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Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies
Author(s) -
Rjiba Imed,
Dabbou Samia,
Gazzah Nouredine,
Hammami Mohamed
Publication year - 2010
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200900092
Subject(s) - chemistry , crossbreed , composition (language) , chemical composition , food science , zoology , biology , organic chemistry , philosophy , linguistics
Olive fruit characteristics (weight, pulp/stone ratio, and oil and moisture content) and the iodine value (IV) of 31 new olive progenies ( Olea europaea L.) were determined. To evaluate the effect of the genetic variability on these parameters, the new olive progenies, obtained through cross‐pollination between Tunisian and Mediterranean olive cultivars, were planted in a selected grove guaranteeing the homogeneity of the pedologic and climatic conditions. A strong genetic effect and significant differences between genotypes were obtained for the IV and the fruit characteristics evaluated. Discriminant analysis was used to classify the new progenies as distinct from each other, based on their IV, and their pulp and stone weight. An almost full discrimination of the olives from different genotypes was only achieved when the fruit characteristics (pulp and stone weight) and the IV data were analyzed together.