Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation
Anthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, <i>Colletotrichum nymphaeae</i>, <i>C. godetiae</i>, or <i>C....
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MDPI AG
2021-05-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/6/1041 |
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| author | Fátima Peres Pedro Talhinhas Hugo Afonso Helena Alegre Helena Oliveira Suzana Ferreira-Dias |
| author_facet | Fátima Peres Pedro Talhinhas Hugo Afonso Helena Alegre Helena Oliveira Suzana Ferreira-Dias |
| author_sort | Fátima Peres |
| collection | DOAJ |
| description | Anthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, <i>Colletotrichum nymphaeae</i>, <i>C. godetiae</i>, or <i>C. acutatum</i>, on oil extracted from fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation (d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. <i>Colletotrichum nymphaeae</i> was equally highly virulent for both cultivars, while <i>C. godetiae</i> was less virulent especially in Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits infected with <i>C. nymphaeae</i> or <i>C. acutatum</i> at 14 d.p.i. FAEE were higher than the legal limit for extra VOO in Galega oils from fruits at 7 d.p.i. with <i>C. nymphaeae</i> or <i>C. acutatum,</i> or 11 d.p.i. with <i>C. godetiae.</i> TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was detected in Galega and Cobrançosa VOO from fruits inoculated with <i>C. nymphaeae</i> or <i>C. acutatum</i> at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils depended on the <i>Colletotrichum</i> species and olive cultivar. |
| first_indexed | 2024-03-10T11:09:41Z |
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| id | doaj.art-c08c53b74d5444c3be352db0af7e2d88 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T11:09:41Z |
| publishDate | 2021-05-01 |
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| spelling | doaj.art-c08c53b74d5444c3be352db0af7e2d882023-11-21T20:56:32ZengMDPI AGAgronomy2073-43952021-05-01116104110.3390/agronomy11061041Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical DegradationFátima Peres0Pedro Talhinhas1Hugo Afonso2Helena Alegre3Helena Oliveira4Suzana Ferreira-Dias5Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalAnthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, <i>Colletotrichum nymphaeae</i>, <i>C. godetiae</i>, or <i>C. acutatum</i>, on oil extracted from fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation (d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. <i>Colletotrichum nymphaeae</i> was equally highly virulent for both cultivars, while <i>C. godetiae</i> was less virulent especially in Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits infected with <i>C. nymphaeae</i> or <i>C. acutatum</i> at 14 d.p.i. FAEE were higher than the legal limit for extra VOO in Galega oils from fruits at 7 d.p.i. with <i>C. nymphaeae</i> or <i>C. acutatum,</i> or 11 d.p.i. with <i>C. godetiae.</i> TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was detected in Galega and Cobrançosa VOO from fruits inoculated with <i>C. nymphaeae</i> or <i>C. acutatum</i> at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils depended on the <i>Colletotrichum</i> species and olive cultivar.https://www.mdpi.com/2073-4395/11/6/1041olive anthracnose<i>Colletotrichum nymphaeae</i><i>Colletotrichum godetiae</i><i>Colletotrichum acutatum</i>fatty acid ethyl estersolive oil |
| spellingShingle | Fátima Peres Pedro Talhinhas Hugo Afonso Helena Alegre Helena Oliveira Suzana Ferreira-Dias Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation Agronomy olive anthracnose <i>Colletotrichum nymphaeae</i> <i>Colletotrichum godetiae</i> <i>Colletotrichum acutatum</i> fatty acid ethyl esters olive oil |
| title | Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation |
| title_full | Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation |
| title_fullStr | Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation |
| title_full_unstemmed | Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation |
| title_short | Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation |
| title_sort | olive oils from fruits infected with different anthracnose pathogens show sensory defects earlier than chemical degradation |
| topic | olive anthracnose <i>Colletotrichum nymphaeae</i> <i>Colletotrichum godetiae</i> <i>Colletotrichum acutatum</i> fatty acid ethyl esters olive oil |
| url | https://www.mdpi.com/2073-4395/11/6/1041 |
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