ISHS Acta Horticulturae 474: III International Symposium on Olive Growing
CHANGES OF BIOCHEMICAL PARAMETERS IN OLIVE (OLEA EUROPAEA L.) LEAVES DURING AN ENTIRE VEGETATIVE SEASON, AND THEIR CORRELATION WITH FROST RESISTANCE |
| Authors: | F. Bartolozzi, P. Rocchi, F. Camerini, G. Fontanazza |
| Keywords: | frost resistance, Olea europaea, sucrose, sugars |
| Abstract:
The seasonal trend of some biochemical parameters measured in leaves from 6 olive varieties with supposedly a different degree of sensitivity to freezing temperatures was evaluated. Particularly, the evolution of the content of alcohol soluble sugars, sugar alcohols, organic acids, fatty acids, and total proteins during an entire vegetative season was studied, paying specific attention to the winter-early spring period and to the temperatures recorded during the whole sampling period. In order to better understand some physiological aspects of frost resistance in olive, for each cultivar and for every date, samples of leaves were submitted to freezing temperatures (-16 °C) and compared to untreated samples. This comparison was aimed at detecting possible differences between the two types of samples and at linking them to the mechanism of frost resistance. The six cultivars examined (Bouteillan, Nostrale di Rigali, Frantoio, Leccino, Borsciona, and I-79) display peculiar biochemical patterns as a whole, and an attempt is made to relate these results to the supposedly different levels of frost resistance of the particular cultivars. The importance of specific compounds within each class of the substances studied is highlighted. | |
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