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אסיף מאגר המחקר החקלאי
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Salinity and olive: From physiological responses to orchard management
Year:
2011
Source of publication :
Israel Journal of Plant Sciences
Authors :
Ben-Gal, Alon
;
.
Volume :
59
Co-Authors:
Ben-Gal, A., Agricultural Research Organization, Institute of Soil Water and Environmental Sciences, Gilat Research Center, Mobile Post Negev 2, 85280, Israel
Facilitators :
From page:
15
To page:
28
(
Total pages:
14
)
Abstract:
Cultivated olives are commonly subjected to salinity stress. This is particularly true when orchards are irrigated with saline, recycled, and other marginal waters. Understanding plant response and mechanisms of salt tolerance in olives is imperative to orchard planning and management. Literature concerning olive physiology, growth, and oil production as a function of salinity is reviewed and emphasizes that, in spite of the olive's general high tolerance for stress, including that caused by salinity, response to salinity and extent of tolerance mechanisms are strongly cultivar-specific. Environmental conditions causing increased root zone salinity can lead to reduced photosynthetic activity, vegetative growth, and fruit and oil production and therefore, salinity is expected to harm production in commercial orchards. Regardless of this, several field studies report that exposure to moderate levels of salinity did not negatively affect yields. Additionally, salinity appears to contribute to positive attributes of olive oil. Proper management of water and salinity, including leaching of salts out of the root zone, can therefore allow optimization of high yields and high oil quality in orchards irrigated with saline water. © 2011 Science From Israel / LPPltd., Jerusalem.
Note:
Related Files :
horticulture
irrigation
Olea europaea
optimization
photosynthesis
recycling
rhizosphere
salt tolerance
Show More
Related Content
More details
DOI :
10.1560/IJPS.59.1.15
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
30631
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:56
Scientific Publication
Salinity and olive: From physiological responses to orchard management
59
Ben-Gal, A., Agricultural Research Organization, Institute of Soil Water and Environmental Sciences, Gilat Research Center, Mobile Post Negev 2, 85280, Israel
Salinity and olive: From physiological responses to orchard management
Cultivated olives are commonly subjected to salinity stress. This is particularly true when orchards are irrigated with saline, recycled, and other marginal waters. Understanding plant response and mechanisms of salt tolerance in olives is imperative to orchard planning and management. Literature concerning olive physiology, growth, and oil production as a function of salinity is reviewed and emphasizes that, in spite of the olive's general high tolerance for stress, including that caused by salinity, response to salinity and extent of tolerance mechanisms are strongly cultivar-specific. Environmental conditions causing increased root zone salinity can lead to reduced photosynthetic activity, vegetative growth, and fruit and oil production and therefore, salinity is expected to harm production in commercial orchards. Regardless of this, several field studies report that exposure to moderate levels of salinity did not negatively affect yields. Additionally, salinity appears to contribute to positive attributes of olive oil. Proper management of water and salinity, including leaching of salts out of the root zone, can therefore allow optimization of high yields and high oil quality in orchards irrigated with saline water. © 2011 Science From Israel / LPPltd., Jerusalem.
Scientific Publication
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