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www.ijapbc.com IJAPBC –Vol. 5(1), Jan - Mar, 2016 ISSN: 2277 - 4688
39
INTERNATIONAL JOURNAL OF ADVANCES IN
PHARMACY, BIOLOGY AND CHEMISTRY
Research Article
ABSTRACT
The objective of this study was to evaluate the major fruit characteristics of olive tree genetic resources. The
foreign table varieties (Picholine du Languedoc, Picual, Ascolana Tenera, Gordal) and indigenous varieties
(Bakhboukh Beldi, Bouchouk Laghlide), with a very high fruit fresh weight had presented a high pulp stone ratio
(in the order of: 8.25; 7.26; 6.89; 6.42; 6.79, 6.07).
The Moroccan Picholine local type, M1, M6, G10 and S2, suitable both to table and oil use, with a high fruit fresh
weight has presented a pulp stone ratio higher than 6. The type s of oleasters (BM2, BM3, BM4, BMR, BMM), with
a small fruit size and a low fruit weight (1.86 to 2.49 g), have given pulp kernel ratio adjacent to that obtained in
the dual aptitude variety Manzanille (4.40).
These characters will be use to define the final destination of cultivated varieties and local types for oil production,
table olives (green, black) or canned fruits.
Keywords: Olive tree (
Olea europea
L.), genetic resources, pulp stone ratio.
1.INTRODUCTION
The mediterranean basin protects rich autochthonous
genetic resources, considered a very distinctive and
original refuge of biological diversity1. The
identification and selection of the olive varieties
performances are an essential and an important step
to study the behavior of varieties (table, oil) in a
specific region. They are usually based on bio-
agronomical descriptors of performance as well as
pomological characteristics of fruits 2,3,4,5.
In fact, the genetic constitution of a variety influences
the production of olives6, the alternance degree7,8 and
the ripeness. Tolerance and /or susceptibility to biotic
and abiotic stresses (diseases, pests, regional climate
conditions)9, the beginning of production and the
capacity of root development also depends on the
genetic constitution.
The genetic constitution of a variety also has a
significant impact on fruit characteristics as fruit size
and pulp stone ratio. These characteristics define the
capacity of the variety for fruit treatment (oil, table).
In general, table olive cultivars should have a large
fruit size with low oil content in order to favor its
preservation, by contrast, in the oil cultivars, a high
fruit oil content is a criterion of primary importance
to be envisaged during varietal selection10,11.
It’s urgently required to complete and reorganize the
best knowledge of the high diversity of the olive tree
genetic resources concerning the aspects reliable to
Evaluation of bio-agronomical characteristics of
olive fruits (
Olea europaea
L.) of the introduced
varieties and local types grown in the Ouazzane
areas (Northern Morocco)
Abdelouahed Kartas1, Mohamed Chliyeh1, Jihane Touati1, Amina Ouazzani
Touhami1, Fatima Gaboun1, Rachid Benkirane1and Allal Douira1*.
1Laboratoire de Botanique et de Protection des Plantes, UFR de Mycologie, Département de
Biologie, Faculté des Sciences BP. 133, Université Ibn Tofail, Kénitra, Morocco.
2INRA, Rabat, Morocco.
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the fruit size and shape, where round or oval-shaped
fruits and high pulp stone ratio are preferred at table
olive varieties. In the rich heritage regional olive
Moroccan germoplasm, a very interesting genetic
pool has been identified and resulted in the accurate
identification of a number of old local genotypes
which causes hugely of problems in the germoplasm
collections management and traceability and
authenticity of produced olives.
The aim of this work is the evaluation of major bio-
agronomical characteristics of this Moroccan material
as fruit weight and pulp stone ratio, enabled to
construct a full database for the reference collection
of genotypes, its domestication and its large
diffusiveness to olive farmers to future improving of
varietal profiles of the national olive orchards and
olive oil sector 12,13,2;14,15,16;3.
2. MATERIALS AND METHODS
2.1 Plant materials:
The study focuses on 4 local varieties (Bouchouk
Laghlide, Bouchouk Rkike, Bouchouika, Bakhboukh
Beldi), 6 types of Oleaster (BM2, BM3, BMK,
BMM, BMR, BM4), 6 types of Morrocan Picholine
(M1, M6, G9, G10, S1, S2), traditional Moroccan
variety Dahbia and 7 exotic or foreign olive cultivars,
the most present and widely dispersed in Ouazzane
areas (Picual, Gordal, Cucco, Manzanille, Picholine
du Languedoc, Ascolana Tenera, Ascolana Dura).
2.2 pulp stone ratio:
The pulp stone ratio was determined at full maturity
(fruit fresh weight- stone fresh weight / stone fresh
weight)17.
3. RESULTS AND DISCUSSION
The flesh stone ratio showed a very greater variation
between studied autochthonous, foreign varieties and
local types. For cultivated olive, it’s generally
varying between 4 and 8. By against, in studied
oleasters types, it presented values less than 4.
Thus, it’s showed that four table foreign varieties
(Picholine du Languedoc, Picual, Ascolana Tenera
and Gordal) and two table indigenous varieties
(Bakhboukh Beldi ;Bouchouk Laghlide), with a very
high fruit weight have presented the best pulp stone
ratio(respectively in the order of 8.25; 7.26; 6.89;
6.42; 6.79 and 6.07).
The oil variety Picual and table variety Gordal with a
thick fruit have presented in Spain (Jaen) a pulp stone
ratio of 4.90 and 7.3 respectively18,19.The Picual
variety with a high fruit weight introduced in
Australia gave a pulp stone ratio of 8.3420. The table
variety Ascolana Tenera with large fruit, gave in
Yugoslavia the highest pulp stone ratio (12, 34)21.
In Australia, the table varieties Manzanille, Ascolano
and Gordal with a thick fruit and higher fruit weight
have given pulp stone ratio in the respective order of
10.86; 11.52 and 12.4 20. The table foreign varieties
Cucco, with a high fruit weight, have given a pulp
stone ratio around 6.26.
The Moroccan Picholine local type, M1, M6, G10
and S2, suitable to table and oil use, with a high fruit
weight have presented a pulp stone ratio higher than
6.
Fruit weight and pulp stone ratio are important
agronomical characteristics, researched in olive table
varieties (high P/S:7-10) or varieties used for oil
production(low P/S:4-7) or to binary purposes
varieties (suitable for both table and oil use) 12,13,14,15;
22, 23.
Therefore, these local and foreign varieties and
Moroccan Picholine types can be considered
primarily as table varieties or used in dual aptitude
and their suitability for canning and trituration has
been already now checked by farmers.
Moreover, it is noted that the studied 4 types of
oleasters, with a small fruit size and low fruit weight
(1.86 to 2.49 g) (BM2,BM3,BM4,BMR, BMM ), has
given pulp stone ratio not different to that of the dual
aptitude variety Manzanille (4.4), which has given in
its origin ecological areas a high pulp stone ratio
(5.99-8.2)18, 19 (Table n°1, Figure n°1and n°2). Fruit
production of these types of oleasters is destined
exclusively for oil production.
The study of fruits pomological criteria was the basis
for the classification and identification of cultivars
number of Andalusia in Spain12,13 and Tunisia 14,15,24.
In dryness conditions of Tunisia, fruit weight and the
pulp stone ratio, depending on the varieties
(Koroneiki, Coratina, Arbequina, Chemlali Sfax,
Chemlali Zarzis, Chemlali Boughrara) and soil
characteristics (fertilization) 25 increased with the
increasing of the ripeness index 24.
At the Italian oil variety Frantoio, umbrage of fruiting
branches conducted from October to December
affected negatively the growth of fruit and the pulp
stone yield varied slightly. on the contrary, branches
obscured during August and December, recorded a
dramatic drop in pulp stone ratio. As for the
defoliation of fruiting branches, it reduces the values
of this parameter, despite the reduction observed in
the dry weight of the endocarp 26. In Italy at the local
cultivar Canino, the competition between vegetative
growth and fruiting set is very high in years of high
production (year on),causing a reduction in both
vegetative growth and fruit fresh weight,
comparatively to others studied cultivars (Leccino,
Maurino, Pendolino)27.
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4. CONCLUSION
The table foreign varieties (Picholine du Languedoc,
Picual, Ascolana Tenera, and Gordal) and indigenous
varieties (Bakhboukh Beldi, Bouchouk Laghlide),
with a very high fruit fresh weight have presented a
high pulp stone ratio (in the order of: 8.25; 7.26;
6.89; 6.42; 6.79, 6,07). The local type Moroccan
Picholine, M1, M6, G10 and S2, suitable both to
table and oil use, with a high fruit fresh weight have
presented a pulp stone ratio higher than 6. The types
of oleasters (BM2, BM3, BM4, BMR and BMM),
with a small fruit size and low fresh fruit weight
(1.86 to 2.49g), gave pulp stone ratio not different to
that of the dual aptitude variety Manzanille (4.40).
the determination of the pomological characteristics
of fruit is an important step, which can be exploited
not only in genetic improvement programs of the
olive tree, but also for the selection and valorization
of genotypes considered as new cultivars suitable for
fruit canning ,oil production or for dual purposes (oil
+ table) 12,13,2,14,15,16,3.
Table 1
Pulp-stone ratio of studied local and foreign varieties and local types of olive tree.
Varieties and local types
fruit Fresh weight (g)
Pulp (exocarp) percentage (%)
Pulp-stone ratio
Bouchouk Laghlide
6.54
86.56
6.07
Bouchouk Rkike
4.22
84.67
5.93
Bakhboukh Beldi
6.25
86.39
6.79
Bouchouika
3.66
81.92
4.72
Type Oléastre BM2
1.86
78.06
3.59
Type Oléastre BM3
2.34
77.61
3.53
Type Oléastre BM K
2.18
72.87
2.78
Type Oléastre BM4
1.66
77.73
3.65
Type Oléastre BMR
2.495
76.61
3.47
Type Oléastre BM M
2.28
77.67
3.68
Type Pich. Maroc M1
4.92
85.95
6.15
Type Pich. Maroc M6
5.32
85.80
6.20
Type Pich. Maroc G9
4.95
84.88
5.71
Type Pich. Maroc G10
5.63
85.96
6.16
Type Pich. Maroc S1
4.97
84.22
5.48
Type Pich. Maroc S2
5.32
85.45
6.03
Dahbia
3.683
82.997
5.276
Picholine du Languedoc
4.85
88.59
8.25
Picual
6.48
87.58
7.26
Ascolana Tenera
8.502
87.02
7.025
Ascolana Dura
5.34
82.97
5.112
Gordal
12.84
86.05
6.501
Manzanille
3.97
81.21
4.40
Cucco
7.98
85.80
6.26
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Figure 1
Pulp-stone ratio of studied local and foreign varieties and local types of olive tree.
Figure 2
Fruit Fresh weight of studied local and foreign varieties and local types of olive tree.
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