Elevated Temperature Affects Biochemical Responses and Oil Quality in Olive Trees (Olea europaea L., cv Chetoui)

Climate change may contribute to the degradation of agroecosystems, and particularly the olive trees sector. The aim of this study was to investigate the biochemical response and oil quality of olive trees (Olea europaea L., cv Chetoui) grown in two different climatic sites (Sfax-Taoues, semi-arid climate; Kebelli-Rjim Maatoog, hot desert climate). High temperatures caused a decrease in chlorophyll content in leaf tissues, associated with an increase in proline content. Olive oil content was reduced in trees grown in a desert climate. Fatty acid compositions of “chetoui” olive oils were also assessed. Oil from trees grown in the warmest region (Kebelli-Rjim Maatoog) had higher levels of stearic and linoleic acids. However, the rate of oleic acid was reduced. High temperatures negatively impacted the chlorophyll content, the fruit’s oil content, and the fatty acids’ composition in leaves.