CHARACTERIZATION OF FIVE NEW OLIVE (OLEA EUROPAEA L.) CULTIVARS OBTAINED IN A CROSSBREEDING PROGRAM IN TUNISIA
DOI:
https://doi.org/10.4314/jfas.v11i3.19Keywords:
Chemlali Sfax; hybridization; morphology; oil quality.Abstract
Five new olive (Olea europaea L.) variety issued from a Tunisian breeding program were released in 2017. The objective of this program is to enhancethe quality of the oil of local variety 'Chemlali Sfax', its oil has a moderate rate of oleic acid (55-64 %) and is relatively rich in palmitic acid (17-22 %). A wide genetic diversity was observed within the new cultivars which differ from the typical cultivar. The results of the morphological evaluation of the leaf, fruit and stone showed mainly the appearance of new morphological states for the fruit and the stone and a significant increase of the fruit weight (medium).The fatty acid composition was better than that of Chemlali Sfax varity. In November, the palmitic and linoleic acids concentrations decreased significantly for the different olive oils, while the oleic acid concentrations were higher than the original cultivar. From November to January, the different fatty acid levels were always better than those of Chemlali Sfax.
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References
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[28] Barranco, D., Cimato, A., Fiorino, P., Rallo, L., Touzani, A., Castaneda, C., Serafini, F., Trujillo, I., 2000. World Catalogue of Olive Varieties. International Olive Oil Council, Madrid, Spain, 360p.
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[31] Bartolini, S., Andreini, L., Guerriero, R., Gentili, M., 2006. Improvement of the quality of table olives in Tuscany through cross-breeding and selection: preliminary results of Leccino x Konservolia hybrids. In: Proceedings of the Second International Seminar Olivebioteq 2006- November 5th-10th. Mazara del Vallo, Marsala (Italy), 2006, 1, 143-146.
[32] Maestro-durán, R., Borja-Padilla, R., 1990. La calidad del aceite de oliva en relación con la composición y maduración de la aceituna. Grasas y Aceites 41, 171-178.
[33] Ripa, V., De Rose, F., Tucci, A., Scalercio, S., Tucci, P., Pellegrino, M., 2006. Preliminary observations on the agronomical behaviour of olive cross breedings cultivated in Rossano Calabro. In: Proceedings Second International Seminar Olivebioteq 2006 - November 5th-10th. Mazara del Vallo, Marsala (Italy). 2006, 1, 139-142.
[34] Ripa, V., De Rose, F., Caravita, MA., Parise, MR., Perri, E., Rosati, A., 2008. Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Advances in Horticultural Science 22(2), 95–103.
[35] Lavee, S., 2010. Genetic resources, from conservation to new cultivars. In: Proceeding Symposia ICH Lisboa p 371.
[36] Tsimidou, M., Karakostas, K.X., 1993. Geographical Classification of Greek virgin olive oil by nonparametric multivariate evaluation of fatty acid composition. J. Sci. Food Agric. 62 (3), 253-257.
[37] Pannelli, G., Servili, M., Selvaggini, R., Baldioli, M., Montedoro, GF., 1994. Effect of agronomic and seasonal factors on olive (Olea europaea L.) production and on the qualitative characteristics of the oil. Acta Horticulturae 356, 239-243.
[38] Tous, J., Romero, A., 1994. Cultivar and location effects on olive oil quality in Catalonia (Spain). Acta Horticulturae 356, 323-326.
[39] Tovar, M.J., Romero, P., Alegre, S., Girona, J., Motilva, M.J., 2002. Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea. L) trees under deficit irrigation. J Sci Food Agric. 82, 1755-1763.
[40] Cossignani, L., Simonetti, M.S., Damiani, P., 2001. Structural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripening. Eur. Food Res. Technol 212, 160-164.
[41] Shibasaki, H., 2005. Influence of fruit ripening on chemical properties of ‘Mission’ variety olive oil in Japan. Food Sci. Technol. Res., 2005, 11, 9-12.
[42] Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Bendini, A., Lercker, G., Zarrouk, M., Miled, DDB., 2008. Chemical composition and oxidative stability of Tunisian mono varietal virgin olive oils with regard to fruit ripening. Food Chem 109, 743-754.
[2] Rallo, L., 1995. Selection and breeding of olive in Spain. Olivae 59, 46–53.
[3] Bellini, E., 1993. Variabilità genetica ed ereditarietà di alcuni caratteri in semenzali d’incrocio di olivo. Olivae 49, 21-34.
[4] Charafi, J., Rahioui, B., El Meziane, A., Moukhli, A., Boulouha, B., Modafar, C.E., Khadari, B., 2007. Verifying the reliability of hybrid issued from the cross ''Picholine marocaine clones X Picholine du Languedoc''. African Journal of Biotechnology 6 (24), 2776-2779.
[5] Lavee, S., 1978. Kadesh table olive. HortScience 131 (1), 62-63.
[6] Lavee, S., Haskal, A., Wodner, M., 1986. « Barnea » A new olive cultivar from first breeding generation. Olea 17, 95-99.
[7] Lavee, S., Harshemesh, H., Haskal, A., Meni, Y., Wodner, M., Ogrodovich, A., Avidan, B., Wiesman, Z., Avidan, N., Trapero-Casus, A., 1999. ‘Maalot’ a new cultivar for oil extraction resistant to spilocaea oleagina (cast.). Olivae 78, 51-59.
[8] Lavee, S., Avidan, B., Meni, Y., 2003. “Askal”, a New High Performing Oil Variety for Intensive and Supper-Intensive Olive Orchards. Olivae 97, 53-59.
[9] Lavee, S., Avidan, B., Meni, Y., Haskal, A., Wodner, M., 2004. Three new semi-dwarf varieties of olive tree for table use. Olivae 102, 33-41.
[10] Rallo, L., Barranco, D., De La Rosa, L., Leon L., 2008. Chiquitita olive. HortScience 43, 529-531.
[11] Fontanazza, G., Baldoni, L., 1990. Proposed programme for the genetic improvement of the olive. Olivae 34, 32-40.
[12] Grati-Kamoun, N., Khlif, M., 2001. Caractérisation technologique des variétés d'olivier cultivées en Tunisie. Revue Ezzitouna (numéro spécial) 69 p.
[13] Zarrouk, W., Baccouri, B., Taamalli, W., Trigui, A., Daoud, D., Zarrouk, M., 2009. Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia). Grasas y aceites 60 (5), 498-506.
[14] Trigui, A., 1996. Improving the quantity and quality of olive production in Tunisia: unavoidable need and outlook for olive identification and breeding. Olivae 61, 34-40.
[15] Ben Amar, F., Mezghani-Aiachi, M., Yengui, A., Belguith, H., Harrab, S., Hergli, MK., 2015. Variability in the agronomic performance of a collection of olive hybrids (Olea europaea L.) of the local ‘Chemlali Sfax’ oil-olive variety. Olivae 122, 16-21.
[16] Laaribi, I., Meaghani-Aiachi, M., Mars, M., 2014. Phenotypic diversity of some olive tree progenies issued from a Tunisian breeding program. European Scientific Journal 10(6), 292-313.
[17] Trigui, A., Yengui, A., Belguith, H., 2006. Olive germplasm in Tunisia.Olea 25, 19-23
[18] Aïachi, M., Trigui, A., 2000. Analyse de l’architecture des descendances issues de croisements dirigés de la Chemlali de Sfax et d’autres variétés d’olivier (Olea europaea. L). Revue Ezzaitouna 6 (1 and2), 33-58.
[19] Manaï, H., Mahjoub-Haddada, F., Trigui, A., Daoud, D., Zarrouk, M., 2007. Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. Journal of the science of food and agriculture 87 (4), 600-606.
[20] Manaï, H., Mahjoub-Haddada, F., Oueslati, I., Daoud, D., Zarrouk, M., 2008. Characterization of monovarietal virgin olive oils from six crossing varieties. Scientia Horticulturae 115, 252–260.
[21] Rjiba, I., Debbou, S., Gazzah, N., Chreif, I., Hammami, M., 2009. Profiles of volatile compounds from nine new hybrids obtained by controlled crossings on olive ‘Chemlali’ cultivar and mediterranean varieties. Natural Product Research 23 (7), 622-632.
[22] Rjiba, I., Dabbou, S., Gazzah, N., Hammami, M., 2010. Effect of crossbreeding on the chemical composition and biological characteristics of Tunisian new olive progenies. Chemistry & biodiversity 7, 649-655.
[23] Dabbou, S., Rjiba, I., Echbili, A., Gazzah, N., Mechri, B., Hammami, M., 2010. Effect of controlled crossing on the triglyceride and fatty acid composition of virgin olive oils. Chemistry & Biodiversity 7 (7), 1801-1813, doi: 10.1002/cbdv.200900385.
[24] Dabbou, S., Chaieb, I., Rjiba, I., Issaoui, M., Echbili, A., Nakbi, A., Gazzah, N., Hammami, M., 2011. Multivariate data analysis of fatty acid content in the classification of olive oils developed through controlled crossbreeding. Journal of the American Oil Chemists Society 89 (4), 667-674.
[25] J.O.R.T., 2017. Official Journal of Republic of Tunisia, Year 160 n° 33, April 25th 2017. p 1318.
[26] I.O.C., 1997. Méthodologie pour la caractérisation des variétés d’oliviers. Projet sur la conservation, caractérisation, collecte et utilisation des ressources génétiques de l’olivier. Communauté Européenne. Conseil Oléicole International, ISSN 0255-9978.
[27] Trigui, A., Msallem, M., 2002. Catalogue des variétés Autochtones et types locaux 159 p.
[28] Barranco, D., Cimato, A., Fiorino, P., Rallo, L., Touzani, A., Castaneda, C., Serafini, F., Trujillo, I., 2000. World Catalogue of Olive Varieties. International Olive Oil Council, Madrid, Spain, 360p.
[29] Paula, B.M., Pinheiro Joaquim, C.G., Esteves da Sila., 2005. Chemometric classification of olives from three Portuguese cultivars of olea europaea L. Analytica Chimica Acta 544 229-235
[30] Guellaoui, I., Ben Amar, F., Boubaker, M., Yangui, A., 2015. Caractérisation phénotypique d’hybrides d’olivier (Olea europaea. L) issus de la variété locale « CHEMLALI SFAX » Revue des BioRessoources 38-53.
[31] Bartolini, S., Andreini, L., Guerriero, R., Gentili, M., 2006. Improvement of the quality of table olives in Tuscany through cross-breeding and selection: preliminary results of Leccino x Konservolia hybrids. In: Proceedings of the Second International Seminar Olivebioteq 2006- November 5th-10th. Mazara del Vallo, Marsala (Italy), 2006, 1, 143-146.
[32] Maestro-durán, R., Borja-Padilla, R., 1990. La calidad del aceite de oliva en relación con la composición y maduración de la aceituna. Grasas y Aceites 41, 171-178.
[33] Ripa, V., De Rose, F., Tucci, A., Scalercio, S., Tucci, P., Pellegrino, M., 2006. Preliminary observations on the agronomical behaviour of olive cross breedings cultivated in Rossano Calabro. In: Proceedings Second International Seminar Olivebioteq 2006 - November 5th-10th. Mazara del Vallo, Marsala (Italy). 2006, 1, 139-142.
[34] Ripa, V., De Rose, F., Caravita, MA., Parise, MR., Perri, E., Rosati, A., 2008. Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Advances in Horticultural Science 22(2), 95–103.
[35] Lavee, S., 2010. Genetic resources, from conservation to new cultivars. In: Proceeding Symposia ICH Lisboa p 371.
[36] Tsimidou, M., Karakostas, K.X., 1993. Geographical Classification of Greek virgin olive oil by nonparametric multivariate evaluation of fatty acid composition. J. Sci. Food Agric. 62 (3), 253-257.
[37] Pannelli, G., Servili, M., Selvaggini, R., Baldioli, M., Montedoro, GF., 1994. Effect of agronomic and seasonal factors on olive (Olea europaea L.) production and on the qualitative characteristics of the oil. Acta Horticulturae 356, 239-243.
[38] Tous, J., Romero, A., 1994. Cultivar and location effects on olive oil quality in Catalonia (Spain). Acta Horticulturae 356, 323-326.
[39] Tovar, M.J., Romero, P., Alegre, S., Girona, J., Motilva, M.J., 2002. Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea. L) trees under deficit irrigation. J Sci Food Agric. 82, 1755-1763.
[40] Cossignani, L., Simonetti, M.S., Damiani, P., 2001. Structural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripening. Eur. Food Res. Technol 212, 160-164.
[41] Shibasaki, H., 2005. Influence of fruit ripening on chemical properties of ‘Mission’ variety olive oil in Japan. Food Sci. Technol. Res., 2005, 11, 9-12.
[42] Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Bendini, A., Lercker, G., Zarrouk, M., Miled, DDB., 2008. Chemical composition and oxidative stability of Tunisian mono varietal virgin olive oils with regard to fruit ripening. Food Chem 109, 743-754.
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Published
2019-08-30
How to Cite
GUELLAOUI, I.; BEN AMAR, F.; AYADI, M.; BOUBAKER, M. CHARACTERIZATION OF FIVE NEW OLIVE (OLEA EUROPAEA L.) CULTIVARS OBTAINED IN A CROSSBREEDING PROGRAM IN TUNISIA. Journal of Fundamental and Applied Sciences, [S. l.], v. 11, n. 3, p. 1318–1333, 2019. DOI: 10.4314/jfas.v11i3.19. Disponível em: https://jfas.info/index.php/JFAS/article/view/401. Acesso em: 30 jan. 2025.
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