高温环境对橄榄油产量及其品质的影响
摘要
质量的影响，我们将其对放置在以夏季高温着称的地区的五个橄榄品种的果实发育的影响与放置在该地区的相同
品种的树木进行了比较相对温和的夏天。我们发现高温环境的影响与基因型有关，一般而言，果实发育过程中的
高温影响三个重要性状：果实重量、油浓度和油质。没有一个被测试的品种表现出完全的热应激耐受性。'Barnea'
品种收获时的最终干果重量不受高温环境的影响，而 'Koroneiki'、'Coratina'、'Souri'和 'Picholine'品种在收获时
表现出降低的干果重量，以应对高温环境。温度。最终油浓度的模式也取决于品种“Barnea”、“Coratina”和
“Picholine”不受高温环境的影响，而“Koroneiki”和“Souri”品种在收获时表现出干果油浓度降低在相同的条
件下。关于生产的油的质量，'Souri'品种证明比本研究中分析的任何其他品种更能耐受高温环境。这些结果表明，
不同的橄榄品种已经形成了多种应对高温的机制。阐明每种反应的机制可能会为开发广泛适应高温条件的各种橄
榄开辟道路。
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PDF参考
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DOI: http://dx.doi.org/10.12361/2661-3786-04-01-67
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