Inoculation of arbuscular mycorrhizal fungi and application of micronized calcite to olive plant: Effects on some biochemical constituents of olive fruit and oil

Basit Öğe Kaydı
dc.contributor.authorKara, Zeki
dc.contributor.authorArslan, Derya
dc.contributor.authorGuler, Mehmet
dc.contributor.authorGuler, Sebnem
dc.date.accessioned2020-03-26T19:06:09Z
dc.date.available2020-03-26T19:06:09Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSome physico-chemical properties of olive fruits (Olea europaea L., variety 'Sariulak') and their corresponding oils during 2007-2013 crop seasons were investigated following inoculation with arbuscular mycorrhizal fungi (AMF, Rhizophagus intraradices) and application of micronized calcite (MC) [as plant growth stimulating product] with special emphasis on individual phenolic compounds. Olive fruits showed greater accumulation of hydroxytyrosol and p-hydroxybenzoic acid in plants on which AM was inoculated when compared to the values of uninoculated plants. AMF inoculation resulted in a reduction in vanillin, dimethyloleuropein and luteolin content of olive fruits. Secoiridoid aglycones in the olive oils from treated trees generally tend to decrease. There were differences in the levels of phenolics in fruits and their corresponding oils, such as the amount of hydroxytyrosol rose in AMF+ MC applied fruits, nevertheless the amount of verbascoside, a secoiridoid conjugate of hydroxytyrosol, declined in the oil of AMF+ MC treated plants. After the application of AMF + MC, the oils did not show a significant change in the total phenolics content contrarily to olive fruits. These results highlight that phenolic compounds having hydrophilic structure were influenced by AMF+ MC application more than those of lipophilic structure. (C) 2015 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.scienta.2015.02.001en_US
dc.identifier.endpage227en_US
dc.identifier.issn0304-4238en_US
dc.identifier.issn1879-1018en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage219en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.scienta.2015.02.001
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32246
dc.identifier.volume185en_US
dc.identifier.wosWOS:000352046800028en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofSCIENTIA HORTICULTURAEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOliveen_US
dc.subjectOlea europaea L.en_US
dc.subjectMicronized calciteen_US
dc.subjectArbuscular mycorrhizal fungien_US
dc.subjectPhenolic compoundsen_US
dc.titleInoculation of arbuscular mycorrhizal fungi and application of micronized calcite to olive plant: Effects on some biochemical constituents of olive fruit and oilen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu