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Studio sulla variabilità genetica e sulla provenienza di Olea europaea L. in Emilia.
No full textdspace-unipr.cilea.it/handle/1889/953
Ph. D. Thesis, Dipartimento di Biologia Evolutiva e Funzionale, Università di Parma, Italy, pp.14
Morphometric, Chemical and Genetic Description of Ficus carica L. accessions.
No full textIn this study we have explored the fig diversity using a parallel approach of molecular analysis (SSRs), chemical profile (polyphenols and antioxidant capacity) and geometric morphometric variables. (landmarks and the angles measurements). Chemical and morphometric data were determined on leaves. Hierarchical agglomerative cluster analysis (HCA) was applied to the standardized data to investigate the similarity and dissimilarity between the fig varieties. To evaluate the correspondence of the results obtained with the different analyses Multiple Linear Regression (MLR) has been conducted.
The set of chosen markers resulted highly polymorphic, and allowed the characterization of all the studied accessions. The geometric morphometry data displayed variation in leaf traits among varieties. Chemical analysis highlighted considerable diversity among fig accessions, in particular their amounts were variety-specific. The combined use of these methods with statistical analysis has confirmed the variability in Tuscan figs accessions, despite their limited geographical distribution
Andamento naturale della cascola e topofisi in organi riproduttivi di olivo, cv. Leccino
No full textRAPD and SSR markers for characterization and identification of ancient cultivars of Olea europaea L. in the Emilia region
No full textThe Emilia region (Northern Italy) is characterised by the occurrence of microclimates that permit olive growing. The presence of the species, albeit sporadic, in these territories for several centuries as a fruit crop is well documented, by both archaeological and written testimony, and by a large number of plants well over a century old, located in particular sites, favourable for growth and development of the tree.
Olive genetic diversity was studied using RAPD and SSR techniques, on plants growing in the Emilia territory (Reggio Emilia and Parma provinces). For genotype identification comparisons were made with 8 cultivars, some of which from Central Italy. Screening was obtained analysing patterns produced by 20 RAPD primers and 3 SSR primers, developed by other authors; the primers and we were able to discriminate olive cultivars with a sufficient degree of reliability. The dendrograms obtained from the analysis show the genetic relationship among accessions present in the Parma-Reggio Emilia district. Our results demonstrated the reliability of RAPDs and SSRs to identify all studied olive cultivars and to reveal the degree of their relatedness to each other. The analysis also reveals the presence of an interesting amount of genetic diversity among the studied individuals
CHARACTERIZATION OF ANCIENT OLIVE GENOTYPES IN EMILIA-ROMAGNA REGION: MOLECULAR GENOTYPING, CHEMICAL AND SENSORY PROPERTIES OF MONOVARIETAL OLIVE OILS.
No full textAbstract
Ancient olive trees of Olea europaea L. present in the piedmont area of the Emilian
Apennins (Italy) were assessed in the course of several years. In this research, seven old
accessions from Modena, Parma, Piacenza and Reggio Emilia Provinces were evaluated by
SSR markers followed by chemical and sensory characterization of monovarietal olive oils. As
to the genetic analysis, 14 SSR markers were used; they produced a total number of 72 alleles
that permitted the discrimination of the seven studied genotypes and their comparison with
genetic profiles of national and international cultivars. Genetic relationships were estimated by
the unweighted pair-group method with arithmeric averaging (UPGMA). By microsatellite
analysis five genotypes were identified, one of which corresponds to cv. “Frantoio”, while cv.
“Carolea” appeared genetically distant from the others. The comparison reveals that only the
known cultivar Frantoio can be found within the studied accessions. Monovarietal olive oils
produced by a low-scale mill allowed to analyse their chemical and sensory properties
according to EC Reg. 796/2002. Some of these oils were distinguished for their elevated
contents in total phenols, other samples were also interesting by their high contents in oleic
acid, above 79%. Sensory analysis emphasized the aromatic peculiarities of some
monovarietal oils, characterized by a relevant intensity of fruitiness, bitterness and pungency.
Moreover oils were singled out for their particular flavours (almond, apple, artichoke and
green notes), ascribable to the different genetic matrices of the mother plants
Clonal selection of olive genotypes in Emilia-Romagna region: chemical and sensory properties of monovarietal olive oil
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