Olives with Higher Phenol Content More Resistant to Anthracnose

Researchers found that olive varieties that maintained high concentrations of certain phenolic compounds during ripening were less likely to develop anthracnose.

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Frantoio ,Lazio ,Italy ,Spain ,Hristofor Miho ,World Olive Germplasm Bank ,Genotype Plays Significant Role ,Fatty Acid Content ,Virgin Olive ,