ArticlePloS one2020
High temperature environment reduces olive oil yield and quality.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
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Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it, 93 citations in OpenAlex.
- Meta-analysis of transcriptome reveals key genes relating to oil quality in olive.BMC genomics · 2023Pooled it
- Effect of High Temperature and Drought on the Fatty Acid Composition of Oil of Different Linseed Varieties and Its Association with Gene Expression.International journal of molecular sciences · 2026Article
- Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Article
- Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.Journal of agricultural and food chemistry · 2024Article
- Olive Tree Belowground Microbiota: Plant Growth-Promoting Bacteria and Fungi.Plants (Basel, Switzerland) · 2024Review
- Molecular genetics, seed morphology and fatty acids diversity in castor (Ricinus communis L., Euphorbiaceae) Iranian populations.Molecular biology reports · 2023Article
- Effects of Harvesting Time on Fruit Development Process and Oil Content of Selected Iranian and Foreign Olive Cultivars under Subtropical Conditions.Plants (Basel, Switzerland) · 2023Article
- Influence of Experimental Warming on the Rate and Duration of Fruit Growth and Oil Accumulation in Young Olive Trees (cvs. Arbequina, Coratina).Plants (Basel, Switzerland) · 2023Article
- Studying Parameters Affecting Accumulation of Chilling Units Required for Olive Winter Flower Induction.Plants (Basel, Switzerland) · 2023Article
- Combining Zeolites with Early-Maturing Annual Legume Cover Crops in Rainfed Orchards: Effects on Yield, Fatty Acid Composition and Polyphenolic Profile of Olives and Olive Oil.Molecules (Basel, Switzerland) · 2023Article
- How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field.Plants (Basel, Switzerland) · 2022Article
- Article
- Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia.Foods (Basel, Switzerland) · 2022Article
- Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions.Frontiers in nutrition · 2022Article
- Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review.Foods (Basel, Switzerland) · 2021Review
- A High Temperature Environment Regulates the Olive Oil Biosynthesis Network.Plants (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Global warming is predicted to have a negative effect on plant growth due to the damaging effect of high temperatures. In order to address the effect of high temperature environments on olive oil yield and quality, we compared its effect on the fruit development of five olive cultivars placed in a region noted for its high summer temperatures, with trees of the same cultivars placed in a region of relatively mild summers. We found that the effects of a high temperature environment are genotype dependent and in general, high temperatures during fruit development affected three important traits: fruit weight, oil concentration and oil quality. None of the tested cultivars exhibited complete heat stress tolerance. Final dry fruit weight at harvest of the 'Barnea' cultivar was not affected by the high temperature environment, whereas the 'Koroneiki', 'Coratina', 'Souri' and 'Picholine' cultivars exhibited decreased dry fruit weight at harvest in response to higher temperatures by 0.2, 1, 0.4 and 0.2 g respectively. The pattern of final oil concentration was also cultivar dependent, 'Barnea', 'Coratina' and 'Picholine' not being affected by the high temperature environment, whereas the 'Koroneiki' and 'Souri' cultivars showed a decreased dry fruit oil concentration at harvest under the same conditions by 15 and 8% respectively. Regarding the quality of oil produced, the 'Souri' cultivar proved more tolerant to a high temperature environment than any other of the cultivars analyzed in this study. These results suggest that different olive cultivars have developed a variety of mechanisms in dealing with high temperatures. Elucidation of the mechanism of each of these responses may open the way to development of a variety of olives broadly adapted to conditions of high temperatures.
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