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Influence of fertigation in "Manzanilla de Sevilla" olive oil quality

AutorMorales Sillero, Ana; Jiménez González, Rocío; Fernández Luque, José Enrique ; Beltrán Maza, G.
Palabras claveOlea europaea
Virgin olive oil
Oxidative stability
Fatty acids
Fecha de publicación2007
EditorAmerican Society for Horticultural Science
CitaciónHortScience 42(5): 1157-1162 (2007)
ResumenWe report the results of a study carried out in a ‘Manzanilla de Sevilla’ olive orchard near Seville, Spain, where the influence of different fertigation treatments on oil chemical composition was considered. Four treatments were established: control (no fertilizer) and T200, T400, and T600 in which each tree, respectively, received 200, 400, or 600 g N per irrigation season of a 4N–1P–3K complex fertilizer applied daily from 1999 to 2003. Results shown here correspond to the last 2 years of the experiment, 2002 and 2003. Fruits were sampled at the beginning of ripeness at the ‘‘green’’ stage. Fruit water content increased with the amount of fertilizer, probably because of the increase of potassium in the pulp. Oil content was unaffected by the treatments, but oil yield increased with the fertilizer dose in 2003 as a result of the number of fruits per tree. Polyphenol content, which is related to antioxidant oil capacity, K225 (bitterness), and oxidative stability were lower in the oils made from trees receiving greater fertilizer doses. The monounsaturated fatty acid content, in particular oleic acid, decreased with increasing amounts of applied fertilizers, whereas polyunsaturated fatty acids, in particular linoleic acid, increased with it.
Descripción6 pages, 1 figure, 5 tables, 48 references.
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