Relationships between soil properties, functional leaf traits, fruits and oil quality in different cultivars of Olea europaea L.

Extra virgin olive oil (EVOO) is a typical product of the Mediterranean region. The composition of EVOO may be influenced by different factors: cultivar (cv), climatic and edaphic conditions, time of harvesting, stage of maturity and integrity of the fruit, and the oil production technology . Each cultivar is generally associated to specific physical, chemical and biological soil properties as well as to functional leaf characteristics. The aim of this work was to assess the relationships between soil properties, functional leaf traits, fruits and oil quality in different Italian Olea europaea L. cultivar (Pisciottana, Ravece, Ortice, Frantoio and Moraiolo). Soils under Ravece showed the highest water content and leaf specific mass (SLA) but fruits and oils presented an extremely low total polyphenols content (TPC). In cv Ortice where the lowest soil organic matter content and microbial respiration were found oil exhibited a lower-intermediate TPC and a moderate antioxidant activity. Pisciottana cv characterized by leaves with higher values of C/N and lower relative water content (RWC). showed lower production of total polyphenols in both fruits and oils. Soil under Frantoio and Moraiolo showed the lowest content of OM, CEC, microbial respiration and the lowest SLA. Although these properties suggest a lower productivity, the analyses on fruits and oils revealed the highest content of total polyphenols. Here the 89% of the antioxidant capacity of fruits derived by phenolic compounds.