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1. Architectural characteristics of six olive cultivars with respect to their suitability for high density orchards

Author:
Pollastri, L.,   et al.   ; Lodolini, E. M.; Tarragoni, A.; Cioccolanti, T.; Neri, D.;     Show all 5 Authors
Source:
Acta horticulturae 2017 no.1160 pp. 127-134
ISSN:
0567-7572
Subject:
branches; canopy; cultivars; olives; orchards; shoots; trees; Italy
Abstract:
... In a high density (1,250 trees ha-1) olive orchard in central Italy, the architectural characteristics of 'Arbequina', 'Arbosana', 'Koroneiki', 'FS17', 'Don Carlo' and 'Giulia' cultivars was studied. Tree height, canopy dimensions, trunk diameter at 0.20, 0.75, 1.5, 2.0 m from the ground, branch intersection height along the trunk, diameter and length of the primary branches were measured in 2010, ...
DOI:
10.17660/ActaHortic.2017.1160.18

2. Reproductive patterns of 1-year-old mixed shoots in different olive cultivars in Central Italy

Author:
Pollastri, L.,   et al.   ; Lodolini, E. M.; Tarragoni, A.; Ciccolanti, T.; Massetani, F.; Neri, D.;     Show all 6 Authors
Source:
Acta horticulturae 2017 no.1160 pp. 119-126
ISSN:
0567-7572
Subject:
branching; climatic factors; cultivars; flowers; fruit set; olives; orchards; plant architecture; plant density; shoots; trees; Italy
Abstract:
... The increase of plant density in new olive orchard systems requires a deeper investigation about plant architecture to understand growth, branching pattern and yield and to select most suitable cultivars. The spatial arrangement of vegetative and reproductive structures helps to explain the fruiting attitude of the plant at different levels: the whole tree, the productive branch and the fruiting s ...
DOI:
10.17660/ActaHortic.2017.1160.17

3. Analytical quality and genuineness of enzyme-extracted virgin olive oil

Author:
Pollastri, L.,   et al.   ; Ranalli, A.; Malfatti, A.,; Contento, S.; Lucera, L.;     Show all 5 Authors
Source:
Journal of food quality 2003 v.26 no.2 pp. 149-164
ISSN:
0146-9428
Subject:
olives; cultivars; olive oil; enzymatic treatment; product authenticity; bioprocessing; food processing quality; qualitative analysis; quantitative analysis; sensory properties; principal component analysis
Abstract:
... The effects of three new enzyme processing aids, Cytolase 0, Maxoliva and Bioliva, were investigated during mechanical olive oil extraction experiments. Three major olive varieties, Dritta, Caroleo and Coratina were processed with a pressing system. Reference extractions, without using the enzyme preparations, were also carried out. All three enzyme formulations increased both yields and quality l ...
DOI:
10.1111/j.1745-4557.2003.tb00234.x

4. The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Author:
Pollastri, L.,   et al.   ; Ranalli, A.; Contento, S.; Iannucci, E.;     Show all 4 Authors
Source:
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
ISSN:
0950-5423
Subject:
tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
Abstract:
... The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o-diphenols, major free and hydrolysable ...
DOI:
10.1046/j.1365-2621.2003.00632.x

5. Acylglycerol and fatty acid components of pulp, seed, and whole olive fruit oils. Their use to characterize fruit variety by chemometrics

Author:
Pollastri, L.,   et al.   ; Ranalli, A.; Contento, S.; Di Loreto, G.; Iannucci, E.; Lucera, L.; Russi, F.;     Show all 7 Authors
Source:
Journal of agricultural and food chemistry 2002 v.50 no.13 pp. 3775-3779
ISSN:
0021-8561
Subject:
olives; seeds; olive pulp; olive oil; triacylglycerols; diacylglycerols; long chain fatty acids; chemical composition; varieties; Italy
Abstract:
... The contents of triacylglycerols and diacylglycerols in three kinds of olive fruit oils (pulp, seed, and whole fruit) were determined. The fatty acid composition and the quality ratios 1,2-diacylglycerols/1,3-diacylglycerols and 1,2-diacylglycerols/total diacylglycerols were also assessed. Seven major Italian olive varieties were considered. Results of univariate statistical analyses indicated tha ...
DOI:
10.1021/jf011506j
PubMed:
12059159