Transcriptome analysis of olive mesocarps during olive fruit maturation

Olive oil is a primary source of human health-beneficial compounds, establishing olive trees as one of the most vital and valued crop species worldwide. In this study, we performed a transcriptomic analysis across four distinct developmental stages of olive drupes from the emblematic cultivar "Koroneiki". The fruit samples were collected during the 2019 growing season. The olive trees (Olea europea L., cultivar “Koroneiki”) were grown in a field, located on a hilly area near the location of ancient Olympia in Western Greece (40°48′43’’ N, 23°59′25’’ E, at an altitude of 330 m). Irrigation, fertilization, pest and canopy management were applied according to standard local agronomical practices. Samples were collected at four time points during fruit maturation, specifically at 17, 21, 26 and 30 Weeks After Flowering (WAF). At each time point, fruits of the same developmental stage (similar color, size, and shape) were selected and sampled.