1
|
Miserere A, Searles PS, Rousseaux MC. Influence of Experimental Warming on the Rate and Duration of Fruit Growth and Oil Accumulation in Young Olive Trees (cvs. Arbequina, Coratina). PLANTS (BASEL, SWITZERLAND) 2023; 12:1942. [PMID: 37653859 PMCID: PMC10223588 DOI: 10.3390/plants12101942] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/27/2023] [Accepted: 05/03/2023] [Indexed: 07/30/2023]
Abstract
Olive tree cultivation in new warmer areas and climate change have increased the global interest in understanding how air temperature affects both fruit growth and oil accumulation. The aims of this study were to evaluate the rate and duration of fruit growth and oil accumulation in response to experimental warming (+3) in a semiarid region of Argentina; and assess how warming affected fatty acid composition. Young, potted olive trees (cvs. Arbequina, Coratina) were warmed (T+) or maintained near ambient temperature (T0) inside open top chambers in the field during oil accumulation in 2014-2015 or 2015-2016 using different trees in each season. Warming reduced the rate of both fruit growth and oil accumulation in T+ compared to T0 in both cultivars. These rate reductions under T+ led to large decreases in final fruit dry weight and oil concentration. In contrast, the durations (i.e., days) of fruit growth and oil accumulation were most often not affected. Cultivar x temperature interactions were observed in 2014-2015 with warming decreasing oleic acid and increasing linoleic acid in cv. Arbequina, while cv. Coratina showed no response to warming. However, no interactions were found in 2015-2016. Studying how fruit growth and oil accumulation respond to adaptation strategies against increasing air temperatures should be a priority in both young and mature olive trees of numerous cultivars given crop expansion to new regions and future climate scenarios.
Collapse
Affiliation(s)
- Andrea Miserere
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Entre Ríos y Mendoza s/n, Anillaco 5301, La Rioja, Argentina
- Instituto de Investigación y Desarrollo Agropecuario (IIDA), Departamento de Ciencias y Tecnologías Aplicadas (DACTAPAyU), Universidad Nacional de La Rioja (UNLaR), Av. Luis M. de la Fuente s/n, Ciudad Universitaria de la Ciencia y de la Técnica, La Rioja 5300, La Rioja, Argentina
| | - Peter S. Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Entre Ríos y Mendoza s/n, Anillaco 5301, La Rioja, Argentina
| | - M. Cecilia Rousseaux
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Entre Ríos y Mendoza s/n, Anillaco 5301, La Rioja, Argentina
- Departamento de Ciencias Exactas, Físicas y Naturales (DACEFyN), Universidad Nacional de La Rioja (UNLaR), Av. Luis M. de la Fuente s/n, Ciudad Universitaria de la Ciencia y de la Técnica, La Rioja 5300, La Rioja, Argentina
| |
Collapse
|
2
|
Rey-Giménez R, Vázquez Ayala S, Laya Reig D, Sánchez-Gimeno AC. Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain). Foods 2023; 12:foods12040803. [PMID: 36832878 PMCID: PMC9957061 DOI: 10.3390/foods12040803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/02/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed.
Collapse
Affiliation(s)
- Raquel Rey-Giménez
- Laboratorio Agroambiental, Gobierno de Aragón, Avda, Montañana 1005, 50071 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
| | - Sergio Vázquez Ayala
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Diego Laya Reig
- Unidad de Cultivos Leñosos, Centro de Transferencia Agroalimentaria, Gobierno de Aragón, Avda, Montañana 930, 50059 Zaragoza, Spain
| | - Ana Cristina Sánchez-Gimeno
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
| |
Collapse
|
3
|
Albiter MIB, Guevara-Ba G, Ramirez-Sa I, Kormanovsk A, Aguilar-Na ME, Nolasco J, Castillo-H MC. Hyperbaric Oxygenation Therapy and Gastric Lavage as an Alternative Treatment for Aluminum Phosphide Toxicity in Rats. INT J PHARMACOL 2017. [DOI: 10.3923/ijp.2017.465.472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
4
|
Torres M, Pierantozzi P, Searles P, Rousseaux MC, García-Inza G, Miserere A, Bodoira R, Contreras C, Maestri D. Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments. FRONTIERS IN PLANT SCIENCE 2017; 8:1830. [PMID: 29163569 PMCID: PMC5663689 DOI: 10.3389/fpls.2017.01830] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Accepted: 10/10/2017] [Indexed: 05/11/2023]
Abstract
Olive (Olea europaea L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. Nevertheless, the increasing international demand for olive oil and table olives in the last two decades has led to expansion of olive cultivation in some countries of the southern hemisphere, notably in Argentina, Chile, Perú and Australia. While the percentage of world production represented by these countries is still low, many of the new production regions do not have typical Mediterranean climates, and some are located at subtropical latitudes where there is relatively little information about crop function. Thus, the primary objective of this review was to assess recently published scientific literature on olive cultivation in these new crop environments. The review focuses on three main aspects: (a) chilling requirements for flowering, (b) water requirements and irrigation management, and (c) environmental effects on fruit oil concentration and quality. In many arid and semiarid regions of South America, temperatures are high and rainfall is low in the winter and early spring months compared to conditions in much of the Mediterranean Basin. High temperatures have often been found to have detrimental effects on olive flowering in many olive cultivars that have been introduced to South America, and a better understanding of chilling requirements is needed. Lack of rainfall in the winter and spring also has resulted in an urgent need to evaluate water requirements from the flower differentiation period in the winter to early fruit bearing. Additionally, in some olive growing areas of South America and Australia, high early season temperatures affect the timing of phenological events such that the onset of oil synthesis occurs sooner than in the Mediterranean Basin with most oil accumulation taking place in the summer when temperatures are very high. Increasing mean daily temperatures have been demonstrated to decrease fruit oil concentration (%) and negatively affect some aspects of oil quality based on both correlative field studies and manipulative experiments. From a practical standpoint, current findings could be used as approximate tools to determine whether the temperature conditions in a proposed new growing region are appropriate for achieving sustainable oil productivity and quality.
Collapse
Affiliation(s)
- Mariela Torres
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (Inta), CONICET, San Juan, Argentina
| | - Pierluigi Pierantozzi
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (Inta), CONICET, San Juan, Argentina
| | - Peter Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR, Provincia de La Rioja, UNLaR, SEGEMAR, UNCa, CONICET), La Rioja, Argentina
| | - M. Cecilia Rousseaux
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR, Provincia de La Rioja, UNLaR, SEGEMAR, UNCa, CONICET), La Rioja, Argentina
| | - Georgina García-Inza
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR, Provincia de La Rioja, UNLaR, SEGEMAR, UNCa, CONICET), La Rioja, Argentina
| | - Andrea Miserere
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR, Provincia de La Rioja, UNLaR, SEGEMAR, UNCa, CONICET), La Rioja, Argentina
| | - Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Cibeles Contreras
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (Inta), CONICET, San Juan, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Córdoba, Córdoba, Argentina
- *Correspondence: Damián Maestri
| |
Collapse
|
5
|
Bodoira R, Torres M, Pierantozzi P, Aguate F, Taticchi A, Servili M, Maestri D. Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (
Olea europaea
L.) Fruit Ontogeny. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2877-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)‐Universidad Nacional de Córdoba (UNC)Av. Vélez Sarsfield 1611CordobaX5016GCAArgentina
| | - Mariela Torres
- Estación Experimental Agropecuaria San Juan (EEA INTA San Juan), and CONICET. Ing. Marcos Zalazar (Calle 11) y VidartVilla Aberastain, PocitoSan Juan5427Argentina
| | - Pierluigi Pierantozzi
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)‐Universidad Nacional de Córdoba (UNC)Av. Vélez Sarsfield 1611CordobaX5016GCAArgentina
- Estación Experimental Agropecuaria San Juan (EEA INTA San Juan), and CONICET. Ing. Marcos Zalazar (Calle 11) y VidartVilla Aberastain, PocitoSan Juan5427Argentina
| | - Fernando Aguate
- Cátedra de Bioestadística, Facultad de Ciencias AGROPECUARIASUniversidad Nacional de CórdobaAv. Valparaíso S/NCordobaX5016GCAArgentina
| | - Agnese Taticchi
- Dipartimento di Scienze AgrarieAlimentari e Ambientali (DSA3)‐Università degli Studi di PerugiaVia San Costanzo snc.Perugia06121Italy
| | - Maurizio Servili
- Dipartimento di Scienze AgrarieAlimentari e Ambientali (DSA3)‐Università degli Studi di PerugiaVia San Costanzo snc.Perugia06121Italy
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)‐Universidad Nacional de Córdoba (UNC)Av. Vélez Sarsfield 1611CordobaX5016GCAArgentina
| |
Collapse
|
6
|
Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE. Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain). J Oleo Sci 2015; 64:1075-82. [DOI: 10.5650/jos.ess15105] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Andres Alvarruiz
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Braulia Mateos
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Estela Sena
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Jose Emilio Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| |
Collapse
|
7
|
de Fernandez MDLA, SotoVargas VC, Silva MF. Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2558-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
8
|
Franco MN, Galeano-D^|^iacute;az T, S^|^aacute;nchez J, Miguel CD, Mart^|^iacute;n-Vertedor D. Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain. J Oleo Sci 2014; 63:115-25. [DOI: 10.5650/jos.ess13098] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
9
|
Delgado-Ad^|^aacute;mez J, Franco Baltasar MN, Ayuso Yuste MC, Mart^|^iacute;n-Vertedor D. Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds. J Oleo Sci 2014; 63:55-65. [DOI: 10.5650/jos.ess13114] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
10
|
Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
11
|
Chemical composition of virgin olive oils according to the ripening in olives. Food Chem 2013; 141:2575-81. [DOI: 10.1016/j.foodchem.2013.05.074] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 11/28/2012] [Accepted: 05/02/2013] [Indexed: 11/20/2022]
|
12
|
Torrecilla JS, Cancilla JC, Matute G, Díaz-Rodríguez P. Neural network models to classify olive oils within the protected denomination of origin framework. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12245] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- José S. Torrecilla
- Departamento de Ingeniería Química; Facultad de Ciencias Químicas; Universidad Complutense de Madrid; 28040 Madrid Spain
| | - John C. Cancilla
- Departamento de Ingeniería Química; Facultad de Ciencias Químicas; Universidad Complutense de Madrid; 28040 Madrid Spain
| | - Gemma Matute
- Departamento de Ingeniería Química; Facultad de Ciencias Químicas; Universidad Complutense de Madrid; 28040 Madrid Spain
| | - Pablo Díaz-Rodríguez
- Departamento de Ingeniería Química; Facultad de Ciencias Químicas; Universidad Complutense de Madrid; 28040 Madrid Spain
| |
Collapse
|
13
|
Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain). J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2222-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
14
|
Rubió L, Valls RM, Macià A, Pedret A, Giralt M, Romero MP, de la Torre R, Covas MI, Solà R, Motilva MJ. Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites. Food Chem 2012; 135:2922-9. [DOI: 10.1016/j.foodchem.2012.07.085] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2012] [Revised: 07/03/2012] [Accepted: 07/04/2012] [Indexed: 11/16/2022]
|
15
|
Aydin C, Özcan MM, Gümüş T. Nutritional and technological characteristics of olive (Olea europeaL.) fruit and oil: two varieties growing in two different locations of Turkey. Int J Food Sci Nutr 2009; 60:365-73. [DOI: 10.1080/09637480701673838] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
16
|
de la Rosa R, León L, Moreno I, Barranco D, Rallo L. Ripening time and fruit characteristics of advanced olive selections for oil production. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ar07142] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In the olive breeding program of Córdoba, Spain, the first 15 obtained selections have recently been tested in a comparative field trial, including their genitors, ‘Arbequina’, ‘Frantoio’ and ‘Picual’, as a control. In this work, we report the evaluation of the fruit characteristics and ripening time of those selections. Average data recorded in the comparative field trial orchard in two consecutive harvest seasons were used for statistical analysis. A high degree of variability and significant differences between genotypes were obtained for all the fruit characteristics analysed, and for ripening time and extractability index. For most of those parameters, selections showing better values than the genitors have been found. In particular, many of the selections had higher oil content than the genitors. Data for seedling plants evaluation was significantly correlated with data of the reported field trial for fruit weight, fruit removal force/fruit weight ratio and oil content. This indicates that selection in the seedling stage for these characters can be efficiently performed, even when only the first year of agronomic evaluation of the seedling is considered. On the contrary, seedling selection for fruit moisture, fruit removal force and ripening date seems to be difficult to perform. In summary, the results of the agronomic evaluation suggest that some of the selections could be released as new olive cultivars in the near future, for first time in Spain.
Collapse
|
17
|
Pardo J, Cuesta M, Alvarruiz A. Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain). Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.059] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
18
|
Guerrero L, Romero A, Tous J. Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil. Food Qual Prefer 2001. [DOI: 10.1016/s0950-3293(01)00046-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|