Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)

Autores
Lemole, Georgina; Weibel, Antonio Marcelo; Trentacoste, Eduardo Rafael
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit hardening (S2), and from pit hardening to budbreak in the following season (S3). Shaded tree fruits from pit hardening to harvest had a lower maturity index and higher fruit production than the rest of the shading treatments. Free acidity and peroxide indexes were higher in S2 than in WS. Oleic acid was highest in oil from TS. Higher oleic acid content was found in S1 and S2 compared to S3 and WS. Linoleic and linolenic acids showed an inverse pattern to oleic acid. Phenol content was affected by reduced radiation in S2. Radiation reduction immediately after pit hardening was critical on fruit maturity, and indirectly, on the fatty acid and polyphenol content profile. Orchard design and subsequent canopy management should focus on improving canopy illumination during S1 and S2 where shading reduced both fruit production and oil quality. Shading in S3 markedly reduced oil quality but not fruit production.
EEA San Juan
Fil: Lemole, Georgina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Weibel, Antonio Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
Fuente
Scientia Horticulturae 240 : 162-169 (October 2018)
Materia
Olea Europaea
Variedades
Aceite de Oliva
Calidad
Radiación
Acidos Grasos
Compuestos Fenólicos
Umbría
Varieties
Olive Oil
Quality
Radiation
Fatty Acids
Phenolic Compounds
Shading
Variedad Arbequina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3604
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3604
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network_name_str INTA Digital (INTA)
spelling Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)Lemole, GeorginaWeibel, Antonio MarceloTrentacoste, Eduardo RafaelOlea EuropaeaVariedadesAceite de OlivaCalidadRadiaciónAcidos GrasosCompuestos FenólicosUmbríaVarietiesOlive OilQualityRadiationFatty AcidsPhenolic CompoundsShadingVariedad ArbequinaIn olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit hardening (S2), and from pit hardening to budbreak in the following season (S3). Shaded tree fruits from pit hardening to harvest had a lower maturity index and higher fruit production than the rest of the shading treatments. Free acidity and peroxide indexes were higher in S2 than in WS. Oleic acid was highest in oil from TS. Higher oleic acid content was found in S1 and S2 compared to S3 and WS. Linoleic and linolenic acids showed an inverse pattern to oleic acid. Phenol content was affected by reduced radiation in S2. Radiation reduction immediately after pit hardening was critical on fruit maturity, and indirectly, on the fatty acid and polyphenol content profile. Orchard design and subsequent canopy management should focus on improving canopy illumination during S1 and S2 where shading reduced both fruit production and oil quality. Shading in S3 markedly reduced oil quality but not fruit production.EEA San JuanFil: Lemole, Georgina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; ArgentinaFil: Weibel, Antonio Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; ArgentinaFil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina2018-10-16T14:49:00Z2018-10-16T14:49:00Z2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0304423818303911http://hdl.handle.net/20.500.12123/36040304-4238https://doi.org/10.1016/j.scienta.2018.06.005Scientia Horticulturae 240 : 162-169 (October 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2026-01-08T10:37:23Zoai:localhost:20.500.12123/3604instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-01-08 10:37:24.038INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
title Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
spellingShingle Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
Lemole, Georgina
Olea Europaea
Variedades
Aceite de Oliva
Calidad
Radiación
Acidos Grasos
Compuestos Fenólicos
Umbría
Varieties
Olive Oil
Quality
Radiation
Fatty Acids
Phenolic Compounds
Shading
Variedad Arbequina
title_short Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
title_full Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
title_fullStr Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
title_full_unstemmed Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
title_sort Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
dc.creator.none.fl_str_mv Lemole, Georgina
Weibel, Antonio Marcelo
Trentacoste, Eduardo Rafael
author Lemole, Georgina
author_facet Lemole, Georgina
Weibel, Antonio Marcelo
Trentacoste, Eduardo Rafael
author_role author
author2 Weibel, Antonio Marcelo
Trentacoste, Eduardo Rafael
author2_role author
author
dc.subject.none.fl_str_mv Olea Europaea
Variedades
Aceite de Oliva
Calidad
Radiación
Acidos Grasos
Compuestos Fenólicos
Umbría
Varieties
Olive Oil
Quality
Radiation
Fatty Acids
Phenolic Compounds
Shading
Variedad Arbequina
topic Olea Europaea
Variedades
Aceite de Oliva
Calidad
Radiación
Acidos Grasos
Compuestos Fenólicos
Umbría
Varieties
Olive Oil
Quality
Radiation
Fatty Acids
Phenolic Compounds
Shading
Variedad Arbequina
dc.description.none.fl_txt_mv In olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit hardening (S2), and from pit hardening to budbreak in the following season (S3). Shaded tree fruits from pit hardening to harvest had a lower maturity index and higher fruit production than the rest of the shading treatments. Free acidity and peroxide indexes were higher in S2 than in WS. Oleic acid was highest in oil from TS. Higher oleic acid content was found in S1 and S2 compared to S3 and WS. Linoleic and linolenic acids showed an inverse pattern to oleic acid. Phenol content was affected by reduced radiation in S2. Radiation reduction immediately after pit hardening was critical on fruit maturity, and indirectly, on the fatty acid and polyphenol content profile. Orchard design and subsequent canopy management should focus on improving canopy illumination during S1 and S2 where shading reduced both fruit production and oil quality. Shading in S3 markedly reduced oil quality but not fruit production.
EEA San Juan
Fil: Lemole, Georgina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Weibel, Antonio Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
description In olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit hardening (S2), and from pit hardening to budbreak in the following season (S3). Shaded tree fruits from pit hardening to harvest had a lower maturity index and higher fruit production than the rest of the shading treatments. Free acidity and peroxide indexes were higher in S2 than in WS. Oleic acid was highest in oil from TS. Higher oleic acid content was found in S1 and S2 compared to S3 and WS. Linoleic and linolenic acids showed an inverse pattern to oleic acid. Phenol content was affected by reduced radiation in S2. Radiation reduction immediately after pit hardening was critical on fruit maturity, and indirectly, on the fatty acid and polyphenol content profile. Orchard design and subsequent canopy management should focus on improving canopy illumination during S1 and S2 where shading reduced both fruit production and oil quality. Shading in S3 markedly reduced oil quality but not fruit production.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-16T14:49:00Z
2018-10-16T14:49:00Z
2018-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0304423818303911
http://hdl.handle.net/20.500.12123/3604
0304-4238
https://doi.org/10.1016/j.scienta.2018.06.005
url https://www.sciencedirect.com/science/article/pii/S0304423818303911
http://hdl.handle.net/20.500.12123/3604
https://doi.org/10.1016/j.scienta.2018.06.005
identifier_str_mv 0304-4238
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Scientia Horticulturae 240 : 162-169 (October 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.747614

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