PHENOLIC COMPOUNDS AND SUSCEPTIBILITY OF OLIVE CULTIVARS TO BACTROCERA OLEAE (DIPTERA: TEPHRITIDAE) INFESTATIONS AND COMPLEMENTARY ASPECTS: A REVIEW

In this survey, the susceptibility of olive cultivars to olive fly, Bactrocera oleae (Rossi), attacks is reviewed and the role played by phenolic compounds, oleuropein and cyanidine is discussed. Their occurrence in olive fruit, ecological role in protection against parasites, participation in olive oil composition and benefits for human health and future application in genetic improvement programs are also described. This review underlines the need to preserve olive intraspecific biodiversity and it provides some suggestions for olive crop protection through the use of olive cultivars that are less susceptible to olive fly, in order to perform environmentally friendly farming strategies. The management and application of results shown in this review may contribute to reducing pesticide use by choosing less susceptible cultivars, thereby providing significant benefits to the environment, operators and consumers.