Protecting Superfood Olive Crop from Pests and Pathogens Using Image Processing Techniques: A Review

Background:

Olive (Oleo europaea L.) cultivars are widely cultivated all over the world. However, they are often attacked by pests and pathogens. This deteriorates the quality of the crop, leading to less yield of olive oil. The different infections that cause comparable disease symptoms on olive leaves can be classified using image processing techniques.

Objective:

The olive has established itself as a superfood and a possible source of medicine, owing to the rapid increase in the availability of data in the field of nutrigenomics. The goal of this review is to underline the importance of applying image processing techniques to detect and classify diseases early.

Method:

PubMed, ScienceDirect, and Google Scholar were used to conduct a systematic literature search using the keywords olive oil, pest and pathogen of olives, and metabolic profiling.

Results:

Infections caused by infectious diseases frequently result in significant losses and lowquality olive oil yields. Early detection of disease infestations can safeguard the olive plant and its yield.

Results:

This strategy can help protect the crop from disease spread, and early detection and classification of the disease can aid in prompt prophylaxis of diseased olive plants before the disease worsens. Protecting olive plants from pests and pathogens can help keep the yield and quality of olive oil consistent.

Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review

The Mediterranean diet is appraised as the premier dietary regimen and its espousal is correlated with the prevention of degenerative diseases and extended longevity. The consumption of olive oil stands out as the most peculiar feature of the Mediterranean diet. Olive oil rich in various bioactive compounds like oleanolic acid, oleuropein, oleocanthal, and hydroxytyrosol is known for its anti-inflammatory as well as cardioprotective property. Recently in silico studies have indicated that phytochemicals present in olive oil are a potential candidate to act against SARS-CoV-2. Although extensive studies on olive oil and its phytochemical composition; still, some lacunas persist in understanding how the phytochemical composition of olive oil is dependent on upstream processing. The signaling pathways regulated by olive oil in the restriction of various diseases is also not clear. To answer these queries, a detailed search of research and review articles published between 1990 to 2019 were reviewed in this effect. Olive oil consumption was found to be advantageous for various chronic non-communicable diseases. Olive oil's constituents are having potent anti-inflammatory activities and thus restrict the progression of various inflammation-linked diseases ranging from arthritis to cancer. But it is also notable that the amount and nature of phytochemical composition of household olive oil are regulated by its upstream processing and the physicochemical properties of this oil can give a hint regarding the manufacturing method as well as its therapeutic. Moreover, daily uptake of olive oil should be monitored as excessive intake can cause body weight gain and change in the basal metabolic index. So, it can be concluded that olive oil consumption is beneficial for human health, and particularly for the prevention of cardiovascular diseases, breast cancer, and inflammation. The simple way of processing olive oil maintains the polyphenol constituents and provides more protection against non-communicable diseases and SARS-CoV-2.