"Olive Germplasm: The Olive Cultivation, Table Olive and Olive Oil Industry in Italy" ed. by Innocenzo Muzzalupo

This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality.

The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars.

The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines.
Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing.
Part II contains the chapter on the description of Italian olive varieties.
It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.

Contents
Preface
Section 1 Olive Germplasm
1 Origin and History of the Olive
2 Botanical Description
3 Cultivation Techniques
4 Floral Biology: Implications for Fruit Characteristics and Yield
5 Susceptibility of Cultivars to Biotic Stresses
6 Phytosanitary Certification
7 Olive Tree Genomic
Section 2 Virgin Olive Oil
8 Technological Aspects of Olive Oil Production
9 Olive Mill By-Products Management
10 Packaging and Storage of Olive Oil
11 Sensory Analysis of Virgin Olive Oils
12 Modern Methodologies to Assess the Olive Oil Quality
13 Olive Oil Traceability
14 Oleuropein an Olive Oil Compound in Acute and Chronic Inflammation Models: Facts and Perspectives
Section 3 Table Olive
15 Microbiological Aspects of Table Olives
16 Nutritional and Sensory Quality of Table Olives