Arbequina Arbosana Koroneiki
OliveOlive ProductionProduction forfor OilOil VARIETIESVARIETIES UCUC DavisDavis ShortShort CourseCourse
– Olive Center (RMI) – Fruit and Nut Research and Information Center – Plant Science Department – Cooperative Extension
Paul Vossen Paul Vossen Paul Vossen OriginOrigin ofof thethe OliveOlive (Olea(Olea europaea)europaea)
sylvestris cerasiformis Paul Vossen chrysophylla - ferruginea Olea laperrini MediterraneanMediterranean DevelopmentDevelopment 5,5005,500 toto 6,0006,000 yearsyears
1o 2o 3o
Paul Vossen TheThe VARIETYVARIETY ChoiceChoice
1. Tree Vigor – Harvest method 150 varieties = 90% 2. Removal Force – Harvest method 3. Fruit Yield – Precocity 4. Oil Yield % – quantity and extractability 5. Oil Flavor “Style” 6. Cold Hardiness 7. Maturity Season 8. Disease Resistance 9. Pollination 10. Fruit Size 11. Pit to Pulp Ratio 12. Salt Tolerance 13. Growth habit
Paul Vossen Varieties Based on System
SuperSuper--HighHigh DensityDensity HighHigh DensityDensity (600(600--900900 trees/a)trees/a) (100(100--350350 trees/a)trees/a) • Arbequina • All varieties • Arbosana • Except for SHD • Koroneiki
• Chiquitita • FS-17, I-77, Don Carlo, Favolosa, Diana, etc.
Paul Vossen SuperSuper--HighHigh--DensityDensity
• Currently based on 3 varieties • Specific patented clones • Lower vigor • High precocity • Good characteristics • New ones on the way • Others DON’T work!
Paul Vossen Arbequina
Arbosana
Koroneiki Paul Vossen ChiquititaChiquitita
Paul Vossen More fruit at an earlier age PrecociousPrecocious
Better set under NonNon vigorous conditions PrecociousPrecocious
Paul Vossen VarietyVariety CharacteristicsCharacteristics
ArbequinaArbequina Arbosana Koroneiki • Vigor - L •• VigorVigor -- VLVL • Vigor - L • Precocity - H •• PrecocityPrecocity -- VHVH • Precocity - M • Yield – H •• YieldYield –– HH • Yield – H/A • Flavor – M •• FlavorFlavor –– II • Flavor – R • Stability – L •• StabilityStability –– MM • Stability – H • Ripeness – E •• RipenessRipeness –– II • Ripeness – L • Cold – H •• ColdCold –– HH • Cold – S • Removal – I •• RemovalRemoval –– II • Removal – VD • Disease = •• DiseaseDisease == • Disease = Paul Vossen OilOil QualityQuality FactorsFactors flavor & stability
•• VarietyVariety ~~ 40%40% • Maturity ~ 40% • Processing ~ 15% • Growing Conditions ~ 5%
Paul Vossen WhatWhat toto looklook forfor inin anan oliveolive oiloil
•• FreshFresh oliveolive tastetaste •• NotNot fermentedfermented oror rancidrancid (no(no defects)defects) •• SomeSome bitternessbitterness •• SomeSome pungencypungency •• AttractiveAttractive fruitinessfruitiness •• DependsDepends onon useuse
Paul Vossen MaturityMaturity IndexIndex
Paul Vossen Paul Vossen Varietal Trial C Valley Arbequina MI: 2.8 (11-09-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Paul Vossen Paul Vossen Varietal Trial C Valley Arbosana MI: 2.2 (11-14-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Paul Vossen Paul Vossen Varietal Trial C Valley Koroneiki MI: 1.9 (11-25-05)
Overall Quality Average
Balance Average
Complexity Average
Aroma Intensity Average
Total Flavor Intensity Average
Fruit Intensity Average
Bitterness Average
Pungency Average
Sweetness Average
Astringency Average
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Paul Vossen VARIETYVARIETY FLAVORSFLAVORS
•• ArbequinaArbequina – Aromatic, nutty, buttery, fruity, sweet, artichoke, ripe apple, almond •• ArbosanaArbosana – fruity, grassy, pungent •• KoroneikiKoroneiki – Aromatic, bitter, pungent, herbaceous, green tea, fruity, ripe banana
Paul Vossen HighHigh DensityDensity TreesTrees ~~ 2020 ftft apartapart
2424 xx 1212 feetfeet Paul Vossen VarietiesVarieties withwith PotentialPotential • Bosana • Coratina • Frantoio • Hojiblanca • Kalamon • Leccino • Mission • Picual • Picudo • Taggiasca Paul Vossen TreesTrees forfor WiderWider SpacingSpacing HighHigh DensityDensity SystemSystem • Vigor is high Not Super High Density • Low to medium precocity Paul Vossen • Wide range in fruit size • Fruit matures from early to late • Greatest range in flavors & oil styles • Minimum spacing between rows = 16 ft • 18-22 ft needed between rows • In-row spacing between trees = 6-11 ft • Typical spacing 16x8 – 18x9 – 20x10 – 22x11 OLIVE VARIETY PRECOSITY, PRODUCTIVITY, ALTERNANCE INDEX, AND OIL CONTENT IN MEKNES, MOROCCO GROWN AT A DENSITY OF 178 TREES/ha Ave. Yield* Ave. Yield Oil content Oil Yield Cumulative Alternance Variety First 3 yrs. Last 3 yrs. % wet wt. Estimate Yield Index (kg/tree) (kg/tree) basis kg/ha Arbequina 6.94 29.17 122.46 0.20 23 1,040 Carolea 2.12 19.53 74.45 0.45 26 903 Frantoio 2.28 18.80 70.85 0.33 27 904 Haouzia 3.86 17.17 69.07 0.37 23 703 Koroneiki 18.14 25.19 143.60 0.39 25 1,150 Hojiblanca 5.93 33.67 131.49 0.29 20 1,080 Leccino 1.16 24.02 87.05 0.63 - - Manzanillo 2.17 20.22 77.99 0.52 - - Mastoides 11.66 16.95 97.50 0.57 30 905 Menara 5.46 18.13 75.75 0.41 23 742 P. Languedoc 5.62 26.67 103.79 0.32 22 1,000 Picual 10.23 38.60 169.61 0.21 24 1,580 * Starting three years after planting. Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen OLIVE VAREITY VIGOR (TREE OLIVE VAREITY VIGOR (TREE VOLUME) IN THE 9TH YEAR AT A VOLUME) IN THE 10TH YEAR AT A DENSITY OF 286 TREES/ha IN DENSITY OF 204 TREES/ha IN CATALUÑA, SPAIN ANDALUCIA, SPAIN Variety Volume m3/tree Variety Volume m3/tree Morrut 48.0 Moraiolo 66.7 Changlot Real 47.0 Maurino 43.0 Empeltre 42.0 Blanqueta 42.2 Manzanilla 41.0 Leccino 40.5 Blanqueta 39.0 Frantoio 40.3 Picual 34.0 Gordal (Sevillano) 31.0 Arbequina 34.0 Picudo 30.6 Palomar 32.0 Empeltre 27.1 Joanenca 29.0 Manzanilla 24.2 Santa Caterina 25.0 Hojiblanca 22.5 Arbosana 24.0 Cornicabra 20.2 i-50 23.0 Coratina 16.8
Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre Carmen del Río, Juan M. Caballero and Ma Dolores García-Fernández. CIFA “Alameda del “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain Obispo”, IFAPA, Junta de Andalucía, Córdoba, Spain
Paul Vossen OLIVE VAREITY VIGOR IN FIRENZE, ITALY
Tree height Total Number of Trunk Variety (cm) vegetation branches per diameter (cm) tree (cm) Correggiolo 159.83 442.91 19.3 7.6 Frantoio 142.08 304.58 15.6 7.4 Grappolo 119.58 172.16 12.1 7.2 Leccino 152.30 404.00 19.0 6.5 Leccio del Corno 112.00 158.5 10.2 6.0 Maurino 130.50 299.75 22.8 7.1 Moraiolo 119.08 122,75 8.1 5.6 Pendolino 134.16 315.91 20.5 6.8 S. Caterina 121.66 199.66 9.9 6.5 San Francesco 167.41 414.41 20.1 9.4
Antonio Cimato, Istituto sulla Propagazione delle Specie Legnose Consiglio Nazionale delle Ricerche Scanticci – Firenze, Italia
Paul Vossen OLIVE VAREITY PRECOCITY AND PRODUCTION 1991- 2001 IN CATALUÑA, SPAIN Years to Yield first 3 Efficiency kg Ave. yield 7th- Variety produce yrs. kg/tree fruit/m3 tree 10th yrs. kg/tree volume Blanqueta 2 27.6 25.2 3.2 Arbequina 2 22.7 27.1 4.1 Arbosana 2 18.0 18.0 4.8 Palomar 2 9.0 17.2 2.6 Picual 3 24.3 19.9 2.7 Joanenca 3 23.4 20.2 4.0 Manzanilla 3 10.7 21.1 2.0 Empeltre 4 15.0 14.0 1.5 Santa Caterina 6 8.8 3.6 0.4
Joan Tous, Agustí Romero, and Joan Plana. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona), Spain
Paul Vossen OLIVE VAREITY PRECOCITY, AND PRODUCTION (1987- 1997) IN ANDALUCIA, SPAIN Years to Yield first 3 Ave. yield Efficiency kg Variety produce yrs. kg/tree 7th-10th yrs fruit/m3 tree kg/tree volume Blanqueta 3 7.7 38.1 4.06 Maurino 3.5 31.0 21.5 2.88 Picudo 3.5 14.9 23.4 3.83 Manzanilla 4 21.8 26.1 5.36 Hojiblanca 4 21.5 22.2 4.71 Cornicabra 4 14.2 19.7 4.60 Coratina 4 8.1 13.1 3.74 Leccino 4.5 27.4 34.2 3.65 Frantoio 5 41.2 25.3 2.87 Empeltre 5.5 32.8 10.9 2.49 Moraiolo 5.5 30.7 15.0 0.86 Gordal (Sevillano) 6 18.6 6.4 0.84
Carmen del Río, Juan M. Caballero and Ma Dolores García-Fernández. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba, Spain. Paul Vossen VARIETY COMPARISONS FOR PRECOSITY IN AUSTRALIA Early Picual, Barnea, Hojiblanca, Arbequina, Koroneiki, bearing Leccino, and Manzanillo Mid Mission, Pendolino, Columella, FS-17, and Coratina bearing Late Ascolano, Frantoio, Gordal, Kalamon, I-77, and Souri bearing
Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation; Hartley Grove, Urrbrae, 5064, Australia
Paul Vossen OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CÓRDOBA, SPAIN 1988-98
Yield* Productivity Fruit Oil content % Variety first 3 yrs. Ave. 6th-9th yrs. Weight dry wt. basis kg/tree (kg/tree) g/fruit Arbequina 23.0 24.5 1.7 55.1 Manzanilla 7.4 10.8 3.9 51.9 Villalonga 24.9 12.8 4.6 58.4 Carolea 16.3 14.0 4.6 58.4 Koroneiki 20.5 13.3 1.1 55.7 Leccino 28.7 23.6 3.0 49.0 Picholine 21.6 10.2 3.8 56.1 P. Marocaine 16.4 15.8 3.9 53.1
Juan M. Caballero, Carmen del Río, Carlos Navarro, Ma Dolores García-Fernández, Juan Morales, Manuel Hermoso, Luis Á del Olmo, Francisco López, Fernando Cera, and Gustavo Ruiz. CIFA “Alameda del Obispo”, IFAPA, Junta de Andalucía, Córdoba; CIFA “Estación de Oilivicultura y Elaiotecnia”, IFAPA, Junta de Andalucía, Mengíbar (Jaén); CIFA de Cabra, IFAPA, Junta de Andalucía, Cabra (Córdoba); Delegación de Agricultura y Pesca, Junta de Andalucía, Huelva.
Paul Vossen OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CATALUÑA, SPAIN 1988-01
Average Yield* Fruit Productivity Oil content % Variety first 2 yrs. Weight 8th-11th yrs. dry wt. basis kg/tree g/fruit kg/tree Arbequina 23.4 29.8 1.2 50.5 Manzanilla 10.1 19.3 3.7 50.4 Villalonga 18.5 25.7 3.5 48.3 Ayvalik 1.2 5.6 3.4 52.4 Carolea 5.8 23.2 4.4 53.3 Koroneiki 4.1 8.5 0.8 49.3 Leccino 13.5 31.8 2.5 47.1 Picholine 10.2 31.5 3.8 50.7 P. Marocaine 4.9 13.5 3.6 46.9
Joan Tous, Juan F. Hermoso, Joan Plana, and Agustí Romero. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona); Estación Experimental del Ebro, IRTA, Amposta (Tarragona), Spain. Paul Vossen VARIETY COMPARISONS FOR YIELD, OLEIC FATTY ACID CONTENT, OIL CONTENT, FRUIT WEIGHT, AND FLESH TO PIT RATIO IN AUSTRALIA (1998 - 2004). Ave. yield 3 yrs. Oil content % dry Fruit Wt. Fresh Flesh to pit Variety Yield 2004 kg/tree kg/tree wt. basis (g) ratio Picual 7.58 11.8 52.1 4.26 8.34 Barnea 6.80 10.9 61.0 3.64 8.16 Hojiblanca 6.39 17.2 40.4 4.47 8.98 Arbequina 5.95 11.6 61.9 1.89 6.07 Manzanilla 5.42 8.7 41.5 5.46 10.86 Mission 4.41 - 48.2 4.03 7.26 Pendolino 4.39 7.8 41.4 2.46 6.19 Columella 4.11 - 56.8 4.86 8.79 Leccino 3.88 15.2 47.6 3.55 6.18 FS-17 3.31 - 61.7 3.40 11.2 Coratina 3.29 1.4 57.1 3.94 6.32 Ascolano 2.58 - 54.1 7.06 12.4 Frantoio 2.52 6.4 57.4 2.80 5.15 Gordal 2.28 5.8 54.0 9.66 11.52 Kalamon 1.81 1.5 54.1 4.53 8.45 I-77 0.85 4.4 54.4 5.13 6.57 Souri 0.00 0.0 60.2 3.34 8.11 Koroneiki - 13.0 47.8 0.96 4.51 Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia. Paul Vossen YIELD OF OLIVES (KG/HA) FROM THE 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY. TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN Ave. 3rd to Variety Year 2 Year 3 Year 4 Year 5 Year 6 6th yrs. Arbequina 0 16,641 17,219 21,552 6,347 15,440 Arbequina I-18 0 14,798 14,041 20,127 6,186 13,788 Arbosana 306 17,155 8,956 19,367 7,378 13,214 FS-17 0 4,359 2,829 8,767 690 4,161 Koroneiki 3,601 20,738 6,098 12,520 4,512 10,968
Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain
YIELD OF OIL (LITERS/HECTARE) 2ND TO THE 6TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m – 1,975 trees/ha) BY VARIETY. TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN Ave. 3rd to Variety (% oil wet basis -% water) Year 2 Year 3 Year 4 Year 5 Year 6 6th yrs. Arbequina (14.7% oil – 60.0% water) 0 2,450 2,530 3,170 930 2,270 Arbequina I-18 (15.8% oil – 59.9% water) 0 2,340 2,220 3,180 980 2,180 Arbosana (19.1% oil – 55.5% water) 58 3,277 1,710 3,700 1,409 2,524 FS-17 (14.7% oil – 66.2% water) 0 640 416 1,290 100 612 Koroneiki (18.3% oil – 54.0% water) 660 3,795 1,116 2,290 826 2,007 Diego Barranco – Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain Paul Vossen VARIETY COMPARISON • Oil Extraction
Paul Vossen OIL EXTRACTION FROM A PRESS AS INFLUENCED BY VARIETY AND FRUIT MATURITY
Gallons of Oil/Ton Kg oil per metric Variety Maturity of Olives ton Ascolano Half ripe – beginning to turn red 25.2 95.5 Ascolano Fully ripe – black – some shrivel 38.3 145.2 Columella Half ripe – mostly red color 39.4 149.3 Correggiolo Half red –half green 44.1 167.1 Correggiolo Fully ripe – black to the pit 51.4 193.7 Manzanillo Fully ripe – black to the pit 34.9 149.3 Mission Green – yellow 37.7 142.9 Mission Half ripe – red color 39.7 150.5 Mission Fully ripe – black fruit 50.1 189.9 Mission Fully ripe – shriveled fruit 58.2 220.6 Mission Moldy pomace – 2nd pressing 11.2 42.4 Morinello Unripe green 29.2 110.7 Morinello Fully ripe – black 45.5 172.4 Nevadillo Black ripe 44.8 169.8 Pendolino Black ripe 41.8 158.4 Pendolino Fully ripe – black and shriveled 53.7 203.5 Razza Black ripe 47.8 181.2 Rubra Black ripe 24.0 91.0 Uvaria Fully ripe – black 31.4 119.0 J. Eliot Coit, 1909. Olive culture and oil manufacture in the arid SW - USA. Paul Vossen OIL CONTENT OF OLIVES FROM VARIOUS CALIFORNIA DISTRICTS Variety Location Oil % wet Oil % dry Water % Correggiolo Chico 33.7 63.3 46.8 Grappoli Chico 33.5 60.9 45.0 Chemlali San Fernando 28.6 52.9 46.0 Moraioli Chico 26.9 56.5 52.4 Mission Lindsay 25.5 56.2 54.7 Maurini Chico 25.0 62.8 60.2 Nevadillo Porterville 25.0 57.0 56.2 Nevadillo San Fernando 24.5 55.8 56.1 Manzanillo Lindsay 24.0 60.0 60.0 Lecci Chico 22.8 58.9 61.3 Barouni Chico 21.3 51.7 59.8 Columbella Fallbrook 21.0 58.6 64.2 Mission Riverside 19.0 56.7 66.5 Picholine San Fernando 18.6 54.7 66.0 Ascolano Riverside 16.8 60.0 72.0 Obliza San Fernando 16.7 52.8 68.4 Barouni Riverside 15.7 54.1 71.0 Ascolano Lindsay 14.8 52.4 71.8 Sevillano Lindsay 14.7 55.5 73.7 Manzanillo Riverside 13.0 53.0 75.5 Sevillano Corning 12.2 52.5 76.8 Chemlali Riverside 11.2 42.5 73.7 Condit and Cruess, 1940 Paul Vossen VARIETY COMPARISON • Fatty Acid Composition
Paul Vossen OLIVE VAREITIES OLIVE VAREITIES PERCENTAGE PERCENTAGE OLEIC OLEIC FATTY ACID CONTENT IN FATTY ACID CONTENT IN MEKNES, MOROCCO CATALUÑA , SPAIN 1993-98 Variety C18:1 (%) Variety C18:1 (%) Picual 80.24 Picual 78.28 Koroneiki 78.22
Arbosana 74.77 Leccino 76.33 P. Marocaine 75.25 Manzanilla 71.97 Mastoides 74.99 Hojiblanca 73.70 Kalamon 74.56 Arbequina 68.20 Frantoio 74.23 Empeltre 68.61 Arbequina 70.85 Blanquetta 61.23 Carolea 70.53
Tous, Romero, and Díaz IRTA, Reus-Constantí (Tarragona), Spain Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen OLIVE VAREITIES PERCENTAGE OLEIC OLIVE VAREITIES PERCENTAGE FATTY ACID CONTENT IN CÓRDOBA, OLEIC FATTY ACID CONTENT IN SPAIN 1989-1997 FRANCE 1995-2004 Variety C18:1 (%) Variety C18:1 (%) Picual 78.34 Aglandau 73.41 Koroneiki 77.66 Bouteillan 68.32 P. Marocaine 76.05 Cailletier 76.34 Manzanilla 75.33 Cayon 79.03 Hojiblanca 74.61 Grossane 68.72 Kalamon 74.56 Lucques 73.12 Cornicabra 74.30 P. du Languedoc 74.35 Frantoio 73.91 Salonenque 64.55 Pendolino 71.69 Tanche 79.44 Maurino 71.35 Leccino 70.82 Arbequina 68.26 Empeltre 69.29 Cornicabra 67.55 Arbequina 65.83 Frantoio 75.21 Moraiolo 65.09 Manzanillo 72.96 Picudo 63.29 Natalie Moutier, Christian Pinatel, André Martre, and Jean-Paul Roger. 2004. INRA de Montpellier, AFIDOL d’ Aix-en-Provence; CBNM de Porquerolles - Blanquetta 59.01 France. Uceda, Beltran, Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain Paul Vossen OLIVE VAREITIES % OLEIC FATTY ACID CONTENT IN AUSTRALIA 2000-04
Variety C18:1 (%) Arbequina 68.9-70.7 Ascolano 75.8-77.8 Barnea 72.8-75.1 Blanqueta 57.8-75.2 Bouteillan 73.8-74.1 Columella 60.2-64.6 Coratina 74.6-82.7 Frantoio 72.8-74.2 FS-17 72.2-75.5 Gordal 68.3-70.2 Hojiblanca 75.3-76.9 I-77 78.3-78.4 Kalamon 76.2-81.0 Koroneiki 79.1-80.5 Leccino 77.3-77.6 Manzanillo 72.4-74.7 Mission (CA) 77.0-77.6 Pendolino 72.7-73.6 Picual 77.0 -78.7 Souri 74.1-74.4
Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia. Paul Vossen VARIETY COMPARISON • Polyphenol Content • Bitterness • Stability
Paul Vossen OLIVE VAREITIES - OIL OXIDATIVE STABILITY IN MEKNES, MOROCCO O Variety Hrs. O2 Stab. 120 C Picual 14.0 Leccino 10.4 Koroneiki 9.22 P. Marocaine 8.25 P. Languedoc 6.83 Mastoides 6.68 Arbequina 6.55 Manzanillo 5.92 Frantoio 3.85 Carolea 3.35 Hojiblanca 1.58 Noureddine Ouazzani unpublished data. Département d’Arboriculture, Unité de Génétique Ecole Nationale d’ Agriculture, Meknés, Maroc
Paul Vossen POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN CATALUÑA, SPAIN 1996-1998 Hrs. O Stab. Variety Polyphenols ppm K Bitterness 2 225 120OC Villalonga 887 0.72 10.28 Picual 509 0.42 21.45 Blanquetta 491 0.43 10.26 Joanenca 367 0.38 13.40 Manzanilla 321 0.27 15.35 Hojiblanca 273 0.27 6.25 Arbosana 269 0.24 12.90 Palomar 248 0.29 8.41 Empeltre 238 0.21 7.82 Arbequina 201 0.19 7.80
Joan Tous, Agustí Romero, and Isabel Díaz. Dept. d’ Arboricultura Mediterránia, Centre “Mas Bové”, IRTA, Reus-Constantí (Tarragona) and Centro Tecnología de la Carne, IRTA, Monells (Girona), Spain.
Paul Vossen POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN ANDALUCIA, SPAIN 1989-1997 O Variety Polyphenols ppm K225 Bitterness Hrs. O2 Stab. 98 C Chetoui 1,240 0.82 75.1 P. Marocaine 787 0.52 94.8 Picual 664 0.45 140.6 Cornicabra 464 0.48 118.7 Manzanilla 461 0.2 57.8 Empeltre 420 0.22 57.5 Koroneiki 411 0.36 71.9 Frantoio 382 0.21 64.6 Maurino 334 0.21 46.1 Kalamon 332 0.27 49.3 Leccino 302 0.25 56.3 Blanquetta 293 0.25 34.8 Picudo 246 0.19 38.03 Hojiblanca 187 0.19 51.0 Arbequina 181 0.16 38.31 Moraiolo 175 0.13 36.37
Marino Uceda, Gabriel Beltrán, and Antonio Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain. Paul Vossen OLIVE VARIETIES COMPARITIVE POLYPHENOL CONTENT AND PERCENTAGE OF OLEIC FATTY ACID GROWN IN ITALY Variety Region Polyphenols ppm C18:1 (%) Ascolana Marche 478.22 ± 93.78 78.94 ± 1.06 Canino Marche 432.75 ± 58.63 76.92 ± 1.16 Frantoio Marche 450.68 ± 75.83 77.39 ± 1.08 Leccino Marche 308.34 ± 51.01 77.47 ± 0.79 Leccio del Corno Marche 495.34 ± 7.83 82.12 ± 0.91 Maurino Marche 324.76 ± 56.24 76.81 ± 2.38 Moraiolo Marche 496.49 ± 38.68 76.97 ± 1.15 Pendolino Marche 312.01 ± 78.22 75.94 ± 1.92 Coratina Toscana 80.8 – 968.5 - Frantoio Toscana 173.0 – 501.4 79.1 Leccino Toscana 146.0 – 354.0 79.9 Maurino Toscana 147.0 – 290.6 76.6 Moraiolo Toscana 190.0 – 499.0 78.9 Pendolino Toscana 152.0 – 490.3 79.2
Girogio Pannelli, Barbara Alfei, and Alfio Santinelli. Instituo Sperimentale per l’Olivicoltura sezione di Spoleto and Agenzia Servizi Settore Agroalimentare delle Marche, Ancona, Italy. A. Cimato, Iistituto Propagazione Specie Legnose C.N.R; A. Baldini, S. Caselli, M. Marranci, and L. Marzi, Grantees, Firenze, Italy. Paul Vossen VARIETY COMPARISON • Sensory Characteristics
Paul Vossen StyleStyle GeneralitiesGeneralities Mild Strong • Arbequina Medium • Arbosana • Ascolana • Aglandau • Chemlali • Empeltre •Barnea • Coratina • Kalamon • Bosana • Cornicabra • Leccino • Bouteillan • Frantoio • Pendolino •Farga • Koroneiki • Maurino • Hojiblanca • Moraiolo •Picudo • Manzanillo •Picual • Sevillano •Mission • Picholine • Taggiasca Paul Vossen VARIETY COMPARISONS FOR TIME OF FLOWERING IN AUSTRALIA.
Early Pendolino flowering Mid Leccino, Mission, Manzanilla, Gordal, Barnea, flowering Frantoio, Hojiblanca, and Kalamon Late Arbequina, Aglandau, Coratina, Columella, flowering Koroneiki, and Picual
Susan Sweeney, Plant Research Center, Waite Research Precinct, Rural Industries R and D Corporation Hartley Grove, Urrbrae, Australia.
Paul Vossen ColdCold HardinessHardiness inin OlivesOlives Hardy Sensitive • Arbequina • Empeltre • Aglandau • Frantoio • Ascolano • Koroneiki • Bouteillan • Manzanillo • Coratina • Moraiolo • Hojiblanca • Taggiasca • Leccino • Maurino Moderate • Mission • Kalamon • Pendolino • Picholine • Picudo • Picual • Sevillano
Paul Vossen RipeningRipening SeasonSeason Medium Late Early • Arbosana • Bosana • Arbequina •Barnea • Cornicabra • Ascolana • Bouteillan • Coratina • Empeltre • Manzanillo • Frantoio •Farga •Mission • Hojiblanca • Moraiolo • Leccino • Kalamon • Pendolino •Picual • Koroneiki • Sevillano • Picholine •Picudo • Taggiasca Paul Vossen VARIETY COMPARISON • Disease Susceptibility
Paul Vossen OliveOlive DiseaseDisease ToleranceTolerance
•• Manzanillo:Manzanillo: gets less leaf spot (susceptible to cold olive knot and Verticillium wilt) •• GordalGordal Sevillano:Sevillano: cold hardy & less leaf spot (susceptible to olive fly) •• Mission:Mission: cold hardy (susceptible to leaf spot) •• Ascolano:Ascolano: cold hardy & less leaf spot & less olive knot •• Kalamon:Kalamon: unknown
Paul Vossen OLIVE VARIETY SUSCEPTIBILITY TO Spilocaea oleagina, Verticillium dahliae, AND Pseudomonas savastanoi Variety Spilocaea oleagina Verticillium dahliae Pseudomonas savastanoi Aglandau S R - Arbequina S VS VS Arbosana VR - - Ascolano S R R Blanqueta VS - R Bouteillan R - - Cayon R - - Coratina R - - Cornicabra VS VS - Empeltre VS VR S Frantoio VR VR R Gordal Sevillana S S S Hojiblanca S VS S Koroneiki VR R S Kalamon S S R Leccino R S R Manzanilla S S VS Maurino R - - Mission VS S R Moraiolo R S S Pendolino S S S Picholine S S - P. Marocaine VS - R Picual VS VS S Picudo S VS VS
VR = Very Resistant, R = Resistant, S = Susceptible, and VS = Very Susceptible
Paul Vossen, William Krueger, Rachel Elkins, Ed Weber, Ken Churches, and Alexandra Kicenik-Devarenne, University of California, USA; Blanco-López, M. A. and F. J. López-Escudero. 2005. U de Córdoba, Spain; Civantos López- Villalta, M. 1999, U of Jaén; Peñalver, R., A. Garcia, J. Pérez-Panadés, C. Del Rio, J. M. Caballero, J. Pinochet, J. Piquer, E. A. Carbonell, and M. Milagros López. 2005; Trapero, A. and L. M. López-Doncel.Paul 2005 Vossen Variety Comparison
CONCLUSIONS
Paul Vossen VarietiesVarieties -- SuperiorSuperior ProductivityProductivity
1. Arbequina, Arbosana, and Koroneiki
2. Barnea, Blanqueta, Leccino, Hojiblanca, Manzanillo, and ‘Picual.
Paul Vossen VarietiesVarieties –– SuperiorSuperior OilOil YieldYield
1. Coratina, Koroneiki, and Picual 2. Arbequina, Arbosana, Empeltre, Frantoio, Hojiblanca, Leccino, Manzanillo, Mission, Picudo, and Taggiasca.
Paul Vossen High Quality “Flavor” Oil Varieties
1. Arbequina, Bosana, Frantoio, Koroneiki, and Picudo 2. Arbosana, Ayvalik, Cornicabra, Coratina, Hojiblanca, Leccino, Moraiolo, and Picholine Marocaine.
Paul Vossen Very High “Stability” Oil Varieties
Coratina, Picual, Koroneiki, and Mission
Paul Vossen Varieties – Superior Cold Hardiness Arbequina, Arbosana, Leccino, Hojiblanca, and Picual.
Paul Vossen Varieties – Superior Disease Resistance
Arbosana, Blanqueta, Bouteillan, Frantoio, Koroneiki, and Leccino.
Paul Vossen OliveOlive PollinationPollination •• SomeSome varietiesvarieties areare veryvery selfself fertilefertile (maybe)(maybe) •• MostMost areare selfself sterilesterile •• BarouniBarouni andand SevillanoSevillano areare incompatibleincompatible •• ManzanilloManzanillo andand MissionMission areare incompatibleincompatible •• FrantoioFrantoio andand LeccinoLeccino areare incompatibleincompatible •• SomeSome areare somewhatsomewhat selfself incompatibleincompatible •• SetSet betterbetter withwith crosscross pollinationpollination –– especiallyespecially withwith badbad weatherweather •• PollenizerPollenizer withinwithin 200200 feetfeet
Paul Vossen Paul Vossen
University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA 95403 (707) 565-2621 [email protected]
http://cesonoma.ucdavis.edu
Paul Vossen