Water restriction, girdling and paclobutrazol on flowering and production of olive cultivars

Moreira, Rodrigo Amato; Fernandes, Denison Ramalho; Cruz, Maria do Céu Monteiro da; Lima, João Esdras; Oliveira, Adelson Francisco de

doi:10.1016/j.scienta.2016.01.014

Cited by 14 publications

(8 citation statements)

References 23 publications

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“…The effect of formation of different bands depends on the width of the interrupted continuity. After some period, the wound heals and restores vascular continuity in the branch, and its effect disappears (MOREIRA et al 2016).…”

Section: Resultsmentioning

confidence: 99%

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Resultados preliminares de tipos de anelamento em diferentes épocas em plantas de oliveira

Villa¹,

Oliveira²,

Silva³

et al. 2017

Rev. Ciên. Agrovet.

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Girdling consists of elimination of a small part of the cortex around a pre-selected branch, this technique being successfully applied in fruit trees. The aim of this study was to assess the effect of girdling period and types on branches of olive cultivars on their vegetative development and fructification. The study was conducted at the Epamig Experimental Farm, located in the municipality of Maria da Fé, MG, Brazil. Activities began in March 2012, with use of 7-year-old plants of the Ascolano 315, Grappolo 541 and Maria da Fé cultivars. Three periods were assessed (March, April and May/12) and two types of girdling (10 and 15 mm), plus the control (without girdling). A randomized block experimental design was used with a split plot, three replications and one plant per plot. After girdling, the branches of the plants were assessed, with mean branch length (m), branch diameter near the girdle (mm), diameter of the branch base (mm) and fruit harvest (kg) as variables. It was concluded that the girdling technique did not affect the length and diameter of the branches of the three cultivars. Superior results were found in olive tree branches girdling in March and May. The fruits collected were positively affected by girdling of the branches.

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Section: Resultsmentioning

confidence: 99%

“…This fact generates important problems for the grower, as well as for processing industries, especially in regard to table olives (AL- SHDIEFAT & QRUNFLEH 2008, BARONE et al 2014, because in strong harvest years, the commercial caliber of the fruits decreases drastically, with notable depreciation of the product (MOREIRA et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Resultados preliminares de tipos de anelamento em diferentes épocas em plantas de oliveira

Villa¹,

Oliveira²,

Silva³

et al. 2017

Rev. Ciên. Agrovet.

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“…The cultivars Arbequina, Ascolana, Koroneiki, Barnea and Grappolo 541 (Figure 1), were recently introduced in the city of Diamantina, Minas Gerais, with agronomic studies available in the literature (Martins, Cruz, Oliveira, Fagundes, & Santos, 2015;Moreira, Fernandes, Cruz, Lima, & Oliveira, 2016).…”

Section: Olive Treementioning

confidence: 99%

From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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“…Physical methods such as stem girdling are widely adopted to improve plant flowering [ 16 , 17 , 18 ]. Girdling involves removing a piece of bark from the trunk or main branch of the fruit tree, thereby blocking the downward transportation of photosynthetic products and metabolites through the phloem.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics Analysis of Litchi Leaves during Floral Induction Reveals Metabolic Improvement by Stem Girdling

Xiao

Chen

et al. 2021

Molecules

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Prolonged exposure to cold temperatures often results in a relatively low flowering rate in litchi (Litchi chinensis Sonn.) trees with younger leaves. This study aimed to verify the impact of stem girdling on litchi flowering by identifying and characterizing the induced metabolic changes. After a 60 day exposure to cold treatment at 15 °C/10 °C (12 h/12 h), the flowering rate of the girdled trees was 100%, while that of the non-girdled trees was 20%, indicating that girdling improved litchi flowering at its turning stage. The metabolic profiles of litchi leaves with and without stem girdling during floral induction were compared and 505 metabolites potentially associated with litchi flowering were detected. Most metabolites were involved in the metabolism of starch and sucrose, fatty acid, and phenylpyruvic acid. The metabolic pathways concerned with the biosynthesis of epinephrine, sucrose, and d-maltose were induced in leaves after girdling treatment. The level of galactitol, phenylpyruvic acid, acetyl-CoA, linoleic acid, alpha-linolenic acid, and 13-HPOT biosynthesis remained stable in the leaves from girdled trees but changed drastically in the leaves from non-girdled trees. In addition, 379 metabolites concerning flowering rate were characterized. Metabolism pathways of starch and sucrose, galactose, and linoleic acid are of great significance to the flowering of litchi. Linoleic acid exhibited the most significant variations between girdled trees and non-girdled trees with fold changes of up to 13.62. These results contribute to understanding the biological mechanism of litchi floral induction and the metabolic changes after stem girdling.

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Water restriction, girdling and paclobutrazol on flowering and production of olive cultivars

Cited by 14 publications

References 23 publications

Resultados preliminares de tipos de anelamento em diferentes épocas em plantas de oliveira

Resultados preliminares de tipos de anelamento em diferentes épocas em plantas de oliveira

From olive to olive oil: a general approach

Metabolomics Analysis of Litchi Leaves during Floral Induction Reveals Metabolic Improvement by Stem Girdling

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