Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region

• Four patterns of oleic acid evolution were found in six olive varieties.
• Oleic acid often decreases during fruit growth in warm NW Argentina.
• Coratina and Manzanilla Fina maintain their fatty acids within commercial limits.
• High oil accumulation rate increases final oil concentration.
• Increasing temperature lowers final oil concentration in warm NW Argentina.

Olive growing has expanded considerably in the last few decades outside of the Mediterranean Basin to non-traditional regions in the Southern Hemisphere. When growing olive genotypes (i.e., varieties) outside of their area of origin, the importance of environmental factors such as temperature and genotype × environment interactions in determining olive oil production and oil quality has been suggested. In several Mediterranean varieties and one South American variety, we assessed the dynamics of fruit growth and oil accumulation along with the evolution of fatty acid composition at multiple locations over two growing seasons. Oleic acid content (%), the principal fatty acid present in olive oil, showed four contrasting patterns during fruit growth when modeled against thermal time from flowering using linear and bilinear regressions: (1) a sharp linear decrease for the varieties ‘Arauco’ and ‘Arbequina’; (2) a plateau followed by a late linear decrease of moderate slope for ‘Barnea’ and ‘Manzanilla Fina’; (3) a slow linear decrease for ‘Frantoio’; and (4) no decrease in ‘Coratina’. Linoleic acid (%) showed linear increases in ‘Arauco’ and ‘Arbequina’ that appear to be inversely related to the decreases in oleic acid, while bilinear patterns were found for many other varieties. Both the rates of fruit growth and of oil accumulation were more important in determining maximum fruit dry weight and oil concentration (%), respectively, than duration when expressed on a thermal time basis. Temperature during oil synthesis was negatively related to final oil concentration. Experiments under controlled conditions would greatly contribute to our understanding of how fruit growth as well as oil quantity and quality are influenced by environmental factors.

Figure optionsDownload as PowerPoint slide