Dipartimento di Arboricoltura, Botanica e Patologia Vegetale, Università di Napoli Federico II, Via Università 100, 80055 Portici, Naples, Italy.
J Sci Food Agric. 2013 Mar 30;93(5):1134-9. doi: 10.1002/jsfa.5863. Epub 2012 Aug 30.
Understanding the relationships between olive cultivars and the cultivation environment as well as optimising cultivation choices can lead to maximum expression of oil production in terms of both quantity and quality. For this purpose, samples of the Ortice olive cultivar grown in two different environments in southern Italy at altitudes of 500 and 50 m above sea level (a.s.l.) were harvested on various dates to monitor drupe maturation and determine the nutritional and chemical characteristics of the oils.
Fruits grown at 50 m a.s.l. ripened about 10-15 days earlier than those grown at 500 m a.s.l. The oil obtained at 500 m a.s.l. was characterised by a higher content of total polyphenols and a higher content of oleic and stearic acids.
The different heat accumulation related to the environment affected drupe development as well as the colouring trend and oil content. Consequently, the growth environment changed the content of Ortice oil fatty acids and polyphenols, while the flavour profile remained fairly stable in both environments, with the cultivar effect prevailing over the environment factor.
了解橄榄品种与种植环境之间的关系，并优化种植选择，可以在数量和质量两方面实现最大的产油量。为此，在意大利南部海拔 500 米和 50 米的两个不同环境中种植的 Ortice 橄榄品种的样本在不同日期进行了收获，以监测核果成熟情况，并确定油的营养和化学特性。
海拔 50 米处生长的果实比海拔 500 米处的果实早成熟 10-15 天。海拔 500 米处获得的油具有更高的总多酚含量和更高的油酸和硬脂酸含量。
与环境相关的不同热积累影响了核果的发育以及着色趋势和油含量。因此，生长环境改变了 Ortice 油的脂肪酸和多酚含量，而在两个环境中风味特征保持相当稳定，品种效应超过环境因素。
