Constrasting patterns of oleic accumulation between olive cultivars growing in warm valleys of Argentina.

RONDANINI, D. P.; CASTRO, D. N.; HALL, A. J; ROUSSEAUX, M. C.

Evora

Simposio; The Sixth International Symposium on Olive Growing (ISHS); 2008

International Society of Horticultural Science

&amp;lt;!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:ES; mso-fareast-language:ES;} @page Section1 {size:595.3pt 841.9pt; margin:70.85pt 85.05pt 70.85pt 85.05pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --&amp;gt; Varietal chemical composition parameters of virgin olive oils from new olive producing regions of Argentina (La Rioja and Catamarca provinces) frequently are not within the standard ranges indicated by the IOOC. The most common defects are low % oleic acid (<55%), high % palmitic acid (>16%) and high % linoleic acid (>21%). This is observed even in olive varieties that meet IOOC standards in their zones of origin in the Mediterranean basin, indicating a possible interaction between genotype and environment that modifies olive oil composition. To analyse this interaction, patterns of fruit growth, oil accumulation, and composition were studied in fruits of Arbequina, Frantoio, Coratina, Barnea, Manzanilla Fina and Arauco varieties. This study was repeated over two consecutive years and in two locations (Aimogasta and La Rioja) that are 100 km distant from each other and with differences in elevations in sea level of 350 m. Contrasting patterns of % oleic reduction during fruit development were observed between varieties. % oleic acid decreased exponentially for some varieties (Arbequina, Frantoio, Arauco), sigmoidally for others (Barnea, Manzanilla Fina), and did not decrease over the studied period in Coratina. Simple linear relationships between % oleic and both % palmitic and linoleic were found for all the varieties studied. The results suggest that the low oleic values commonly observed in some varietal olive oils from those warm valleys may be related to temperature and other facets of environmental variability. This will be further evaluated between years and locations.