1,721,063 research outputs found
Planting models for new olive growing
No full textThe European or Mediterranean cultivated olive (Olea europaea L., subsp. europaea, var. europaea) is an ancient crop notable for its early domestication. Today, hundreds of olive varieties are grown to produce high-quality fruit for oil and table olives for human consumption. Over the last 30 years, the olive industry has undergone profound innovation due to scientific and technical advances, particularly in genomics, breeding, orchard management, mechanization and agro-ecology. Not all these developments are currently available to smaller producers.
Outside the Mediterranean Basin, where it has been present for over 6,000 years, olive cultivation has spread to many other countries. These new olive-growing areas are helping further the expansion of the industry, due to increased awareness of the nutritional and health properties of extra virgin olive oil
From flower to fruit: fruit growth and development in olive (Olea europaea L.)—a review
Full text linkThe olive (Olea europaea L.) is the most cultivated tree crop in the Mediterranean and among the most cultivated tree crops worldwide. Olive yield is obtained by the product of fruit number and fruit size; therefore, understanding fruit development, in terms of both number and size, is commercially and scientifically relevant. This article reviews the literature on fruit development, from the flower to the mature fruit, considering factors that affect both fruit size and number. The review focuses on olive but includes literature on other species when relevant. The review brings the different factors affecting different phases of fruit development, addressed separately in the literature, under a single frame of interpretation. It is concluded that the different mechanisms regulating the different phases of fruit development, from pistil abortion to fruit set and fruit size, can be considered as different aspects of the same overall strategy, that is, adjusting fruit load to the available resources while striving to achieve the genetically determined fruit size target and the male and female fitness targets
I fattori di variabilità genetici, ambientali e colturali della composizione dell'olio d'oliva
Full text linkThe compositon of olive oil results from a multivariate interaction in which genotype, environment, and agronomic-dependent factors are involved. The genotype controls genetic traits accounting for the rate pattern of fruit growth, oil accumulation in mesocarp cells and fruit ripening, while the genotype x environment interaction changes the rate of fruit growth, oil accumulation and fruit ripening pattern. The latter accounts for large changes in oil composition and sensorial features. The influence of genotype is linked to differences in the fruit growth and ripening patterns, though all those factors that may have an influence on fruit size, flesh/pit ratio and relative growth rate have a lower and more erratic influence on the olive oil composition. The genotype is the principal source of sensorial differences and this has been proved for most of the cultivars, giving them a specific role in gastronomy. The influence on olive oil composition of environmental factors, such as temperatures during fruit growth and ripening or water availability, may also be a function of changes in the fruit growth and ripening patterns and of the oil accumulation rate pattern. Some facts have been generally recognized, such as the changes of saturated vs insaturated fatty acids ratio in relation to temperature and latitude or the progressive reduction of polyphenols content in the oil along with fruit ripening or with the increase of water availability. Crop load influences the fruit ripening rate pattern and the rate pattern of oil accumulation and this may account for differences in oil composition, related to polyphenols and fatty acid content. This review covers different sources of variability of olive oil composition and overall quality, such as genotype, environment, bearing capacity, stage of fruit ripening during harvest and cultural management (irrigation, fertilization, harvest). None of these aspects can be underestimated in order to reduce the site- and year-dependent fluctuactions of olive oil quality of specific genotype
progettazione e impianto dell'oliveto
Full text linkThe establishment of new olive orchards represents the main way to renovate the olive sector in Italy, because they allow high yields and mechanization of cultural practices, particularly harvesting.
The design of an olive orchard implies several important choices (area, cultivar, training system, planting density, orientation of the rows, type of trees) which must be made in relation to several factors, such as farm size, type of product that the grower wants to obtain (commercial target), system to mechanize harvesting, kind of cultivation (conventional, integrated or organic). The application of correct techniques for the preparation of the site, disposal of excessive water, execution of basal fertilization, kind of breaking ploughing to use, execution of the plantation, along with the application of correct cultural practices in the first year after planting, allow to create the best conditions for a fast and intense growth of the trees.
All the choices and techniques related to new olive orchards are here reviewed to provide growers and experts a quick, easy-to-read, guide
Mechanical harvesting of oil olives by trunk shaker with a reversed umbrella interceptor
No full textGluconeogenesis in Plants: A Key Interface between Organic Acid/Amino Acid/Lipid and Sugar Metabolism
No full textThe aims of this article are four‐fold. First, to provide a concise overview of plant gluconeogenesis. Second, to emphasise the widespread occurrence of gluconeogenesis and its utilisation in diverse processes. Third, to stress the importance of the vacuolar storage and release of Krebs cycle acids/nitrogenous compounds; and of the role of gluconeogenesis and malic enzyme in this process. Fourth, to outline the contribution of fine control of enzyme activity to the coordinate‐regulation of gluconeogenesis and malate metabolism; and the importance of cytosolic pH in this
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