Download Agricultural and Food Biotechnology of Olea europaea and by Innocenzo Muzzalupo, Sabrina Micali PDF

By Innocenzo Muzzalupo, Sabrina Micali

The reference provides precise study at the olive (Olea europaea) and the stone fruit. Readers will know about the biotechnology, plant meals, plant breeding, pomology, postharvest body structure, plant pathology of those plant species. In a realistic feel, the publication additionally provides appropriate agricultural wisdom approximately those vegetation for crop development, creation, nutrition, pest administration, disorder, genetic, genomic and the nutrition industry.

The contributions by means of the authors of this ebook comprise descriptions in regards to the manipulation of variables and genetic assets of inheritance of quantitative genes, crop rotation, soil water, and the impact of temperature on crop construction. points comparable to keeping vegetation opposed to pests and illnesses when making sure the safety of human overall healthiness also are taken into account.

This is a necessary reference for college students, scientists, horticulturists and, mostly, for an individual wishing to procure wisdom and adventure with olives and drupes to extend productiveness.

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However, pruning should not be delayed until after full bloom, since it will remove tissues towards which nutrients and carbon reserves have already been remobilized, resulting in a net loss for the plant. The time of pruning also influences the plant response. Removing shoots at bud break results in a much more vigorous growth of the remaining shoots than if the same operation were performed at the beginning of the summer. In late summer a second pruning must be performed, to eliminate suckers and water sprouts within the canopy [73, 74].

In February-March adults attack unhealthy twigs and pruning residues. Females lay 10 to 100 eggs under the bark. After 10 days the young larvae hatch that then excavate tunnels perpendicularly to those where eggs Botanical and Agricultural Aspects Agricultural and Food Biotechnology of Olea europaea and Stone Fruit 51 were laid. At the end of these small tunnels they pupate. This species has 1 to 3 generations per year, but only the first causes appreciable damage. Damages: Damage is caused by the first generation that feeds within young twigs where they penetrate at the basis of leaves, inflorescences or twig bifurcations.

Irrigation As seen above, the olive has a notable resistance to water stresses; nevertheless a suitable soil water availability, correlated with other agronomic techniques, is highly effective in enhancing shoot growth, reducing the unproductive period and the alternate bearing of the plants, increasing yield such as fruit size, pulp-to-pit ratio and oil content, and affecting the fruit maturation time [45-48]. The unitary water consumption of the olive tree, such as the water amount that must be transpired to synthesize a gram of dry matter, was estimated at around 1 lt m-2 of leaf, transpired daily in August.

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