Rizzo Marianna, Godino Gianluca, Perri Enzo, Zelasco Samanta, Lombardo Luca
Council for Agricultural Research and Economics (CREA) Research Centre for Olive, Fruit and Citrus Crops, Rende, Italy.
Front Plant Sci. 2024 Sep 4;15:1457518. doi: 10.3389/fpls.2024.1457518. eCollection 2024.
Fatty acid composition is an essential aspect of the qualitative assessment of olive oil. A method for evaluating and trending fatty acid composition of olive varieties directly from a limited amount of drupes, has been proven reliable in comparison with traditional oil analysis. No significant difference was detected between the two methods for the 27 cultivars tested, despite presenting decidedly different acid compositions. The results obtained, crossed with those of oil yield, can represent a useful resource to set the harvest calendars by choosing the most suitable time for the production of superior quality oils and for reducing the risk of pathogen infections or pest attack. For three cultivars, the acid composition was evaluated during three ripening phases (green, veraisoned and veraisoned to black). The different behaviors suggest it is the genotype that determines this -still little known- physiological trait in olive. An interesting finding was that the oils from drupes harvested in August showed linolenic acid values higher than the limit (1.00%) set in the international standards for the classification of olive oils, requesting further investigation.
脂肪酸组成是橄榄油质量评估的一个重要方面。与传统的油脂分析相比，一种直接从少量核果中评估和追踪橄榄品种脂肪酸组成的方法已被证明是可靠的。在所测试的27个品种中，尽管两种方法呈现出截然不同的酸组成，但未检测到显著差异。将所得结果与出油率结果相结合，可为制定收获日历提供有用资源，通过选择最合适的时间来生产优质油，并降低病原体感染或虫害侵袭的风险。对于三个品种，在三个成熟阶段（绿色、转色期和转色至黑色期）评估了酸组成。不同的表现表明，是基因型决定了橄榄这种鲜为人知的生理特性。一个有趣的发现是，8月份收获的核果所产的油中，亚麻酸值高于橄榄油分类国际标准中设定的限值（1.00%），这需要进一步研究。
