Olive: origin and diffusion; cultivars. propagation; anatomy and physiology. nutritional and water needs. soil management; pruning and breeding forms; the olive grove; harvesting; mechanization and cultivation models.
Olea. Trattato di olivicoltura
curato da Fiorino P.
Edagricole
Learning Objectives
Provide the student with the necessary knowledge on the anatomy and physiology of the olive tree, on its cultivation, the stresses it is subjected to and the methods of propagation
Type of Assessment
Discussions. Final examination
Course program
General aspects of oliveculture: the world market. Taxonomic classification. Anatomical description of the plant: roots, trunk, branches and shoots, leaves, buds, flower, fruit, seed. Floral biology: flower differentiation, flower development, pollination, fruit set. The phenology of the olive tree. Effects of environmental stress: cold, heat, anoxia, salinity.
The olive grove: site selection, soil analysis, soil preparation. Choice of the cultivar. Soil management: weeding, mulching, grassing. Mineral nutrition and fertilizations. Pruning. Olive harvesting: harvesting from the tree, manual harvesting facilitated. Mechanical harvesting: shakers, shakes-gatherers.
Propagation: propagation by seed, propagation by grafting, propagation by cuttings, micropropagation.