Buga

Denomination and synonyms

Origin and diffusion

The variety has long been widespread in the area of Istria and it is hence considered a native variety. The word ”buža” is of ancient origin and means perforated, hollow or cavity. It is therefore believed that Istrian Buga’s name derives from the fact that it has holes or hollow parts in the trunk close to the ground. With the help of genetic analysis it has been concluded that there are more genotypes of this variety. The diversity present in the genotypes confirms the fact that this variety has been present in the Slovenian region for a long time. (Bučar-Miklavčič et. al, 2020).

Purpose

Morphological characterisation

Molecular characterisation (SSRs)

Agronomic characterisation and commercial considerations

‘Buga’ enters production a bit late as it grows quite slowly after being planted. At full maturity, however, its crown is medium dense, spreading and has a weak to medium vigour. The fruits are of various sizes, and compared to other cultivars tend to be large, spherical, and often asymmetrical to one side. Fruits start to turn colour early and often wrinkle very early regardless of coloration. Fruit ripening is very uneven, so there are different coloured fruits on the tree at the same time (yellow-green, yellow-reddish, dark violet). At the time of harvest, it is therefore common for a tree of this variety to bear fruits of different maturity stages. Alternating bearing is typical for this variety. It needs pollinators for achieving a good fertility rate, although it has been found that it has a higher self-fertility rate compared to other varieties. ‘Buga’ is not very sensitive to the attacks of the olive fruit fly and olive peacock disease, and it is tolerant to colder temperatures, it is however sensitive to the attacks of the olive moth. With an early harvest the biophenol content in the oil tends to be high, however the concentration decreases rapidly with late harvesting. The oil obtained from ripe fruit has low intensity aromas where scents of other ripe fruits prevail along with nuances of vanilla and almond. With an early harvest the oils produced from this variety tend to have sensory descriptors such as grass, spices, vegetables (radish, chicory). The oleic acid content in ‘Buga’ olive oil is not high, and it is decreasing with ripening. Therefore, early harvesting of ‘Buga’ is very important, as oils from late-harvested fruits have low oxidation stability. References:Bianco, D., Castelluccio, M. D., Conte, L., Knez, S., Bučar-Miklavčič, M., Mozetič, B., Parmegiani, P., Prinčič, D., Scarbolo, E., Sivilotti, P., Vesel, V., Vrščaj, B. 2014. UE LI JE II – Oljčno olje simbol kakovosti v čezmejnem prostoru. ERSA Deželna agencija za podeželski razvoj. Gorica, Italija, 353 strBučar-Miklavčič, M. 2019. Vpliv izbranih tehnoloških postopkov na kemijske in senzorične značilnosti slovenskih deviških oljčnih olj. Doktorska disertacija. Ljubljana, Univerza v Ljubljani, Biotehniška fakulteta, Oddelek za živilstvo, 98 strČebulj, A., Godec, B., Donik Purgaj, B., Hudina, M., Usenik, V., Koron, D., Solar, A., Vesel, V., Mrzlić, D., Rusjan, D. 2022. Sadni izbor za Slovenijo 2022. https://sadjarstvo.javnesluzbe.si/wp-content/uploads/2022/11/Sadni-izbo…Bučar-Miklavčič, M., Vesel, V., Bandelj, D, Butinar, B., Bešter, E., Fantinič, J., Fičur, K., Valenčič, V., Volk, S., Baruca Arbeiter, A., Podgornik, M. Buga: Ohranjanje, vrednotenje, karakterizacija in zbiranje genskih virov oljk. https://www.zrs-kp.si/wp-content/uploads/2020/06/IZO_Buga_spletna-izdaj…Hočevar J. 2005. Piranske oljke / Olivi di Pirano / Piran olives, Piran, Oljkarsko društvo Štorta, 187 str