GA3 scaffold injections applied between May and November to nonbearing olive (Olea europea L.) trees inhibited flowering the following year, increased shoot width when applied in May, June, and July, and increased inflorescence length when applied in November and February. Fruit removal and seed destruction were effective in improving the return bloom in `Manzanillo' olives when done before endocarp sclerification. Depending on-the year, endocarp sclerification takes place 7 to 8 weeks after full bloom (AFB), usually about 1 July. Fruit removal had no effect on flowering when done after this time. Scaffold injection of paclobutrazol applied to bearing trees between May and September did not affect flowering the following year. The results of our research supports the hypothesis that olive flower induction occurs around the time of endocarp sclerification. Chemical names used: gibberellic acid (GA3), (2RS,3RS)-1-(4-chlorophenyl)-4-dimethyl-2-1,2-4-triazol-1-yl) pentan-3-ol(paclobutrazol).
The effects of potassium (K) status and water availability in the growth medium on growth, water content, water-use efficiency and stomatal conductance was studied in mist-rooted `Chemlali de Sfax' olive (Olea europaea L.) cuttings grown in a perlite substrate. Potassium starvation produced dehydration of all parts of the plant, reduced shoot growth and water-use efficiency. By contrast, K starvation enhanced stomatal conductance in well-irrigated plants and, even more, in water-stressed plants. These results suggest that moderate K deficiency in olives may impair the plant's ability to regulate stomatal closure; this may account for the dehydration observed in K-starved plants, particularly in situations of water stress. This result is of great importance for agricultural practices of this crop, because K status, which may not be considered deficient, can cause disorders in olive trees.
Table 1. Mean values of water activity and main compounds in the Thompson 2 seedless grape variety before and after each drying treatment. In parenthesis is the 3 standard deviation. 4 5 Table 2. Mean values of water activity and main compounds in the Imperial 6Seedless variety before and after each drying treatment. In parenthesis is the 7 standard deviation. 8 9 Table 3. Mean values of water activity and main compounds (referred to fresh 10 fruit mass) of the two varieties of grapes dried by the two drying treatments. In 11 parenthesis is the standard deviation.
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Abstract: 7The close relationship between the consumption of fruits and health status stems from 8 the nutritional and non-nutritional compounds found in fruits which play a key role in 9 the prevention of different diseases. However, fruit processing and storage greatly affect 10 fruit compounds. The aim of the present work was to study the influence of processing 11 on the stability of macro and micronutrients present in grapes, with a view to 12 recommending products that provide the highest nutritional quality and the best health 13 conditions. The study focused on fruit dehydration treatments. Conventional and 14 microwave-assisted air-drying processes were used to obtain raisins. Dehydration 15 caused a decrease of all grape compounds studied excluding total phenols. Moreover, 16 compared to conventional processing, microwave-assisted drying produced greater 17 losses of ascorbic acid in the grape and increased pectin solubilization with a 18 consequent change in texture. However the microwave-dehydrated samples showed 19 higher antioxidant activity. 20 21
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