olive fruit
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2022 ◽  
Vol 72 (4) ◽  
pp. e436
Author(s):  
E. Plasquy ◽  
G. Blanco-Roldán ◽  
M.C. Florido ◽  
J.M. García

Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons for continuing a traditional harvest method that puts the final product and its economic value at risk. This paper discusses the efficiency of an integrated harvest system as a possible solution to these specific challenges. The system is formed by a newly designed manual harvesting device and the use of a cooling room near the olive grove. Both systems were evaluated to assess their feasibility for optimum conditions before processing. The combined effect of the harvesting method and cold storage on the fruit characteristics (incidence of decay, skin color, weight loss, firmness, respiration, and ethylene production) was evaluated on three different varieties (‘Arbequina’, ‘Picual’ and ‘Verdial’) and four different storage times (0, 4, 8, and 14 days). The results indicate that the proposed harvesting method in combination with an appropriate cooling system offers an affordable alternative for obtaining fruit with the best physiological characteristics.


2022 ◽  
pp. 203-220
Author(s):  
Nancy B. Ray ◽  
Kyle D. Hilsabeck ◽  
Eleni Pitsillou ◽  
Abella Mann ◽  
Tom C. Karagiannis ◽  
...  
Keyword(s):  

Agronomy ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 72
Author(s):  
Ana Bego ◽  
Filipa Burul ◽  
Marijana Popović ◽  
Maja Jukić Špika ◽  
Maja Veršić Bratinčević ◽  
...  

The olive fruit fly, Bactrocera oleae (Rossi) is economically the most important olive pest, causing yield losses in all olive growing areas where is detected. Considering that EU requires the reduction of pesticide use by up to 100% by 2050, more effective non-pesticide lures for B. oleae monitoring and/or controlling are needed. This research was aimed at investigating the attractiveness of different blends of olive fruit fly-associated yeast volatiles toward B. oleae. Three blends of olive fruit fly-associated yeast volatiles: isoamyl alcohol and 2-phenethyl alcohol; isoamyl alcohol, 2-phenethyl alcohol and 2-phenethyl acetate; and isoamyl alcohol, 2-phenethyl acetate and isobutyl acetate were selected and tested on yellow sticky traps for attraction of B. oleae in olive orchard. Results showed that traps containing all tested blends of olive fruit fly-associated yeast volatile compounds, in total, were significantly more attractive to B. oleae and were not significantly attractive to green lacewings, compared to the control. Among them, the most promising was the one containing the blend of isoamyl alcohol, 2-phenethyl acetate and isobutyl acetate because its attractiveness was constantly significant during investigation compared to the others. This blend in the future could lead us to the discovery of a new attractant for the monitoring and/or controlling of B. oleae.


Plant Disease ◽  
2021 ◽  
Author(s):  
Hafiz Husnain Nawaz ◽  
Rafiq Dogar ◽  
Muhammad Ijaz ◽  
Ashraf Sumrah ◽  
Kamil Husnain ◽  
...  

Anthracnose symptoms on olive (Olea europaea) fruits cv. “Gamlick” were found in farmer orchards in Chakwal, Punjab, Pakistan (32° N and 72° E), with an average prevalence of 59%. Fruit symptoms start as thin, black, sunken lesions with a watery appearance that grow in diameter and coalesce into a large sunken soft zone. Lesions on mature fruit become noticeable in 5 to 6 days after infection, if temperatures are favorable (28°C). On the fruit lesion, orange conidial masses in dispersed or concentric circle arrangement can appear. Fragments (5 mm) were taken from the margins of fruit lesions and surface-sterilized with 70% ethanol (1 min) and 1% NaClO (2 min), cleaned with sterile purified water, blotted dry, and plated on potato dextrose agar (PDA) in Petri dishes. The petri plates were incubated at 27°C. A fungus was consistently isolated, and thirty-five isolates were characterized. Aerial mycelia from olive isolates Colonies were compact, initially white or cream white, then grey, and eventually dark grey, with conidium masses forming in the middle. Mycelium is branched, septate, and hyaline. Conidia are hyaline, aseptate, fusiform, or often cylindrical, with obtuse apices and tapering bases. Their mean size was 8.5µm in length and 3.0 µm in width. Based on morphological features, the fungus was tentatively identified as Colletotrichum acutatum (Agosteo G.E., 2010). The identification was confirmed by amplification and sequencing of a representative isolate's internal transcribed region (ITS), Beta- tubulin region (TUB2), Actin region (ACT), and Glyceraldehyde 3-phosphate dehydrogenase region (GAPDH) with the primers ITS1/ITS4 (Gardes & Bruns 1993), TUB4/TUB5 (Woudenberg et al. 2009), ACT1/ACT3 (Carbone & Kohn 1999) and GDF1/GDR1 (Guerber et al. 2003). BLAST analysis revealed 100% identity for ITS, GAPDH and ACT and 99% identity for TUB, between the sequences of the olive fruit isolate (GenBank Accessions MW647502, MZ436968, MZ714412 and MW810331, respectively) and sequences of C. acutatum reference isolates (GenBank Accessions GO613492, KF975660.1, MT274752.1 and MH547616 respectively). Phylogenetic analysis based on ITS, GAPDH and TUB regions of the olive fruit isolates and reference isolates of various Colletotrichum species using the MEGA X software program confirmed the isolate from olive was C. acutatum. The fungal isolate was deposited as a living culture in the Barani Agricultural Research Institute's fungal culture collection center (BACA.9381). Pathogenicity tests were conducted with this isolate by placing a 20 µl drop of a conidial suspension (3 × 107conidia ml−1) on five healthy olive cv. Gemlik fruits. As a control, five non-inoculated olive fruits were used. Fruits were placed at a temperature of 27°C with artificial light and a photoperiod of 12 hours. Anthracnose symptoms developed only on inoculated fruits after seven days of inoculation. The fungus was re-isolated from symptomatic fruits, and its identity was confirmed through morphological characteristics, thus verifying Koch's postulates. To the best of our knowledge, this is the first report of C. acutatum infecting olive fruits in Chakwal region of Pakistan.


2021 ◽  
Vol 104 (4) ◽  
Author(s):  
Eleanor F. Phillips ◽  
Sandra A. Allan ◽  
Jennifer L. Gillett-Kaufman

Forests ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1773
Author(s):  
Xiaoxia Liu ◽  
Liqin Guo ◽  
Jianguo Zhang ◽  
Li Xue ◽  
Ying Luo ◽  
...  

Olea europaea L. is an important oil crop with excellent nutritional properties. In this study, a full-length transcriptome combined with fatty acid composition was used to investigate the molecular mechanism of fatty acid (FA) metabolism of olive fruits at various stages of development (S1–S5). A total of 34 fatty acids (FAs) were measured using gas chromatography-mass spectrometry (GC-MS). All transcripts of FA metabolism during olive fruit development were studied, including glycolysis, fatty acid synthesis, triacylglycerol synthesis, and FA degradation. A total of 100 transcripts of 11 gene families, 68 transcripts of 12 gene families, 55 transcripts of 7 gene families, and 28 transcripts of 7 gene families were identified as encoding for enzymes involved in FA metabolism. Furthermore, one of the critical reactions in TAG metabolism is the activation of fatty acyl chains to fatty acyl CoA, which is catalyzed by long-chain acyl CoA synthetases (LACS). Phylogenetic analysis showed that 13 putative LACS-encoding genes clustered into five groups, of which two putative transcripts encoding LACS6/7 may participate in FA degradation. The aim of this study was to evaluate the fatty acid from synthesis to degradation pathways during olive fruit development to provide a better understanding of the molecular mechanism of FA metabolism during olive fruit maturation and provide information to improve the synthesis of oil components that are beneficial to human health.


Author(s):  
Kiki Varikou ◽  
Antonis Nikolakakis ◽  
Dimitris Bitsakis ◽  
Zacharias Skarakis ◽  
Nikos Garantonakis ◽  
...  

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