Variety traits

Olive waxy bloom

Olea europaea L.

The epicuticular wax of olive fruits serves as a barrier against moisture loss and pests, particularly the olive fruit fly. The intensity and morphology of the bloom depend on the genotype and the degree of fruit maturity.

In the reference 14 varieties crop Olive, where this is mentioned in the description.

The waxy bloom of olive fruits performs a protective function by preventing moisture evaporation and limiting the ability of insect pests, such as the olive fruit fly, to adhere to the epicarp. The structure of the wax layer, including coverage density and crystal morphology, varies significantly depending on the cultivar and the ripening stage.

The cuticle thickness in certain cultivars can exceed 40 μm and correlates with the flesh consistency of the fruit, which is significant for table cultivars. The chemical composition of the wax includes esters, triacylglycerols, and triterpene acids, and the evaluation of this trait in breeding is often based on qualitative description or laboratory analysis methods, such as scanning electron microscopy and mass spectrometry.

General information about the subject — on the page Waxy bloom.

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Olea europaea L. · Olive

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