Olive oil: when temperatures raise, oleic acid concentration falls

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Correlative studies in olive using data from different locations or years suggest that temperature can modulate crop oil yield and oil composition. However, there are no published studies of manipulative experiments that demonstrate a direct role for temperature as a regulator of oil yield and oil quality in olive.

The objectives of this study were to:
– elucidate the effect of temperature during the fruit oil accumulation phase on fruit dry weight, oil concentration and fatty acid composition;
– identify the developmental window within the oil accumulation phase exhibiting the greatest sensitivity to temperature and that with the highest fruit capacity to recover from the temperature treatments.

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