Olive (Olea europaea L.) consumption and production are socially and economically important in Iran. The aim of this experiment was to evaluate the vegetative characteristics, floral biology, fruit characteristics, oil percentage, and yield of eleven olive cvs. (‘Arbequina’, ‘Amygdalolia’, ‘Bledy’, ‘Roghani’, ‘Zard’, ‘Sevillana’, ‘Koroneiki’, ‘Conservalia’, ‘Gordal Sevillana’, ‘Manzanilla’, and...

Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by cultivar, varietal authentication of VOOs needed to protect consumers from misleading information. The present study aims evaluate suitability sesquiterpene hydrocarbon (SH) fingerprint as VOO cultivar marker beyond geographical, agronomical and pr...

Two different olive cultivars grown under a high-density hedgerow system were studied to compare their fruiting and branch architecture features determine the possibility use ‘Calatina’ trees for intensive plantings, as local alternative international reference ‘Arbequina’. Weights of two-year-old branches, fruits leaves recorded estimate growth partitioning. Growth architectural parameters, su...

The relationship between the water relations of six olive cultivars exposed to different soil temperatures (14 ± 0.1, 9.9 ± 0.1 and 5.8 ± 0.2°C) and their inherent frost resistance (as determined by two different methods) was investigated. Soil chilling was achieved by introducing pots of olive plants into water baths. The water relations of these plants were compared to those of plants kept un...

The current study was designed to assess the comparative morphology of eight olive cultivars with different geographical origins and diverse genetic backgrounds, introduced a new climatic zone. morphological parameters (five exotic three domestic) (Bari Zaitoon-1, Bari Zaitoon-2, Favolosa (FS-17), Koroneiki, Balkasar, Ottobratica, Leccino, Arbequina) were compared at experimental area Departmen...

Leaf-level morphological and structural adaptations to reduce water loss were examined in five olive (Olea europaea L.) tree cultivars (Arbequina, Blanqueta, Cobrançosa, Manzanilla and Negrinha) growing under field conditions with low water availability. Leaf measurements included leaf tissue thickness, stomatal density, leaf area, leaf mass per unit area, density of leaf tissue, relative water...

Olive breeding programmes are focused on selecting for traits as short juvenile period, plant architecture suited for mechanical harvest, or oil characteristics, including fatty acid composition, phenolic, and volatile compounds to suit new markets. Understanding the molecular basis of these characteristics and improving the efficiency of such breeding programmes require the development of geno...

Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one healthiest gastronomic traditions in world. The wax content olive regulated under European Union directives, and it used as a purity parameter for extra-virgin virgin oils. profile may also help characterization monovarietal In this study, oils were extracted from fruits nine native Spanish varieties (‘Arbequi...

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority ...