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Integrated Use of Organic and Bio-fertilizers to Improve Yield and Fruit Quality of olives Grown in Low Fertility Sandy Soil in an Arid Environment

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Phyton-International Journal of Experimental Botany 2023年第6期92卷 1813-1829页

作者： Bassam F.Alowaiesh M.M.Gad Mohamed Saleh M.Ali Biology Department College of ScienceJouf UniversitySakaka72341Saudi Arabia Horticulture Department Faculty of AgricultureZagazig UniversityZagazig44511Egypt Horticulture Department (pomology)Faculty of AgricultureSuez Canal UniversityIsmailia41522Egypt

Olive productivity should be improved through stimulating nutrition,particularly under poor fertility ***,the objective of this study was to assess the efficacy of applying organic and bio-fertilizers on the physiological growth,yield and fruit quality of olive trees under newly reclaimed poor-fertility sandy soil in an arid *** a field experiment carried out at El-Qantara,North Sinai,Egypt over two consecutive seasons(2019-2020 and 2020-2021),olive Kalamata trees were evaluated under three organic fertilizer treatments alone or in combination with three bio-fertilizers *** fertilizer was applied as goat manure(16.8 kg/tree/year),or olive pomace(8.5 kg/tree/year)in mid-December of each season *** *** bio-fertilizers were applied as N-fixing bacteria(150 g/tree)was inculated in early March of each season,or amino acid mixture(1.5%)was applied three times,at 70%of full bloom,21 days after full bloom,and a month later in comparison to a non-fertilized trees(control).The cultivar used was Kalamata,a dual-purpose cultivar for oil and table olives whose value increases when processed as table *** results indicated that the goat manure followed by olive pomace significantly enhanced photosynthetic pigments(chlorophyll a,b,and carotenoids),leaf mineral contents(N,P,K,Ca,Mg and Fe),tree canopy volume,number of flowers per inflorescence,number of inflorescences per shoot,initial fruit set,fruit *** fruit quality,fruit length and width,fruit weight,and total fruit yield was increased compared to the non-fertilized ***,The bio-fertilizer N-fixing bacteria followed by the amino acid mixture significantly improved all of the aforementioned ***,it is recommended,both environmentally and economically to utilize organic and bio-fertizers,particularly goat manure combined with N-fixing bacteria,in low-fertility soil to sustain olive production as well as reducing mineral ferti

关键词： Organic and bio-fertilizers olives kalamata vegetative growth leaf mineral contents fruit quality

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Use of Starter Cultures in olives: A Not-Correct Use Could Cause a Delay of Performances

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Food and Nutrition Sciences 2013年第7期4卷 721-726页

作者： Marianne Perricone Maria Rosaria Corbo Milena Sinigaglia Antonio Bevilacqua Department of Agriculture Food and Environmental Science University of Foggia Foggia Italy.

The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumption of this research is that a not-correct preparation of starter could affect its performances in brines and delay the benefit of a starter inoculum. Thus, some selected strains of LAB (lactic acid bacteria) and yeasts were inoculated into brines of Bella di Cerignola olives (Spanish style), as a single starter (LAB or yeasts) or a combined preparation (LAB + yeasts) and compared to a natural fermentation, focusing on the performances of the process (acidification, production of lactic acid) and trying to verify the basic assumption. LAB and yeasts were grown in the opportune lab media and then directly inoculated in brine after the lye treatment. LAB exerts a kind of benefit (increased content of lactic acid) only for 2 - 3 weeks;then, the inoculated samples behave in the same way as not-inoculated ones. Thus, this research underlined that a starter culture, not prepared in the correct way, could not be useful to guide the fermentation.

关键词： olives Lactic Acid Bacteria Yeasts Delay in Fermentation Starter

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olives纸厂染色控制装置

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Paper and Biomaterials 1985年第2期 49-49页

作者：华中和

英格兰奥列佛斯纸厂采用最新的染色控制技术,生产效率获得了显著的提高。该厂安装的纸机闭路染色控制系统,不仅能时时监测纸机生产纸页的彩色,而且能自动调节、纠正败色,从而避免了由此而造成的浪费。"此工艺控制系统能使重复生产某一... 详细信息

英格兰奥列佛斯纸厂采用最新的染色控制技术,生产效率获得了显著的提高。该厂安装的纸机闭路染色控制系统,不仅能时时监测纸机生产纸页的彩色,而且能自动调节、纠正败色,从而避免了由此而造成的浪费。"此工艺控制系统能使重复生产某一给定彩色的纸时,达到彩色的一致"。并使彩色变换的时间缩短了5—10分钟。

关键词：纸厂差异装置加工厂 olives 纸机废纸废品染料染剂败色色泽

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Comparison of Classical Models for Evaluating the Heat Requirements of Olive(Olea europeae L.) in Portugal

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Journal of Integrative Plant Biology 2006年第6期48卷 664-671页

作者： Helena Ribeiro Mário Cunha Ilda Abreu Autonomous Section of Agricultural Sciences Faculty of Sciences University of Porto4485-661 VairaoPortugal Department of Botany Faculty of SciencesUniversity of Porto1191-4150 PortoPortugal Institute of Agricultural Sciences and Technology 4485-661 VairaoPortugal Department of Botany Faculty of Sciences University of Porto1191-4150 PortoPortugal Institute for Molecular and Cell Biology 823-4150 PortoPortugal

The aim of the present study was to compare the accuracy and reproducibility of six statistical models for the calculation of olive （Olea europeae L.） heat requirements to trigger the onset of flowering in three Portuguese regions： Reguengos de Monsaraz, Valenga do Douro, and Braga. Other alms were to ascertain the date on which the heat-accumulation period started and the threshold temperatures above which the development of reproductive structures starts in olives. The starting and peak dates for the regional O. europeae flowering season were estimated by monitoring airborne pollen from 1998 to 2004 using ＂Cour＂- type samplers. The threshold temperature values calculated for the three regions were very similar （9.0 ℃ for Valenca do Douro, 9.2 ℃ for Reguengos de Monsaraz, and 9.7 ℃ for Braga）. The accumulated daily mean temperature model had less interannual and inter-regional variation, showing best predictive results for 2004, with absolute differences between the observed and predicted dates of 4 d in Reguengos de Monsaraz and 2 d In Valenca do Douro and Braga for the onset of flowering date and of 2 d In Reguengos de Monsaraz, 7 d in Valenca do Douro, and 4 d in Braga for peak flowering dates. This model was the most accurate, reproducible, and operational to calculate heat requirements for olives to flower, with an average mean temperature accumulation of 1 446 ℃ In Reguengos, 1 642 ℃ in Valenga do Douro, and 1 703℃ In Braga to reach the onset of flowering. The best initial date for this accumulation was 1 January.

关键词： flowering season heat requirements olives pollen Portugal

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地中海的橄榄与南海的槟榔:两种文化的比较

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海洋史研究 2021年第2期 1-18页

作者：王洋普塔克德国慕尼黑大学汉学系

导言基于布罗代尔理论橄榄与槟榔文化的比较在费尔南·布罗代尔(Fernand Braudel)的“地中海模式”理论中,长时段(longueduree)概念极其重要。①最相关的自然因素诸如洋流、风况、海岸线、降水、动植物群落在很长一段时间内保持相对恒定。

关键词： Mediterranean Model olives Betel Nut Exchange Cultural Identity

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Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

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Agricultural Sciences 2015年第5期6卷 513-526页

作者： Ines Gharbi Manel Issaoui Sounira Mehri Imed Cheraief Samira Sifi Mohammed Hammami Laboratory of Biochemistry LR 12ES 05 Lab-NAFS “Nutrition-Functional Food & Vascular Health” Faculty of Medicine University of Monastir Monastir Tunisia National Oil Office Tunis Tunisia

Olive oil is a very versatile product. It has distinctive virtues in the fields of health and nutrition. For this reason olive oil quality has attracted attention and become the focus of many studies. Olive oil quality depends on several factors such as ripening, extraction method, soil type, climatic conditions, harvesting time, varieties and storage conditions. Quality assessment of olive oil is linked to an important series of physicochemical parameters including free fatty acid content, peroxide value and sensory evaluation. The main objective of this study is to investigate using statistical analysis, the main factors influencing the quality of Tunisian olive oils. Physicochemical analysis of 89 samples of olive oil produced in the region of the Sahel and central Tunisia. This study demonstrates that the main factors influencing Tunisian olive oil quality are: olive ripening, harvesting methods, olive pre-processing storage, olive washing, leaf removing, mixing, separation systems and crushing time. The data also shows that the commercial qualitative parameters of virgin olive oil such as free fatty acids, peroxide value, specific spectrophotometric absorptions in the UV region and sensorial assessment depend on the cultivar and quality of olives before processing. The application of good olive-growing practices complemented by studies similar to this would improve the quality of olive oil produced in Tunisia. This will contribute to the promotion and value of these oils as a regional product.

关键词： Olive Oil Quality Sensorial Assessment olives Pressure Centrifugation Harvest

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