Hydrodistillation of dried leaves of selected olive varieties harvested in half-ripe fruit phase was performed in a Clevenger apparatus (for two hours and 30 minutes) in the laboratory of the Institute for Adriatic Crops and Karst from October 19 to October 28. The essential oils obtained by the hydrodistillation process were dried with anhydrous sodium sulfate. Samples of essential oils prepared in this way are stored in glass bottles at a temperature of 4°C. These essential oils will determine the profile of volatile substances, which could be responsible for attracting the olive fruit fly (Bactrocera oleae Rossi).

The following analyzes of sampled plant material were performed at the Institute for Adriatic Crops and Karst Reclamation:

1. analysis of physical parameters of fruits

2. analysis of physical parameters of leaves

3.  preparation of samples for determination of fruits and leaves volatile compounds

4.  determination of the olive fruit fly infestation

5. preparation of samples for determination of fruits and leaves phenolic compounds

6. preparation of samples for extraction of essential oils of leaves

All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a particular olive variety, which could be responsible for the olive fruit fly infestation.

In the last days of October 2020, olive fruits, this time colored fruits (matured fruits) and olive leaves were again sampled on three olive varieties in the experimental collection olive orchard of the Institute for Adriatic Crops and Karst Reclamation. The following analyzes, same as for the first and second sampling, will be performed on them:

1. determination of physical parameters of fruits and leaves,

2. determination of fruits and leaves volatile compounds,

3. determination of the olive fruit fly infestation,

4. determination of fruits and leaves phenolic compounds,

5. and the extraction of the essential oils of the leaves for the purpose of determination of the volatile compounds of the essential oils thereof.

All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a certain variety, which could be responsible for the the olive fly attraction.

Analyzes of volatile compounds of fruits and leaves and volatile compounds from essential oils of leaves of three olive varieties in the green fruit phase have begun at the Faculty of science in Split as follows:

• essential oils of olive leaves
• ultrasonic extraction of volatile compounds from olive fruits and leaves
• adsorption of volatile compounds of olive fruits and leaves
• analysis of volatile compounds on a gas chromatograph-mass spectrometer
• 

The following analyzes of sampled plant material were performed at the Institute for Adriatic Crops and Karst Reclamation:

1. analysis of physical parameters of fruits

2. analysis of physical parameters of leaves

3.  preparation of samples for determination of fruits and leaves volatile compounds

4.  determination of the olive fruit fly infestation

5. preparation of samples for determination of fruits and leaves phenolic compounds

6. preparation of samples for extraction of essential oils of leaves

All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a particular olive variety, which could be responsible for the olive fruit fly infestation.

In the second half of September 2020, olive fruits, this time in color changing phase (half matured fruits) and olive leaves were again sampled on three olive varieties in the experimental collection olive orchard of the Institute for Adriatic Crops and Karst Reclamation. The following analyzes, same as for the first sampling, will be performed on them:

1. determination of physical parameters of fruits and leaves,

2. determination of fruits and leaves volatile compounds,

3. determination of the olive fruit fly infestation,

4. determination of fruits and leaves phenolic compounds,

5. and the extraction of the essential oils of the leaves for the purpose of determination of the volatile compounds of the essential oils thereof.

All the above analyzes are carried out for the purpose of isolating volatile compounds, characteristic of a certain variety, which could be responsible for the the olive fly attraction.

Analysis of volatile compounds of olive inflorescence of three olive varieties and of essential oils from olive inflorescence have been started at the Faculty of Science in Split as follows:

1) essential oils from olive inflorescence

2) ultrasonic extraction of volatile compounds from olive inflorescence

3) adsorption of volatile compounds of olive inflorescence

4) analysis of volatile compounds on a gas chromatograph-mass spectrometer

Lovefly Project Manager (KK.01.1.1.04.0002) PhD Elda Vitanović and project associates PhD Maja Jukić Špika and PhD Marijana Popović participated in the on-line training “Irregularities and the most common problems in project implementation” which was organized by the “Central Finance and Contracting Agency (CFCA)” on Tuesday, September 8, 2020.

Hydrodistillation of dried leaves of selected olive varieties was performed in a Clevenger apparatus (for two hours and 30 minutes) in the laboratory of the Institute for Adriatic Crops and Karst from September 1 to September 4. The essential oils obtained by the hydrodistillation process were dried with anhydrous sodium sulfate. Samples of essential oils prepared in this way are stored in glass bottles at a temperature of 4°C. These essential oils will determine the profile of volatile substances, which could be responsible for attracting the olive fruit fly (Bactrocera oleae Rossi).