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Resumen
In olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit [ver mas...]
dc.contributor.authorLemole, Georgina
dc.contributor.authorWeibel, Antonio Marcelo
dc.contributor.authorTrentacoste, Eduardo Rafael
dc.date.accessioned2018-10-16T14:49:00Z
dc.date.available2018-10-16T14:49:00Z
dc.date.issued2018-10
dc.identifier.issn0304-4238
dc.identifier.otherhttps://doi.org/10.1016/j.scienta.2018.06.005
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0304423818303911
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3604
dc.description.abstractIn olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control trees without shading (WS), four other treatments were applied to reduce solar radiation penetration to 50%: continuous shading throughout the experimental period (TS), shading from budbreak to fruit set (S1), from fruit set to pit hardening (S2), and from pit hardening to budbreak in the following season (S3). Shaded tree fruits from pit hardening to harvest had a lower maturity index and higher fruit production than the rest of the shading treatments. Free acidity and peroxide indexes were higher in S2 than in WS. Oleic acid was highest in oil from TS. Higher oleic acid content was found in S1 and S2 compared to S3 and WS. Linoleic and linolenic acids showed an inverse pattern to oleic acid. Phenol content was affected by reduced radiation in S2. Radiation reduction immediately after pit hardening was critical on fruit maturity, and indirectly, on the fatty acid and polyphenol content profile. Orchard design and subsequent canopy management should focus on improving canopy illumination during S1 and S2 where shading reduced both fruit production and oil quality. Shading in S3 markedly reduced oil quality but not fruit production.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceScientia Horticulturae 240 : 162-169 (October 2018)es_AR
dc.subjectOlea Europaeaes_AR
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectAceite de Olivaes_AR
dc.subjectOlive Oileng
dc.subjectCalidades_AR
dc.subjectQualityeng
dc.subjectRadiaciónes_AR
dc.subjectRadiationeng
dc.subjectAcidos Grasoses_AR
dc.subjectFatty Acidseng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subjectUmbríaes_AR
dc.subjectShadingeng
dc.subject.otherVariedad Arbequinaes_AR
dc.titleEffect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA San Juanes_AR
dc.description.filFil: Lemole, Georgina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentinaes_AR
dc.description.filFil: Weibel, Antonio Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentinaes_AR
dc.description.filFil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentinaes_AR
dc.subtypecientifico


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