Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/antioxidant systems of olives as determined by MDS-PTA.

ABSTRACT: The phenolic composition and content of olive fruit are some of the attributes that determine oil quality. This composition depends on the olive variety, the cultivation system, and the fruit's ripeness. This study considered two olive varieties (Manzanilla and Morisca), under two water regimes (irrigated and rainfed), harvested at three stages of maturation (S1, S2, and S3), over three consecutive campaigns (2011, 2012, and 2013). The accumulation of phenols in the fruit was found to depend only on the stage of ripeness, while the flavonoid and phenylpropanoid contents depended also on the variety and the water regime. Superoxide dismutase (SOD) activity was linked to O2- production, which in turn depended on water regime, variety, and stage of maturation (this last being a process involv

SUBMITTER: Sainz JA 

PROVIDER: S-EPMC6472774 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature