La Antracnosis del olivo y su efecto en la calidad del aceite

Abstract

SUMMARY:Olive Anthracnose and its effect on oil quality. Olive (Olea europaea subsp. europaea var. europaea) is one of the first domesticated and cultivated trees that is widely distributed in the Mediterranean regions. The Anthracnose, caused by the two complex fungal species Colletotrichum acutatum and C. gloeosporioides, is the most important disease adversely affecting the olive oil quality. Even so, the effect of Anthracnose on oil quality is largely unknown and many questions remain unanswered. This offers a unique opportunity to study how Colletotrichum species, cultivars, infection type (latent or visible) and severity, and other factors that may affect different parameters of oil quality, such us acidity, peroxide value, K232, K270, phenolic compounds, or alkyl esters. This review focuses on the current knowledge of the biology, epidemiology, and management of Anthracnose and its effect on olive oil quality.KEYWORDS: Oil quality; Olive; Soapy rot; Virgin oil RESUMEN: El olivo (Olea europaea subsp. europaea var. europaea) es uno de los primeros cultivos leñosos domesticados. Actualmente el olivo se encuentra ampliamente distribuido por todas las regiones de clima mediterráneo. La Antracnosis, causada por las especies complejas Colletotrichum acutatum y C. gloeosporioides, es la enfermedad del olivo que más afecta a la calidad del aceite. Aun así, el efecto de la Antracnosis en la calidad del aceite es ampliamente desconocido. Por lo que creemos esencial que se afronten estudios encaminados a dilucidar el efecto de las especies del patógeno, el cultivar de olivo y el tipo (latente o visible) y severidad de las infecciones de la aceituna en los distintos parámetros de calidad del aceite como la acidez, índice de peróxidos, K232, K270, compuestos fenólicos o ésteres alquílicos. Esta revisión presenta los conocimientos actuales sobre la biología, epidemiología, control, y efecto en la calidad del aceite de la Antracnosis del olivo.

Detection of latent infections caused by Colletotrichum sp. in olive fruit

“…It is well documented that olive oil from affected fruit shows undesirable physicochemical and organoleptic parameters, leading to significant economic losses (Moral et al . ; Romero et al . ).…”

“…; Moral et al . ). The management of the disease includes critical factors such as: (i) fungicide applications should completely cover the olive canopy for optimum control (Trapero et al .…”

“…europaea L) anthracnose (OA) is among the most important fruit diseases of this crop worldwide. The causal agents comprise a total of 13 phylogenetic species belonging to the complex species Colletotrichum acutatum sensu lato (s. l.), C. gloeosporioides s. l. and C. boninense s. l. (Talhinhas et al 2011;Cacciola et al 2012;Damm et al 2012;Moral et al 2014;Schena et al 2014). The disease is able to devastate the full production of affected olive groves when environmental conditions are favourable for epidemics.…”

Sorting out the value of spectroscopic tools to assess the Colletotrichum acutatum impact in olive cultivars with different susceptibilities

“…To date, the relevance of C. acutatum infection in olive trees has prompted the evaluation of its deleterious effect on the chemical characteristics and sensory properties of olive fruits and thus, on the quality of the olive oils obtained . In this concern, previous works have shown that, regarding olive oil, the main chemical characteristics affected by C. acutatum are the increase of free acidity and the decrease of the phenolic content and antioxidant activity (unpublished data).…”

“…5 To date, the relevance of C. acutatum infection in olive trees has prompted the evaluation of its deleterious effect on the chemical characteristics and sensory properties of olive fruits and thus, on the quality of the olive oils obtained. [6][7][8][9] In this concern, previous works have shown that, regarding olive oil, the main chemical characteristics affected by C. acutatum are the increase of free acidity and the decrease of the phenolic content and antioxidant activity (unpublished data). However, to the best of our knowledge, the effect of this pathogen on the phenolic profile of olive fruits, which is strongly dependent on a myriad of factors including the cultivar considered, maturation stage, and stressing growing conditions (including fungus infection), [10][11][12][13] has not been thoroughly assessed so far.…”