Hamze Leila, Miserere Andrea, Molina M Sol, Maestri Damian, Searles Peter S, Rousseaux M Cecilia
Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Anillaco, Argentina.
Departamento de Ciencias y Tecnologías Aplicadas (DACTAPAyU), Universidad Nacional de La Rioja, La Rioja, Argentina.
J Sci Food Agric. 2022 May;102(7):2741-2749. doi: 10.1002/jsfa.11615. Epub 2021 Nov 11.
Tocopherols and sterols are minor components of virgin olive oils that contribute to oil quality. Based on observations at different geographical locations, it has been suggested that environmental temperature during fruit growth affects tocopherol and sterol oil concentrations in olive fruit. However, controlled experiments have not been conducted to directly assess their responses to temperature. In this study, a manipulative experiment using open-top chambers (OTCs) was performed in the field to evaluate the responses of these oil components to a moderate air temperature increase during oil accumulation in young trees of two olive cultivars (Arbequina, Coratina). The two temperature levels in the OTCs were a control about 1 °C above ambient temperature (T0) and a heated treatment (T+) with a target temperature of 4 °C above T0.
Total tocopherol and sterol oil concentrations in olive fruit were generally higher in the T+ temperature treatment than in the control at the end of the oil accumulation period. The increase in total tocopherols in T+ appeared to be related to a decrease in fruit oil concentration with heating. Individual sterols showed both significant increases and decreases due to T+, and some differences in response occurred between the two cultivars.
These findings provide evidence that growth temperature affects tocopherol and sterol oil concentrations in olive fruit at the end of the oil accumulation period. Cultivars should be carefully chosen for new olive-growing regions, and the results could be relevant for global warming scenarios in existing growing regions. © 2021 Society of Chemical Industry.
生育酚和甾醇是初榨橄榄油中的次要成分，对油品质量有影响。基于在不同地理位置的观察结果，有人提出果实生长期间的环境温度会影响橄榄果实中生育酚和甾醇的油浓度。然而，尚未进行对照实验来直接评估它们对温度的反应。在本研究中，在田间进行了一项使用开顶式生长室（OTC）的操纵实验，以评估在两个橄榄品种（阿贝基纳、科拉蒂纳）幼树的油积累期间，这些油成分对适度气温升高的反应。OTC中的两个温度水平分别是比环境温度高约1°C的对照（T0）和目标温度比T0高4°C的加热处理（T+）。
在油积累期结束时，T+温度处理下橄榄果实中的总生育酚和甾醇油浓度通常高于对照。T+中总生育酚的增加似乎与加热导致的果实油浓度降低有关。由于T+，个别甾醇既出现了显著增加，也出现了显著降低，并且两个品种之间在反应上存在一些差异。
这些发现提供了证据，表明生长温度在油积累期结束时会影响橄榄果实中生育酚和甾醇的油浓度。对于新的橄榄种植区，应谨慎选择品种，并且这些结果可能与现有种植区的全球变暖情况相关。© 2021化学工业协会。
