraction process conditions. Keywords: Extra virgin olive oil / phenols / antioxidant activity / healthy and sensorial properties / agronomic factors and mechanical extraction process

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“…The response of volatile compound concentrations to irrigation is complex and variable; it has been shown to be dependent on cultivar and environmental conditions. This may explain some discrepancies existing in the literature . Gomez‐Rico et al reported an increase of ( E )‐2‐hexenal, ( Z )‐3‐hexen‐1‐ol and hexan‐1‐ol concentrations with increasing water applied.…”

Section: Resultsmentioning

confidence: 92%

“…Tura et al clearly demonstrated that the flavor profiles of oils depend more on their geographical origin (environmental influence), than on cultivar (genetic influence) or fruit maturation at harvest (influence of the ripening stage). In addition, Caruso et al reported that the influence of harvest year on composition of volatile compounds was more important than the soil water availability. The effect of crop seasons was observed in total polyphenol compounds and o ‐diphenol contents in the VOO with PDO ‘Les Garrigues’ because of environmental factors .…”

Section: Resultsmentioning

confidence: 99%

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

et al. 2015

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Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio

Cited by 92 publications

References 38 publications

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

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