The Time and Place for Fruit Quality in Olive Breeding

Rallo, L.; Riachy, Milad El; Rallo, Pilar

doi:10.1002/9780470959350.ch15

Cited by 18 publications

(11 citation statements)

References 114 publications

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“…In olive, as in other fruit crops, effective selection at early generations increases the overall efficiency of the breeding process and allows a drastic reduction of genotypes in the early steps of selection, reducing the cost of breeding programs [15]. However, oil quality traits are only recorded in advanced selections of olive breeding programs [15,16]. The main reason is that important oil quality traits for olive breeding such as fatty acids, phytosterols, tocopherols, and squalene are commonly measured in extracted oils [16,17].…”

Section: Introductionmentioning

confidence: 99%

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

Velasco

Fernández‐Cuesta

Rosa

et al. 2014

J Americ Oil Chem Soc

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Selection for oil quality is commonly conducted at the latest stages of olive breeding programs, as oil quality traits are measured in extracted oils. At the initial stages of breeding, the number of genotypes is high and fruit production is low, which makes it difficult to conduct oil extraction. The objective of this research was to evaluate the feasibility of conducting selection for some important oil quality traits in olive by analyzing fruit flesh instead of extracted oils. Fatty acids, tocopherols, phytosterols, and squalene were measured in fruit flesh and extracted oils from 22 individual olive trees showing variability for oil quality traits. Correlation coefficients between analyses conducted on fruit flesh and extracted oils were r = 0.98 for the main fatty acids palmitic, oleic, and linoleic acid, r = 0.96 for tocopherol content, r = 0.89 for phytosterol content, r = 0.97 for squalene content, and r = 0.91 and 0.94 for the concentrations of the two main sterols b-sitosterol and D 5 -avenasterol, respectively. The results revealed that selection for the mentioned oil quality traits can be efficiently conducted through the analysis of fruit flesh instead of extracted oil, which facilitates selection on larger numbers of genotypes at the initial stages of olive breeding programs.

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Section: Introductionmentioning

confidence: 99%

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

Velasco

Fernández‐Cuesta

Rosa

et al. 2014

J Americ Oil Chem Soc

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“…Cross‐breeding has proven very efficient in increasing the genetic variability in olive. Nevertheless, the selection of new genotypes better suited to modern cultivation and with oils of high and stable quality has still been delayed in comparison with breeding programs involving other fruit species 4. This is mainly due to the long juvenile period characteristic of this species, its high heterozygosity and the lack of knowledge of trait heritability.…”

Section: Introductionmentioning

confidence: 99%

Virgin olive oil phenolic profile and variability in progenies from olive crosses

et al. 2012

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“…In Spain, a crossbreeding programme specifically focused on table olives was initiated in 2003. The new table olive genotypes to be released should be adapted to modern growing systems (high-density orchards, irrigation regimes, mechanised harvesting and others), industrial processing (appropriated fruit pitting, fermentation control and low environmental pollution) and consumer demand (fruits with good size, proper shape, high flesh/stone ratio, good texture and colour, and ease in releasing the pit) (Garrido et al, 1997;Lavee, 2008;Rallo et al, 2011a).…”

Section: Introductionmentioning

confidence: 99%

New genotypes of table olives: profile of bioactive compounds

Medina

Morales‐Sillero

Ramírez

et al. 2012

Int J of Food Sci Tech

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Summary New table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg−1 olive flesh) and oleanolic acids (275.3–817.9 mg kg−1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L−1), hydroxytyrosol glucosides (0.4–19.8 mmol L−1), oleuropein (0.0–4.7 mmol L−1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L−1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L−1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.

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The Time and Place for Fruit Quality in Olive Breeding

Cited by 18 publications

References 114 publications

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

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

Virgin olive oil phenolic profile and variability in progenies from olive crosses

New genotypes of table olives: profile of bioactive compounds

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