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Comparison of two different sample preparation methods for the identification of the presence of OEGV in olive samples.
| Cultivar | No. Samples Analyzed | Time Value | ||
|---|---|---|---|---|
| ID Sample | Total DNA Extraction by Commercial Kit (min) | Membrane Spot Crude Extract (min) | ||
| Cavalieri Standard | 2 | 1 | 10 | 14 |
| 2 | 7 | 12 | ||
| Cerasuola Standard | 2 | 3 | 10 | 16 |
| 4 | 7 | 10 | ||
| Giarraffa | 2 | 5 | - | - |
| 6 | - | - | ||
| Nocellara del Belice Giafalione | 2 | 7 | 10 | 15 |
| 8 | 14 | 24 | ||
| Pizzutella | 2 | 9 | 10 | 16 |
| 10 | 9 | 14 | ||
| Positive control | 1 | PC | 3 | 12 |
| Negative control | 1 | NC | - | - |
