Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality

Gómez‐Rico, Aurora; Salvador, María Desamparados; Moriana, A.; Pérez, David; Olmedilla, Nicolás; Ribas, F.

doi:10.1016/j.foodchem.2005.09.075

Cited by 191 publications

(213 citation statements)

References 20 publications

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“…Indeed our previous work showed that olive yield under PRD treatments was 78.7 (PRD1), 74.5 (PRD2) and 88.9 (PRD3) kg/tree against 92.8 kg/tree for the control . In fact, it was previously reported that the size of the fruit diminishes as olive tree production increases (Lavee and Wodner, 2004;Gomez-Rico et al, 2005). El Antari et al (2002) reported that under deficit irrigation, low olive yields correlated with an increase in individual weight and dimensions of the fruit.…”

Section: Biometric Parametersmentioning

confidence: 95%

Fruit and oil quality of mature olive trees under partial rootzone drying

Aganchich¹,

Antari²,

Wahbi³

et al. 2008

Grasas y Aceites

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Section: Biometric Parametersmentioning

confidence: 95%

Fruit and oil quality of mature olive trees under partial rootzone drying

Aganchich¹,

Antari²,

Wahbi³

et al. 2008

Grasas y Aceites

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“…Temperature and rainfall are the main environmental factors which influence olive oil quality (Aparicio and Luna, 2002). Beltrán et al (2005Beltrán et al ( , 2010 reported higher tocopherol content associated with lower rainfall, though a similar effect has not been observed for different irrigation levels (Gómez-Rico et al, 2007). Irrigation has been found to significantly influence the squalene content of olive oil (Martinelli et al, 2012).…”

Section: Introductionmentioning

confidence: 96%

Advanced olive selections with enhanced quality for minor constituents

Velasco¹,

Rosa²,

León³

2015

Grasas y Aceites

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SUMMARY:Squalene, phytosterols and tocopherols are minor constituents of paramount importance for the olive fruit and oil quality. The objective of this research was to conduct a two-year evaluation of these compounds in the fruits of seven advanced breeding selections. They were mainly selected for early bearing and high oil content from progenies of crosses between the cultivars 'Arbequina' and 'Picual'. An analysis of variance showed high genotypic effects, non-significant year effects, and genotype x year interactions of low magnitude. The selections showed great variability for the traits, surpassing in some cases the parental values. One selection with total tocopherol content of 263 mg·kg −1 fruit flesh, compared to a maximum of 148 mg·kg −1 in the parents, and another one with Δ 5-avenasterol concentration of 30.7% of total sterols, compared to a maximum of 22.1% in the parents, were the most relevant phenotypes. These selections may play an important role for improving olive fruit and oil quality for specific market niches. KEYWORDS:Breeding; Fruit quality; Olive; Phytosterols; Squalene; Tocopherols RESUMEN: Selecciones avanzadas de olivo con calidad mejorada para compuestos menores. Compuestos como el escualeno, los fitoesteroles y los tocoferoles tienen una enorme importancia para la calidad del fruto y del aceite de oliva. El objetivo de este trabajo fue la evaluación durante dos años de estos compuestos en los frutos de siete selecciones avanzadas de olivo, seleccionadas principalmente para entrada temprana en producción y alto contenido en aceite a partir de las descendencias de cruzamientos entre los cultivares 'Arbequina' y 'Picual'. El análisis de la varianza mostró, para la mayoría de los caracteres, un elevado efecto del genotipo, ausencia de efecto del factor año, e interacciones entre año y genotipo de baja magnitud. Las selecciones mostraron gran variabilidad para todos los caracteres, sobrepasando en algunos casos los valores de los parentales. Entre las selecciones con valores superiores a los parentales, destacaron una selección con un contenido en tocoferoles de 263 mg·kg −1 pulpa frente a un máximo de 148 mg·kg −1 en los parentales, y otra selección con una concentración de Δ 5 -avenasterol del 30.7% del total de esteroles, frente a un máximo de 22.1% en los parentales. Estas selecciones pueden desempeñar un papel importante en la mejora de la calidad del fruto y el aceite de oliva para determinados segmentos de mercado.

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“…In addition, harvest time, determined by sequential physiological and biochemical changes and influenced by several environmental and cultural practices (Conde et al, 2008), has a considerable effect on the VOO phenolic profile (Yousfi et al, 2006;Baccouri B. et al, 2007;Damak et al, 2008;Gómez-Rico et al, 2008). Moreover, water availability, cultivation zone and sanitary status of the olive fruits (mainly infestation by Bactrocera olea) have a large effect on the phenolic profile of VOO (Morelló et al, 2005;Gómez-Rico et al, 2007;Servili et al, 2007;Gómez-Caravaca et al, 2008;Ripa et al, 2008;Tura et al, 2008). On the other hand, the extraction process, mainly crushing and malaxation steps, highly affects the phenolic composition of VOO due to the activity of endogenous enzymes of olive fruits, which are released in the paste during these steps (Servili et al, 1998;Bianco et al, 2001;Ranalli et al, 2001;Gómez-Rico et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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The evaluation of the phenolic composition in advanced selections in breeding programs constitutes the first approach for selecting genotypes with improved olive oil quality. In this work, the influence of genotype and ripening index on the phenolic profile of olive oils from advanced selections in comparison to their genitors was studied. Fruit samples were collected in genotypes from crosses between 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' and 'Frantoio' × 'Picual' at five dates from 1 st October to 26 th November 2009. Characterization of the phenolic profile was performed by liquid-liquid extraction with 60:40 (v/v) methanol-water and subsequent chromatographic analysis with absorption and fluorescence detection in a sequential configuration. A dual effect of genotype and fruit ripening on the phenolic profile has been observed with more pronounced genetic influence in both total (34.73% and 20.45%, respectively) and individual phenols (16.99% to 49.25% and 1.58% to 23.77%, respectively). A higher degree of variability between genotypes at early ripening stages was also observed (p < 0.05). The obtained results allow also the identification of selections with high content of total and individual phenols. These results suggest a strategy based on early harvesting of fruits (at the first three ripening indexes) for better comparison and selection of genotypes in further crosses in olive breeding programs aiming at improving the quality of virgin olive oil.Additional key words: cross-breeding; genetic variability; Olea europaea; phenolic composition; ripening index. ResumenPerfil fenólico de aceites de oliva vírgenes obtenidos de selecciones avanzadas en un programa de mejora La evaluación de la composición fenólica en selecciones avanzadas en programas de mejora constituye el primer paso para la selección de genotipos cuyos aceites son de mejor calidad. Se ha estudiado la influencia del genotipo y del índice de madurez en el perfil fenólico del aceite de oliva de selecciones avanzadas en comparación con sus genitores. Se recogieron muestras de genotipos obtenidos de cruzamientos entre 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' y 'Frantoio' × 'Picual' en cinco fechas entre el 1 de octubre y el 26 noviembre de 2009. Se realizó la caracterización del perfil fenólico por extracción líquido-líquido con metanol-agua al 60:40 (v/v) seguido de un análisis cromatográfico con detección por absorción y fluorescencia en una configuración secuencial. Los resultados obtenidos mostraron un mayor grado de variabilidad entre genotipos en las primeras etapas de maduración de los frutos (p < 0.05), así como el efecto de la madurez de los frutos y del genotipo en el perfil fenólico, con una influencia genética más pronunciada tanto para fenoles totales (34,73% and 20,45%, respectivamente) como individuales (entre 16,99% y 49,25% y entre 1,58% y 23,77%, respectivamente). Los resultados obtenidos han permitido la identificación de selecciones con alto contenido en fenoles totales e individuales. Ambos resultados s...

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Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality

Cited by 191 publications

References 20 publications

Fruit and oil quality of mature olive trees under partial rootzone drying

Fruit and oil quality of mature olive trees under partial rootzone drying

Advanced olive selections with enhanced quality for minor constituents

Phenolic profile of virgin olive oil from advanced breeding selections

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