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data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="51510246"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">3</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">2</p></div></a><a><div class="stat-container js-profile-coauthors" data-broccoli-component="user-info.coauthors-count" data-click-track="profile-expand-user-info-coauthors"><p class="label">Co-authors</p><p class="data">2</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="51510246" href="https://www.academia.edu/Documents/in/Wild_edible_plants"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/MajaSpika","location":"/MajaSpika","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/MajaSpika","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Wild edible plants"]}" data-trace="false" data-dom-id="Pill-react-component-f356f287-fea4-4d94-a38b-8f193ebc6edc"></div> <div id="Pill-react-component-f356f287-fea4-4d94-a38b-8f193ebc6edc"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="51510246" href="https://www.academia.edu/Documents/in/Tropical_Fruits"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Tropical Fruits"]}" data-trace="false" data-dom-id="Pill-react-component-6f26963d-099c-4587-b3f5-8eb5b8fa8062"></div> <div id="Pill-react-component-6f26963d-099c-4587-b3f5-8eb5b8fa8062"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="51510246" href="https://www.academia.edu/Documents/in/Phenols"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Phenols"]}" data-trace="false" data-dom-id="Pill-react-component-004ef04c-ecde-4a2e-8c18-9ec2c34544a0"></div> <div id="Pill-react-component-004ef04c-ecde-4a2e-8c18-9ec2c34544a0"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="51510246" href="https://www.academia.edu/Documents/in/Croatia"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Croatia"]}" data-trace="false" data-dom-id="Pill-react-component-ea43017a-4f70-4801-ba99-ec3224d2bfda"></div> <div id="Pill-react-component-ea43017a-4f70-4801-ba99-ec3224d2bfda"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="51510246" href="https://www.academia.edu/Documents/in/Fruit"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Fruit"]}" data-trace="false" data-dom-id="Pill-react-component-df60b2ed-9adc-450d-a304-934e6b028e23"></div> <div id="Pill-react-component-df60b2ed-9adc-450d-a304-934e6b028e23"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Maja Jukic Spika</h3></div><div class="js-work-strip profile--work_container" data-work-id="121534322"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/121534322/Hlapive_tvari_masline_mogu%C4%87i_atraktanti_%C5%A1tetnika_masline"><img alt="Research paper thumbnail of Hlapive tvari masline – mogući atraktanti štetnika masline" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/121534322/Hlapive_tvari_masline_mogu%C4%87i_atraktanti_%C5%A1tetnika_masline">Hlapive tvari masline – mogući atraktanti štetnika masline</a></div><div class="wp-workCard_item"><span>Zbornik sažetaka</span><span>, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534322"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534322"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534322; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534322]").text(description); $(".js-view-count[data-work-id=121534322]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534322; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534322']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534322, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534321"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534321/Effect_of_fertilization_on_onion_growth_yield_and_storage"><img alt="Research paper thumbnail of Effect of fertilization on onion growth, yield and storage" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534321/Effect_of_fertilization_on_onion_growth_yield_and_storage">Effect of fertilization on onion growth, yield and storage</a></div><div class="wp-workCard_item"><span>Acta horticulturae</span><span>, Aug 1, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534321"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534321"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534321; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); 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'Sladun') and foreign pomegranate cultivars ('Granada', 'Hicaznar' and 'Wonderful') were collected in productive pomegranate orchard in Metković (Croatia) and compared their pomological and chemical properties. The results on the main pomological and quality traits indicated significant statistical differences among domestic and foreign cultivars. Fruit weight of investigated cultivars varied from 510.5 to 355.1 g and the highest was recorded in 'Glavaš', while difference in fruit weight between other cultivars was not found. Color of peel, arils and juice of domestic cultivars was yellow to red, red and light red to red, receptively, while in the foreign cultivars intensively red and dark red. Arils yield of 'Barski slatki' and 'Ciparski' (57.7 and 60.8%, receptively) was higher compared with other investigated cultivars. Juice yield of domestic cultivars was higher than that of foreign. Total soluble solid (TSS) of 'Hicaznar' (18.6%) was higher than that of 'Barski slatki' (17.0%), 'Ciparski' (14.7%) and 'Wonderful' (16.6%). Total acidity (TA) of 'Glavaš' (2.24%) and 'Hicaznar' (2.08%) was the highest while of 'Barski slatki (0.58%), 'Ciparski' (0.37%) and 'Sladun' (0.59%) the lowest. According to the TA and (TSS/TA) 'Glavaš' and foreign investigated cultivars belonged to the group of sour-sweet cultivars while 'Barski slatki', 'Ciparski' and 'Sladun' belonged to the sweet cultivars. Foreign cultivars had higher total phenolic content (TPC) that ranged from 679.6 to 906.6 mg 100 g-1 d.w., than domestic ones. 'Hicaznar' stood out as a cultivar with the highest TPC and anthocyanin content (86.3 mg 100 g-1 d.w.). Non-flavonoid content in studied cultivars ranged from 160.6 to 385.5 mg 100 g-1 d.w. and antioxidant activity measured by 1,1-diphenyl-2-picrylhydrazyl from 60.2 to 74.5%. Results of this survey are a basis for use defining of the pomegranate fruit.","publication_date":{"day":1,"month":10,"year":2019,"errors":{}},"publication_name":"Acta horticulturae","grobid_abstract_attachment_id":116384546},"translated_abstract":null,"internal_url":"https://www.academia.edu/121534316/Quality_properties_of_domestic_and_foreign_pomegranate_cultivars_grown_in_Croatia","translated_internal_url":"","created_at":"2024-06-26T08:29:26.836-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":51510246,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":116384546,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/116384546/thumbnails/1.jpg","file_name":"ActaHortic.2019.1254.1420240626-1-2x1c56.pdf","download_url":"https://www.academia.edu/attachments/116384546/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Quality_properties_of_domestic_and_forei.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/116384546/ActaHortic.2019.1254.1420240626-1-2x1c56-libre.pdf?1719419867=\u0026response-content-disposition=attachment%3B+filename%3DQuality_properties_of_domestic_and_forei.pdf\u0026Expires=1732459202\u0026Signature=We-EZt7F9tXPhOKULt0KRWw4-ZsUi301m82gf2JQIRu1A7iFm0eEE2rlOM5JoEOqhFPnJi6A8Jm7a~q5TyJUKf3OdyLkfzxB~OoeRTEEyReO29FZgMY7YWP7K1fEi7JDZlEIuponQ5f-Dz0Ooo2rfv2XPJ5yt2JyxIqAfgpDP9jV~xo4GshfZavQH7WhLJMtxtLArotqbQ4puDP-FIAPBxPrtoxziEJG4Nfky7tqK0T7oKSJekKHN1EIhx79nOvw4JCWiKSMi9~9xh4z95lgtl5bZD0HS-th-myWx1sHC8y-0jt7x3iUra4I71zu~a5KLgm3ZjKq5QL2YrksUGQqAA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Quality_properties_of_domestic_and_foreign_pomegranate_cultivars_grown_in_Croatia","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":51510246,"first_name":"Maja","middle_initials":null,"last_name":"Jukic Spika","page_name":"MajaSpika","domain_name":"independent","created_at":"2016-07-30T06:10:21.684-07:00","display_name":"Maja Jukic Spika","url":"https://independent.academia.edu/MajaSpika"},"attachments":[{"id":116384546,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/116384546/thumbnails/1.jpg","file_name":"ActaHortic.2019.1254.1420240626-1-2x1c56.pdf","download_url":"https://www.academia.edu/attachments/116384546/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Quality_properties_of_domestic_and_forei.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/116384546/ActaHortic.2019.1254.1420240626-1-2x1c56-libre.pdf?1719419867=\u0026response-content-disposition=attachment%3B+filename%3DQuality_properties_of_domestic_and_forei.pdf\u0026Expires=1732459202\u0026Signature=We-EZt7F9tXPhOKULt0KRWw4-ZsUi301m82gf2JQIRu1A7iFm0eEE2rlOM5JoEOqhFPnJi6A8Jm7a~q5TyJUKf3OdyLkfzxB~OoeRTEEyReO29FZgMY7YWP7K1fEi7JDZlEIuponQ5f-Dz0Ooo2rfv2XPJ5yt2JyxIqAfgpDP9jV~xo4GshfZavQH7WhLJMtxtLArotqbQ4puDP-FIAPBxPrtoxziEJG4Nfky7tqK0T7oKSJekKHN1EIhx79nOvw4JCWiKSMi9~9xh4z95lgtl5bZD0HS-th-myWx1sHC8y-0jt7x3iUra4I71zu~a5KLgm3ZjKq5QL2YrksUGQqAA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"}],"urls":[{"id":43247095,"url":"https://doi.org/10.17660/actahortic.2019.1254.14"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534315"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534315/Tomato_grafting_and_irrigation"><img alt="Research paper thumbnail of Tomato: grafting and irrigation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534315/Tomato_grafting_and_irrigation">Tomato: grafting and irrigation</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajc...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajcice cijepljene na vlastiti korijen (pozitivna kontrola) kao i na Solanum podloge u uvjetima reduciranog navodnjavanja. Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. Istraživanja su pokazala da uzgoj na 2 izboja/grane rajcice cijepljene na Solanum podloge uz deficitarno navodnjavanje naglaseno smanjuje troskove bez velikog utjecaja na prihod.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534315"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534315"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534315; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534315]").text(description); $(".js-view-count[data-work-id=121534315]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534315; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534315']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534315, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=121534315]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121534315,"title":"Tomato: grafting and irrigation","translated_title":"","metadata":{"abstract":"Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajcice cijepljene na vlastiti korijen (pozitivna kontrola) kao i na Solanum podloge u uvjetima reduciranog navodnjavanja. Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. Istraživanja su pokazala da uzgoj na 2 izboja/grane rajcice cijepljene na Solanum podloge uz deficitarno navodnjavanje naglaseno smanjuje troskove bez velikog utjecaja na prihod.","publication_date":{"day":null,"month":null,"year":2018,"errors":{}}},"translated_abstract":"Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajcice cijepljene na vlastiti korijen (pozitivna kontrola) kao i na Solanum podloge u uvjetima reduciranog navodnjavanja. Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. Istraživanja su pokazala da uzgoj na 2 izboja/grane rajcice cijepljene na Solanum podloge uz deficitarno navodnjavanje naglaseno smanjuje troskove bez velikog utjecaja na prihod.","internal_url":"https://www.academia.edu/121534315/Tomato_grafting_and_irrigation","translated_internal_url":"","created_at":"2024-06-26T08:29:26.641-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":51510246,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Tomato_grafting_and_irrigation","translated_slug":"","page_count":null,"language":"hr","content_type":"Work","owner":{"id":51510246,"first_name":"Maja","middle_initials":null,"last_name":"Jukic Spika","page_name":"MajaSpika","domain_name":"independent","created_at":"2016-07-30T06:10:21.684-07:00","display_name":"Maja Jukic Spika","url":"https://independent.academia.edu/MajaSpika"},"attachments":[],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":951,"name":"Humanities","url":"https://www.academia.edu/Documents/in/Humanities"}],"urls":[{"id":43247094,"url":"http://bib.irb.hr/prikazi-rad?\u0026rad=982698"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534314"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534314/Usporedba_kvalitete_i_profila_masnih_kiselina_u_djevi%C4%8Danskim_maslinovim_uljima_proizvedenim_razli%C4%8Ditim_tehnolo%C5%A1kim_procesima"><img alt="Research paper thumbnail of Usporedba kvalitete i profila masnih kiselina u djevičanskim maslinovim uljima proizvedenim različitim tehnološkim procesima" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534314/Usporedba_kvalitete_i_profila_masnih_kiselina_u_djevi%C4%8Danskim_maslinovim_uljima_proizvedenim_razli%C4%8Ditim_tehnolo%C5%A1kim_procesima">Usporedba kvalitete i profila masnih kiselina u djevičanskim maslinovim uljima proizvedenim različitim tehnološkim procesima</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534314"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534314"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534314; 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href="https://www.academia.edu/121534311/Quantitatively_Unraveling_Hierarchy_of_Factors_Impacting_Virgin_Olive_Oil_Phenolic_Profile_and_Oxidative_Stability">Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability</a></div><div class="wp-workCard_item"><span>Antioxidants</span><span>, 2022</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A single phenolic group and even a compound play different roles in the sensory properties and st...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1ea7e0cc076a893b778c1e23d1eb3ae3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116384524,"asset_id":121534311,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116384524/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534311"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534311"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534311; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534311]").text(description); $(".js-view-count[data-work-id=121534311]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534311; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534311']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534311, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1ea7e0cc076a893b778c1e23d1eb3ae3" } } $('.js-work-strip[data-work-id=121534311]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121534311,"title":"Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability","translated_title":"","metadata":{"abstract":"A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. 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Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2022,"errors":{}},"publication_name":"Antioxidants"},"translated_abstract":"A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534287"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534287/Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes"><img alt="Research paper thumbnail of Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes" class="work-thumbnail" src="https://attachments.academia-assets.com/116384513/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534287/Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes">Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes</a></div><div class="wp-workCard_item"><span>Horticulturae</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar ap...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions b...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ebed5aa0ead9e1446b3289d0b331509f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116384513,"asset_id":121534287,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116384513/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534287"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534287"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534287; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534287]").text(description); $(".js-view-count[data-work-id=121534287]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534287; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534287']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534287, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ebed5aa0ead9e1446b3289d0b331509f" } } $('.js-work-strip[data-work-id=121534287]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121534287,"title":"Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes","translated_title":"","metadata":{"abstract":"Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions b...","publisher":"MDPI AG","publication_name":"Horticulturae"},"translated_abstract":"Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions b...","internal_url":"https://www.academia.edu/121534287/Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes","translated_internal_url":"","created_at":"2024-06-26T08:28:56.114-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":51510246,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":116384513,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/116384513/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/116384513/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Combined_Sulfur_and_Nitrogen_F.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/116384513/pdf-libre.pdf?1719419879=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Combined_Sulfur_and_Nitrogen_F.pdf\u0026Expires=1732459202\u0026Signature=EmlmEZkqv5uhFsT9ci~sg1caGH2J5vVlZIOO~Dw01uc5KzR0FhiJ-zZ3HJZYOyizSNJYgxKJB2uPTsPZOSbCAvqumOfciylyO01M4jHvCx9fNMUgxO9HIiYano~I6Nh2tMp7fGSZCDS9oe-Qnll5c0tiLzkqwvnmwg2VCC2sJI6WZUP~Nr1~piyXPwL~NnpjGor6eNwGfn2ZyQP3M5WVM2~~HAVYBcK11sizuTzeGc7g~RqhxpXcVe-hEw~~LKV-U9H7kuf5g62CpFDGq04VzunC5cyaLB4OvB4EuGJfae~-tV-emcNUaGnHXok6gLPhvlVYV7BwZwmCRYE12kdvog__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes","translated_slug":"","page_count":21,"language":"en","content_type":"Work","owner":{"id":51510246,"first_name":"Maja","middle_initials":null,"last_name":"Jukic Spika","page_name":"MajaSpika","domain_name":"independent","created_at":"2016-07-30T06:10:21.684-07:00","display_name":"Maja Jukic Spika","url":"https://independent.academia.edu/MajaSpika"},"attachments":[{"id":116384513,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/116384513/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/116384513/download_file?st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Combined_Sulfur_and_Nitrogen_F.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/116384513/pdf-libre.pdf?1719419879=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Combined_Sulfur_and_Nitrogen_F.pdf\u0026Expires=1732459202\u0026Signature=EmlmEZkqv5uhFsT9ci~sg1caGH2J5vVlZIOO~Dw01uc5KzR0FhiJ-zZ3HJZYOyizSNJYgxKJB2uPTsPZOSbCAvqumOfciylyO01M4jHvCx9fNMUgxO9HIiYano~I6Nh2tMp7fGSZCDS9oe-Qnll5c0tiLzkqwvnmwg2VCC2sJI6WZUP~Nr1~piyXPwL~NnpjGor6eNwGfn2ZyQP3M5WVM2~~HAVYBcK11sizuTzeGc7g~RqhxpXcVe-hEw~~LKV-U9H7kuf5g62CpFDGq04VzunC5cyaLB4OvB4EuGJfae~-tV-emcNUaGnHXok6gLPhvlVYV7BwZwmCRYE12kdvog__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":116384512,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/116384512/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/116384512/download_file","bulk_download_file_name":"Effect_of_Combined_Sulfur_and_Nitrogen_F.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/116384512/pdf-libre.pdf?1719419877=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Combined_Sulfur_and_Nitrogen_F.pdf\u0026Expires=1732459202\u0026Signature=I0WdcJbNVXjPSra0VdBoZS-BM0u1IQu6Ue~A1Oz6o8fym~q2Jl7QxdT8yLcbt0w1i4Mhedod9eiZh-RKxx7qFNpzBEMRwb0-tWMWO4HdkH~HbjygCQX1J3fvvj-f-ED4hgKP-u4qXtulXwzDU9sqIcFdb8IbXNDEtso7lyjP4Ixq52Og~hZM72jbP9AndBY~DOUPKymiREsbC51el26oH5uka-c9Ico~TPjxLWNocXfh0dT5dHT~WKBJakrKLR7uR~OedUEYsRZaRQrjDZXxXHJRX8e8OgCnl-uQI1Vd~DnyGDwzHTo2TpGUHGeJp1uSGdjncSXItDDym1ZXDoTrbw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":165437,"name":"Taste","url":"https://www.academia.edu/Documents/in/Taste"},{"id":185109,"name":"ODOR","url":"https://www.academia.edu/Documents/in/ODOR"},{"id":192302,"name":"Aroma","url":"https://www.academia.edu/Documents/in/Aroma"},{"id":285012,"name":"Sulfur","url":"https://www.academia.edu/Documents/in/Sulfur"}],"urls":[{"id":43247073,"url":"https://www.mdpi.com/2311-7524/8/10/912/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="116070786"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/116070786/Changes_in_olive_fruit_characteristics_and_oil_accumulation_in_Oblica_and_Leccino_during_ripening"><img alt="Research paper thumbnail of Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening" class="work-thumbnail" src="https://attachments.academia-assets.com/112303204/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/116070786/Changes_in_olive_fruit_characteristics_and_oil_accumulation_in_Oblica_and_Leccino_during_ripening">Changes in olive fruit characteristics and oil accumulation in ‘Oblica’ and ‘Leccino’ during ripening</a></div><div class="wp-workCard_item"><span>Acta horticulturae</span><span>, Apr 1, 2018</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="862ceea7664474b3ca03a204c10c5c3d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":112303204,"asset_id":116070786,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/112303204/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="116070786"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="116070786"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 116070786; 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Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. The aim of paper was to compare the regulated deficit irrigation with different water management practices, in consecutive years, in two locations in Zadar County (Croatia), affecting fruit morphology, olive fruit fly infestation, and quantity and quality of the extracted Coratina cultivar oil. Treatments, namely C—rainfed, T1—deficit irrigation (produce’s practice), T2—regulated deficit irrigation, and T3—full irrigation (100% ECTO), were established. Irrigated treatments had a positive effect on all morphological characteristics of the fruit. The pulp mass, independently of the year, increased in irrigated treatment (ranging from 1.04 to 1.65 in C to 2.25 and 2.30 in the irrigated treatments) and resulted in a higher oil content on...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7989c3f89a0416a998c08c937a408eb0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":112303166,"asset_id":116070782,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/112303166/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="116070782"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="116070782"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 116070782; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=116070782]").text(description); $(".js-view-count[data-work-id=116070782]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 116070782; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='116070782']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 116070782, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7989c3f89a0416a998c08c937a408eb0" } } $('.js-work-strip[data-work-id=116070782]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":116070782,"title":"Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing","translated_title":"","metadata":{"abstract":"Olive groves in the Mediterranean may lose production sustainability because of their vulnerability to climatic change. Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. The aim of paper was to compare the regulated deficit irrigation with different water management practices, in consecutive years, in two locations in Zadar County (Croatia), affecting fruit morphology, olive fruit fly infestation, and quantity and quality of the extracted Coratina cultivar oil. Treatments, namely C—rainfed, T1—deficit irrigation (produce’s practice), T2—regulated deficit irrigation, and T3—full irrigation (100% ECTO), were established. Irrigated treatments had a positive effect on all morphological characteristics of the fruit. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108492082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108492082/A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction"><img alt="Research paper thumbnail of A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction" class="work-thumbnail" src="https://attachments.academia-assets.com/106859686/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108492082/A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction">A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction</a></div><div class="wp-workCard_item"><span>Molecules</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of this study was to evaluate the release rate, duration, and biological efficiency...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4072eb713cf8ce87c19ef57626e129b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":106859686,"asset_id":108492082,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/106859686/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108492082"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108492082"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108492082; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108492082]").text(description); $(".js-view-count[data-work-id=108492082]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108492082; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108492082']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 108492082, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4072eb713cf8ce87c19ef57626e129b5" } } $('.js-work-strip[data-work-id=108492082]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108492082,"title":"A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction","translated_title":"","metadata":{"abstract":"The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles...","publisher":"MDPI AG","publication_name":"Molecules"},"translated_abstract":"The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles...","internal_url":"https://www.academia.edu/108492082/A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction","translated_internal_url":"","created_at":"2023-10-23T03:15:21.525-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":51510246,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":106859686,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859686/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859686/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"A_Lifetime_of_a_Dispenser_Release_Rates.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859686/pdf-libre.pdf?1698059699=\u0026response-content-disposition=attachment%3B+filename%3DA_Lifetime_of_a_Dispenser_Release_Rates.pdf\u0026Expires=1732459203\u0026Signature=NnPfLzkEr253ucheXl1lqRQu1adfWSSILvlu4hMW7dLTwyAML-~JgRTzLnol32IK95gUSOGR9KRguXBSoz0MdXhNVkAQDRMXPm~vzoOsbXG49mPSNI4n-s1apJoaH~z9EE4TUdsHWuGsAaXaFeIem0pxLaeZA3Rw0R2yR6O~pnCcDaqLimOUaMo2EF0pUjgu4FRm5s69SIFX3R8urGECPBjsrgNcm3jCDuJNHvk81WjdUvwqHF30c3Wc7MrZQQIWcY9L~aqKoR1ip97H6vfw9lboOzWv6xaEUmRC-lrGXr~~td1NmOj~eBrBVmNXdlL8-plPz0GoIDpECbM928Hg0g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction","translated_slug":"","page_count":18,"language":"en","content_type":"Work","owner":{"id":51510246,"first_name":"Maja","middle_initials":null,"last_name":"Jukic Spika","page_name":"MajaSpika","domain_name":"independent","created_at":"2016-07-30T06:10:21.684-07:00","display_name":"Maja Jukic Spika","url":"https://independent.academia.edu/MajaSpika"},"attachments":[{"id":106859686,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859686/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859686/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"A_Lifetime_of_a_Dispenser_Release_Rates.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859686/pdf-libre.pdf?1698059699=\u0026response-content-disposition=attachment%3B+filename%3DA_Lifetime_of_a_Dispenser_Release_Rates.pdf\u0026Expires=1732459203\u0026Signature=NnPfLzkEr253ucheXl1lqRQu1adfWSSILvlu4hMW7dLTwyAML-~JgRTzLnol32IK95gUSOGR9KRguXBSoz0MdXhNVkAQDRMXPm~vzoOsbXG49mPSNI4n-s1apJoaH~z9EE4TUdsHWuGsAaXaFeIem0pxLaeZA3Rw0R2yR6O~pnCcDaqLimOUaMo2EF0pUjgu4FRm5s69SIFX3R8urGECPBjsrgNcm3jCDuJNHvk81WjdUvwqHF30c3Wc7MrZQQIWcY9L~aqKoR1ip97H6vfw9lboOzWv6xaEUmRC-lrGXr~~td1NmOj~eBrBVmNXdlL8-plPz0GoIDpECbM928Hg0g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":106859685,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859685/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859685/download_file","bulk_download_file_name":"A_Lifetime_of_a_Dispenser_Release_Rates.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859685/pdf-libre.pdf?1698059700=\u0026response-content-disposition=attachment%3B+filename%3DA_Lifetime_of_a_Dispenser_Release_Rates.pdf\u0026Expires=1732459203\u0026Signature=GMHUHzRGlesqgnz8SrCEHGy6yO700sJRNmqjtOaSC8ItFyZVGjvsBQTTALlmt-fd~LvV8rq-RJ29p6DJTL1bjbwj~-dNenUkRWTdPo3LIy6EiXUDp-prSG4kyDajUFcnX3RPIICNETpEYADxRJqrx2T4TtLHSw7-oeng30kVPtFHpCJxYJqpWBXuKEUEws0U3x~UQUyIoStonYcnxeMEXmA65bwM9M8Fx6Zy0DXH51lcc~-us4ayCwFYUXUJo~ky8Su-OHmL17lwDOxl4E~vmAgUL9WGYngsmMUxgr43pJmlo-7ACOgeM9jaECmN0JcZPdEmUprH02uNickiDTguNw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":149735,"name":"Attraction","url":"https://www.academia.edu/Documents/in/Attraction"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules"},{"id":867154,"name":"Bactrocera","url":"https://www.academia.edu/Documents/in/Bactrocera"}],"urls":[{"id":34954430,"url":"https://www.mdpi.com/1420-3049/28/6/2431/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108492081"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108492081/Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia"><img alt="Research paper thumbnail of Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia" class="work-thumbnail" src="https://attachments.academia-assets.com/106859684/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108492081/Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia">Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Croatian islands are olive growing areas characterized by poor conditions for olive trees because...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsatura...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="026d11ef07f17cd388f71cf3a47935d4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":106859684,"asset_id":108492081,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/106859684/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108492081"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108492081"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108492081; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108492081]").text(description); $(".js-view-count[data-work-id=108492081]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108492081; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108492081']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 108492081, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "026d11ef07f17cd388f71cf3a47935d4" } } $('.js-work-strip[data-work-id=108492081]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108492081,"title":"Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia","translated_title":"","metadata":{"abstract":"Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsatura...","publisher":"MDPI AG","publication_name":"Foods"},"translated_abstract":"Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsatura...","internal_url":"https://www.academia.edu/108492081/Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia","translated_internal_url":"","created_at":"2023-10-23T03:15:21.265-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":51510246,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":106859684,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859684/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859684/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Different_Watering_Regimes_on.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859684/pdf-libre.pdf?1698059700=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Different_Watering_Regimes_on.pdf\u0026Expires=1732459203\u0026Signature=GERNFyAsI6Jq78kdpwMOlLkTyXpD9NOhsFtLIBWQPDtFLp5GrBwque7LMAW8lrP4FBDhZpWOU3g0Jfs4BW~gyU~9RrnoM84NQ9FbY4hA~lvb10koU68ayZH2-QAFHzmcfDyWoFGhf4-WyL4wh-a7fQrTYTrQwbYDTuFnFr5q3IvQgptctvXArwyjCUcboBFQy8UedD8MPdMA6L-CczBIay0t4AaWBQ9sdI~Q0oYpD8t1KZYTOXd5GMb0sCFEvROe0x2TCa1eOvXE0caHfemEIfK0ZZOyzjN3DXNKr2fkMI5FJZhF-TUJXGSzmRVU16AmnklBbOsd0FA-UjO~A-TMgw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia","translated_slug":"","page_count":22,"language":"en","content_type":"Work","owner":{"id":51510246,"first_name":"Maja","middle_initials":null,"last_name":"Jukic Spika","page_name":"MajaSpika","domain_name":"independent","created_at":"2016-07-30T06:10:21.684-07:00","display_name":"Maja Jukic Spika","url":"https://independent.academia.edu/MajaSpika"},"attachments":[{"id":106859684,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859684/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859684/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Different_Watering_Regimes_on.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859684/pdf-libre.pdf?1698059700=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Different_Watering_Regimes_on.pdf\u0026Expires=1732459203\u0026Signature=GERNFyAsI6Jq78kdpwMOlLkTyXpD9NOhsFtLIBWQPDtFLp5GrBwque7LMAW8lrP4FBDhZpWOU3g0Jfs4BW~gyU~9RrnoM84NQ9FbY4hA~lvb10koU68ayZH2-QAFHzmcfDyWoFGhf4-WyL4wh-a7fQrTYTrQwbYDTuFnFr5q3IvQgptctvXArwyjCUcboBFQy8UedD8MPdMA6L-CczBIay0t4AaWBQ9sdI~Q0oYpD8t1KZYTOXd5GMb0sCFEvROe0x2TCa1eOvXE0caHfemEIfK0ZZOyzjN3DXNKr2fkMI5FJZhF-TUJXGSzmRVU16AmnklBbOsd0FA-UjO~A-TMgw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":106859683,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106859683/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/106859683/download_file","bulk_download_file_name":"Effect_of_Different_Watering_Regimes_on.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106859683/pdf-libre.pdf?1698059696=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Different_Watering_Regimes_on.pdf\u0026Expires=1732459203\u0026Signature=OHwkCothBm7~XyMJUW4ME9bswbNArs8Cv9sbujgP~v~PdrxYeVwXEDJKfaqUbj5VeaikmrMILyeNvk22Jy1W0agEx23ODbuVp9IlwsbsTrbMJ0kjuQzUuTf4olv8TNY~uwsf1ugo73s5xz0ZUASBpcKeNuxJfjSGR~F001GCsWUn~Lon45RG2xS9o5aDUCDrzxGFasEATJnpJ6zumJotg8Rv5i3U8AXlJ3OPThFiU6dclvW-7L5qO37C83Z1b-ii~WG9bMyKrZpjJFr0rYtIa4g0KqgC6vTaLLkvAs4kzbbiY1pneJnbJwScN~UQwaPDDi6zk1Gt9jF37F0j1MdwMQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":3724,"name":"Irrigation","url":"https://www.academia.edu/Documents/in/Irrigation"},{"id":186199,"name":"Foods","url":"https://www.academia.edu/Documents/in/Foods"},{"id":223630,"name":"Deficit Irrigation","url":"https://www.academia.edu/Documents/in/Deficit_Irrigation"},{"id":3375084,"name":"Olive trees","url":"https://www.academia.edu/Documents/in/Olive_trees"}],"urls":[{"id":34954429,"url":"https://www.mdpi.com/2304-8158/11/12/1767/pdf"}]}, dispatcherData: dispatcherData }); 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The results on the main pomological and quality traits indicated significant statistical differences among domestic and foreign cultivars. Fruit weight of investigated cultivars varied from 510.5 to 355.1 g and the highest was recorded in 'Glavaš', while difference in fruit weight between other cultivars was not found. Color of peel, arils and juice of domestic cultivars was yellow to red, red and light red to red, receptively, while in the foreign cultivars intensively red and dark red. Arils yield of 'Barski slatki' and 'Ciparski' (57.7 and 60.8%, receptively) was higher compared with other investigated cultivars. Juice yield of domestic cultivars was higher than that of foreign. Total soluble solid (TSS) of 'Hicaznar' (18.6%) was higher than that of 'Barski slatki' (17.0%), 'Ciparski' (14.7%) and 'Wonderful' (16.6%). Total acidity (TA) of 'Glavaš' (2.24%) and 'Hicaznar' (2.08%) was the highest while of 'Barski slatki (0.58%), 'Ciparski' (0.37%) and 'Sladun' (0.59%) the lowest. According to the TA and (TSS/TA) 'Glavaš' and foreign investigated cultivars belonged to the group of sour-sweet cultivars while 'Barski slatki', 'Ciparski' and 'Sladun' belonged to the sweet cultivars. Foreign cultivars had higher total phenolic content (TPC) that ranged from 679.6 to 906.6 mg 100 g-1 d.w., than domestic ones. 'Hicaznar' stood out as a cultivar with the highest TPC and anthocyanin content (86.3 mg 100 g-1 d.w.). Non-flavonoid content in studied cultivars ranged from 160.6 to 385.5 mg 100 g-1 d.w. and antioxidant activity measured by 1,1-diphenyl-2-picrylhydrazyl from 60.2 to 74.5%. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534315"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534315/Tomato_grafting_and_irrigation"><img alt="Research paper thumbnail of Tomato: grafting and irrigation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534315/Tomato_grafting_and_irrigation">Tomato: grafting and irrigation</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajc...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajcice cijepljene na vlastiti korijen (pozitivna kontrola) kao i na Solanum podloge u uvjetima reduciranog navodnjavanja. Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. 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Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. Istraživanja su pokazala da uzgoj na 2 izboja/grane rajcice cijepljene na Solanum podloge uz deficitarno navodnjavanje naglaseno smanjuje troskove bez velikog utjecaja na prihod.","publication_date":{"day":null,"month":null,"year":2018,"errors":{}}},"translated_abstract":"Cilj je bio utvrditi komponente vegetativnog i generativnog rasta, prinosa i kvalitete ploda rajcice cijepljene na vlastiti korijen (pozitivna kontrola) kao i na Solanum podloge u uvjetima reduciranog navodnjavanja. Biljke uzgajane s deficitarnim navodnjavanjem i djelomicnim zasusivanjem korijena imale 30% vecu efikasnost koristenja vode. Također, biljke uzgajane na podlogama su ocekivano pokazale vecu efikasnost koristenja vode u odnosu na prinos svježih plodova rajcice. 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dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534311"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534311/Quantitatively_Unraveling_Hierarchy_of_Factors_Impacting_Virgin_Olive_Oil_Phenolic_Profile_and_Oxidative_Stability"><img alt="Research paper thumbnail of Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability" class="work-thumbnail" src="https://attachments.academia-assets.com/116384524/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534311/Quantitatively_Unraveling_Hierarchy_of_Factors_Impacting_Virgin_Olive_Oil_Phenolic_Profile_and_Oxidative_Stability">Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability</a></div><div class="wp-workCard_item"><span>Antioxidants</span><span>, 2022</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A single phenolic group and even a compound play different roles in the sensory properties and st...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1ea7e0cc076a893b778c1e23d1eb3ae3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116384524,"asset_id":121534311,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116384524/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534311"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534311"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534311; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534311]").text(description); $(".js-view-count[data-work-id=121534311]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534311; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534311']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534311, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1ea7e0cc076a893b778c1e23d1eb3ae3" } } $('.js-work-strip[data-work-id=121534311]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121534311,"title":"Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability","translated_title":"","metadata":{"abstract":"A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2022,"errors":{}},"publication_name":"Antioxidants"},"translated_abstract":"A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121534287"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121534287/Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes"><img alt="Research paper thumbnail of Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes" class="work-thumbnail" src="https://attachments.academia-assets.com/116384513/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121534287/Effect_of_Combined_Sulfur_and_Nitrogen_Foliar_Supply_on_Olive_Oil_Volatile_Compounds_and_Sensory_Attributes">Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes</a></div><div class="wp-workCard_item"><span>Horticulturae</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar ap...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions b...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ebed5aa0ead9e1446b3289d0b331509f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116384513,"asset_id":121534287,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116384513/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ1NTYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121534287"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121534287"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121534287; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121534287]").text(description); $(".js-view-count[data-work-id=121534287]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121534287; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121534287']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121534287, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ebed5aa0ead9e1446b3289d0b331509f" } } $('.js-work-strip[data-work-id=121534287]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121534287,"title":"Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes","translated_title":"","metadata":{"abstract":"Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions b...","publisher":"MDPI AG","publication_name":"Horticulturae"},"translated_abstract":"Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. 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Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. The aim of paper was to compare the regulated deficit irrigation with different water management practices, in consecutive years, in two locations in Zadar County (Croatia), affecting fruit morphology, olive fruit fly infestation, and quantity and quality of the extracted Coratina cultivar oil. Treatments, namely C—rainfed, T1—deficit irrigation (produce’s practice), T2—regulated deficit irrigation, and T3—full irrigation (100% ECTO), were established. Irrigated treatments had a positive effect on all morphological characteristics of the fruit. The pulp mass, independently of the year, increased in irrigated treatment (ranging from 1.04 to 1.65 in C to 2.25 and 2.30 in the irrigated treatments) and resulted in a higher oil content on...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7989c3f89a0416a998c08c937a408eb0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":112303166,"asset_id":116070782,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/112303166/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="116070782"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="116070782"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 116070782; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=116070782]").text(description); $(".js-view-count[data-work-id=116070782]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 116070782; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='116070782']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 116070782, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7989c3f89a0416a998c08c937a408eb0" } } $('.js-work-strip[data-work-id=116070782]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":116070782,"title":"Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing","translated_title":"","metadata":{"abstract":"Olive groves in the Mediterranean may lose production sustainability because of their vulnerability to climatic change. Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. The aim of paper was to compare the regulated deficit irrigation with different water management practices, in consecutive years, in two locations in Zadar County (Croatia), affecting fruit morphology, olive fruit fly infestation, and quantity and quality of the extracted Coratina cultivar oil. Treatments, namely C—rainfed, T1—deficit irrigation (produce’s practice), T2—regulated deficit irrigation, and T3—full irrigation (100% ECTO), were established. Irrigated treatments had a positive effect on all morphological characteristics of the fruit. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108492082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108492082/A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction"><img alt="Research paper thumbnail of A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction" class="work-thumbnail" src="https://attachments.academia-assets.com/106859686/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108492082/A_Lifetime_of_a_Dispenser_Release_Rates_of_Olive_Fruit_Fly_Associated_Yeast_Volatile_Compounds_and_Their_Influence_on_Olive_Fruit_Fly_Bactrocera_oleae_Rossi_Attraction">A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction</a></div><div class="wp-workCard_item"><span>Molecules</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of this study was to evaluate the release rate, duration, and biological efficiency...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4072eb713cf8ce87c19ef57626e129b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":106859686,"asset_id":108492082,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/106859686/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108492082"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108492082"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108492082; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108492082]").text(description); $(".js-view-count[data-work-id=108492082]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108492082; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108492082']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 108492082, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4072eb713cf8ce87c19ef57626e129b5" } } $('.js-work-strip[data-work-id=108492082]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108492082,"title":"A Lifetime of a Dispenser-Release Rates of Olive Fruit Fly-Associated Yeast Volatile Compounds and Their Influence on Olive Fruit Fly (Bactrocera oleae Rossi) Attraction","translated_title":"","metadata":{"abstract":"The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. Our results showed that the attraction of olive fruit flies increased with decreasing concentrations of the tested volatiles...","publisher":"MDPI AG","publication_name":"Molecules"},"translated_abstract":"The objective of this study was to evaluate the release rate, duration, and biological efficiency of yeast volatile compounds associated with olive fruit flies in slow-release dispensers, polypropylene vials, and rubber septa attached to yellow sticky traps under different environmental conditions in order to protect the environment, humans, and nontarget organisms. Isoamyl alcohol, 2-octanone, and 2-phenethyl acetate were placed in dispensers and tested over a four-week experiment. The weight loss of the volatile compounds in both dispensers was measured, and a rapid, inexpensive, and simple HS-GC/FID method was developed to determine the residual amount of volatiles in the septa. 2-Phenethyl acetate stood out in the rubber septa and showed a statistically significant difference in the release ratio compared to the other volatiles under all conditions tested. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108492081"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/108492081/Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia"><img alt="Research paper thumbnail of Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia" class="work-thumbnail" src="https://attachments.academia-assets.com/106859684/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/108492081/Effect_of_Different_Watering_Regimes_on_Olive_Oil_Quality_and_Composition_of_Coratina_Cultivar_Olives_Grown_on_Karst_Soil_in_Croatia">Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Croatian islands are olive growing areas characterized by poor conditions for olive trees because...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsatura...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="026d11ef07f17cd388f71cf3a47935d4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":106859684,"asset_id":108492081,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/106859684/download_file?st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ1NTYwMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108492081"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108492081"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108492081; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108492081]").text(description); $(".js-view-count[data-work-id=108492081]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108492081; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108492081']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 108492081, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "026d11ef07f17cd388f71cf3a47935d4" } } $('.js-work-strip[data-work-id=108492081]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108492081,"title":"Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia","translated_title":"","metadata":{"abstract":"Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). Irrigation treatments increased oil yield compared to rainfed conditions (T1 + 58%, T2 + 66% and T3 + 74%, representing average values for both studied years). All olive oil samples were of extra quality. Irrigation led to a decrease in carotenoids, volatiles, polyunsatura...","publisher":"MDPI AG","publication_name":"Foods"},"translated_abstract":"Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv. olive oil obtained from trees grown on ameliorate karst soil during two harvesting years. Olive trees were subjected to rainfed conditions and three different irrigation treatments (T1—deficit irrigation representing the usual producer’s practice, T2—regulated deficit irrigation in respect to phenological stages, T3—full irrigation). 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