Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation

Agronomy

Fátima Peres¹  Helena Oliveira²  Suzana Ferreira-Dias²  Helena Alegre²  Pedro Talhinhas²  Hugo Afonso² 

[1] Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal;LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;

关键词: olive anthracnose;    Colletotrichum nymphaeae;    Colletotrichum godetiae;    Colletotrichum acutatum;    fatty acid ethyl esters;    olive oil;   

DOI  :  10.3390/agronomy11061041

来源: DOAJ

【 摘 要 】

Anthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, Colletotrichum nymphaeae, C. godetiae, or C. acutatum, on oil extracted from fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation (d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. Colletotrichum nymphaeae was equally highly virulent for both cultivars, while C. godetiae was less virulent especially in Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits infected with C. nymphaeae or C. acutatum at 14 d.p.i. FAEE were higher than the legal limit for extra VOO in Galega oils from fruits at 7 d.p.i. with C. nymphaeae or C. acutatum, or 11 d.p.i. with C. godetiae. TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was detected in Galega and Cobrançosa VOO from fruits inoculated with C. nymphaeae or C. acutatum at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils depended on the Colletotrichum species and olive cultivar.

【 授权许可】

Unknown