Olives (Crop Production Science in Horticulture)

426 Pages·2009·4.36 MB·English

by  Ioannis Therios

C P S H
ROP RODUCTION CIENCE IN ORTICULTURE
S
ERIES
Series Editors: Jeff Atherton, Professor of Tropical
Horticulture, University of the West Indies, Barbados, and
Alun Rees (retired) former Head of Crop Science, Glasshouse
Crops Research Institute, Horticultural Consultant and Editor
of the Journal of Horticultural Science and Biotechnology.
This series examines economically important horticultural crops selected from
the major production systems in temperate, subtropical and tropical climatic
areas. Systems represented range from open field and plantation sites to
protected plastic and glasshouses, growing rooms and laboratories. Emphasis is
placed on the scientific principles underlying crop production practices rather
than on providing empirical recipes for uncritical acceptance. Scientific
understanding provides the key to both reasoned choice of practice and the
solution of future problems.
Students and staff at universities and colleges throughout the world involved
in courses in horticulture, as well as in agriculture, plant science, food science
and applied biology at degree, diploma or certificate level, will welcome this
series as a succinct and readable source of information. The books will also be
invaluable to progressive growers, advisers and end-product users requiring an
authoritative, but brief, scientific introduction to particular crops or systems. Keen
gardeners wishing to understand the scientific basis of recommended practices
will also find the series very useful.
The authors are all internationally renowned experts with extensive
experience of their subjects. Each volume follows a common format covering all
aspects of production, from background physiology and breeding, to propagation
and planting, through husbandry and crop protection, to harvesting, handling and
storage. Selective references are included to direct the reader to further
information on specific topics.
Titles Available:
1. Ornamental Bulbs, Corms and TubersA.R. Rees
2. CitrusF.S. Davies and L.G. Albrigo
3. Onions and Other Vegetable Alliums J.L. Brewster
4. Ornamental Bedding PlantsA.M. Armitage
5. Bananas and PlantainsJ.C. Robinson
6. CucurbitsR.W. Robinson and D.S. Decker-Walters
7. Tropical FruitsH.Y. Nakasone and R.E. Paull
8. Coffee, Cocoa and Tea K.C. Willson
9. Lettuce, Endive and ChicoryE.J. Ryder
10. Carrots and Related Vegetable UmbelliferaeV.E. Rubatzky, C.F. Quiros
and P.W. Simon
11. StrawberriesJ.F. Hancock
12. Peppers: Vegetable and Spice CapsicumsP.W. Bosland and E.J. Votava
13. TomatoesE. Heuvelink
14. Vegetable Brassicas and Related CrucifersG. Dixon
15. Onions and Other Vegetable Alliums, 2nd EditionJ.L. Brewster
16. GrapesG.L. Creasy and L.L. Creasy
17. Tropical Root and Tuber Crops: Cassava, Sweet Potato, Yams and
AroidsV. Lebot
18. OlivesI. Therios
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O
LIVES
Ioannis Therios
School of Agriculture
Aristotle University
Thessaloniki
Greece
CABI is a trading name of CAB International
CABI Head Office CABI North American Office
Nosworthy Way 875 Massachusetts Avenue
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E-mail: [email protected] E-mail: [email protected]
Website: www.cabi.org
© Ioannis Therios2009. All rights reserved. No part of this
publication may be reproduced in any form or by any means,
electronically, mechanically, by photocopying, recording or
otherwise, without the prior permission of the copyright owners.
A catalogue record for this book is available from the British Library,
London, UK.
Library of Congress Cataloging-in-Publication Data
Therios, Ioannis Nikolaos.
Olives / I. Therios.
p.cm. -- (Crop production science in horticulture ; 18)
ISBN 978-1-84593-458-3 (alk. paper)
1. Olive. I. Title. II. Series.
SB367.T44 2009
634(cid:1).63--dc22
2008015354
ISBN-13: 978 1 84593 458 3
Typeset by Columns Design, Reading, UK.
Printed and bound in the UK by Biddles Ltd, King’s Lynn.
C
ONTENTS
PREFACE ix
ACRONYMSANDABBREVIATIONS xi
CHEMICALSYMBOLS xv
1
HISTORYOFOLIVEGROWING 1
2
THEOLIVE: ORIGINANDCLASSIFICATION 9
3
MORPHOLOGYANDTAXONOMYOFTHEOLIVE 13
4
STRUCTUREANDCOMPOSITIONOFTHEOLIVEFRUIT 25
5
HECTAREAGE, NUMBEROFTREESANDPRODUCTIONOF
OLIVEOILANDTABLEOLIVES 33
6
ROOTSTOCKS 43
7
MAJORTRENDSINOLIVEFARMINGSYSTEMS 49
8
CLIMATICANDSOILCONDITIONS 51
v
vi Contents
9
FLOWERBUDINDUCTIONANDDIFFERENTIATION 81
10
FLOWERING, POLLINATION, FERTILIZATIONANDFRUITING 93
11
ALTERNATEBEARING 105
12
FRUITTHINNING 109
13
SYSTEMSOFPLANTINGANDCANOPYTRAINING 113
14
PROPAGATIONOFOLIVETREES 125
15
IRRIGATIONOFTHEOLIVE 151
16
WATERUSEEFFICIENCYBYTHEOLIVE 167
17
STRESS-INDUCEDACCUMULATIONOFPROLINEANDMANNITOL 175
18
MINERALNUTRITIONOFTHEOLIVE 179
19
GROWTHANDSALTTOLERANCEOFTHEOLIVE 211
20
PRUNING 221
21
OLIVERIPENING 229
22
OLIVEFRUITHARVESTING 245
Contents vii
23
OLIVEVARIETIES 255
24
TABLEOLIVES 271
25
OLIVEOIL 279
26
OLIVEMILLPRODUCTSANDENVIRONMENTALIMPACTOF
OLIVEOILPRODUCTION 295
27
OLEUROPEIN, OLIVELEAFEXTRACT, OLIVEOILANDTHE
BENEFITSOFTHEMEDITERRANEANDIETTOHUMANHEALTH 303
28
BIOLOGICALANDINTEGRATEDOLIVECULTURE 319
29
CHEMICALANDINTEGRATEDWEEDMANAGEMENTINOLIVE
ORCHARDS 325
30
PESTSANDDISEASES 335
31
BIOTECHNOLOGICALASPECTSOFOLIVECULTURE 353
REFERENCES 357
INDEX 399
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P
REFACE
Olive culture is rapidly growing in terms of both production volume and
geographical spread. The crop is now grown in countries not traditionally
associated with its cultivation, although in such countries olive culture is not
yet economically significant. Furthermore, climatic changes have resulted in
the expansion of olive culture to areas more northerly than the Mediterranean
countries. The olive is not only a significant food source but it also contributes
to human health, with olive products representing an important part of the
Mediterranean diet, which an increasing number of people all over the world
are embracing for reasons of health.
This book of ‘olives’ is the result of many years’ endeavours in collecting
valuable information from the existing literature concerning the olive tree and its
culture; a proportion of this information, and experience, has originated from
scientific projects of the author and his scientific team. Topics include all aspects
of olive culture, from its history, through traditional practices to modern
techniques and horticultural procedures. Furthermore, this book covers the basic
physiological and horticultural principles of olive culture in both theory and
practice.
My objective is to provide knowledge appropriate for students, scientists,
both experienced and inexperienced horticulturists and, in general, for
anyone wishing to obtain knowledge and experience of olive culture in order
to increase productivity and improve product quality. The content is written
in a style accessible to anyone and is also appropriate as a textbook at various
levels of education. To enhance understanding the text includes illustrations,
figures and tables featuring experimental data, and it is a recent addition to
the literature on ‘olives’.
Ioannis Therios
Professor of Pomology
Aristotle University
Thessaloniki
Greece
E-mail: [email protected]
ix