Kaolin protects olive fruits from Bactrocera oleae (Gmelin) infestations unaffecting olive oil quality

The efficacy of the processed kaolin “Surround WP” to control olive fruit fly, Bactrocera oleae Gmelin, field infestations was investigated in east Calabria. The preliminary results showed that fruit infestation levels were significantly reduced on kaolin-treated trees compared with untreated trees. The promising results of these experiments points to the feasibility of using particle film technology composed of a non-toxic material, to avoid olive fly damage as an alternative to the applications of rotenone in organic orchards. Finally, kaolin treatment unaffected the nutritional and sensory quality parameters of the corresponding virgin olive oils obtained by a laboratory scale olive mill, thus satisfying the present quality requirements

Susceptibility of olive cultivars to the Camarosporium dalmaticum (Thum) infections

The C.R.A. Experimental Institute for Olive Growing has been performing for many years the study of olive germplasm in order to identify genetic resistance sources to the olive parasites. Some pathogens are particularly noxious for olive table production because they attack and disfigure the outward appearance of the fruits. Camarosporium dalmaticum (Thum) is a pathogen widespread in Southern Italy determining the olive fruit rot in many genotypes particularly susceptible to its infection. The object of the present study is an investigation carried out in Calabria in an experimental field, analysing 25 cvs cultivated under the same environmental and growing conditions. The observations were performed on olive fruit samples (200 per thesis) and the infection percentage was determined. The obtained data were submitted to statistical test by analysis of variance. The results displayed a different susceptibility of the investigated cultivars. “Ascolana tenera”, “Nostrana di Brisighella”, “Gordal sevillana” and “Ogliarola del Vulture” showed an high susceptibility to the pathogen while “Frantoio”, “Tonda di Strongoli” and “Ogliarola garganica” turned to be less susceptible. The remaining cultivars showed intermediate values of infection percentage