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Variability of wild olives (Olea europaea subsp. europaea var. sylvestris) analyzed by agro-morphological traits and SSR markers
Molecular data obtained by SSR markers together with morphological and agronomical characterization of olive trees confirmed the high diversity within the wild populations and their potential use for olive breeding.
High-Resolution Airborne UAV Imagery to Assess Olive Tree Crown Parameters Using 3D Photo Reconstruction: Application in Breeding Trials
A method based on low-cost unmanned aerial vehicle (UAV) imagery for the estimation of olive crown parameters (tree height and crown diameter) in the framework of olive tree breeding programs, both on discontinuous and continuous canopy cropping systems shows high agreement between remote sensing estimation and field measurements of crown parameters.
Phenotypic Correlations among Agronomic Traits in Olive Progenies
Thirteen characters were evaluated over four years in progenies from a diallel cross among the olive (Olea europaea L.) cultivars 'Arbequinaʼ, 'Frantoioʼ, and 'Picualʼ to determine if phenotypic
Identification of QTL for agronomic traits of importance for olive breeding
Results represent an important step toward the application of marker-assisted selection strategies in olive breeding programs and were discussed considering the co-localization of QTLs and Pearson correlations among traits.
Assessment of the quality parameters in grapes using VIS/NIR spectroscopy
During the ripening season, measurements were performed on 4 grape varieties (i.e. Cabernet Sauvignon, Merlot, Syrah and Carmenere). Spectral reflection measurements were performed on intact grapes
Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors
The biosynthesis of the phenolic fraction of olive fruits during ripening and the transformations occurring in this moiety during virgin olive oil (VOO) extraction are discussed in this paper. The
From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions
Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil.
Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars.
A general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a dominance of simple phenols and flavonoids in the end.
Oil composition of advanced selections from an olive breeding program
The results of this work provide an initial characterization of virgin olive oils of advanced selections coming from crosses between the cultivars Arbequina, Frantoio and Picual and suggest a strong genetic influence on fatty acid composition, several minor components and related characteristics.
Variability of fatty acid composition in olive (Olea europaea L.) progenies
Seedlings from crosses between the olive cultivars "Arbequina", "Frantoio" and "Picual" were evaluated for fatty acid composition over two consecutive years. Gas chromatography was used for analyzing