Effect of nitrogen availability on olive oil quality

A. Dag, R. Erel, Z. Kerem, A. Ben-Gal, N. Stern, A. Bustan, I. Zipori, U. Yermiyahu

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

7 Scopus citations

Abstract

Nitrogen (N) is considered one of the major nutrients required for productive orchards. However, information regarding the effect of N on olive oil quality is scarce. We evaluated the relationship between olive tree nutritional status and major oil quality parameters using three experimental setups having different approaches: controlled trial, field trial and survey. In the controlled experiment, trees grown in inert media were exposed to eight levels of N. We found that oil phenolic content decreased linearly as a function of increased leaf N concentration, indicating protein-phenol competition. Free fatty acids (FFAs) increased with increased levels of fruit N concentration. The field experiment confirmed the finding that increased leaf N resulted in increased FFAs and reduced polyphenols. Finally, a survey of 25 commercial olive orchards found correlation between high N concentration in fruit and oil acidity. In conclusion, the findings regarding the negative effects of excess N suggest that balanced controlled fertilization is necessary to obtain high yields without harming olive oil quality.

Original languageAmerican English
Title of host publication8th International Olive Symposium
EditorsS. Perica, G. Vuletin Selak, L. Sebastiani, T. Klepo, L. Ferguson
PublisherInternational Society for Horticultural Science
Pages465-469
Number of pages5
ISBN (Electronic)9789462611955
DOIs
StatePublished - 15 May 2018

Publication series

NameActa Horticulturae
Volume1199
ISSN (Print)0567-7572

Bibliographical note

Publisher Copyright:
© 2018 International Society for Horticultural Science. All rights reserved.

Keywords

  • 'Barnea', fertilization
  • Free fatty acids
  • Olea europaea
  • Polyphenols

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