Influence of geographical locations on yield, oil productivity and fatty acid profiling in four olive cultivars

IF 0.7 4区农林科学 Q3 AGRONOMY

Emirates Journal of Food and Agriculture Pub Date : 2023-05-31 DOI:10.9755/ejfa.2023.3124

Muhammad Azhar Iqbal, Muhammad Aqeel Feroze, Muhammad Azam, Muhammad Asif, M. Umer, Muhammad Arslan Khan, Hina Ali, Qiang Lyu, Sakeen-Tul-Ain Haider, Mehwish Liaquat, Zarina Yasmin, Muhammad Ramzan Answer, Imtiaz Hussain

{"title":"Influence of geographical locations on yield, oil productivity and fatty acid profiling in four olive cultivars","authors":"Muhammad Azhar Iqbal, Muhammad Aqeel Feroze, Muhammad Azam, Muhammad Asif, M. Umer, Muhammad Arslan Khan, Hina Ali, Qiang Lyu, Sakeen-Tul-Ain Haider, Mehwish Liaquat, Zarina Yasmin, Muhammad Ramzan Answer, Imtiaz Hussain","doi":"10.9755/ejfa.2023.3124","DOIUrl":null,"url":null,"abstract":"Olives and its oil are considered an imperative element of diet due to their excellent nutritional quality. Geographical factors (i.e., geology, slope, elevation and temperature) and genetic variability in different olive cultivars influence plant growth, yield, oil and profiling of fatty acids. The prime objective of this investigation was to demonstrate the prodigious consequences of high temperature on the growth, production, and fatty acid composition of four olive cultivars (Coratina, Frantoio, Ottobratica and Leccino) at three different geographical locations (BARI, IOF, HRS) with the range of 460-751 m altitude during the year 2017 and 2018. The study has been carried out to investigate different parameters such as climatic conditions (rainfall and temperature), phenological attribute and yield traits (fruit set, fruit weight, yield, and oil content), and oil quality and profiling of fatty acids (free fatty acid contents, peroxide, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid). The results indicated a positive correlation of yield with rainfall and negative with the temperature was observed among olive cultivars. The results showed higher rainfall (1189 mm) and temperature (37.51 °C) at location-1 and lower rainfall (525 mm) and temperature (36.05 °C) at location-3. Coratina and Frantoio depicted significantly higher fruit set and yield in warmer climatic regions (Location-1 and Location-2) while Leccino and Ottobratica showed better results in the cooler region. Higher oil content was found in Frantoio and Coratina at location-3 among other locations and other cultivars. Overall, the lowest free fatty acid value was exhibited in Coratina and the highest in Ottobratica at all locations in both seasons. The contents of peroxide were observed higher in Leccino and lower in Coratina at all locations. The results revealed less variation among fatty acid composition in cultivars and seasons, however, palmitic acid, palmitoleic acid and oleic acid contents were found higher at location-2, linoleic acid at location-3, and linolenic acid at location-2 in all four olive cultivars. Custer analysis revealed two main groups and group-I contained two subgroups (A and B) while group-II contained three subgroups (C, D and E). In principal component analysis (PCA), PC1 axis had Leccino-L3, Leccino-L1, Frantoio-L1, Ottobratica-L1, Coratina-L1, and Leccino-L3 and explained 91.99% of the total variation. Therefore, geographic location influence growth, yield and olive oil quality attributes. Keywords: Climatic conditions; Acid value; High temperature; Free fatty acids;· Oleic acid;· Olive cultivars; Pothwar-Pakistan","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.9755/ejfa.2023.3124","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}

引用次数: 0

Abstract

Olives and its oil are considered an imperative element of diet due to their excellent nutritional quality. Geographical factors (i.e., geology, slope, elevation and temperature) and genetic variability in different olive cultivars influence plant growth, yield, oil and profiling of fatty acids. The prime objective of this investigation was to demonstrate the prodigious consequences of high temperature on the growth, production, and fatty acid composition of four olive cultivars (Coratina, Frantoio, Ottobratica and Leccino) at three different geographical locations (BARI, IOF, HRS) with the range of 460-751 m altitude during the year 2017 and 2018. The study has been carried out to investigate different parameters such as climatic conditions (rainfall and temperature), phenological attribute and yield traits (fruit set, fruit weight, yield, and oil content), and oil quality and profiling of fatty acids (free fatty acid contents, peroxide, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid). The results indicated a positive correlation of yield with rainfall and negative with the temperature was observed among olive cultivars. The results showed higher rainfall (1189 mm) and temperature (37.51 °C) at location-1 and lower rainfall (525 mm) and temperature (36.05 °C) at location-3. Coratina and Frantoio depicted significantly higher fruit set and yield in warmer climatic regions (Location-1 and Location-2) while Leccino and Ottobratica showed better results in the cooler region. Higher oil content was found in Frantoio and Coratina at location-3 among other locations and other cultivars. Overall, the lowest free fatty acid value was exhibited in Coratina and the highest in Ottobratica at all locations in both seasons. The contents of peroxide were observed higher in Leccino and lower in Coratina at all locations. The results revealed less variation among fatty acid composition in cultivars and seasons, however, palmitic acid, palmitoleic acid and oleic acid contents were found higher at location-2, linoleic acid at location-3, and linolenic acid at location-2 in all four olive cultivars. Custer analysis revealed two main groups and group-I contained two subgroups (A and B) while group-II contained three subgroups (C, D and E). In principal component analysis (PCA), PC1 axis had Leccino-L3, Leccino-L1, Frantoio-L1, Ottobratica-L1, Coratina-L1, and Leccino-L3 and explained 91.99% of the total variation. Therefore, geographic location influence growth, yield and olive oil quality attributes. Keywords: Climatic conditions; Acid value; High temperature; Free fatty acids;· Oleic acid;· Olive cultivars; Pothwar-Pakistan

查看原文本刊更多论文

地理位置对四个橄榄栽培品种的产量、产油量和脂肪酸分析的影响

橄榄和橄榄油因其卓越的营养品质而被视为饮食中不可或缺的元素。地理因素（即地质、坡度、海拔和温度）和不同橄榄栽培品种的遗传变异会影响植物的生长、产量、油脂和脂肪酸组成。本次调查的主要目的是证明高温对四个橄榄栽培品种（Coratina、Frantoio、Ottobratica 和 Leccino）的生长、产量和脂肪酸组成的巨大影响，这四个栽培品种位于三个不同的地理位置（BARI、IOF 和 HRS），2017 和 2018 年的海拔范围为 460-751 米。研究调查了不同的参数，如气候条件（降雨量和温度）、物候属性和产量性状（坐果率、果重、产量和含油量）、油质和脂肪酸分析（游离脂肪酸含量、过氧化物、棕榈酸、棕榈油酸、油酸、亚油酸和亚麻酸）。结果表明，橄榄栽培品种的产量与降雨量呈正相关，而与温度呈负相关。结果表明，地点-1 的降雨量（1189 毫米）和温度（37.51 °C）较高，而地点-3 的降雨量（525 毫米）和温度（36.05 °C）较低。科拉蒂娜（Coratina）和弗兰托奥（Frantoio）在气候较温暖的地区（地点-1 和地点-2）坐果率和产量明显较高，而莱西诺（Leccino）和奥托布拉蒂卡（Ottobratica）在较凉爽的地区则表现较好。在其他地点和其他栽培品种中，位于地点 3 的弗兰托奥和科拉蒂纳含油量较高。总体而言，在两个季节的所有地点，科拉蒂纳的游离脂肪酸值最低，奥托布拉蒂卡的游离脂肪酸值最高。所有地点的过氧化物含量都是 Leccino 较高，Coratina 较低。结果显示，不同栽培品种和不同季节的脂肪酸组成差异较小，但在所有四个橄榄栽培品种中，位置-2 的棕榈酸、棕榈油酸和油酸含量较高，位置-3 的亚油酸含量较高，位置-2 的亚麻酸含量较高。卡斯特分析显示有两个主组，组一包含两个亚组（A 和 B），组二包含三个亚组（C、D 和 E）。在主成分分析（PCA）中，PC1 轴有 Leccino-L3、Leccino-L1、Frantoio-L1、Ottobratica-L1、Coratina-L1 和 Leccino-L3，解释了总变异的 91.99%。因此，地理位置会影响橄榄树的生长、产量和橄榄油品质。关键词气候条件；酸值；高温；游离脂肪酸；油酸；橄榄栽培品种；巴基斯坦 Pothwar

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.

文献相关原料

公司名称	产品信息	采购帮参考价格