The effects of nutrient media (potato dextrose agar, Czapek's agar, oatmeal agar, juice agar, water agar, mature olive fruit medium, immature olive fruit medium, and olive leaf medium) and pH (4, 5, 6, 7, 8, and 10) on the growth and sporulation of Colletotrichum gloeosporioides [Glomerella...

A stone mill-integral decanter (SD) olive processing line was compared to a traditional stone mill-press (SP) line, a discontinuous method that if properly used, yields high-quality virgin olive oils. The SD line gave average oil yields that were not statistically (P≤0.05) different with "Dritta" ...

The behaviour of olive (cv. Frantoio) plantlets during the last phase of the in vitro culture was investigated before transplanting. Two types of closure device were compared during the pre-acclimatization phase: caps with air permeable membranes (aerated vessels) and traditional caps without...

Olive (O. europaea) is an evergreen tree traditionally cultivated in the Mediterranean basin where plants undergo, to some degree, stress due to unfavourable environmental conditions. Water deficit, freezing, salinity, and air pollution are a few of the stress factors restricting growth, so that ...

The storage conditions of virgin olive oil are very important to avoid, or reduce, the negative effects of autoxidation on the qualitative characteristics of the packaged product. The factors affecting olive oil quality during storage are room temperature, exposure to light and contact with oxygen. ...

In table olive processing, sodium chloride is currently used to retard the growth of undesirable bacteria, to control the rate of fermentation, and as a flavouring. However, an excessive sodium intake is associated with hypertension and other cardiovascular diseases. To reduce sodium intake due to...

Preliminary results are presented of an experiment that evaluated the efficacy of stable isotope dilution assay via GC-MS and selected reaction monitoring ion spray ionization-tandem mass spectrometry in the analysis of dimethoate residues in olive fruits and olive oil extracts.

A molecular phylogenetic approach for lactic acid bacteria (LAB) identification was assayed to allow the definition of products from distinct regions and environments. A total of 173 strains of LAB selected from four varieties of olive fruits were isolated from brines produced in different regions...

The potential for the conservation of olive germplasm by both slow growth storage (4°C), and preservation in liquid nitrogen was examined. For medium-term storage, olive shoot cultures (cultivars Leccino and Frantoio) were effectively preserved in the dark at 4°C for up to 8 months. With...

The olive orchard, in Corsica (France), has a large number of olive cultivars growing in different areas with various pedo-climatic conditions. Eight main oil-producing cultivars were characterized both at the morphological and molecular level (Aliva Bianca, Aliva Nera, Biancaghja, Bonifacio,...