Olive Anthracnose and its effect on oil quality

Olive Anthracnose and its effect on oil quality

J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero

Olive (Olea europaea subsp. europaea var. europaea) is one of the first domesticated and cultivated trees that is widely distributed in the Mediterranean regions. The Anthracnose, caused by the two complex fungal species Colletotrichum acutatum and C. gloeosporioides, is the most important disease adversely affecting the olive oil quality. Even so, the effect of Anthracnose on oil quality is largely unknown and many questions remain unanswered. This offers a unique opportunity to study how Colletotrichum species, cultivars, infection type (latent or visible) and severity, and other factors that may affect different parameters of oil quality, such us acidity, peroxide value, K232, K270, phenolic compounds, or alkyl esters. This review focuses on the current knowledge of the biology, epidemiology, and management of Anthracnose and its effect on olive oil quality.

2014

Olive, oil quality, soapy rot, virgin oil

10.3989/gya.110913

Grasas y Aceites

Consejo Superior de Investigaciones Científicas

Nutrition. Foods and food supply