Extensive collar rot, sunken and bleeding cankers, shoot blight, and fruit rot symptoms on olive trees have recently been observed in several orchards in Italy. Since there is little information about the etiology of these diseases and given the high economic relevance of this iconic crop, a study was conducted from autumn 2017 to summer 2022, in four Italian regions, to define the occurrence, distribution and impact of the main pathogens involved. A total of 1064 symptomatic olive samples were collected and processed. Based on colony appearance, micromorphological analysis and DNA sequence data, thirty-eight species, including eighteen Botryosphaeriaceae species belonging to five genera and fifteen Phytophthora species, were isolated and identified, thirteen of which, Diplodia africana, D. fraxini, D. subglobosa, Dothiorella omnivora, Do. sarmentorum, Do. sempervirentis, Sardiniella urbana (Botryosphaeriaceae), Phytophthora cactorum, P. cinnamomi, P. citricola, P. crassamura, P. niederhauserii and P. pseudocryptogea, are reported here for the first time in olive trees. Pathogenicity tests performed on unripe drupes and on potted olive seedlings completed Koch postulates and highlighted that several species of Botryosphaeriaceae and Phytophthora represent a growing threat to olive trees.

The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001–0.02 mg g⁻¹ and 0.002–0.08 mg g⁻¹, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89–109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78–1478.91 mg Kg⁻¹ for VN, and 1408.22–2071.45 mg Kg⁻¹ for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.

Feijoa (Acca sellowiana (O. Berg) Burret syn Feijoa sellowiana Berg) is a monotypic species belonging to the Myrtaceae family. Feijoa is cultivated in different countries, and it is mainly consumed as fresh fruit, due to its attractive nutritional quality, nevertheless, several feijoa-based products have been produced and are available in some niche and local markets. The fruits are not the only edible part of the tree since petals of hermaphrodite showy flowers can also be eaten. Fruits are rich in vitamin C, fiber, potassium, iodine, phosphorus, sugars, and calcium. In addition, a large number of bioactive compounds, with many health-promoting benefits, have been identified. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the knowledge on feijoa, evaluating the main agronomic, qualitative, and nutraceutical traits of its edible parts. Moreover, the variability in feijoa genetic resources to identify and select promising genotypes useful for breeding programs and the postharvest management of fruit and edible flowers will be discussed. Overall, feijoa has great potential to be considered as a sustainable fruit crop from farm to table.