Olive Tree Cultivation and Olive Fruit Ripening: Physiological and Nutritional Management

Dear Colleagues,

Irrigation management and application of fertilizers and plant protection products in olive (Olea europaea) growth, is still not completely clarified, but, nowadays, it is essential, to guarantee sustainable production. Climate change may affect the area of land suitable for olive cultivation and change production levels, thus causing serious damage to the economically-relevant and highly-productive olive grove agro-ecosystem. Biotic and abiotic factors characterize the current cultivated locations and predict the current and potential distribution of these locations.

The appearance, colour and main biochemical components of olive fruits and olive oil are influenced by the fruit ripening stage. Olive fruit ripening involves a combination of physiological and biochemical changes influenced by several environmental and cultural conditions.Agronomic and technological factors, including olive variety, irrigation rate, pest attack, fruit diseases, and harvest time, affect fruit and oil quality. In parallel, the valorization of other by-products, like olive leaves, is worth addressing.

This Special Issue of Agronomy welcomes contributions (reviews, original research papers, short communications) that may aid in the evaluation of relationships between tree cultivation practices, variety origin, fruit ripening procedures and chemical composition.

Submissions may include, but are not limited to, the following topics:

• Genetic characterization;
• Cultivation practices;
• Plant protection;
• Climate change;
• Tree physiology;
• Photosynthesis;
• Table olives;
• Biochemical composition;
• Ripening process;
• Quality characteristics.

Dr. Georgia Ouzounidou
Guest Editor

Manuscript Submission Information

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