Articles
THE USE OF SALINE WATER FOR IRRIGATION OF OLIVES: EFFECTS ON GROWTH, PHYSIOLOGY, YIELD AND OIL QUALITY
Article number
888_10
Pages
97 – 108
Language
English
Abstract
Olive is a major tree crop in the Mediterranean region, where more than 90% of the worlds olive oil is produced.
Irrigation of olives with saline water will inevitably increase in the future in the Mediterranean due to negative effects of population growth and climate change on the availability and quality of existing fresh water supplies.
The olive tree is considered a moderately salt tolerant species and recent studies suggest that olives can be irrigated with water containing 3200 mg/L of salt (ECw of 5 dS/m) and can produce new growth at leaf Na levels of 0.4-0.5% d.w.
Salinity inhibits plant growth and affects gas exchange properties of olive leaves.
Low and moderate salinity is associated with reduction of photosynthesis in olives, due to low chloroplast CO2 concentration set by both low stomatal and mesophyll con¬ductances, but salinity is not associated with the biochemical capacity to assimilate CO2. Salt tolerance in olives appears to be cultivar-dependent and is associated with effective mechanisms of ion exclusion and retention of Na+ and Cl– in the root.
The mechanism is located within the roots and prevents salt translocation, rather than salt absorption.
In addition, osmotic adjustment, stomatal closure and leaf abscission appear to play a role.
High salinity generally reduces olive yield.
Salinity reduces fruit weight and oil content while increasing the moisture content of fruits.
Total phenols and their secoiridoid derivatives in the olive oil increase with NaCl salinity.
Management practices for using saline water for irrigation of olives include: proper irrigation scheduling (amount of water and interval), efficient leaching (amount and timing), proper irrigation method, blending or cyclic use of irrigation water of different quality, using water or soil amendments, and selection of salt tolerant genotypes.
Irrigation of olives with saline water will inevitably increase in the future in the Mediterranean due to negative effects of population growth and climate change on the availability and quality of existing fresh water supplies.
The olive tree is considered a moderately salt tolerant species and recent studies suggest that olives can be irrigated with water containing 3200 mg/L of salt (ECw of 5 dS/m) and can produce new growth at leaf Na levels of 0.4-0.5% d.w.
Salinity inhibits plant growth and affects gas exchange properties of olive leaves.
Low and moderate salinity is associated with reduction of photosynthesis in olives, due to low chloroplast CO2 concentration set by both low stomatal and mesophyll con¬ductances, but salinity is not associated with the biochemical capacity to assimilate CO2. Salt tolerance in olives appears to be cultivar-dependent and is associated with effective mechanisms of ion exclusion and retention of Na+ and Cl– in the root.
The mechanism is located within the roots and prevents salt translocation, rather than salt absorption.
In addition, osmotic adjustment, stomatal closure and leaf abscission appear to play a role.
High salinity generally reduces olive yield.
Salinity reduces fruit weight and oil content while increasing the moisture content of fruits.
Total phenols and their secoiridoid derivatives in the olive oil increase with NaCl salinity.
Management practices for using saline water for irrigation of olives include: proper irrigation scheduling (amount of water and interval), efficient leaching (amount and timing), proper irrigation method, blending or cyclic use of irrigation water of different quality, using water or soil amendments, and selection of salt tolerant genotypes.
Authors
K.S. Chartzoulakis
Keywords
Olea europaea, cultivars, salinity, photosynthesis, fruit yield, management practices
Online Articles (40)