Cultivar ideotype for intensive olive orchards: plant vigor, biomass partitioning, tree architecture and fruiting characteristics.

In order to achieve higher and earlier yield, modern olive orchards are increasingly intensified, with tree densities up to > 1500 trees hectare-1. With increasing tree densities, individual-tree canopy volume must be proportionally reduced. Not all cultivars are adaptable to high and very high orchard densities, because of excessive vigor and/or insufficient bearing when the canopy is pruned to a small volume. However, what makes an olive cultivar suitable for intensive and super intensive orchards is not clear. Recently, few studies have addressed this topic, suggesting that tree architecture and early bearing are essential traits. Yet, what architectural and productive features are important, how they work and whether they are interrelated remains elusive. This review summarizes and interprets the literature on olive, as well as the more abundant literature available for other fruit species, aiming to provide a comprehensive knowledge framework for understanding how tree architectural characteristics, plant vigor, and fruiting vary across olive genotypes, and how they are interconnected. It is concluded that, among the architectural characteristics, greater branching and smaller diameters of woody structures are particularly important features for cultivar suitability to intensive and super intensive olive orchards. Greater branching allows to produce more fruiting sites in the small volume of canopy allowed in these systems. It also reduces investments in woody structures, liberating resources for fruiting. Additional resources are liberated with smaller structure diameters. Greater branching also increases resources by increasing biomass partitioning into leaves (i.e. the photosynthetic organs), relative to wood. Since yield is affected by the competition for resources with vegetative growth, reducing resource investments in woody structures and/or increasing resource directly, increases yield. Yield, in turn, depresses vegetative growth, reducing vigor and the need for pruning. High yields also produce short shoots which have relatively greater investments in leaf mass and area, and lower in the woody stem, making them more suitable than long shoots to support concurrent fruit growth. This single framework of interpretation of how the different architectural and fruiting characteristics work and interact with one-another, will provide guidance for cultivar selection and breeding for intensive and super intensive olive orchards.

From flower to fruit: fruit growth and development in olive (Olea europaea L.)-a review.

The olive (Olea europaea L.) is the most cultivated tree crop in the Mediterranean and among the most cultivated tree crops worldwide. Olive yield is obtained by the product of fruit number and fruit size; therefore, understanding fruit development, in terms of both number and size, is commercially and scientifically relevant. This article reviews the literature on fruit development, from the flower to the mature fruit, considering factors that affect both fruit size and number. The review focuses on olive but includes literature on other species when relevant. The review brings the different factors affecting different phases of fruit development, addressed separately in the literature, under a single frame of interpretation. It is concluded that the different mechanisms regulating the different phases of fruit development, from pistil abortion to fruit set and fruit size, can be considered as different aspects of the same overall strategy, that is, adjusting fruit load to the available resources while striving to achieve the genetically determined fruit size target and the male and female fitness targets.

Knot formation and spread along the shoot stem in 13 olive cultivars inoculated with an indigenous pathobiome of 7 species of Pseudomonas including Pseudomonas savastanoi.

Olive knot is a widely spread disease among olive (Olea europaea L.) trees. Pseudomonas savastanoi pv. savastanoi is recognized as the primary causative agent of the disease however, recent evidence indicated that consortia of bacteria (pathobiome), may favor its development. Several factors are involved in the host-plant relationship and affect the intensity of the symptoms. Among these the presence of wounds, or damages to the plants' tissues may affect the intensity and propagation of the disease. It remains unknown whether or not bacteria move from an infected wound to another not infected one via shoot tissues. The present investigation focused on the susceptibility to olive knot of several cultivars after inoculating artificial wounds with selected Pseudomonas species, while spreading the disease from these to wounds on the same stem, that had not been purposefully inoculated. The pathobiome for the inoculum was prepared with 7 species of Pseudomonas (including Pseudomonas savastanoi pv. savastanoi), isolated from knot samples collected from two different, heavily infected olive orchards. The inoculation was done after the manual execution of 10 horizontal wounds on the stem of potted plants of 13 olive cultivars grown in the greenhouse. Only the lowest 5 wounds were inoculated. The inoculated wounds showed a maximum percentage of knots after 187 days. All 13 cultivars showed knots yet, the cultivar with the most severe disease level to Pseudomonas savastanoi pv. savastanoi was 'Rosciola colli Esini'. The metataxonomic analysis performed on the olive knots removed after 225 days confirmed the dominance of the inoculated species Pseudomonas savastanoi in all the assayed cultivars. The not inoculated wounds did not show the knot disease likely because the bacterium's inability to transmigrate from the inoculated wounds to the non-inoculated ones.

Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties.

BACKGROUND: Table olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good-quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied. RESULTS: When looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for 'Cordovil de Elvas', 'Picual' and 'Verdeal Alentejana'. No significant interactions were found between the type of irrigation and elaboration style for 'Arbequina' and 'Koroneiki' varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions. CONCLUSIONS: Novel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.

Effects of Different Inter-Row Soil Management and Intra-Row Living Mulch on Spontaneous Flora, Beneficial Insects, and Growth of Young Olive Trees in Southern Italy.

Conservation agriculture (i.e., minimized soil disturbance and permanent soil covering) and living mulches represent two agroecological practices that can improve soil fertility, spontaneous flora, and beneficial insect communities. This research studied the effect of these practices in a young olive orchard in the Mediterranean area. Two Sicilian olive cultivars ('Nocellara del Belice' and 'Nocellara etnea') were used for the field experiment; inter-row minimum and zero tillage and four species of aromatic plants as living mulch along the row were tested. Spontaneous flora and beneficial insect communities, as well as tree growth, were monitored. The inter-row management did not influence the spontaneous flora dynamics. The species adopted for living mulch showed a very different degree of development and soil cover; 69 insect species (pollinators and predators) belonging to five orders (Hymenoptera, Lepidoptera, Diptera, Neuroptera, and Coleoptera) and 17 families were recorded. The growth of the olive trees was not affected by the conservative strategies.: In the inter-row, the growth of the spontaneous flora was limited by the high temperatures during the summer. Among the living mulch species, sage and lemongrass guaranteed an almost full soil cover, reducing the need for weed management along the row, as well as increasing the beneficial insects without influencing the young tree growth.

Calcium applications throughout fruit development enhance olive quality, oil yield, and antioxidant compounds' content.

BACKGROUND: Calcium is a preservative and firming agent largely used in the table olive industry. Foliar applications of calcium (as calcium chloride, CaCl2 ) before harvest have been proposed in other fruits to increase firmness and reduce physiological disorders or internal damage. However, there is still a shortage of information regarding the source, the concentration, the number, and the period of calcium application onto the canopy to get an effective response of olive quality. In this study, we aimed to investigate the effect of two concentrations of CaCl2 foliar treatments (0.5% and 1.0%), applied at different stages of fruit development (at the end of fruit set, end of pit hardening, and prior to harvesting), on olive quality for two varieties ('Manzanilla de Sevilla' and 'Ascolanta tenera'), cultivated in two different geographical areas (Spain and Italy respectively). RESULTS: The calcium concentrations applied enhanced the fruit calcium content and decreased sodium and potassium. They also improved the mechanical properties without modifying fruit morphology or cuticle thickness; nor did they cause phytotoxicity. Foliar treatments increased the oil content in the pulp (dry weight basis) and the amount of hydroxytyrosol, tyrosol, and oleuropein, among other phenols. CONCLUSION: Calcium foliar applications during fruit development effectively increase olive quality. © 2020 Society of Chemical Industry.

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments.

Acrylamide and phenolic compounds on both fresh and cooked olives were monitored by HPLC/MS-MS and reversed-phase-HPLC methods along different procedures: elaboration process, high hydrostatic pressure (HHP), cooking treatment and bioavailability evaluation. Acrylamide was not detected during the elaboration process and after HHP treatment. Hydroxytyrosol, tyrosol, oleuropein and verbascoside were the most important phenols after HHP treatment. The frying and baking processes on olives enhanced the formation of acrylamide and a significant reduction in the phenolic compounds. The frying process produced lower acrylamide concentration and less reduction of phenolic compounds than the baking process, while in the gastrointestinal digestion these compounds were slightly reduced if compared to the initial stage. As a conclusion, the best way to ingest high quantities of phenols and reduce acrylamide consumption is by ingesting the olives when they are fresh. In case the olives need to be cooked, specific time and temperature conditions shall be applied.

Oil Characteristics of Four Palestinian Olive Varieties.

Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.