Chapter 1

Botanical and Agricultural Aspects: Agronomic Techniques and Orchard Management

Pietro Toscano, Nino Iannotta and Stefano Scalercio


In this chapter the main botanical and agricultural aspects of the olive (Olea europaea L.) are summarized. In the section on botany, the functional parts and the biological cycle of the plant are described; while in the agricultural one, the environmental and physiological demands of the plant, and the most diffused training shapes are reported. In the agronomical section are described the main soil practices, with the aim of to preserve and improve ground conditions, such as setups, tillages, weeding, grassing; and trees practices, regarding plant growth and yield, such as irrigation, fertilization, and pruning. Then, a section regarding harvesting systems in different olive orchard typologies, and the control of olive pests and diseases in traditional, sustainable and organic farming, completes this chapter.

Total Pages: 3-73 (71)

Purchase Chapter  Book Details


.Advances in Meat Processing Technologies.
.Food Additives and Human Health.
.Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability.
.Anti-Obesity Drug Discovery and Development.
.Advances in Biotechnology.
.Opportunities and Limitations for Biotechnology Innovation in Brazil.
.Progress in Food Biotechnology.