Biochemical-Physiological and Productive Behavior of Olive

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Crop Physiology and Crop Production".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 5232

Special Issue Editors


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Guest Editor
Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria San Juan, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart, Villa Aberastain, San Juan C.P. 5427, Argentina
Interests: oil quality; abiotic stress; gene expression; molecular markers; genotype × environment interaction

E-Mail Website
Guest Editor
Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Cordoba, Argentina
Interests: olive; factors affecting production; composition and quality of vegetable oils

Special Issue Information

Dear Colleagues,

Olive (Olea europaea L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. In the last two decades, the increasing international demand for olive oil and table olives has led to expansion of olive cultivation in countries outside the Mediterranean and, in some cases, at latitudes other than recognized as optimal for the development of the crop. So, it is of interest to carry out studies aimed at understanding the behavior of olive in new cultivation scenarios. Such studies can be useful for planning new olive tree plantations, and selecting new genotypes also with a view to face the challenges of climate change. This Special Issue aims to better know genetic and environmental factors influencing biochemical-physiological, productive, compositional and quality aspects of olive worldwide.

Dr. Mariela Torres
Prof. Dr. Damián Maestri
Guest Editors

Manuscript Submission Information

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Keywords

  • Olea europaea L.
  • biochemical-physiological and yield responses
  • olive biotic and abiotic stress
  • climate change

Published Papers (2 papers)

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Research

20 pages, 1698 KiB  
Article
Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon
by Milad El Riachy, Peter Moubarak, Ghenwa Al Hawi, Myriam Geha, Walid Mushantaf, Nathalie Estephan and Wadih Skaff
Plants 2023, 12(14), 2681; https://doi.org/10.3390/plants12142681 - 18 Jul 2023
Cited by 4 | Viewed by 2949
Abstract
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and [...] Read more.
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and phenolic profiles of virgin olive oils produced from two local and eight European varieties, and to use these profiles as a tool for their characterization. Seventy-six samples were collected from two olive-growing regions of Lebanon and at two harvesting times. Fatty acid composition was determined by gas chromatography with a flame ionization detector, total phenols was determined by spectrophotometry and individual phenols by high performance liquid chromatography with diode array detector. All samples were also analyzed using near infrared spectroscopy. The experimental data were collected in numerical matrices and treated by chemometric methods. The results showed the significant effect of the geographical origin, the olive variety and the harvesting time on the ripening and industrial yield of the olives and on the major fatty acids and phenols of olive oil. Moreover, the used chemometric methods allowed the discrimination of European olive varieties based on their high contents of oleic acid, oleacein and oleocanthal. Full article
(This article belongs to the Special Issue Biochemical-Physiological and Productive Behavior of Olive)
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17 pages, 2140 KiB  
Article
How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field
by Cibeles Contreras, Pierluigi Pierantozzi, Damián Maestri, Martín Tivani, Peter Searles, Magdalena Brizuela, Fabricio Fernández, Alejandro Toro, Carlos Puertas, Eduardo R. Trentacoste, Juan Kiessling, Roberto Mariotti, Luciana Baldoni, Soraya Mousavi, Paula Fernandez, Sebastián Moschen and Mariela Torres
Plants 2023, 12(1), 54; https://doi.org/10.3390/plants12010054 - 22 Dec 2022
Cited by 6 | Viewed by 1958
Abstract
A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and [...] Read more.
A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony. Full article
(This article belongs to the Special Issue Biochemical-Physiological and Productive Behavior of Olive)
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