Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes

Authors

• Tommaso Ganino, University of Parma
• Martina Galaverni, University of Parma
• Lucia Morrone, Inst BioEcon IBE
• Scott Lafontaine, University of Arkansas, FayettevilleFollow
• Rahul Sen, University of Arkansas, Fayetteville
• Annalisa Rodolfi, Inst BioEcon IBE
• Ilaria Marchioni, University of Parma
• Tina Lino, University of Parma
• Deborah Beghe, University of Parma
• Margherita Rodolfi, University of Parma

Document Type

Article

Publication Date

4-1-2025

Keywords

Olea europaea L., Selenium, Boron, Betaine, Yield, GC/MS-MS

Abstract

This study investigated the effects of micronutrient treatments-Selenium and Betaine (SeBe), Boron (B), Betaine (Be), and their combinations-on the growth, physicochemical attributes, and sensory qualities of 'Nostrana di Brisighella' olives. Treatments significantly influenced fruit size, firmness, water content, oil content, and sensory characteristics. SeBe-treated plants yielded larger fruits with higher firmness and oil content, likely due to enhanced water retention and metabolic activity. Notably, B and Be treatments positively influenced sensory attributes, with B enhancing flavor complexity and Be contributing to improved fruit sweetness and aromatic profiles. The combination of B and Be resulted in a synergistic effect, yielding olives with a balanced flavor profile and appealing sensory characteristics. These findings emphasize selenium's role in promoting fruit growth and oil accumulation while highlighting the potential of B and Be to enhance flavor and sensory appeal. This study provides insights into optimizing olive quality through target micronutrient management.

Comments

Web of Science

Elsevier

Citation

Tommaso Ganino, Martina Galaverni, Lucia Morrone, Scott Lafontaine, Rahul Sen, Annalisa Rotondi, Ilaria Marchioni, Tina Lino, Deborah Beghé, Margherita Rodolfi, Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes, Scientia Horticulturae, Volume 345, 2025, 114131, ISSN 0304-4238, https://doi.org/10.1016/j.scienta.2025.114131.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.