The changes in the state of climate have a high impact on perennial fruit crops thus threatening food availability. Indeed, climatic factors affect several plant aspects, such as phenological stages, physiological processes, disease-pest frequency, yield, and qualitative composition tissues derived products. To mitigate effects parameters variability, plants implement strategies defense, by cha...

Olive trees have been grown since the beginning of civilization, and the consumption of olives and olive products is increasing worldwide, due to their health benefits and organoleptic qualities. To meet the growing market for olives, commercial cultivation of this species is expanding from traditional areas to new regions. Although the Brazilian olive industry has just begun to be establ...

This experiment was conducted to explore the reasons of difference between ‘Zard’ olive orchard with the poor vegetative growth rate and fruit set and orchard with suitable vegetative growth rate and fruit set in relation to some soil and plant factors during two seasons. Note that assumptions were based on the overall canopy greenness of the olive trees, so experimental orchards in which the p...

Background: This experiment was conducted in two successive seasons on Picual olive trees which planted a private orchard located at El Khatatbah district belongs to Behera governorate, Egypt, and that order study the effect of potassium dihydrogen phosphate MKP (KH2PO4) addition fruit quality, yield its oil content, were sprayed concentrations (2 4%). The treatments applied three dates as foll...

The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to the European Union (EU) definition, Protected Designation of Origin (PDO) products are mostly closely linked to the concept of terroir due to the place of origin, climate and local ...

in this study, microwave-assisted solvent extraction (mase) was used to recover oil residues from pomace olive using acidic hexane. results obtained demonstrated that oil extraction yield increased with time, the amount of acetic acid in hexane and power radiation. for both radiation powers used (170 and 510w), the optimal extraction time and most interesting content of acetic acid in hexane ar...

background and objective: in this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitu...