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Does salinity modify anatomy and biochemistry of Olea europaea L. fruit during ripening?
- Moretti, Samuele, Francini, Alessandra, Minnocci, Antonio, Sebastiani, Luca
- Scientia horticulturae 2018 v.228 pp. 33-40
- 2,2-diphenyl-1-picrylhydrazyl, Olea europaea, abiotic stress, aerial parts, biochemistry, fruit yield, genotype, mesocarp, olives, physiology, ripening, salinity, sodium, sodium chloride
- The effect of salinity on physiology of olive (Olea europaea L.) fruits was studied using a salt-sensitive genotype (Leccino cv.) able to translocate sodium to the aerial part. Plants were treated with 0 and 60mM NaCl for 49days starting from the beginning of pit hardening to veraison. The effects of salt exposure were studied classifying olive in two Maturation Groups: MG1 olives from green skin to <50% purple skin; MG2 olives with purple skin ≥50%.Plants treated with NaCl present a significant reduction of shoot elongation after 35, 42 and 49days of salt treatment (15%, 18% and 24%, respectively). Na accumulation occurs in fruit flesh depending on the MG: 559mgkg−1 in MG1 and 397mgkg−1 in MG2. In general, NaCl does not negatively affect fruit yield parameters while induce an increment of total phenols (58%) and DPPH scavenging activity (15%) in MG1 in comparison with control. Cryo-SEM observations of freeze-fractured fruits revealed that salt treatment induce an increment of cells area and a thickening of cuticle, epidermis, hypodermis and outer mesocarp, that could be considered useful to protect fruits against other biotic and abiotic stress.