A. Morales-Sillero, E. Lodolini, M. P. Suárez
Sep 13, 2020
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Journal
Journal of the science of food and agriculture
Abstract
BACKGROUND Calcium is a preservative and firming agent largely used in the table olive industry. Foliar applications of calcium (CaCl2 ) before harvest have been proposed in other fruits to increase firmness and reduce physiological disorders or internal damage. However, there is still a shortage of information regarding the source, the concentration, the number and the period of calcium application onto the canopy to get an effective response of olive quality. In this study, we aimed to investigate the effect of two concentrations of CaCl2 foliar treatments (0.5% and 1.0%), applied at different stages of fruit development (at the end of fruit set, end of pit hardening, and prior to harvesting) on olive quality for two varieties ('Manzanilla de Sevilla' and 'Ascolanta tenera'), cultivated in two different geographical areas (Spain and Italy, respectively). RESULTS The applied Ca concentrations enhanced the fruit calcium content and decreased sodium and potassium. They also improved the mechanical properties without modifying fruit morphology, cuticle thickness nor causing phytotoxicity. Foliar treatments increased the oil content in the pulp (dry weight basis) and the amount of hydroxytyrosol, tyrosol and oleuropein, among other phenols. CONCLUSION Calcium foliar applications during fruit development effectively increase olive quality. This article is protected by copyright. All rights reserved.