Olive oil displays remarkable organoleptic and nutritional features, which turn it into a
foodstuff appreciated by consumers, and a basic component of the Mediterranean diet …

Hand‐harvested traditional plantations with 70–100 trees ha− 1 are being replaced by high‐
density mechanically harvested orchards. Diverse typologies of high‐density orchards are …

Population growth and climate change lead agricultural cultures to face environmental
degradation and rising of resistant diseases and pests. These conditions result in reduced …

Many toxic secondary metabolites produced by phytopathogens can subvert host immunity,
and some of them are recognized as pathogenicity factors. Fusarium head blight and …

Verticillium wilt caused by a highly virulent, defoliating (D) pathotype of Verticillium dahliae
is threatening olive production in Spain and other Mediterranean countries. This disease …

Endophytic fungi are used as the most common microbial biological control agents (MBCAs)
against phytopathogens and are ubiquitous in all plant parts. Most of the fungal species …

Trunk disease fungal pathogens reduce olive production globally by causing cankers,
dieback, and other decline-related symptoms on olive trees. Very few fungi have been …

The holobiont concept has revolutionized our understanding of plant-associated
microbiomes and their significance for the development, fitness, growth and resilience of …

Vascular pathogens are the causal agents of main diseases threatening the health and
growth of olive crops worldwide. The use of endophytic microorganisms represents a …

The antifungal activity of the entomopathogenic fungi isolates Metarhizium brunneum EAMb
09/01-Su and Beauveria bassiana EABb 09/16-Su against the olive pathogens Verticillium …