Phenolic profiles of eight olive cultivars from Algeria: effect ofBactrocera oleaeattack

2018 ◽  
Vol 9 (2) ◽  
pp. 890-897 ◽  
Author(s):  
Lynda Medjkouh ◽  
Abderezak Tamendjari ◽  
Rita C. Alves ◽  
Rahima Laribi ◽  
M. Beatriz P. P. Oliveira
Keyword(s):  
Olive Oil ◽  
Fruit Development ◽  
Oil Production ◽  
Bactrocera Oleae ◽  
Olive Fruit ◽  
Olive Fly ◽  
Olive Cultivars ◽  
Phenolic Profiles

Olive fly (Bactrocera oleaeR.) affects olive fruit development and olive oil production.

Bactrocera oleae (olive fruit fly).

2021 ◽  
Author(s):  
K Varikou
Keyword(s):  
Olive Oil ◽  
Mediterranean Basin ◽  
Oil Production ◽  
Fruit Fly ◽  
Bactrocera Oleae ◽  
Olive Fruit Fly ◽  
Table Olives ◽  
Olive Fruit ◽  
Important Pest ◽  
The Mediterranean Basin

Abstract B. oleae is considered the most important pest of cultivated olives, Olea europaea L., in many of the areas of the Mediterranean basin, affecting the quality and quantity of both olive oil and table olives (Michelakis and Neuenschwander, 1983; Manousis and Moore, 1987; Economopoulos, 2002). Unlike the fruits attacked by most other Bactrocera spp., olives containing larvae of B. oleae are frequently included in the harvested crop and subsequent oil production.

scholarly journals Olive cultivar and maturation process on the oviposition preference ofBactrocera oleae(Rossi) (Diptera: Tephritidae)

2018 ◽  
Vol 109 (1) ◽  
pp. 43-53 ◽  
Author(s):  
R. Malheiro ◽  
S. Casal ◽  
L. Pinheiro ◽  
P. Baptista ◽  
J.A. Pereira
Keyword(s):  
Oviposition Preference ◽  
Multiple Choice ◽  
The Other ◽  
Bactrocera Oleae ◽  
Maturation Process ◽  
Olive Cultivar ◽  
Olive Fly ◽  
Olive Cultivars

AbstractThe olive fly,Bactrocera oleae(Rossi) (Diptera: Tephritidae), is a key-pest in the main olives producing areas worldwide, and displays distinct preference to different olive cultivars. The present work intended to study oviposition preference towards three Portuguese cultivars (Cobrançosa, Madural, and Verdeal Transmontana) at different maturation indexes. Multiple oviposition bioassays (multiple-choice and no-choice) were conducted to assess cultivar preference. No-choice bioassays were conducted to assess the influence of different maturation indexes (MI 2; MI 3, and MI 4) in single cultivars. The longevity of olive fly adults according to the cultivar in which its larvae developed was also evaluated through survival assays.Cultivar and maturation are crucial aspects in olive fly preference. Field and laboratory assays revealed a preference towards cv. Verdeal Transmontana olives and a lower susceptibility to cv. Cobrançosa olives. A higher preference was observed for olives at MI 2 and MI 3. The slower maturation process in cv. Verdeal Transmontana (still green while the other cultivars are reddish or at black stage) seems to have an attractive effect on olive fly females, thus increasing its infestation levels. Olive fly adults from both sexes live longer if emerged from pupae developed from cv. Verdeal Transmontana fruits and live less if emerged from cv. Cobrançosa. Therefore, olive cultivar and maturation process are crucial aspects in olive fly preference, also influencing the longevity of adults.

scholarly journals A Pesticide Residues Insight on Honeybees, Bumblebees and Olive Oil after Pesticidal Applications against the Olive Fruit Fly Bactrocera oleae (Diptera: Tephritidae)

Insects ◽  
2020 ◽  
Vol 11 (12) ◽  
pp. 855
Author(s):  
Kyriaki Varikou ◽  
Konstantinos M. Kasiotis ◽  
Eleftheria Bempelou ◽  
Electra Manea-Karga ◽  
Chris Anagnostopoulos ◽  
...  
Keyword(s):  
Olive Oil ◽  
Bombus Terrestris ◽  
Lethal Dose ◽  
Fruit Fly ◽  
Bactrocera Oleae ◽  
Olive Fruit Fly ◽  
Olive Fruit ◽  
The Impact ◽  
Bee Colonies ◽  
Target Effects

In 2017 and 2018, a field survey was initiated on Greek olive orchards to investigate the attractiveness of bait spray applications and the impact of cover and bait sprays applied against the olive fruit fly Bactrocera oleae (Diptera: Tephritidae), on the honeybee, Apis mellifera L. and bumblebees Bombus terrestris, by investigating the pesticides’ residual prevalence. Bee colonies were evenly distributed in three sites located on coastal areas of Western Crete and visited almost weekly between July and October. Samples collected, were analyzed using existing or developed-optimized liquid and gas chromatographic methods. In bee samples, concentrations varied from 0.0013 to 2.3 mg/kg for dimethoate, from 0.0013–0.059 mg/kg for its metabolite omethoate, and from 0.0035 to 0.63 mg/kg regarding the pyrethroids, β-cyfluthrin and λ-cyhalothrin. In one bee sample dimethoate concentration exceeded both acute oral and contact median lethal dose (LD50). Residue findings in bees, along with verified olive oil residues corroborated that those insecticides had been applied in the olive orchards and transferred to bees. The possibility of non-target effects of the bait sprays to the bees, as well as the impact of the contaminated olive to the bees are discussed.

The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil

2016 ◽  
Vol 7 (6) ◽  
pp. 2780-2788 ◽  
Author(s):  
Lynda Medjkouh ◽  
Abderezak Tamendjari ◽  
Sonia Keciri ◽  
Joana Santos ◽  
M. Antónia Nunes ◽  
...  
Keyword(s):  
Olive Oil ◽  
Health Effects ◽  
Fruit Fly ◽  
Antibacterial Activities ◽  
Quality Parameters ◽  
Bactrocera Oleae ◽  
Olive Fruit Fly ◽  
Olive Fruit ◽  
Olive Oils

This study shows the importance of controlling the fly attack because it causes a decrease in the beneficial health effects of olive oils.

scholarly journals Olive Oil Production in Albania, Chemical Characterization, and Authenticity

2021 ◽  
Author(s):  
Dritan Topi ◽  
Gamze Guclu ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Olive Oil ◽  
Mediterranean Basin ◽  
Chemical Characterization ◽  
Principal Component ◽  
Oil Production ◽  
Olive Tree ◽  
Fruit Production ◽  
Aroma Compound ◽  
Olive Cultivars ◽  
The Mediterranean Basin

Olive tree is present to the Western and Southern regions of Albania, alongside Adriatic and Ionian Sea, two body waters of the Mediterranean basin. Genetic studies have revealed the existence of 22 native olive cultivars, while several introduced foreign olive cultivars are present. Two most important olive cultivars respectively, exploited in the olive oil production, and table olive, are Kalinjot and Kokërrmadh Berati. Olive fruit production ranks the country 20th in the world. Olive tree comprises an important permanent crop with considerable potential for the Albanian economy. Principal component analyses (PCA) of fatty acids in OO displays their differentiation according to the cultivar and their region. Chemometric analysis gives support to the differentiation of OO according to the olive cv. in terms of phenolic compounds. Secoiridoids are found in abundance, 3,4-DHPEA-EDA and p-HPEA-EDA as dominant compounds, especially in Kalinjot olive oils. Albanian OO shows high levels of aroma compounds with (E)-2-hexenal as the principal aroma compound. Its concentrations reach up to 40411 μg/kg in Kalinjot cv., much higher compared to Bardhi Tirana cv (27542.7 μg/kg). The authenticity of OOs constitutes an opportunity for domestic production and certification according to the geography or origin and present an important resource to the development of a sustainable economy.

scholarly journals Biometric evaluation of twelve olive cultivars under rainfed conditions in the region of Calabria, South Italy

2017 ◽  
pp. 696 ◽  
Author(s):  
Angelo M. Giuffrè
Keyword(s):  
Olive Oil ◽  
Fruit Size ◽  
Oil Production ◽  
Dry Weight ◽  
Fruit Weight ◽  
South Italy ◽  
Horizontal Diameter ◽  
Olive Cultivars ◽  
Table Olive ◽  
Harvest Year

Biometrics are widely considered in table olive and olive oil production. Fruit size, flesh content and flesh/pit ratio are among the most important parameters in table olive processing, whereas oil and water content are among the most important parameters in olive oil production. In this work, twelve parameters from drupes of 12 cultivars in three harvest years 2014, 2015, 2016 (Region of Calabria, South Italy) were studied. Fruit weight was highest in Nocellara Messinese cv (more than 5 g in all the three considered harvest years) for this reason these fruits are preferred for table olives processing. Ottobratica cv showed the lowest number of fruits/kg as a consequence of the high weight of its drupes. Pit or stone (endocarp) weight was lowest in Ottobratica, Pendolino and Roggianella cvs (less than 0.5 g). Fresh flesh (mesocarp) weight was highest in Nocellara Messinese cv (4.26 – 4.49 g) and in Picholine cv (3.68 – 3.88 g), whereas flesh dry weight was highest in Frantoio and in Roggianella (more than 40% on pitted fruit), these last two cvs also showed the lowest moisture content i.e. less than 60% on pitted fruit. The longest drupes (longitudinal diameter) were produced by Nocellara Messinese and Picholine cvs measuring more than 25 mm, these two cvs produced also the fruits showing the highest horizontal diameter more than 18 and more than 16 mm respectively. In 10 from 12 cvs the highest oil content was found on 2016 and Pendolino cv showed the lowest content on 2014 and 2015. Cultivar and harvest year showed a highly significant influence on the olive fruit biometrics.

scholarly journals Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1445
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Anja Novoselić ◽  
Marin Krapac ◽  
Igor Lukić
Keyword(s):  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Ethyl Esters ◽  
Prolonged Storage ◽  
Fruit Storage ◽  
Olive Fruit ◽  
Post Harvest

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.

Effect of Bactrocera oleae on phenolic compounds and antioxidant and antibacterial activities of two Algerian olive cultivars

2016 ◽  
Vol 7 (10) ◽  
pp. 4372-4378 ◽  
Author(s):  
Lynda Medjkouh ◽  
Abderezak Tamendjari ◽  
Rita C. Alves ◽  
Mariana Araújo ◽  
M. Beatriz P. P. Oliveira
Keyword(s):  
Phenolic Compounds ◽  
Fruit Fly ◽  
Antibacterial Activities ◽  
Bactrocera Oleae ◽  
Olive Fruit Fly ◽  
Olive Fruit ◽  
Olive Cultivars

Bactrocera oleae, an olive fruit fly, is a major olive pest in Algeria.

scholarly journals Yeasts Associated with the Olive Fruit Fly Bactrocera oleae (Rossi) (Diptera: Tephritidae) Lead to New Attractants

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1501
Author(s):  
Elda Vitanović ◽  
Julian M. Lopez ◽  
Jeffrey R. Aldrich ◽  
Maja Jukić Špika ◽  
Kyria Boundy-Mills ◽  
...  
Keyword(s):  
Candida Utilis ◽  
Insect Pest ◽  
Fruit Fly ◽  
Bactrocera Oleae ◽  
Olive Fruit Fly ◽  
Olive Fruit ◽  
Torula Yeast ◽  
Yeast Cultures ◽  
Industry Standard ◽  
Olive Fly

The olive fruit fly (Bactrocera oleae Rossi) is the primary insect pest in all olive-growing regions worldwide. New integrated pest management (IPM) techniques are needed for B. oleae to mitigate reliance on pesticides used for its control which can result in negative environmental impacts. More effective lures for monitoring olive flies would help to know when and where direct chemical applications are required. The aim of this research was to find new, more effective methods for B. oleae detection and monitoring. Twelve insect-associated yeasts were selected and tested as living cultures in McPhail traps for the attraction of olive flies. Certain yeasts were more attractive than others to B. oleae; specifically, Kuraishia capsulata, Lachancea thermotolerans, Peterozyma xylosa, Scheffersomyces ergatensis, and Nakazawae ernobii, than the industry-standard dried torula yeast (Cyberlindnera jadinii; syn. Candida utilis). The attractiveness of dry, inactive (i.e., non-living) formulations of these five yeasts was also tested in the field. Inactive formulations of K. capsulata, P. xylosa, N. ernobii, and L. thermotolerans were significantly more attractive to B. oleae than commercially available torula yeast. Green lacewing, Chrysoperla comanche (Stephens) (Neuroptera: Chrysopidae), adults were incidentally caught in traps baited with the live yeast cultures. This is the first field study that compares olive fly attraction to yeast species other than torula yeast. Commercialization of yeasts that are more attractive than the torula standard would improve monitoring and associated control of the olive fruit fly.

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