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Olive Growth Performance, Nutrition and Tolerance to Biotic and Abiotic...
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Olive Growth Performance, Nutrition and Tolerance to Biotic and Abiotic Stresses

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Plant Response to Abiotic Stress and Climate Change".

Deadline for manuscript submissions: closed (10 December 2024) | Viewed by 2781

Special Issue Editors

Dr. Erika Sabella

E-Mail Website
Guest Editor
Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
Interests: plant physiology; abiotic stresses; heavy metals; plant mycorrhizal symbiosis; biotic stress; Xylella fastidiosa; vascular pathogens; xylem vessels anatomy
Dr. Eliana Nutricati

E-Mail Website
Guest Editor
Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
Interests: plant physiology; abiotic stresses; heavy metals; plant diseases; phenolic compounds

Special Issue Information

The olive (Olea europaea L. subsp. europaea var. europaea) is one of the most cultivated fruit tree species in the countries of the Mediterranean basin. This species is appreciated for its fruits and oil (with the well-recognised high nutritional and healthy value) but the monumental olive trees, with their longevity and remarkable size, are also elements that highly characterize the architecture of the Mediterranean landscape. As long - lived tree, olive developed sophisticated adaptation strategies and defence mechanisms to growth despite of the environmental stressors. In recent years a considerable progress has been made in the knowledge of the olive biology, physiology and biochemistry but besides this, current global challenges, the spread of pests/diseases and the environmental conditions created by the climate change scenario affect olive biodiversity and make the knowledge implementation of tree growth and production, and tolerance to biotic and abiotic stress of fundamental importance to preserve this natural resource for plant defense, crop improvement and even for the pharmaceutical industry. The aim of this Special Issue is to bring together original research papers, reviews and modeling approaches aiming to contribute to the overall knowledge of this species and to explore olive diversity at different levels: growth, nutritional status, yield and tolerance to biotic and abiotic stresses.

Dr. Erika Sabella
Dr. Eliana Nutricati
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Olea europaea
  • olive physiology
  • stress tolerance
  • climate change
  • nutritional status
  • yield
  • olive pests
  • olive diseases

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Published Papers (2 papers)

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Research

14 pages, 3099 KiB  
Article
Assessing Olive Oil Quality Using Different DNA-Based Methods
by Giovanna Moscato, Savino Bonavita and Teresa Maria Rosaria Regina
Plants 2024, 13(22), 3220; https://doi.org/10.3390/plants13223220 - 16 Nov 2024
Cited by 1 | Viewed by 1188
Abstract
Olive oil is appreciated worldwide for its unique nutritional and organoleptic properties. It is rich in unsaturated fatty acids and antioxidants, which are well-known for their health benefits. The qualitative characteristics of olive oil can be adversely affected by various biotic and abiotic [...] Read more.
Olive oil is appreciated worldwide for its unique nutritional and organoleptic properties. It is rich in unsaturated fatty acids and antioxidants, which are well-known for their health benefits. The qualitative characteristics of olive oil can be adversely affected by various biotic and abiotic factors. Particularly, microbial pathogens, such as mold fungi, can cause the deterioration of the oil and, thus, be a serious risk to consumer health. In this study, the effectiveness of DNA-based methods, i.e., endpoint PCR, Real-Time PCR (RT-PCR), and loop-mediated isothermal amplification (LAMP), all based on the ITS2-28S region, were used to evaluate the fungal contamination of samples of extra virgin olive oil. All the DNA techniques were able to detect, albeit at different levels, fungal infections affecting some of the basic quality parameters of the olive oils analyzed. However, compared to endpoint PCR and/or RT-PCR, the LAMP assay greatly simplified and accelerated the identification of pathogenic mold in the oil samples. This may encourage the olive oil industry to adopt this method in order to offer the consumer an oil with specific health parameters and therefore guarantee the safety and quality of this precious food product. Full article
(This article belongs to the Special Issue Olive Growth Performance, Nutrition and Tolerance to Biotic and Abiotic Stresses)
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20 pages, 6481 KiB  
Article
Evaluation of the Biostimulant Activity and Verticillium Wilt Protection of an Onion Extract in Olive Crops (Olea europaea)
by Ana Falcón-Piñeiro, Javier Zaguirre-Martínez, Ana Claudia Ibáñez-Hernández, Enrique Guillamón, Kristell Santander, Belén Barrero-Domínguez, Silvia López-Feria, Dolores Garrido and Alberto Baños
Plants 2024, 13(17), 2499; https://doi.org/10.3390/plants13172499 - 6 Sep 2024
Cited by 1 | Viewed by 1201
Abstract
The olive tree is crucial to the Mediterranean agricultural economy but faces significant threats from climate change and soil-borne pathogens like Verticillium dahliae. This study assesses the dual role of an onion extract formulation, rich in organosulfur compounds, as both biostimulant and [...] Read more.
The olive tree is crucial to the Mediterranean agricultural economy but faces significant threats from climate change and soil-borne pathogens like Verticillium dahliae. This study assesses the dual role of an onion extract formulation, rich in organosulfur compounds, as both biostimulant and antifungal agent. Research was conducted across three settings: a controlled climatic chamber with non-stressed olive trees; an experimental farm with olive trees under abiotic stress; and two commercial olive orchards affected by V. dahliae. Results showed that in the climatic chamber, onion extract significantly reduced MDA levels in olive leaves, with a more pronounced reduction observed when the extract was applied by irrigation compared to foliar spray. The treatment also increased root length by up to 37.1% compared to controls. In field trials, irrigation with onion extract increased the number of new shoots by 148% and the length of shoots by 53.5%. In commercial orchards, treated trees exhibited reduced MDA levels, lower V. dahliae density, and a 26.7% increase in fruit fat content. These findings suggest that the onion extract effectively reduces oxidative stress and pathogen colonization, while enhancing plant development and fruit fat content. This supports the use of the onion extract formulation as a promising, sustainable alternative to chemical treatments for improving olive crop resilience. Full article
(This article belongs to the Special Issue Olive Growth Performance, Nutrition and Tolerance to Biotic and Abiotic Stresses)
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