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Journal articles on the topic 'Olive fruit storage'
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1
Brkić Bubola, Karolina, Marina Lukić, Anja Novoselić, Marin Krapac, and Igor Lukić. "Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom." Foods 9, no. 10 (October 12, 2020): 1445. http://dx.doi.org/10.3390/foods9101445.
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With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Tsantili, Eleni, Miltiadis V. Christopoulos, Constantinos A. Pontikis, Pantousis Kaltsikes, Chariklia Kallianou, and Michalis Komaitis. "Texture and Other Quality Attributes in Olives and Leaf Characteristics after Preharvest Calcium Chloride Sprays." HortScience 43, no. 6 (October 2008): 1852–56. http://dx.doi.org/10.21273/hortsci.43.6.1852.
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The effect of three preharvest sprays with water or 58.5 mm calcium chloride (CaCl2) on texture and other quality attributes was investigated in ‘Konservolia’ olives harvested at the black-ripe stage and measured after 1 and 15 days of storage in air at 10 °C with 85% relative humidity. Effects on fruit calcium (Ca) and magnesium (Mg) concentrations during the period of spray applications were also studied. Concentrations of Ca, Mg, and chlorophyll and photosynthesis rate in leaves were measured on the day of final fruit harvest. No foliar or fruit toxicity was observed. In leaves, Ca sprays increased Mg but did not affect Ca and chlorophyll concentration and photosynthesis rate. In fruits, Ca sprays prevented the gradual decrease in Ca concentration that occurred in untreated fruits and maintained Mg at constant levels during ripening on the tree but did not affect fruit size and oil content as measured 1 day after storage. Ca-treated fruits were firmer with lower soluble pectin (SP) concentration and higher calcium pectate (CaP) than controls in both storage days, whereas the protopectin levels were similar in all fruits. Results showed positive linear correlation between Ca concentration and either firmness or CaP, whereas that between Ca and SP was negative as found in fruits stored for 1 day. Fruit production rates of carbon dioxide and ethylene, L* and chroma (C*) of peel, and hue angle (h°) of flesh were unaffected either by Ca treatment or storage time. Ca treatment did not affect fruit weight loss, the decreases in peel h° and flesh L*, but increased flesh C* during storage. The results indicate positive effects of preharvest calcium sprays on olive firmness without any negative effect on fruits or leaves.
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Gucci, Riccardo, Giovanni Caruso, Angelo Canale, Augusto Loni, Alfio Raspi, Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili. "Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)." HortScience 47, no. 2 (February 2012): 301–6. http://dx.doi.org/10.21273/hortsci.47.2.301.
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Mature fruits of Olea europaea L. ‘Frantoio’ with different degrees of damage [from 0% to 100% of fruits with exit holes (EHs)] caused by the olive fruit fly (Bactrocera oleae), the key pest in Mediterranean olive orchards, were sampled to quantify the effects on free acidity, peroxide value (PV), and concentrations of secoiridoids and lignans of virgin olive oil (VOO). The total concentration of phenolic compounds and that of individual secoiridoids were negatively related to the degree of fruit damage, whereas the concentration of lignans, namely (+)-pinoresinol and (+)-1-acetoxypinoresinol, was unaffected. Free acidity was similar for the 0% and 10% EH treatments, increased sharply between 10% and 30% EH, and was similar again for the 60% and 100% EH treatments. Free acidity values were low and well within the limit for VOO classification even after 6 months of oil storage. Peroxide value responded to both B. oleae damage and storage conditions. Peroxide values increased between 10% and 30% EH treatments but changed little between the 30% and 100% EH treatments regardless of oil storage conditions. Secoiridoid concentrations closely reflected the degree of B. oleae damage when sources of variability such as cultivar and cultural practices were kept under control and conditions of processing and oil storage were optimal.
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Tyree, E. Loeta. "Phytolith analysis of olive oil and wine sediments for possible identification in archaeology." Canadian Journal of Botany 72, no. 4 (April 1, 1994): 499–504. http://dx.doi.org/10.1139/b94-067.
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Phytoliths are microscopic, amorphous silica or crystalline, inclusions of plant origin that can be of diagnostic value in an archaeological context. This study demonstrated that distinct phytoliths can be extracted from two major extant and ancient crop species: olive (Olea europaea L.) and grape (Vitis vinifera L.). Nonacid digestion of leaves and fruits of two Greek olive cultivars (Megareitiki and Kothreiki) and a Greek grape cultivar (Agiorgitiko) showed that olive and grape contained distinctly different calcium phytoliths and that olive fruit flesh and stone contained sclereids. Olive oil sediment from traditionally produced oil from Greece and Turkey and barrel sediment from traditional Greek red wine were found to contain phytoliths and (or) sclereids corresponding to their fruit of origin. Olive oil could therefore be distinguished from wine, making the nonacid phytolith extraction method a potentially useful alternative to chemical analysis of ancient storage jar residues. Key words: calcium and silica phytoliths, olive, grape, sediment analysis.
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Al-Baarri, A. N., F. P. Lestari, H. M. Wahda, Widayat, and A. M. Legowo. "Physicochemical properties of vacuum packaged snake fruits in the presence of olive leave extract." Food Research 4, S1 (February 26, 2020): 250–55. http://dx.doi.org/10.26656/fr.2017.4(s1).s37.
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This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that addition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.
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Silva, Ermelinda, Alexandre Gonçalves, Sandra Martins, Cátia Brito, Helena Ferreira, Luís M. M. Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues, and Carlos M. Correia. "Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions." Molecules 28, no. 2 (January 13, 2023): 831. http://dx.doi.org/10.3390/molecules28020831.
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The effects of mineral fertilizers on the physicochemical properties of olives and oil under rainfed conditions is scarce. In this three-year study, the results of a nitrogen (N), phosphorus (P), potassium (K) and boron (B) fertilization trial carried out in a young rainfed olive grove and arranged as a nutrient omission trial are reported. The control consisted of the application of N, P, K and B (NPKB) and four other treatments corresponded to the removal of one of them (N0, P0, K0 and B0). Olive yield and several variables associated with the physicochemical properties of olives and oil were evaluated. The NPKB treatment increased olive yield compared to the treatment that did not receive N (N0). Although dependent on the climate conditions of the crop season, the NPKB treatment increased fruit weight and the pulp/pit ratio and its fruits tended to accumulate more oil than K0. However, the phenolics concentrations on fruits and oil tended to be lower. All olive oil samples were classified in the “extra virgin” category and all showed a decrease in its stability between 3 and 15 months of storage, regardless of treatment, especially in N0, P0 and B0 treatments. The results of the sensorial analysis indicate that all the oils fell into the medium fruitiness and greenly-fruity category. Only in P0 and B0 were defects detected, namely muddy sediment. Thus, this study seems to indicate the importance of N application, but also a balanced nutrient application and that further studies are needed, given the difficulty in finding clear trends in the response of measured variables to fertilizer treatments.
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Kiritsakis, A., G. D. Nanos, Z. Polymenopulos, T. Thomai, and E. M. Sfakiotakis. "Effect of fruit storage conditions on olive oil quality." Journal of the American Oil Chemists' Society 75, no. 6 (June 1998): 721–24. http://dx.doi.org/10.1007/s11746-998-0212-7.
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ABU-TAHA, M. I., Y. SARAHNEH, and A. M. SALEH. "PHOTOPYROELECTRIC MONITORING OF OLIVE'S RIPENING CONDITIONS AND OLIVE OIL QUALITY USING PULSED WIDEBAND IR THERMAL SOURCE." International Journal of Modern Physics B 22, no. 22 (September 10, 2008): 3889–900. http://dx.doi.org/10.1142/s0217979208048590.
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The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.
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Shaaban, Fatma K. M., Thauria M. M. Abo-El Wafa, and Thanaa Sh M. Mahmoud. "Impact of Gelatin, Clove Oil and Olive Oil on Storability and Blue Mold of Anna Apple Caused by Penicillium expansum Under Cold Storage Conditions." Journal of Agriculture and Crops, no. 83 (June 1, 2022): 170–89. http://dx.doi.org/10.32861/jac.83.170.189.
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This experiment was carried out during the 2020 and 2021 seasons to evaluate the physiological and pathological effects of edible coating with gelatin 8%, clove oil 1%, and olive oil 1% separately, or gelatin incorporated with clove oil or olive oil, on maintaining quality and control blue mold development caused by Penicillium expansum on Anna apple fruits under cold storage conditions. In vitro, both oils were evaluated on linear growth of Penicillium expansum at concentrations ranging from 0.2 to 1%. Clove oil at 1% had a high efficacy at inhibiting the mycelial growth of Penicillium expansum with 77.8%. The results showed that all studied coating treatments were effective in controlling blue mold in Anna apple during cold storage for 4 weeks in artificial infection and 12 weeks in natural infection compared to control. Also, all coating treatments had a significant effect on delaying changes in fruit weight loss percentage, color values (L* and h°), hardness, respiration rate, TSS: acid ratio, total phenolic content (TPC), and activities of peroxidase (POD) and catalysis (CAT), especially coating by gelatin mixed with olive oil. Therefore, it could be recommended that coating Anna apple fruits by gelatin 8% mixed with (clove oil 1% or olive oil 1%) to improve their quality and storability during cold storage.
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Plasquy, Eddy, José María García Martos, María C. Florido, Rafael Rubén Sola-Guirado, and Juan Francisco García Martín. "Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review." Processes 9, no. 9 (August 30, 2021): 1543. http://dx.doi.org/10.3390/pr9091543.
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Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of the fruit as well as on the quality of the extracted oil therefrom. This review offers a comprehensive synopsis of this research, discusses the most important influential factors and summarizes the results on the influence of the studied parameters on both the fruit and the oil. Currently, changing climatic conditions, new harvesting techniques and a more demanding consumer market are triggering the need to broaden this strict focus on conservation. A more dynamic view on the effects of temperature from the moment the fruit is harvested up to the oil extraction process, reveals the necessity to manage this crucial influential factor more diversely. An overview of how this management can take form is structured through a focus on the different phases of the postharvest processing and the widely different harvesting scales. Future prospects of research are presented based on the actual state of the art of cold storage research as well as on the necessities that come forward from a broader fruit temperature management perspective.
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Yousfi, Khaled, José A. Cayuela, and José M. García. "Reduction of Virgin Olive Oil Bitterness by Fruit Cold Storage." Journal of Agricultural and Food Chemistry 56, no. 21 (November 12, 2008): 10085–91. http://dx.doi.org/10.1021/jf801951g.
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Daane, Kent M., Xin-geng Wang, Marshall W. Johnson, and Monica L. Cooper. "Low temperature storage effects on two olive fruit fly parasitoids." BioControl 58, no. 2 (August 23, 2012): 175–85. http://dx.doi.org/10.1007/s10526-012-9481-z.
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Romero-Gil, V., F. Rodríguez-Gómez, M. Á. Ruiz-Bellido, A. Benítez Cabello, A. Garrido-Fernández, and F. N. Arroyo-López. "Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics." Grasas y Aceites 70, no. 2 (February 18, 2019): 306. http://dx.doi.org/10.3989/gya.0708182.
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Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74th day, they were progressively losing acceptability, which was mainly evident at the 131st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.
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Luisa Hernández, M., M. Dolores Sicardo, Patricia M. Arjona, and José M. Martínez-Rivas. "Specialized Functions of Olive FAD2 Gene Family Members Related to Fruit Development and the Abiotic Stress Response." Plant and Cell Physiology 61, no. 2 (November 15, 2019): 427–41. http://dx.doi.org/10.1093/pcp/pcz208.
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Abstract Three different cDNA sequences, designated OepFAD2-3, OepFAD2-4 and OepFAD2-5, encoding three microsomal oleate desaturases (FAD2) have been isolated from olive (Olea europaea cv. Picual). Sequence analysis and functional expression in yeast of the corresponding cDNAs confirm that they encode microsomal oleate desaturases. Gene expression and lipid analysis indicate that these three genes are not involved in the linoleic acid present in seed lipids, while OeFAD2-5, together with OeFAD2-2, contributes mostly to the linoleic acid present in the mesocarp and, therefore, in the olive oil. Our results have also shown that olive FAD2-3, FAD2-4 and FAD2-5 gene expression is not only spatially and temporally regulated in olive fruit, but also is cultivar-dependent, as well as regulated by water regime, temperature, light and wounding. All these data suggest specialized physiological roles for the olive FAD2 gene family members with respect to both aspects of the biosynthesis of the linoleic acid, either present in storage lipids that constitute the olive oil or being part of membrane lipids, which are involved in the response to abiotic stresses, and highlight the differences on FAD2 gene regulation between oilseeds and oil fruits.
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Kafkaletou, Mina, Georgia Ouzounidou, and Eleni Tsantili. "Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices." Agronomy 11, no. 1 (January 10, 2021): 122. http://dx.doi.org/10.3390/agronomy11010122.
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Harvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.
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Kafkaletou, Mina, Georgia Ouzounidou, and Eleni Tsantili. "Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices." Agronomy 11, no. 1 (January 10, 2021): 122. http://dx.doi.org/10.3390/agronomy11010122.
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Harvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.
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García, José M., Francisca Gutiérrez, José M. Castellano, Salud Perdiguero, Ana Morilla, and Miguel A. Albi. "Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality." Journal of Agricultural and Food Chemistry 44, no. 1 (January 1996): 264–67. http://dx.doi.org/10.1021/jf950399o.
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Kalua, Curtis M., Danny R. Bedgood, Andrea G. Bishop, and Paul D. Prenzler. "Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage." Journal of Agricultural and Food Chemistry 56, no. 7 (April 2008): 2415–22. http://dx.doi.org/10.1021/jf073027b.
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Rehman, Atta Ur, Ihsan Mahbood Qazi, Arsalan Khan, Falak Naz Shah, Abid Shah Shinwari, Qamar Zeb, and Muhammad Kaleem. "Development and Quality Evaluation of Ready to Serve Olive and Mandarin Blended Diet Drink." Biological Sciences - PJSIR 63, no. 1 (March 18, 2020): 37–47. http://dx.doi.org/10.52763/pjsir.biol.sci.63.1.2020.37.47.
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Olive (Olea europaea L.) and mandarin (Citrus reticulatae) have been used therapeutically for their nutraceutical and medicinal value. Olive juice contains high vitamin E and phenolic compounds. Similarly, mandarin is a rich source of vitamin C. Hence olive juice was blended with mandarin fruit juice for increasing the therapeutic, nutritional and functional value of Ready-to-Serve (RTS) beverages. Preliminary study revealed that Ready-to-Serve (RTS) product of olive mandarin (60:40) was highly acceptable on sensory basis by the panel of judges. Olive juice and mandarin juice were utilized at various combinations with sugar and artificial sweeteners (aspartame, sucralose and cyclamate) for preparation of therapeutic RTS beverages and evaluated for physico-chemical and sensory attributes during storage. The study revealed that the therapeutic RTS beverages prepared by blending of olive and mandarin juices with cyclamate has scored maximum for almost all sensorial quality attributes such as appearance, colour, flavour, taste and overall acceptability and also contained phenolic compounds, flavonoids and ascorbic acid in large quantity. A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 90 days. The beverage changed significantly with respect to TSS content along the storage period.
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Hachicha Hbaieb, Rim, Faten Kotti, Rosa García-Rodríguez, Mohamed Gargouri, Carlos Sanz, and Ana G. Pérez. "Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles." Food Chemistry 174 (May 2015): 240–47. http://dx.doi.org/10.1016/j.foodchem.2014.11.033.
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Fernández-Escobar, R., R. Moreno, and M. A. Sánchez-Zamora. "Nitrogen Dynamics in the Olive Bearing Shoot." HortScience 39, no. 6 (October 2004): 1406–11. http://dx.doi.org/10.21273/hortsci.39.6.1406.
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Olive shoots were collected at monthly intervals during an off and an on year from nonirrigated, mature `Picual' olive trees fertilized or nonfertilized with nitrogen. Young and mature leaves and stems and flowers and fruit developed during the on year were removed separately from the shoots to determine N concentration and N content per organ. N concentration decreased in young leaves and stems in spring and summer, and increased during the autumn in both off and on years. N concentration in old leaves and stems remained almost constant during the off year, and drops from April to October during the on year. The new tissues accumulated N during the off year and mobilized it during the on year to support growth. Leaves stored larger amounts of N than stems, and fruit developed during the on year became the main sink for N of the bearing shoot. Although the adjacent, mature leaves may have supported part of the N demand from the fruit, nitrogen must also have been mobilized from other storage organs to support fruit growth. No differences between fertilizer treatments were observed in the allocation pattern of N, although N reserves increased in shoots of fertilized trees.
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Plasquy, E., G. Blanco-Roldán, M. C. Florido, and J. M. García. "Effects of an integrated harvest system on the quality of olive fruit for small producers." Grasas y Aceites 72, no. 4 (December 30, 2021): e436. http://dx.doi.org/10.3989/gya.1006202.
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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.
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Dag, Arnon, Smadar Boim, Yulya Sobotin, and Isaac Zipori. "Effect of Mechanically Harvested Olive Storage Temperature and Duration on Oil Quality." HortTechnology 22, no. 4 (August 2012): 528–33. http://dx.doi.org/10.21273/horttech.22.4.528.
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Most newly planted olive (Olea europaea L.) orchards are irrigated and harvested mechanically. We assessed the effects of olive storage temperature and duration on the resultant oil’s quality in three cultivars from modern orchards. Oil acidity increased with storage temperature and time, most markedly in ‘Barnea’ and least in ‘Koroneiki’. In ‘Koroneiki’, after 9 days in cool storage (4 and 10 °C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved differently among cultivars: in ‘Picual’, it was relatively invariable; in ‘Barnea’, it decreased moderately; and in ‘Koroneiki’, it decreased sharply to half of its initial value in 4 °C storage and one-sixth its initial value in room temperature storage after 23 days. Peroxide value (PV) did not increase during the storage period and did not appear to be affected by temperature. Thus, different cultivars show different responses to storage, and fruit originated from modern orchards are not necessarily more sensitive to storage than those from traditional orchards.
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Pérez-Camino, M. C., W. Moreda, and A. Cert. "Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils." Journal of Agricultural and Food Chemistry 49, no. 2 (February 2001): 699–704. http://dx.doi.org/10.1021/jf001064w.
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Perkins-Veazie, Penelope, Brent Black, Ingrid Fordham, and Luke Howard. "LYCOPENE AND TOTAL PHENOL CONTENT OF AUTUMN OLIVE (Elaegnus umbellata) SELECTIONS." HortScience 40, no. 3 (June 2005): 883f—884. http://dx.doi.org/10.21273/hortsci.40.3.883f.
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Autumn olive (Elaeagnus umbellata) is a small red berry that grows on shrubs from Maine to Alabama. This plant originated in China and was introduced to the U.S. in the late 1800s for erosion control. About 20% of the berry' fresh weight is in its single, large seed. The berries of Autumn olive are extremely rich in lycopene (30–50 mg/100 g). The berries are astringent, indicating that fruit may be high in phenolic compounds as well as carotenoids. There has been great interest in producing the plants in domesticated plantings, and in using the fruit as a natural source of lycopene. This study was done to determine the relative contents of lycopene and phenolics among selections and varieties of autumn olive. The lycopene content of six selections and varieties was 30 to 55 mg·g–1. The lycopene content of berries did not increase after 4 days storage at 25 °C followed by 2 days at 5 °C. Autumn olives are high in soluble solids content (11% to 17%), and relatively high in acidity (1.7% to 5.5% citric acid). The astringent flavor of the berries may be due to the high total phenolic content (1700 mg·kg–1 chlorogenic acid equivalents). The berries were found to be high in flavanols and hydroxybenzoic acids (33 rutin and 31 gallic acid mg·kg–1 equivalents), while the seeds were high in hydroxycinnamic acids and extremely high in hydroxybenzoic acids (35 chlorogenic acid and 184 gallic acid mg·kg–1 equivalents).
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Ghafoor, Kashif, Fahad Y. Al-Juhaimi, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Syed Ali Shahzad, and Omer N. Alsawmahi. "Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients." Foods 11, no. 11 (May 28, 2022): 1584. http://dx.doi.org/10.3390/foods11111584.
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Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.
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Abdulqader, Shaymaa, Nahla Hasan, and Sarfaraz Al-bamarny. "Study The Ability Storage of Six Olive Fruit Cultivars Grown in Zakho Region." Journal of University of Duhok 25, no. 1 (May 23, 2022): 79–87. http://dx.doi.org/10.26682/ajuod.2022.25.1.9.
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Al-Baarri, Ahmad Nimatullah, Heni Rizqiati, Mochammad Dicky Zulkharisma, Anang Mohamad Legowo, Ailsa Afra Mawarid, Widia Pangestika, Mulyana Hadipernata, and Wisnu Broto. "Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak." Jurnal Penelitian Pascapanen Pertanian 16, no. 3 (July 1, 2020): 129. http://dx.doi.org/10.21082/jpasca.v16n3.2019.129-136.
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<p>Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades.</p><p> </p><p><strong>Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca Fruit</strong></p><p>Browning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.</p><p><strong><br /></strong></p>
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Giunti, Giulia, Francesca Laudani, Emilio Lo Presti, Monica Bacchi, Vincenzo Palmeri, and Orlando Campolo. "Contact Toxicity and Ovideterrent Activity of Three Essential Oil-Based Nano-Emulsions against the Olive Fruit Fly Bactrocera oleae." Horticulturae 8, no. 3 (March 10, 2022): 240. http://dx.doi.org/10.3390/horticulturae8030240.
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The control strategies for the olive crop key pest, Bactrocera oleae, involve synthetic chemical insecticides and few eco-sustainable alternatives, such as ovideterrents and lures. In the last few decades, the interest concerning the formulation of botanical based biopesticides increased, but little research investigated the suitability of these approaches for B. oleae control. This research aimed to investigate the residual contact toxicity and the oviposition deterrence of three essential oil (EO)-based nano-emulsions (Pimpinella anisum, Foeniculum vulgare, Mentha × piperita) against B. oleae adult flies. All the nano-emulsions possessed optimal physical characteristics, with droplets dimensions ranging from 115 to 152 nm and low PDI values (<0.2), even after 1 year of storage. Although no notable residual contact toxicity was noted, all the tested formulations reduced the number of oviposition puncture in no-choice tests (percent repellence: mint < fennel < anise). In choice trials, olives treated with fennel and anise EO-formulations at the highest concentration (7.5%, 75 g of EO/L) were less attractive respect to control fruits and a significant reduction of olive punctures was recorded. Nano-biopesticides are promising eco-friendly tools to integrate B. oleae pest management programs and to reduce the use of harmful conventional active ingredients.
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Ivancic, Tea, Jerneja Jakopic, Robert Veberic, Viljanka Vesel, and Metka Hudina. "Effect of Ripening on the Phenolic and Sugar Contents in the Meso- and Epicarp of Olive Fruits (Olea europaea L.) Cultivar ‘Leccino’." Agriculture 12, no. 9 (August 31, 2022): 1347. http://dx.doi.org/10.3390/agriculture12091347.
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The study was conducted during the harvest season in the year 2020 to identify and quantify primary and secondary metabolites in olive fruit of the ‘Leccino’ cultivar during ripening. Sugars, individual phenolic compounds, total phenolic content and total tannin content were measured separately for the first time in the skin and pulp. Most of the studied metabolites were higher in the skin. Five sugars were identified, the most important being glucose in both tissues, although its content decreased during ripening. The highest total phenolic content was observed in the skin at the last stage of ripening, because of the accumulation of anthocyanins. Individual phenolic compounds were measured by high performance liquid chromatography with-diode array detector (HPLC-DAD) and confirmed by mass spectrometry. Thirty phenolic compounds were characterized and quantified. The main individual phenolic compound in the skin and pulp was oleuropein, which decreased during ripening. Two previously unreported anthocyanins, cyanidin-3-O-diglucoside and cyanidin-3,5-O-sophoroside, were identified for the first time in olive skin. These results will allow us to better understand the synthesis, distribution and storage of some primary and secondary metabolites in different tissues of olive fruits during ripening.
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Vieira, Tiago M., Margarida Moldão-Martins, and Vítor D. Alves. "Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)." Foods 10, no. 4 (March 29, 2021): 718. http://dx.doi.org/10.3390/foods10040718.
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Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 °C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 °C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 °C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 °C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 °C plus to 2 days at ambient temperature).
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Sircar, Bijayanta, and Shyamapada Mandal. "Screening of Elaeocarpus floribundus fruit extracts for bioactive phytocomponents and antibacterial activity against food-borne bacteria." International Journal of Research in Medical Sciences 5, no. 8 (July 26, 2017): 3665. http://dx.doi.org/10.18203/2320-6012.ijrms20173582.
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Background: Medicinal plants possess several active components having antimicrobial activity. This study was undertaken to explore the antibacterial activity of Indian olive, Elaeocarpus floribundus, fruit extracts against potential food-borne bacterial isolates.Methods: The ethanolic extracts of olive seed (OSE) and mesocarp-epicarp (OMeE), and the aqueous extracts of olive seed (AqOSE) and mesocarp-epicarp (AqOMeE) were prepared, and analysed qualitatively for phytochemicals. The antibacterial activity of the extracts against food-borne pathogenic bacteria: Bacillus sp., Bacillus cereus, Enterococcus sp. and Corynebacterium sp., was determined by agar-well diffusion method, and minimum inhibitory concentration (MIC) values by agar dilution method.Results: The concentration dependent activity of the extracts against the bacteria was recorded with zone diameter of inhibition 6 - 28 mm for ethanolic extracts, and 7 - 23 mm for aqueous extracts. The ethanolic extracts were confirmed positive for the presence of cardiac glycosides, anthraquinone glycosides, steroids, terpenoids and quinones, while cardiac glycosides, anthraquinone glycosides, steroids, terpenoids, quinones and phenol were detected in the aqueous extracts. The MICs of OSE and OMeE ranged 9.375-12.5mg/ml, and 1.875 - 3.125 mg/ml, respectively, for the test bacteria.Conclusions: The olive fruit extracts contained various bioactive components, and had excellent antibacterial activity against food-borne bacteria. The plant might be useful in the preparation of non-antibiotic antibacterial agents and in the storage of food as well.
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Sargent, Steven A., Fumiomi Takeda, Jeffrey G. Williamson, and Adrian D. Berry. "Harvest of Southern Highbush Blueberry with a Modified, Over-The-Row Mechanical Harvester: Use of Handheld Shakers and Soft Catch Surfaces." Agriculture 10, no. 1 (December 21, 2019): 4. http://dx.doi.org/10.3390/agriculture10010004.
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Fresh market southern highbush blueberries are typically hand-harvested which requires an extensive labor force over a relative short period of time. With rising production costs and labor availability issues, interest in mechanical harvesting options is increasing. In 2017, an over-the-row (OTR) harvester was modified to reduce purchase cost while making hand labor more efficient. The picking heads were removed and dual worker stations were added on each side of the unit. Handheld olive shakers were suspended at each station. Experimental catch plates were installed on one side of the OTR harvester and soft, inclined surfaces over the rigid conveyors on both sides. ‘Meadowlark’ and ‘Farthing’ blueberries were harvested with this system and compared to those manually harvested by a commercial harvest crew. Samples from each harvest method were then commercially cooled and mechanically harvested fruit were commercially packed to determine packout data. Fruit firmness, bruise severity and composition were determined after one day at room temperature (22 °C) and after seven and fourteen days of storage at 1 °C. Average packout was very high for mechanically harvested fruit, 87% for ‘Meadowlark’ and 91% for ‘Farthing’. Initial firmness of both cultivars was lower for mechanically harvested fruit (208 g/mm) than hand-harvested fruit (243 g/mm). Fruit from the three treatments softened during storage, and although ‘Meadowlark’ remained firmer than ‘Farthing’ during storage, there were no differences due to catch surfaces. Hand-harvested fruit had no severe bruising (>20% of cut surface area) at harvest, increasing to 2% after seven days, while mechanically harvested fruit from both fruit collection surfaces had 3% initial severe bruising that increased to 22% during storage. ‘Farthing’ had slightly higher soluble solids content and significantly higher total titratable acidity compared to ‘Meadowlark’. Additional modifications must be made to the next-generation OTR harvester to further reduce blueberry harvest and handling impacts.
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Koprivnjak, O. "Changes in the volatile components of virgin olive oil during fruit storage in aqueous media." Food Chemistry 70, no. 3 (August 15, 2000): 377–84. http://dx.doi.org/10.1016/s0308-8146(00)00107-2.
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Yokoyama, Victoria Y., and Gina T. Miller. "Quarantine Strategies for Olive Fruit Fly (Diptera: Tephritidae): Low-Temperature Storage, Brine, and Host Relations." Journal of Economic Entomology 97, no. 4 (August 1, 2004): 1249–53. http://dx.doi.org/10.1093/jee/97.4.1249.
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Yousfi, Khaled, Carlos M. Weiland, and José M. Garcı́a. "Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated ‘Arbequina’ Olives." Journal of Agricultural and Food Chemistry 60, no. 18 (April 25, 2012): 4743–50. http://dx.doi.org/10.1021/jf300331q.
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Petruccelli, Raffaella, Deborah Beghè, Tommaso Ganino, Giorgio Bartolini, Leonardo Ciaccheri, Rodolfo Bernardi, and Mauro Durante. "Evaluation of intra-cultivar variability in Olea europaea L. cv. Leccino using morphological, biochemical and molecular markers." April 2020, no. 14(04):2020 (April 20, 2020): 588–96. http://dx.doi.org/10.21475/ajcs.20.14.04.p2014.
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The phenotypic and genotypic variability of olive tree cv. Leccino (Olea europaea L.), an ancient cultivar from North-Central Italy, was investigated using 44 quantitative and qualitative agro-morphological traits, SDS-PAGE of seed proteins (storage proteins and tegument proteins) and molecular markers such as RAPDs (30 primers) and SSRs (8 primers). Fifteen accessions of Olea europaea catalogued as "Leccino" and one certified tree of "Leccino" (LESt) were examined. The plants were clonally propagated and the measuring of all morphological characteristics was conducted over a period of seven years. The ANOVA analysis showed that all accessions were homogenous for many traits while very few variations were recorded for length of one year old shoots, leaf width, leaf length/leaf width ratio, fruit length, fruit fresh weight, fruit length/fruit width ratio, pit length and pit fresh weight. The PCA analysis and similarity coefficients confirmed a low level of variability of Leccino cultivar. SDS-PAGE analysis of seed proteins showed monomorphic patterns of storage proteins. Protein subunits of teguments revealed a generally high level of similarity as evidenced by Nei-Li coefficient. SSRs and RAPDs markers showed molecular monomorphism among Leccino accessions. The results of agro-morphological, biochemical and molecular nature, taken as a whole, seem to indicate a weakly differentiated/homogeneity of the accessions tested belonging to the Leccino cultivar. The limited morphological and genetic variation could support the assumptions of a monophyletic origin of Leccino cultivar with a genetically restricted base.
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Jurick, W. M., L. P. Kou, V. L. Gaskins, and Y. G. Luo. "First Report of Alternaria alternata Causing Postharvest Decay on Apple Fruit During Cold Storage in Pennsylvania." Plant Disease 98, no. 5 (May 2014): 690. http://dx.doi.org/10.1094/pdis-08-13-0817-pdn.
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Alternaria rot, caused by Alternaria alternata (Fr.) Keissl., occurs on apple fruit (Malus × domestica Borkh) worldwide and is not controlled with postharvest fungicides currently registered for apple in the United States (1). Initial infections can occur in the orchard prior to harvest, or during cold storage, and appear as small red dots located around lenticels (1). The symptoms appear on fruits within a 2 month period after placement into cold storage (3). In February 2013, ‘Nittany’ apple fruit with round, dark, dry, spongy lesions were collected from bins at commercial storage facility located in Pennsylvania. Symptomatic apples (n = 2 fruits) were placed on paper trays in an 80 count apple box and immediately transported to the laboratory. Fruit were rinsed with sterile water, and the lesions were superficially disinfected with 70% ethanol. The skin was removed with a sterile scalpel, and tissues underneath the lesion were cultured on potato dextrose agar (PDA) and incubated at 25°C with constant light. Two single-spore isolates were propagated on PDA, and permanent cultures were maintained on PDA slants and stored at 4°C in darkness. Colonies varied from light gray to olive green in color, produced abundant aerial hyphae, and had fluffy mycelial growth on PDA after 14 days. Both isolates were tentatively identified as Alternaria based on multicelled conidial morphology resembling “fragmentation grenades” that were medium brown in color, and obclavate to obpyriform catentulate with longitudinal and transverse septa attached in chains on simple conidiophores (2). Conidia ranged from 15 to 60 μm (mean 25.5 μm) long and 10 to 25 μm (mean 13.6 μm) wide (n = 50) with 1 to 6 transverse and 0 to 1 longitudinal septa per spore. To identify both isolates to the species level, genomic DNA was extracted from mycelial plugs and gene specific primers (ALT-HIS3F/R) were used via conventional PCR to amplify a portion of the histone gene (357 bp) (Jurick II, unpublished). Amplicons were sequenced using the Sanger method, and the forward and reverse sequences of each amplicon were assembled into a consensus representing 2× coverage. A megaBLAST analysis revealed that the isolates were 99% identical to Alternaria alternata sequences in GenBank (Accession No. AF404617), which was previously identified to cause decay on stored apple fruit in South Africa. To prove pathogenicity, Koch's postulates were conducted using organic ‘Gala’ apples. The fruit were surface disinfested with soap and water and sprayed with 70% ethanol to runoff. Wounds, 3 mm deep, were done using a sterile nail and 50 μl of a conidial suspension (1 × 104 conidia/ml) was introduced into each wound per fruit. Fruit were then stored at 25°C in 80 count boxes on paper trays for 21 days. Water only was used as a control. Ten fruit were inoculated with each isolate or water only (control) and the experiment was repeated once. Symptoms of decay observed on inoculated were ‘Gala’ apple fruit were identical to the symptoms initially observed on ‘Nittany’ apples obtained from cold storage after 21 days. No symptoms developed on fruit in the controls. A. alternata was re-isolated 100% from apple inoculated with the fungus, completing Koch's postulates. A. alternata has been documented as a pre- and postharvest pathogen on Malus spp. (3). To our knowledge, this is the first report of postharvest decay caused by A. alternata on apple fruit during cold storage in Pennsylvania. References: (1) A. L. Biggs et al. Plant Dis. 77:976, 1993. (2) E. G. Simmons. Alternaria: An Identification Manual. CBS Fungal Biodiversity Center, Utrecht, the Netherlands, 2007. (3) R. S. Spotts. Pages 56-57 in: Compendium of Apple and Pear Diseases, A. L. Jones and H. S. Aldwinkle, eds. American Phytopathological Society, St. Paul, MN, 1990.
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Kou, L. P., V. L. Gaskins, Y. G. Luo, and W. M. Jurick. "First Report of Alternaria tenuissima Causing Postharvest Decay on Apple Fruit from Cold Storage in the United States." Plant Disease 98, no. 5 (May 2014): 690. http://dx.doi.org/10.1094/pdis-07-13-0802-pdn.
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Apples are grown and stored for 9 to 12 months under controlled atmosphere conditions in the United States. During storage, apples are susceptible to various fungal pathogens, including several Alternaria species (2). Alternaria tenuissima (Nees) Wiltshire causes dry core rot (DCR) on apples during storage and has recently occurred in South Africa (1). Losses range widely, but typically occur at 6 to 8% annually due to this disease (2). In February 2013, ‘Nittany’ apples with round, dark-colored, dry, spongy lesions were obtained from wooden bins in a commercial cold storage facility located in Pennsylvania. Symptomatic fruits were transported to the lab, rinsed with sterile water, and the lesions were sprayed with 70% ethanol until runoff and wiped dry. The skin was aseptically removed with a scalpel, and asymptomatic tissue was placed onto potato dextrose agar (PDA) and incubated at 25°C. Two single-spore isolates were propagated on PDA and permanent cultures were maintained as slants and stored at 4°C. The fungus produced a cottony white mycelium that turned olive-green to brown with abundant aerial hyphae and had a dark brown to black reverse on PDA. Isolates were identified as Alternaria based on conidial morphology as the spores were slightly melanized and obclavate to obpyriform catentulate with longitudinal and transverse septa attached in unbranched chains on simple short conidiophores. Conidia ranged from 10 to 70 μm long (mean 27.7 μm) and 5 to 15 μm wide (mean 5.25 μm) (n = 50) with 1 to 6 transverse and 0 to 2 longitudinal septa. Conidial beaks, when present, were short (5 μm or less) and tapered. Mycelial genomic DNA was extracted, and a portion of the histone gene (357 bp) was amplified via gene specific primers (Alt-His3-F/R) using conventional PCR (Jurick II, unpublished). The forward and reverse sequences were assembled into a consensus representing 2× coverage and MegaBLAST analysis showed that both isolates were 100% identical to Alternaria tenuissima isolates including CR27 (GenBank Accession No. AF404622.1) that caused DCR on apple fruit during storage in South Africa. Koch's postulates were conducted using 10 organic ‘Gala’ apple fruit that were surface sterilized with soap and water, sprayed with 70% ethanol, and wiped dry. The fruit were aseptically wounded with a nail to a 3 mm depth, inoculated with 50 μl of a conidial suspension (1 × 104 conidia/ml), and stored at 25°C in 80 count boxes on paper trays for 21 days. Mean lesion diameters on inoculated ‘Gala’ apple fruit were 19.1 mm (±7.4), water only controls (n = 10 fruit) were symptomless, and the experiment was repeated. Symptoms observed on artificially inoculated ‘Gala’ apple fruit were similar to the decay observed on ‘Nittany’ apples from cold storage. Based on our findings, it is possible that A. tenuissima can cause decay that originates from wounded tissue in addition to dry core rot, which has been reported (1). Since A. tenuissima produces potent mycotoxins, even low levels of the pathogen could pose a health problem for contaminated fruit destined for processing and may impact export to other countries. To the best of our knowledge, this is the first report of alternaria rot caused by A. tenuissima on apple fruit from cold storage in the United States. References: (1) J. C. Combrink et al. Decid. Fruit Grow. 34:88, 1984. (2) M. Serdani et al. Mycol. Res. 106:562, 2002. (3) E. E. Stinson et al. J. Agric. Food Chem. 28:960, 1980.
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Plasquy, Eddy, María C. Florido, Rafael R. Sola-Guirado, and José M. García. "Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil." Agriculture 11, no. 5 (May 6, 2021): 417. http://dx.doi.org/10.3390/agriculture11050417.
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The production of ‘Premium’ olive oil depends in large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices promise less damaged fruit when compared to the traditional methods with nets while the use of a cooling room on the farm is suggested as a solution when the harvesting needs to be stretched out over several days. The use of a manual inverted umbrella during the harvest, together with a storage of up to 14 days at 5 °C, was studied for three cultivars (‘Arbequina’, ‘Picual’, and ‘Verdial’). Ten parameters of the produced oil were examined in two consecutive years together with an extended sensory analysis in the first year. The results underline the importance of the used harvesting and conservation method on the quality of the extracted oil, although the effect size of each factor varied in time and according to the cultivar. The results indicate that small producers with financial and logistic restrictions can obtain a high-quality product following the actions shown in this work, being able to compete in terms of quality in the market, either by combining both methods or by choosing the one that guarantees the best results given the cultivar and the specific storage time they need to consider.
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Mitsagga, Chrysanthi, Konstantinos Petrotos, and Ioannis Giavasis. "Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices." Molecules 26, no. 22 (November 21, 2021): 7038. http://dx.doi.org/10.3390/molecules26227038.
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Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.
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Montanaro, G., V. Nuzzo, C. Xiloyannis, and B. Dichio. "Climate change mitigation and adaptation in agriculture: the case of the olive." Journal of Water and Climate Change 9, no. 4 (April 6, 2018): 633–42. http://dx.doi.org/10.2166/wcc.2018.023.
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Abstract Agriculture might serve as a mitigation solution through carbon (C) sequestration in soil, in tree biomass and reducing greenhouse gas (GHG) emissions. Increased C is beneficial for some soil structures and functions, improving the use of water and in turn the crop adaptation. This study reports on the synergy between mitigation and adaptation in agriculture through the paradigm of the olive (Olea europaea). Through data on net ecosystem productivity and soil respiration, the role of olive groves to store C in tree biomass (from 0.36 to 2.78 t CO2 ha−1 yr−1) and into soil (∼8.5 t CO2 ha−1 yr−1) is reviewed. The influence of some management practices on that role is also discussed. The overall climatic impact of olive fruit and oil production has been evaluated also considering GHG emissions by field operations (e.g., pruning, mulching of cover crop, fertilization, harvest, etc.) and by the extraction and bottling of oil. Soil C as interface between climate change mitigation and adaptation has been delineated, linking C-induced improvements in soil properties to increased water storage and reduced run-off and erosion. The outcomes may strengthen the environmental role of agriculture and promote synergistic mitigation and adaptation policies assisting in soil and water resources conservation.
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Ju, Zhiguo, Yousheng Duan, and Zhiqiang Ju. "375 Mono-, Di-, and Tri-acylglycerols and Phospholipids Inhibit Scald Development in `Delicious' Apples." HortScience 34, no. 3 (June 1999): 508D—508. http://dx.doi.org/10.21273/hortsci.34.3.508d.
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Effects of different plant oils (soybean oil, corn oil, olive oil, peanut oil, linseed oil, and cotton seed oil) and oil component emulsions on scald development in `Delicious' apples were studied. Prestorage treatment with commercial plant oils reduced scald development, but was not as effective as 2000 mg•L-1 diphenylamine (DPA) after 6 months of cold storage. Different oil components played different roles in affecting scald. At 6% or 9% concentrations, neutral lipids (mono-, di-, and tri-acylglycerols), and phospholipids inhibited scald to the same level of 2000 mg•L-1 DPA treatment. Free fatty acids partially reduced scald, while α-tocopherol at 3% or higher concentrations accelerated scald development. There were no differences in scald inhibition between unsaturated neutral lipids and saturated neutral lipids or among the different acylated neutral lipids. When α-tocopherol was stripped from plant oils, the stripped plant oils at 6% or 9% controlled scald to the same level of 2000 mg•L-1 DPA treatment. Emulsions of 6% or 9% neutral lipids, phospholipids, or stripped plant oils did not induce greasiness on fruit skin. Fruit treated with lipids, phospholipids, or stripped plant oils looked greener and fresher compared with the control by the end of storage.
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Jurick, W. M., I. Vico, V. L. Gaskins, W. J. Janisiewicz, and K. A. Peter. "First Report of Neofusicoccum ribis Causing Postharvest Decay of Apple Fruit from Cold Storage in Pennsylvania." Plant Disease 97, no. 7 (July 2013): 999. http://dx.doi.org/10.1094/pdis-01-13-0054-pdn.
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Neofusicoccum ribis (Slippers, Crous & M.J. Wingf.), previously known as Botryosphaeria ribis (Grossenb. & Duggar), is an aggressive fungal plant pathogen that is part of the N. ribis/N. parvum species complex that causes stem cankers on a variety of woody plant species (2). An isolate of N. ribis was obtained from decayed ‘Honeycrisp’ apple fruit from a commercial cold storage facility located in Pennsylvania in October of 2011. The decayed apple fruit sample had a brownish lesion that was soft, dry, and leathery on the surface while sporulation was not evident. To conduct Koch's postulates, three ‘Golden Delicious’ apple fruits were wound-inoculated with a 50-μl mycelial suspension, obtained from aseptically scraping a 7-day-old potato dextrose agar (PDA) culture of the fungus, and was repeated using ‘Fuji’ apple fruit. The inoculated fruit developed lesions, while water-inoculated fruit were symptomless after 5 days at 20°C. N. ribis was reisolated from infected tissue and was morphologically identical to the original isolate. Genomic DNA was isolated, a portion of the β-tubulin gene was amplified with the gene specific primers, and the amplicon was sequenced and analyzed using BLAST (1). The nucleotide sequence (GenBank Accession No. KC47853) had 99% identity with N. ribis SEGA8 isolate (JN607146.1). The N. ribis isolate produced a grayish-white mycelium with abundant aerial hyphae on PDA and had an olive-colored reverse. Microscopic investigation revealed septate mycelia with right angle branching and conidiomata were not evident on PDA, V8, oatmeal agar (OMA), or water agar (WA). Growth on WA was sparse and transparent, and aerial mycelial growth was not produced. Growth rate analyses were conducted on PDA, V8, and OMA and were 10.1 (±1.39), 20.4 (±1.15), and 17.6 (±0.70) mm/day at 20°C and the experiment was repeated. The minimum inhibitory concentrations (MIC) for the N. ribis isolate was carried out for three postharvest fungicides as described by Pianzzola et al. (3). Briefly, 96 well plates were filled with PDA alone (0 ppm) and PDA amended with 10 fungicide concentrations ranging from 1 to 1,200 ppm for thiabendazole (Mertect), and 1 to 1,000 ppm for fludioxonil (Scholar) and pyrimethanil (Penbotec). A mycelial suspension of the fungus was obtained from pure culture, 50 μl of the mycelial suspension was pipetted into each well, and allowed to grow for 72 h at 25°C. The experiment was conducted twice. The N. ribis isolate displayed MIC values of >1 ppm thiabendazole (Mertect), >1 ppm fludioxonil (Scholar), and 50 ppm pyrimethanil (Penbotec), which are all well below the labeled application rates for these postharvest fungicides. To our knowledge, this is the first report of N. ribis causing postharvest decay on apple fruit obtained from a commercial storage facility in Pennsylvania. References: (1) S. F. Altschul et al. J. Mol. Biol. 215:403, 1990. (2) D. Pavlic et al. Mycologia 101:636, 2009. (3) M. J. Pianzzola et al. Plant Dis. 88:23, 2004.
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Zullo, Biagi Angelo, Maria Giovanna Di Stefano, Giuseppe Cioccia, and Gino Ciafardini. "Evaluation of polyphenol decay in the oily fraction of olive fruit during storage using a mild sample handling method." European Journal of Lipid Science and Technology 116, no. 2 (December 12, 2013): 160–68. http://dx.doi.org/10.1002/ejlt.201300287.
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Martínez, Lorena, Julián Castillo, Gaspar Ros, and Gema Nieto. "Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties." Antioxidants 8, no. 4 (April 3, 2019): 86. http://dx.doi.org/10.3390/antiox8040086.
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Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (Olea europaea) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORACH)) and their antimicrobial power (using the diffusion disk method with the Escherichia Coli, Lysteria monocytogenes, and Staphilococcus Aureus strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), E. Coli, and L. monocytogenes content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.
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Hernández, Diógenes, Héctor Quinteros-Lama, Claudio Tenreiro, and David Gabriel. "Assessing Concentration Changes of Odorant Compounds in the Thermal-Mechanical Drying Phase of Sediment-Like Wastes from Olive Oil Extraction." Applied Sciences 9, no. 3 (February 3, 2019): 519. http://dx.doi.org/10.3390/app9030519.
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In the industrial production of olive oil, both solid wastes and those produced from their incineration are a serious environmental problem since only 20% w/w of the fruit becomes oil and the rest is waste, mainly orujo and alperujo. A key aspect to transforming these wastes into an important source of energy such as pellets is to recognize the most appropriate time of the year for waste drying, with the objective of minimizing the environmental impact of the volatile compounds contained in the waste. In this work, the emissions produced during thermal-mechanical drying were studied throughout a period of six months of waste storage in which alperujo and orujo were stored in open containers under uncontrolled environmental conditions. The studied emissions were produced when both wastes were dried in a pilot rotary drying trommel at 450 °C to reduce their initial humidity of around 70–80% w/w to 10–15% w/w. Results indicated that when the storage time of the wastes in the uncontrolled environments increased, the emission of odorant compounds during drying also increased as a consequence of the biological and chemical processes occurring in the containers. The main odorant VOCs were quantified monthly for six months at the outlet of the drying trommel. It was determined that the drying of this type of waste could be carried out properly until the third month of storage. Afterwards, the concentration of most VOCs produced widely exceeded the odor thresholds of selected compounds.
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Ērglis, Andrejs, Iveta Mintāle, and Anete Dinne. "Healthy Alternatives of the Mediterranean Diet in Latvia." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 315–19. http://dx.doi.org/10.2478/prolas-2013-0058.
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Abstract The milestone of illness prophylaxis is a healthy lifestyle, which is composed of regular physical activity and a healthy diet. Following the Mediterranean diet for two years has been shown to have significant decrease in cardiovascular death by 9%, cancer by 6%, Parkinson's and Alzheimer's by 13%. This diet helps to control the perfect weight, improves lipid profile and diminishes the risk of diabetes. The Mediterranean diet consists of extra virgin olive oil, vegetables and fruit, wholegrain products, legumes, nuts and seeds, dairy products (with no other sources of fat other than milk fat), fish (at least twice a week), poultry, veal, pork in limited amount, and eggs - 0-4 per week. It is possible to adapt this kind of alimentation in the Nordic countries, but it is important to find products grown there with similar nutritional characteristics. Nowadays, fresh fruits and vegetables can be bought all year round, but it is essential to use seasonal products. In Latvia, at this point, attention should be brought to more efficient storage and conservation. We have a vast variety of legumes and cereals. The selection of dairy products should be bigger and of higher quality, because you rarely see local cheeses made in an artisanal manner at the marketplaces. There is good availability of saltwater fish in the cities, but in the countryside the only fish one can buy is salted and smoked, having exaggeratedly high amounts of salt. Consumption of meat and its products should be lowered to a maximum of three times per week. A special attention should be brought to game (such as deer), because it contains low levels of cholesterol and higher amounts of unsaturated fatty acids due to the alimentation of wild herbs. Unfortunately, there is a lack of good quality oil in Latvia, because no other product can be compared to the nutritious components of extra virgin olive oil and its effects on cardiovascular health. Consumption of high amounts of olive oil decreases the incidence of stroke by 41%. Education should be conducted widely to promote tradition and gastronomic heritage as a cultural aspect. Healthy lifestyle has to be visible to everyone at any time as a constant reminder of its importance.
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Simoni, Sauro, Giovanni Caruso, Nadia Vignozzi, Riccardo Gucci, Giuseppe Valboa, Sergio Pellegrini, Giacomo Palai, Donatella Goggioli, and Elena Gagnarli. "Effect of Long-Term Soil Management Practices on Tree Growth, Yield and Soil Biodiversity in a High-Density Olive Agro-Ecosystem." Agronomy 11, no. 6 (May 22, 2021): 1036. http://dx.doi.org/10.3390/agronomy11061036.
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Edaphic arthropod communities provide valuable information about the prevailing status of soil quality to improve the functionality and long-term sustainability of soil management. The study aimed at evaluating the effect of plant and grass cover on the functional biodiversity and soil characteristics in a mature olive orchard (Olea europaea L.) managed for ten years by two conservation soil managements: natural grass cover (NC) and conservation tillage (CT). The trees under CT grew and yielded more than those under NC during the period of increasing yields (years 4–7) but not when they reached full production. Soil management did not affect the tree root density. Collecting samples underneath the canopy (UC) and in the inter-row space (IR), the edaphic environment was characterized by soil structure, hydrological properties, the concentration and storage of soil organic carbon pools and the distribution of microarthropod communities. The soil organic carbon pools (total and humified) were negatively affected by minimum tillage in IR, but not UC, without a loss in fruit and oil yield. The assemblages of microarthropods benefited, firstly, from the grass cover, secondly, from the canopy effect, and thirdly, from a soil structure ensuring a high air capacity and water storage. Feeding functional groups—hemiedaphic macrosaprophages, polyphages and predators—resulted in selecting the ecotonal microenvironment between the surface and edaphic habitat.
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Fallahi, Esmaeil. "Horticulture in Iran Can Be an Alternative to Petroleum and a Major Source of International Business with Unique Potential and Challenges." HortScience 52, no. 9 (September 2017): 1145–47. http://dx.doi.org/10.21273/hortsci12080-17.
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The art and science of horticulture and horticultural crops are integral parts of Iranian’s rich and ancient culture and modern economy. Many deciduous fruit, flowers, and vegetables are native to Iran (Persia), and from there, they were distributed to the rest of the world through the Silk Road established by the Achaemenid, the Royal Pars Dynasty. Variations in climate and presence of numerous mountains, lakes, rivers, and natural springs have created a unique country capable of producing all types of fruits, vegetables, and flowers. Apples and other deciduous fruits are commercially produced in mountain ranges of Alborz and Zagrous and in many central provinces of Iran. The Caspian Sea area in the north of Iran is one of the most unique regions in the world where mild Mediterranean climate meshed with the adjacent Alborz mountain ranges has created a home to numerous species of edible horticultural plants, ranging from tea to cherries and pomegranates. Pistachio, olive, citrus, banana, and date are produced in Kerman, Fars, and Khuzestan regions. However, the Iranian horticultural industry faces many challenges, including global and regional political issues. Although some attempt has been made to preserve invaluable germplasm, a large number of native fruits, vegetables, and flowers are becoming extinct. Postharvest transportation and storage of horticultural crops is one of the most important issues facing Iranian horticulture. The future of horticulture in Iran can potentially be bright, and horticultural products have the potential to replace the oil income after reserves disappear, particularly if peace prevails in the region.