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Olive oils from fruits infected with different anthracnose pathogens show sensory defects earlier than chemical degradation
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Orientador(es)
Resumo(s)
Anthracnose is the most important disease of olives responsible for olive oil depreciation.
The aim of this study is to compare the negative effects of the most common olive anthracnose
pathogens in Portugal, Colletotrichum nymphaeae, C. godetiae, or C. acutatum, on oil extracted from
fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy
fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation
(d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by
quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty
acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega
Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. Colletotrichum nymphaeae
was equally highly virulent for both cultivars, while C. godetiae was less virulent especially in
Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits
infected with C. nymphaeae or C. acutatum at 14 d.p.i. FAEE were higher than the legal limit for extra
VOO in Galega oils from fruits at 7 d.p.i. with C. nymphaeae or C. acutatum, or 11 d.p.i. with C. godetiae.
TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was
detected in Galega and Cobrançosa VOO from fruits inoculated with C. nymphaeae or C. acutatum
at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils
depended on the Colletotrichum species and olive cultivar
Descrição
Palavras-chave
olive anthracnose Colletotrichum nymphaeae Colletotrichum godetiae Colletotrichum acutatum fatty acid ethyl esters olive oil phenols Cobrançosa Galega Vulgar sensory analysis
Contexto Educativo
Citação
Peres, F.; Talhinhas, P.; Afonso, H.; Alegre, H.; Oliveira, H.; Ferreira-Dias, S. Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation. Agronomy 2021, 11, 1041
Editora
MDPI