Valutazione dell'evoluzione della componente fenolica di Olea Europaea durante l'intero ciclo di maturazione del frutto

This PhD thesis is related to the evolution of phenolic composition of olive fruit to demonstrate the relationship between the raw material sources and the compounds responsible for the healthy and sensory properties of virgin olive oil, and to investigate the mechanisms involved in the synthesis and/or in the degradation of the phenolic fraction. On the basis of phenolic compositions of twelve Italian olive cultivars (Bianchella, Canino, Coratina, Dolce di Andria, Dritta, Frantoio, Leccino, Moraiolo, Nocellara del Belice, Nocellara Etnea, Rosciola and Tendellone) analysed, some significative qualitative and quantitative differences were observed. The main results were utilized, during the following analysis of the genetic expressions of olive cultivars, to determine the genes directly involved in the synthesis and the degradation of the phenolic fraction during the different fruit ripening stages. On the basis of the results about the evolution of phenolic compounds of olive drupes a research program aimed to identify the genes involved in the biosynthesis pathways of fruit secoiridoids, was developed by the CNR-Institute of Plant Genetics, Perugia.