Description
Book SynopsisOlive culture is growing rapidly, and expanding all over the world outside traditional centres of olive growth and production. Olives are not only a significant food source, but also contribute to human health and are becoming popular in health-conscious diets far beyond their Mediterranean origins. Reviewing an extensive array of literature from both a theoretical and practical perspective, this comprehensive guide deals with all aspects of olive culture, from its history, origins and traditional techniques to the latest horticultural procedures and basic physiology. The book's accessible and broadly illustrated format makes it an indispensable text for students, interested individuals and both active and amateur horticulturists.
Table of Contents1: History of olive growing 2: Olive origin and classification 3: Morphology and taxonomy of the olive 4: Structure and composition of the olive fruit 5: Acreage, number of trees of olive oil and table olives 6: Rootstocks 7: Major trends in olive farming systems in the European Union 8: Climatic and soil conditions 9: Flower bud induction and differentiation 10: Flowering, pollination, fertilization, fruiting 11: Alternate bearing 12: Fruit thinning 13: Systems of planting and canopy training 14: Propagation of olive trees 15: Olive irrigation 16: Water use efficiency by olives 17: Stress induced proline and mannitol accumulation 18: Mineral nutrition of olive trees 19: Growth and salt tolerance of olives 20: Pruning 21: Olive ripening 22: Olive fruit harvesting 23: Olive varieties 24: Table olives 25: Olive oil extraction, storage, quality, certification and authenticity 26: Olive mill products and environmental impact of olive oil production"
