Effect of fungal species involved in the olive fruit rot on the qualitative properties of olive oil

Olive oil is the most important product of olive fruits with worldwide consumption, particularly in Mediterranean countries. Olive oil is generally extracted mechanically from the olive fruits. Some biotic and abiotic factors may affect the quality of oil extracted from olive fruit. Contamination with fungi during growth period in the garden or during the conservation of the harvested crop under storage condition may leave negative effects on the quality of olive oil. However, there is no data available on the effects of fungal infections on qualitative properties of olive oil in Iran. In the present study effects of several fungal groups previously isolated from rotten olive fruit in olive orchards including Alternaria alternata, Fusarium nygamai, Aspergillus ochraceus, Arthrinium phaeospermum, Cladosporium cladosporioides, Aureobasidium pullulans, Epicoccum nigrum, Penicillium expansum, Truncatella angustata, Trichothecium roseum and Trichoderma harzianum were evaluated on some qualitative properties of olive oil, under laboratory condition on two olive cultivars (Zard & Roghani). For this purpose fresh and healthy fruits of olive, were surface sterilisation with 96% ethanol and rinsed with sterile water and then inoculated with each of the fungal groups separately using spore suspension (10^6?ml^?1). The experiment was carried out in two replicates for each treatment (fungal isolates). The results of this study revealed that fungal infection caused significant increase in the extracted oil acidity and peroxide values. However, there was no significant difference in the acidity and peroxide values among different treatments (fungal isolates).     

Does natural vegetation from olive groves benefit the olive moth,Prays oleae?

Conservation biological control aims to enhance the efficacy of biological control agents, such as predators and parasitoids, by providing them access to key requisites, for example floral or other alternative food resources. However, the occurrence of floral resources in agricultural systems may have positive effects not only on natural enemies but also on the pests themselves. For this reason, we have studied in laboratory common Mediterranean plants as potential food resources for an important lepidopteran olive pest, the olive moth, Prays oleae. The effects of 15 wild flowering plants from olive grove ecosystems, and four sugars present in floral nectars, on key biological parameters of P. oleae (i.e. longevity, pre-oviposition and oviposition periods, fertility and fecundity) were evaluated. The three pest generations were analysed. Only few of the plants tested increased some reproductive parameters of the insect individuals compared to the water-fed controls, while sugars generally improved them. This could be due to a higher concentration of sugars provided by individual sugars than by flower nectar. These results indicate that, in general, P. oleae will not benefit from the availability of the floral resources tested.     

Demystifying the age of old olive trees

Iconic to the Mediterranean landscape, the age of monumental olive trees with large trunks and unique silhouettes is often considered several centuries to millennia. Here we combine tree-ring and radiocarbon dating to show that most monumental olive trees may have maximum ages between 300 and 500 years. Our example helps disentangling the tree size-longevity conundrum in a major Mediterranean cultivated tree species and important cultural heritage.     

Composting of olive leaves and pomace from a three-phase olive mill plant

The composting of olive leaves and olive pomace from a three-phase olive mill was tested as a method for solid waste reuse. The process was carried out using a compost windrow and mixing olive leaves and pomace at a ratio of 1:2. Compost was retained in the windrow for 60 days during which thermophilic temperatures developed for the first 40 days. The compost was then placed into a closed area to mature for another 60 days. The final product proved to be high quality amendment with C/N 27.1 and high nutrient concentrations (N, 1.79%; P, 0.17%; K, 4.97%; Na, 2.8%). Mature compost presented the highest germination index (198%) reported to date, as the germination index in the majority of previous studies is under 80%. Furthermore, tests revealed that addition of 31.5 tons of compost per ha, could increase lettuce yield by 145%.     

Altitudinal fluctuations in the olive pollen emission: an approximation from the olive groves of the south-east Iberian Peninsula

The possible existence of altitudinal fluctuations in the seasonal behaviour of the olive pollen emission was studied. Three pollen volumetric samplers distributed in olive groves all over the altitudinal cliseries of the province of Jaén (south-east Spain) were used. Pollen emission data were recorded during a 3-year period (2007–2009). This research has revealed the effect of altitude on consecutive olive pollen season in the province of Jaén. The first pollen grains were detected in the olive growing areas located within the area of the Guadalquivir River, where are found the lowest levels of altitude into the province. A notable delay in the pollination season of the olive groves located at higher altitudes was observed. Geographical fluctuations on both daily pollen concentrations and number of critical days were also detected. Accumulated variables of temperature and precipitation since the start of the pre-flowering period have been shown to be two of the main factors affecting olive pollen levels. The fluctuations observed in the olive pollen season may similarly occur in the case of other allergenic plant species such as cypress (Cupressaceae), plane tree (Platanaceae) or grasses (Poaceae). Furthermore, and for the clinical consequences of the findings presented in this study, we believe that it would be advisable to install a micro-aerobiological network permanently in the province of Jaén.     

Characterization of the yeast population in olive brines

Yeasts were isolated from spontaneous fermentations of olives in brines. Ascomycetous species dominated the yeast flora (>90%) and among them Pichia membranae-faciens and related species. Some components of the olives were tested as substrates for growth. Killer activity was observed in approximately half of the isolates, and the wider spectra were displayed by strains of Pichia anomala .     

Field evaluation of the susceptibility of mill and table olive varieties to egg‐laying of olive fly

The susceptibility of 20 widely distributed mill and table olive varieties to Bactrocera oleae (Rossi) as affected by irrigation, and fruit diameter and oil content was evaluated in a 3‐year trial in Southern Spain. Bactrocera oleae was bivoltine life cycle in the experimental site, with significant differences among population size throughout the study. Even though the olive fruit fly damaged all varieties, significant differences in susceptibility were detected. Among the mill olive varieties “Nevadillo Blanco de Jaén” was the most susceptible, with average infestation levels ranging between 6.7% and 52.2% and between 10.3% and 69.2% under rainfed and irrigated conditions, respectively, and “Arbequina” was the least susceptible, with average infestation levels ranging between 0.6% and 12.7% and between 2.3% and 18.5% under rainfed and irrigated conditions, respectively. Among the table olive varieties, “Gordal Sevillana,” “Ascolana Tenera” and “Ocal” were the most susceptible (with average infestation levels reaching 39.7%, 36.5% and 33.3%, respectively), while “Callosina” was the least susceptible (with infestation levels of only 8.4%). Irrigation tended to promote both B. oleae infestation and its earlier occurrence compared to the rainfed condition. Even though the diameter and oil content were positively correlated with B. oleae fruit infestation (correlation coefficients ranged between 0.5 and 0.95), the present work reveals that other yet‐unknown factors may influence B. oleae oviposition preferences. The results of this study can be useful for breeding programmes to develop olive varieties resistant to B. oleae and provide key information for wide‐area olive fly pest management decisions.     

Yeast strains from the endogenous microflora of the olive fliesBactrocera oleae larvae which could degrade the olive oil mill wastewaters polyphenols

Worldwide, wastewaters constitute a major environmental pollutant. They are very toxic against a wide range of plants and soil microorganisms. Their toxicity is due to the presence of compounds such as polyphenols. In this study, we have isolated yeast strains from the endogenous microflora of the olive fliesBactrocera oleae larvae that were capable of degrading the olive oil mill wastewater polyphenols. The results obtained showed the presence, in the digestive tract of the larvae, of yeast strains resisting to polyphenols. Two resistant strains were isolated and have shown variable capacity of polyphenols degradation that could reach up to 72%. The two isolated strains were identified by two methods: conventional technique and molecular method associating PCR amplification and DNA sequencing of the 5.8S ribosomal RNA gene. Both techniques showed that the two isolated strains corresponded to theCandida diddensiae specie. Related to its capacity to degrade polyphenols, this specie would be a potential candidate for wastewater treatment and environmental protection.     

Composting of the solid fraction of olive mill wastewater with olive leaves: organic matter degradation and biological activity

The flocculated solid fraction of olive mill wastewaters, obtained from two different olive oil extraction systems (FOMW1 and FOMW2) was composted, with olive leaves (OL) as bulking agent, by the static pile system (Rutgers). The dynamic of organic matter (OM) degradation during composting and its relationship with the basal respiration and fluorescein diacetate (FDA) hydrolytic activity, as indicators of biological activity, were studied. Two mixtures were prepared: C1, from 65% FOMW1 plus 35% OL; and C2, from 74% FOMW2 plus 25% OL and 1% urea. The biooxidative phase of composting in C1, which had a high initial C/N ratio, was long, leading to a high OM degradation, mainly of the lignocellulosic compounds. The water-soluble organic carbon content, C/N ratio and the urea supplied as a N source for the C2 compost make this mixture more adequate for composting, as it had a shorter composting time than C1, and developed a microbial population with a high metabolic activity. The results for basal respiration in C1 and C2 were correlated at a high probability level with those of FDA hydrolysis, and both parameters can be used for establishing the degree of biological stability of the composting material.     

The olive industry of California

In 1947 about 40,000 tons of olives were harvested in the State, to be canned, crushed for oil, shipped fresh, chopped, brine-cured or otherwise prepared.     

The combined effects of black oxidising table olive process and ripening on the cell wall polysaccharides of olive pulp

Olive fruits harvested at cherry and black stages of ripening were processed according the table olive black oxidising processing and sampled after the three main steps: storage in brine, lye treatment and thermal treatment (final product). The results show that the storage in brine contributed positively to the stabilisation of cell wall polysaccharides of olive pulp as the amounts of main polysaccharides practically were maintained in both stages of ripening. The lye treatment introduced degradation of cell walls due to the generalised loss of pectic and hemicellulosic polysaccharides and cellulose, caused by the breakage of ester and hydrogen bonds. On the other hand, the lye treatment introduced shifts in the solubilisation of polysaccharides rendering them more difficult to extract by alkali solutions and enabling their retention in the cellulosic residue, which should contribute positively to cell wall firmness. The thermal treatment introduced degradation of cellulose and increased the solubilisation of polysaccharides with a higher extent in the black olives. This work showed that the differences on the cell wall polysaccharides between stages of ripening are magnified after processing and allowed to conclude that the stage of ripening of olive fruits is determinant for obtaining a final product with adequate texture properties for table olive consumption.     

Improving performance of olive trees by the enhancement of key physiological parameters of olive leaves in response to foliar fertilization

Most of the studies investigated the effects of nutrient-based fertilizers on olive fruits and oil quality; few studies have been interested in the modification of the chemical composition of olive leaves in response to fertilization. Thus, the current study aims to examine the effects of foliar fertilization on the mineral profile of olive leaves as well as the concentrations of chlorophyll, antioxidants (phenolic compounds) and carbohydrates. Experimentation consists of the annual application of six treatments during two successive growing seasons (2009–2010): TC (untreated trees), P1 (nitrogen-based fertilizer), P2 (contains boron, magnesium and manganese), P3 (phosphorus and potassium based fertilizer), P4 (rich in calcium and phosphorus), T5 (P1 and P2 application) and T6 (P1, P2, P3 and P4 application). At the end of the experiment, mineral analysis of olive leaves showed an increase in the concentrations of most nutrients which induced changes in biochemical composition: an increase of chlorophyll content, a reduction of total phenols and oleuropein concentrations coupled with an increase of hydroxytyrosol level. Moreover, an increase of total sugar content and most individual sugars, principally translocated forms of sugars (mannitol, sucrose and raffinose), was also observed. The accumulation of these key physiological parameters by foliar fertilization suggests an improvement of physiological performance and photosynthetic capacity of olive trees. Moreover, from a biological point of view, the results of the study revealed the possibility to improve plants of medicinal interest by enhancing the accumulation of some bio-active compounds, such as hydroxytyrosol and mannitol, via foliar nutrient supply.     

Effects of untreated two‐phase olive mill pomace on potted olive plantlets

Two‐phase pomace represents an important environmental problem in Mediterranean areas. With its high organic content, direct application of two‐phase pomace in the field is recommended to improve soil organic carbon levels and fertility. However, this does not consider any antagonistic effects that this application might have on root proliferation and biomass partitioning. We studied the effects of untreated two‐phase pomace on properties of growth substrate, and on shoot and root growth and biomass allocation of potted olive plantlets. A pot experiment was carried out in a greenhouse over 90 days, with five levels of two‐phase pomace and using two olive cultivars. The effects on shoot growth, leaf pigment content and maximum quantum efficiency of photosystem II (ΦPSII) were assessed each month. After 90 days, the shoot and root biomass of the olive plants was quantified, along with total organic matter, and carbon, nitrogen and polyphenol contents of the growth substrate and shoots, and the fine root nutritional status. Two‐phase pomace increased the total organic matter, total nitrogen and polyphenol contents of the growth substrate. It significantly altered biomass partitioning in the olive plantlets, with reduced shoot dry mass and leaf area, and new shoot formation. It also increased fine and total root dry mass for all two‐phase pomace levels except 40%. There were no significant differences in leaf pigment content and ΦPSII across the treatment levels. Therefore, application of untreated two‐phase pomace at more than 4% induces a severe imbalance in olive plantlet biomass partitioning, and shoot and root growth.     

Seaweed polysaccharides as bio-elicitors of natural defenses in olive trees against verticillium wilt of olive

Ulvan, carrageenan, alginate and laminarin were tested in olive trees’ twigs to elicit phenolic metabolism and control verticillium wilt of olive (VWO) caused by Verticillium dahliae. The elicitation effect was determined through phenylalanine ammonia-lyase activity, total polyphenol content and lignin content. VWO was assessed in twigs previously elicited (24?h) and maintained in a solution containing bio-elicitors (2?g/L) and conidial suspension (10⁶?conidia/mL). Our results showed stimulation of the phenolic metabolism and the decline of wilt symptoms. Ulvan reduced significantly the area under the disease progress curve for severity to 39.9% and the final incidence to 28.9%. Ulvan and alginate produced significant inhibitory rates on mycelial growth of the fungus in vitro. Seaweed polysaccharides might help to overcome VWO by strengthening the host defense metabolism and restricting the pathogen’s growth.     

Antimicrobial activity of olive mill wastewaters (alpechin) and biotransformed olive oil mill wastewater

Olive oil extraction produces a great volume of residue. These olive mill wastes are known as alpechin. This wastewater is a powerful pollutant, resistant to degradation and presents a severe environmental problem related to its high organic content made up largely of simple phenolic compounds, that have been described as being both antimicrobial and phytotoxic. This paper reviews briefly the antimicrobial activity of olive mill wastewaters and provides evidence to show the potential of micro organisms (Bacillus pumilus) to reduce the phenol content of alpechin, and also that biotransformation depends on the dilution (v/v) of the alpechin. Furthermore, we sought to provide a real evaluation of the extent of alpechin biotransformation. This was achieved by means of an internal reference, i.e. in relative terms, the phenol content resulting from the biotransformation process. The phenol content was measured using HPLC techniques, and results were obtained showing that the bacterium had most effect in reducing the phenol content of alpechin at concentrations of between 40 and 100%. It was also observed that at concentrations of 80%, in addition to a slight reduction in total phenols, new phenolic compounds, not present in the original alpechin, were generated.