L‐Phenylalanine ammonia‐lyase activity and concentration of phenolics in developing olive (Olea europaea L cv Arbequina) fruit grown under different irrigation regimes

Changes in L ‐phenylalanine ammonia‐lyase (PAL, EC 4.3.1.5) activity and total phenolic, ortho‐diphenolic and fat contents of olive flesh in response to different irrigation treatments applied to olive tree cv Arbequina were studied during fruit ripening. Results indicate that the fat content of olive flesh at harvest was not affected by irrigation, although olives from the most heavily irrigated treatment reached their final fat content (dry weight) earlier than those from other irrigation treatments. PAL activity and phenolic content, expressed on a dry weight basis, decreased during fruit development and were affected by irrigation, being lowered as the water supplied increased. Good correlations were established between PAL enzymatic activity and the polyphenol and ortho‐diphenol contents of olive flesh, indicating that PAL is involved in the phenolic metabolism of olive fruit. The phenolic content of the oil depends on the PAL activity in the fruit, which varies with changes in water status. © 2002 Society of Chemical Industry