Phenology and characterization of virgin olive oils from admitted to PDO “Sardegna”, minor Sardinian and international varieties

Global virgin olive oil (VOO) production and consumption constantly increased during last 20 years. The expansion of growing areas in southern Mediterranean and in new countries, together with the enhancement of growing techniques, has led a reduction of production costs, maximizing productivity. Interest on the high quality and the nutraceutic properties of VOO is rising.The wide biodiversity of Italian olive germplasm is an important resource for improve quality, differentiate and promote specific productions.The aim of this thesis is to improve the knowledge of the Sardinian olive germplasm, with a particular focus on those varieties that characterize PDO “Sardegna”, trying to identify the ones that might contribute better to improve label’s quality.In a three years field test, phenological behavior and interaction with meteorological conditions of 26 local and national varieties were evaluated. Corresponding olives samples were processed and monovarietal VOO were analyzed. The influence of harvest period on the VOO quality of 3 Sardinian varieties was studied. Similar environmental, agronomic and extraction conditions were maintained. The study of phenological behavior and VOO composition revealed some peculiar qualitative aspects, specific of some varieties. Moreover, genetic factor affected fruit ripening process. Further studies might help to evaluate better the potentialities and valorization of minor varieties.