Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

Velasco, Leonardo; Fernández‐Cuesta, Álvaro; Rosa, Raúl de la; Méndez, Ma Victoria Ruiz; León, Lorenzo

doi:10.1007/s11746-014-2523-1

Cited by 18 publications

(23 citation statements)

References 30 publications

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“…This would allow indirect selection for important table olive traits through the analysis of fresh olives instead of processed ones as it has been reported for olive oil traits. [35] In this sense, the content of oleuropein in the fresh pulp was highly correlated with all chemical parameters of the Spanish-Style green olives: Ph (0.82), free acidity (À0.76), lactic acid (À0.80), and the content of phenols (0.56). It was interesting to observe the significant positive correlation between the fresh fruit's firmness and the firmness of the Spanish-style green fruit produced (0.57).…”

Section: Chemical and Physical Characteristics Of Black Ripe Olivesmentioning

confidence: 90%

Elaboration of Table Olives: Assessment of New Olive Genotypes

Rallo

Morales‐Sillero

Brenes

et al. 2018

Euro J Lipid Sci & Tech

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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.

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Section: Chemical and Physical Characteristics Of Black Ripe Olivesmentioning

confidence: 90%

Elaboration of Table Olives: Assessment of New Olive Genotypes

Rallo

Morales‐Sillero

Brenes

et al. 2018

Euro J Lipid Sci & Tech

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“…Fruit samples of around 0.5 kg were randomly collected for each seedling and parent in a common date (mid‐November), typical for olive harvesting, as previously reported for oil quality analysis in fruit flesh . Twelve fruits were randomly chosen from each sample, stored at −80°C and then lyophilized.…”

Section: Methodsmentioning

confidence: 99%

“…Tocopherol extraction, separation by high‐performance liquid chromatography (HPLC), and quantification was done on around 100 mg of lyophilized olive flesh following the procedure described by Velasco et al , using a fluorescence detector (Waters 474) at 295 nm excitation and 330 nm emission and iso‐octane/tert‐butylmethylether (94:6) as eluent at an isocratic flow rate of 0.8 mL/min. Chromatographic separation of the tocopherols was performed on a LiChrospher 100 diol column (250 × 2 mm 2 I.D.)…”

Section: Methodsmentioning

confidence: 99%

“…However, several works have reported a high correlation between the composition of olive fruit and olive oil for some of the main quality components. This included fatty acids , tocopherol, sterol, and squalene . The determination of oil components directly on the fruit without oil extraction greatly facilitates their evaluation on large set of genotypes as the initial seedling populations.…”

Section: Introductionmentioning

confidence: 99%

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Early selection for oil quality components in olive breeding progenies

Rosa

Arias‐Calderón

Velasco³

et al. 2015

Euro J Lipid Sci & Tech

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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).

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“…The stones were then removed and the flesh was milled in a laboratory ball mill. The ground samples were then stored at −20 °C and analyzed in duplicate for squalene content, phytosterol content and profile, and tocopherol content and profile following procedures previously reported (Velasco et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

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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Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

Cited by 18 publications

References 30 publications

Elaboration of Table Olives: Assessment of New Olive Genotypes

Elaboration of Table Olives: Assessment of New Olive Genotypes

Early selection for oil quality components in olive breeding progenies

Advanced olive selections with enhanced quality for minor constituents

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