Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

被引:35
作者
Brito, Catia [1 ]
Dinis, Lia-Tania [1 ]
Silva, Ermelinda [1 ]
Goncalves, Alexandre [1 ]
Matos, Carlos [2 ]
Rodrigues, Manuel A. [3 ]
Moutinho-Pereira, Jose [1 ]
Barros, Ana [1 ]
Correia, Carlos [1 ]
机构
[1] Univ Tras Os Montes & Alto Douro, CITAB Ctr Res & Technol Agroenvironm & Biol Sci, P-5000801 Vila Real, Portugal
[2] Univ Tras Os Montes & Alto Douro, Chem Dept, P-5000801 Vila Real, Portugal
[3] Polytech Inst Braganca, CIMO Mt Res Ctr, P-5300253 Braganca, Portugal
关键词
Olive tree; Summer stress; Frosts; Phytochemicals; Antioxidant capacity; OLEA-EUROPAEA L; ANTIOXIDANT POWER FRAP; PHENOLIC-COMPOUNDS; CV COBRANCOSA; TABLE OLIVES; FRUIT; CAPACITY; CULTIVAR; PROFILE; FLAVONOIDS;
D O I
10.1016/j.scienta.2018.04.019
中图分类号
S6 [园艺];
学科分类号
0902 ;
摘要
Olive orchards, rainfed managed, are threatened by the current and predicted adverse environmental conditions, which change the yield and quality of olive products, largely known for its benefits to human health. To mitigate these problems, it is highly recommended to perform some adjustments in agronomic practices, such as the use of foliar sprays that cloud help the trees to cope with climate change. During two consecutive years, olive trees were pre-harvest sprayed with kaolin (KL) and salicylic acid (SA) to attenuate the adverse effects of summer stress. Olive yield was increased by 97% and 72% with KL and SA, respectively Phenolics and antioxidant capacity of both olives and olive oil increased and decreased in the first and second year, respectively, in a closely association with the prevailing climatic conditions The foliar sprays did not significantly affect the oil quality indices, free acidity, peroxide value and K-232 coefficient and decreased the K-270 coefficient This study strongly suggests that the applied products might be effective m mitigating the adverse environmental conditions, without substantial changes in fruit and olive oil quality.
引用
收藏
页码:176 / 183
页数:8
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