4.7 Article

Global warming effects on yield and fruit maturation of olive trees growing under field conditions

Journal

SCIENTIA HORTICULTURAE
Volume 249, Issue -, Pages 162-167

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.scienta.2019.01.046

Keywords

Climate change; Fruit yield; High temperature; Oil content; Olive fruiting cycle; Open top chamber (OTC); Vegetative growth

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Funding

  1. Consejeria de Economia y Conocimiento de la Junta de Andalucia Incentivos a Proyectos de Investigation de Excelencia [AGR/7152]
  2. Plan Propio de Investigacion de la Universidad de Cordoba
  3. Programa Operativo de fondos FEDER Andalucia

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Temperature in the Mediterranean Basin, the main area of olive (Olea europaea L.) cultivation, has been projected to rise drastically in the near future threatening olive production. To determine the potential effects of higher temperature on the olive fruiting cycle and vegetative growth, a study with the cultivar 'Picual' has been carried out simulating global warming conditions under field conditions. Temperature-controlled open top chamber (OTC) systems were used to increase the day/night ambient temperature 4 degrees C throughout the complete reproductive cycle of this species. Three years of study have shown that 4 degrees C increase of ambient temperature reduces fruit yield and affects fruit characteristics and maturation processes. Smaller fruits, lower pulp/stone ratio, oil yield and anthocyanin contents were observed. The maturation period was forwarded and extended in trees subjected to wanner temperatures. In addition, the vegetative growth was stimulated by the temperature treatment resulting in trees of bigger size.

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