תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםMany efforts were invested in improving olive harvesting procedure, which is a very tedious, inefficient work. During the last decade it was found that ethylene induces or promotes the development of an abscission layer in olive fruit pedicels and therefore facilitates easier and faster fruit harvesting. Two ethylene releasing compounds were found effective in reducing the fruit removal force (FRF) required for olive picking: 2-Chloroethylphosphonic acid (Ethrel) and 2-Chloroethyl-tris-(2′-methoxyethoxy)-silane (Alsol). In most field experiments Alsol was more effective in reducing the FRF than Ethrel. It was found that Alsol's decomposition is much faster and that it's uptake by olive leaves is both larger and faster whenever solution's temperature was below 50°C and the pH below 8. It was concluded that under relatively low temperatures (below 35°C) or very dry conditions the Alsol is preferable because it penetrates faster and to a larger extend. However, it should be pointed out that Alsol caused severe schorches on the fruit surface which reduced fruit quality when harvested for green pickling purposes.
Many efforts were invested in improving olive harvesting procedure, which is a very tedious, inefficient work. During the last decade it was found that ethylene induces or promotes the development of an abscission layer in olive fruit pedicels and therefore facilitates easier and faster fruit harvesting. Two ethylene releasing compounds were found effective in reducing the fruit removal force (FRF) required for olive picking: 2-Chloroethylphosphonic acid (Ethrel) and 2-Chloroethyl-tris-(2′-methoxyethoxy)-silane (Alsol). In most field experiments Alsol was more effective in reducing the FRF than Ethrel. It was found that Alsol's decomposition is much faster and that it's uptake by olive leaves is both larger and faster whenever solution's temperature was below 50°C and the pH below 8. It was concluded that under relatively low temperatures (below 35°C) or very dry conditions the Alsol is preferable because it penetrates faster and to a larger extend. However, it should be pointed out that Alsol caused severe schorches on the fruit surface which reduced fruit quality when harvested for green pickling purposes.
