Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening

Migliorini, Marzia; Cherubini, Chiara; Mugelli, Marco; Gianni, Giacomo; Trapani, Serena; Zanoni, Bruno

doi:10.1016/j.scienta.2011.05.023

Cited by 24 publications

(18 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No significant contribution was obtained from saccharose and mannitol contents (data not shown); their contents were low and their trend was irregular. As reported in the literature and known in the northern hemisphere , olive fruits started to accumulate oil at an accelerated rate during September and up to the first half of October. In the second half of October the rate of increase in oil content decreased, until a basically maximum, constant oil content was reached during November.…”

Section: Resultssupporting

confidence: 68%

“…The precursor of biosynthesis of fatty acids is acetyl‐CoA, derived from catabolism of sugars such as glucose and fructose . For this reason, the olive sugar content, which has been found to be correlated to the oil content , has also been proposed as a ripening index in recent years. This approach has the benefit of directly investigating phenomena that form composition of native olives.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

Trapani¹,

Migliorini²,

Cherubini³

et al. 2015

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

The aim of this work was both the monitoring of selected indices, directly connected to biochemical phenomena of olive oil fruit ripening, and the processing of experimental results to choose the most appropriate harvesting time for olives. Two different olive cultivars (Frantoio and Moraiolo) in two different olive orchards were studied, picking olives by hand once a week from the beginning of September to the beginning of December. Olive samples were analyzed for average weight, pulp/stone ratio, and Maturity Index. A homogeneous batch of olives was crushed, and the olive paste was used for the measurement of water, oil, sugar, and phenolic compounds contents in olive oil fruits. Formally similar kinetics of oil and sugar contents were obtained for both studied cultivars and orchards. Oil contents showed an increasing sigmoidal trend tending to an asymptote; sugar contents showed an opposite behavior with a decreasing sigmoidal trend tending to an asymptote. The total phenolic compounds content showed a decreasing trend during ripening. The secoiridoids oleuropein aglycon and oleuropein were among the most abundant phenolic compounds. Their contents showed a linear decrease during olive ripening, modelled by a significant pseudo‐zero order kinetics; trends were cultivar‐dependent, though similar for both orchards. Practical applications: Both monitoring and processing of chemical ripening indices in olive oil fruits may be useful to define an adequate ripening degree and to predict harvest time. Modeling of oil and sugar content kinetics during ripening may improve the prediction approach to harvesting time of olive oil fruits, as compared to the common Maturity Index method. For instance, the harvest target of maximizing processing yield may be attained on the basis of the following phenomenological evidence: A constant maximum value for oil content corresponds to attainment of a constant minimum value of sugar content. A sensible choice of the most appropriate harvesting time for olives may be made by performing a combined evaluation of kinetics for oil, sugar, and phenolic compounds contents. An example to understand how a change in harvesting time may affect olive composition and, potentially, the quality of oil to be extracted, was reported in this paper. An example of combined kinetic trends of the sugar (·····), oil (—), and oleuropein (‐‐‐‐) contents to choose the harvesting time of olive oil fruits for Frantoio cultivar on one of the orchards studied.

show abstract

Section: Resultssupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

Trapani¹,

Migliorini²,

Cherubini³

et al. 2015

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…In the present study, MD S was 1.5 fold lower than this threshold, which may be due to the lower photosynthetic activity in WS than IR treatment, which itself may be responsible for the lower sugar content. In addition, Cherubini et al (2009) and Migliorini et al (2011) reported that sugar concentration decreases throughout olive fruit ripening following a sygmoidal model. The lower TTS content detected in WS samples supports the hypothesis of an acceleration of the ripening syndrome in olive fruit subjected to moderate water stress applied in the final stages of fruit development.…”

Section: Discussionmentioning

confidence: 99%

Metabolic profiling of ripe olive fruit in response to moderate water stress

Martinelli

Remorini

Saia

et al. 2013

Scientia Horticulturae

View full text Add to dashboard Cite

a b s t r a c tThe concentrations of different metabolites in olive (Olea europaea (L.)) fruit at harvest can be affected by water availability, with significant consequences on the composition and the quality of the resulting oil. The aim of the present study was to profile the metabolic composition of ripe olives (cv. Cipressino) grown under water-stress and irrigated conditions applied during the last part of the fruit developmental cycle (from pit hardening to commercial harvest). The imposed conditions resulted in a moderate water stress (−3.5 MPa) at the end of the experimental period. Samples (pulp + skin) of fruit collected at the stage of complete epicarp pigmentation were analyzed by means of GC-MS. In total, 176 metabolites were detected, of which 57 were identified. Principal component analysis (PCA) of stress and non-stress treatments resulted in clearly separated profiles with the first principal component (PC1) mostly correlated with the organic acid content. Of the 57 compounds identified, 19 metabolites (organic acids, fatty acids, soluble sugars, and terpens) accumulated differently in the two sets of samples. A reduction in soluble sugars and unsaturated fatty acids was detected in water stressed samples, suggesting an acceleration of the ripening process. These results highlighted the validity of metabolic profiling to study the effects of water stress in terms of both fruit composition and physiology.

show abstract

“…Cherubini et al (2009) proposed the fruit sugar concentration as an index for olive ripening and some quality aspects. Fruit sugar content can be measured easily and quite precisely using a portable refractometer (Migliorini et al, 2011). However, fruit sugar concentration is also temperature sensitive and therefore has low ability to predict harvest timing (Cherubini et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…Harvesting time has a significant impact on oil yield and quality (Salvador et al, 2001;Beltrán et al, 2004;Cherubini et al, 2009;Dag et al, 2011;Migliorini et al, 2011;Dag et al, 2013), the two major revenue determinants, particularly in the highly productive intensively cultivated olive orchards. The foremost goal of the olive grower is to optimize these two components by exploiting the complete potential for oil production at the desired level of oil quality.…”

Section: Introductionmentioning

confidence: 99%

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Zipori

Bustan²,

Kerem

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:In modern oil olive orchards, mechanical harvesting technologies have significantly accelerated harvesting outputs, thereby allowing for careful planning of harvest timing. While optimizing harvest time may have profound effects on oil yield and quality, the necessary tools to precisely determine the best date are rather scarce. For instance, the commonly used indicator, the fruit ripening index, does not necessarily correlate with oil accumulation. Oil content per fruit fresh weight is strongly affected by fruit water content, making the ripening index an unreliable indicator. However, oil in the paste, calculated on a dry weight basis (OPDW), provides a reliable indication of oil accumulation in the fruit. In most cultivars tested here, OPDW never exceeded ca. 0.5 g·g -1 dry weight, making this threshold the best indicator for the completion of oil accumulation and its consequent reduction in quality thereafter. The rates of OPDW and changes in quality parameters strongly depend on local conditions, such as climate, tree water status and fruit load. We therefore propose a fast and easy method to determine and monitor the OPDW in a given orchard. The proposed method is a useful tool for the determination of optimal harvest timing, particularly in large plots under intensive cultivation practices, with the aim of increasing orchard revenues.The results of this research can be directly applied in olive orchards, especially in large-scale operations. By following the proposed method, individual plots can be harvested according to sharp thresholds of oil accumulation status and pre-determined oil quality parameters, thus effectively exploiting the potentials of oil yield and quality. The method can become a powerful tool for scheduling the harvest throughout the season, and at the same time forecasting the flow of olives to the olive mill. KEYWORDS: Near infrared; Oil yield potential; Olea europaea L; Olive pasteRESUMEN: Contenido de aceite en pasta de aceituna sobre una base de peso seco (OPDW): un indicador del tiempo de cosecha óptimo en modernos olivares. En los modernos olivares, las tecnologías de recogida mecánica han acelerado significativamente la recogida de las cosechas, lo que permite la planificación del momento idóneo de la cosecha. Mientras que la optimización de tiempo de cosecha puede tener importantes efectos en la producción de un aceite de calidad, las herramientas para determinar con precisión la mejor fecha de la cosecha son más bien pobres. Por ejemplo, el indicador de uso común, el índice de maduración de la fruta, no se correlaciona necesariamente con la acumulación de aceite. El contenido de aceite por peso de fruto fresco está estrechamente afectado por el contenido de agua de la fruta, por lo que es un indicador poco fiable. Sin embargo, el aceite en la pasta, calculado sobre una base de peso seco (OPDW), proporciona una indicación fiable de la acumulación de aceite en el fruto. En la mayoría de los cultivares analizados aquí, OPDW nunca excedió 0.5 g·g -1 de peso seco, haciendo ...

show abstract

Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening

Cited by 24 publications

References 5 publications

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

Metabolic profiling of ripe olive fruit in response to moderate water stress

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Contact Info

Product

Resources

About