Orientador(es)
Resumo(s)
The olive fruit fly, Bactrocera oleae (Gmelin), and the olive anthracnose, Colletotrichum
sp., cause damage on fruits with repercussion on olive oil quality. The aim of this work was
to examine the effect of olive fruit fly and olive anthracnose on oil quality of five
Portuguese olive cultivars (Galega vulgar, Cordovil de Castelo Branco, Cobrançosa,
Madural and Verdeal Transmontana). ln Galega vulgar and Cordovil de Castelo Branco
Uuee groups of olives were constituted, one with olives infested by olive tly (FO), another
with olives attacked by anthracnose (AO) and other with health olives (HO). In the other
cultivars HO and OF are compared. Fat content (in dry matter), acidity, specific extinction
coefficients (232 and 270 nm) and fatty acid composition were determined. Our results
showed tlmt HO had the highest fat content. AO oil presented the worst quality, presenting
acidity values twice as much as HO. FO oils showed an increase in acidity 50% higher than
HO. No differences were observed concerning fatty acid composition of HO and FO oils.
However, the oil produced with AO showed the lowest percentage of monounsaturated
fatty acids and the greatest value of saturated fatty acids. Oleic acid was higher on oil
produced with HO.
Descrição
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Contexto Educativo
Citação
Sousa, A.; Pereira, J.A.; Casal, S.; Oliveira, B.; Bento, A., 2005. Effect of the olive fruit fly and the olive antrachnose on oil quality of some Portuguese cultivars. 2st European meeting of the IOBC/WPRS study group “Integrated Control in Olives”, “Integrated Protection of olive Crops”. Florença (Itália), de 25 a 28 de Outubro de 2005. Livro de resumos: 35 p.
Editora
2st European meeting of the IOBC/WPRS study group “Integrated Control in Olives”, “Integrated Protection of olive Crops”