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Plasticity of fruit and oil traits in olive among different environments

2019; Nature Portfolio; Volume: 9; Issue: 1 Linguagem: Inglês

10.1038/s41598-019-53169-3

2045-2322

Soraya Mousavi, Raúl de la Rosa, Abdelmajid Moukhli, Milad El Riachy, Roberto Mariotti, Mariela Torres, Pierluigi Pierantozzi, Vitale Stanzione, Valerio Mastio, Hayat Zaher, Abderraouf El Antari, Salam Ayoub, Faten Dandachi, Hiyam Youssef, Nikolas Aggelou, Cibeles Contreras, Damián Maestri, Angjelina Belaj, Marina Bufacchi, Luciana Baldoni, Lorenzo León,

Plant Physiology and Cultivation Studies

Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from five germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad-sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic + linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major effect on oil content. Among the studied cultivars, different level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the difference of low and high year values of temperature, negatively affected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global fitness averaged over the environments rather than the highest fitness in each environment separately.