Diseases

Olive anthracnose

Olea europaea L.

A fungal disease of olive fruits caused by a species complex of the genus Colletotrichum. It manifests as necrotic spots, rotting, and mummification of fruits, as well as potential defoliation and shoot dieback.

In the reference 26 varieties crop Olive, where this is mentioned in the description.

The disease is caused by various fungal species, primarily from the Colletotrichum acutatum and Colletotrichum gloeosporioides complexes. In the Northern Hemisphere, the most common species are C. nymphaeae and C. godetiae, while C. acutatum dominates in the Southern Hemisphere. Pathogens are classified by species and virulence levels rather than by specific races.

On the fruit, the disease manifests as reddish-brown spots, which become covered with orange spore masses under high humidity. The fruits shrivel and mummify, becoming a source of infection. During severe epidemics, flower bud damage and branch dieback are observed.

Specific resistance genes in olives have not been identified. Cultivar resistance is a quantitative trait and depends on the phenolic profile of the fruit, in particular the content of oleuropein and oleocanthal. Cultivar resistance is determined based on field trials and susceptibility scales.

General information about the subject — on the page Anthracnose.

Sources8

Varieties of Olive mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

I 33

Active

Olea europaea L. · Olive

Todolivo S.L.^^^Universidad de Córdoba

5 records

I-44

Active

Olea europaea L. · Olive

Todolivo S.L.^^^Universidad de Córdoba

5 records

Frantoio

Active