EVOLUTION OF OLIVE FRUIT RESPIRATION, PHOTOSYNTHESIS AND OIL COMPOSITION DURING RIPENING

A. Tombesi, M. Pilli, M. Boco, P. Proietti
Fruit oil content with respect to dry matter increased rapidly up to November 30 for Frantoio and until December 12 for Leccino, The fruit water content, around 50% at the beginning of December, gradually decreased till 33% in the first days of January, when the temperature continuously decreased. The dark respiration was active at mid November and largely decreased up to mid December, when it again started to increase with a high point around 22 December. CO2 assimilation occurred for Leccino during November, while, for Frantoio, it continued during December in relation to change of fruit color from green to black. During December respiration and photosynthesis on turgid fruits were much higher than on wrinkled ones.

The oil extracted during different periods was stable enough in composition; there were only small variations in palmitic and oleic acid.

The increase in climacteric respiration before entering senescence occurred in both Frantoio and Leccino during a period of decreasing temperatures and it happened on turgid fruits and to a lesser extent on wrinkled ones.

Tombesi, A., Pilli, M., Boco, M. and Proietti, P. (1994). EVOLUTION OF OLIVE FRUIT RESPIRATION, PHOTOSYNTHESIS AND OIL COMPOSITION DURING RIPENING. Acta Hortic. 356, 278-283
DOI: 10.17660/ActaHortic.1994.356.59
https://doi.org/10.17660/ActaHortic.1994.356.59

Acta Horticulturae