Measurements of freezing tolerance and their relationship with some biochemical and physiological parameters in seven olive cultivars

  • Safoora Saadati
  • Bahram BaninasabEmail author
  • Mostafa Mobli
  • Mahdiyeh Gholami
Original Article


The freezing tolerance of seven olive cultivars, including Amphisis, Conservallia, Koroneiki, Manzanilla, Gorgan, Shengeh, and Rashid, was compared, and its correlation with some biochemical and physiological factors was investigated. From each cultivar, leaf and stem samples were collected and sorted into two groups: the first was exposed to various freezing temperatures to indicate its freezing tolerance in terms of lethal temperature (LT50) values by several approaches (electrolyte leakage, maximum quantum yield of PSII photochemistry, and tetrazolium staining test); the second was prepared for some biochemical and physiological parameter analyses. Of all cultivars, Amphisis and Shengeh showed the highest freezing tolerance, the maximum soluble carbohydrate and proline content, DPPH (1, 1-diphenyl–2-picrylhydrazyl) scavenging capacity, the minimum malondialdehyde (MDA), and relative water content (RWC). Conservallia, Gorgan, and Manzanilla cultivars could moderately tolerate freezing temperatures, whereas Rashid and Koroneiki cultivars turned out to be freezing-susceptible. In olive bark and leaf, LT50 showed a negative correlation with soluble carbohydrate, proline content, and DPPH scavenging capacity and a positive correlation with MDA and RWC. Three indicators, i.e., LT50, osmoregulant content, and DPPH scavenging capacity, can contribute to screening the freezing-tolerant olive cultivars.


Electrolyte leakage Freezing tolerance Maximum quantum yield of PSII photochemistry Olive Osmoregulants Tetrazolium staining test 



The authors wish to express their sincere gratitude to Dr. M. R. Sabzalian and Mr. R. Mohammadi for their valuable help with this experiment. This study was supported by the Research Council of Isfahan University of Technology.


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Copyright information

© Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2019

Authors and Affiliations

  1. 1.Department of Horticulture, College of AgricultureIsfahan University of TechnologyIsfahanIran

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