Three-year field response of young olive trees (Olea europaea L., cv. Arbequina) to soil salinity: Trunk growth and leaf ion accumulation

Author： Aragüés R. Puy J. Royo A. Espada J.

Publisher： Springer Publishing Company

ISSN： 0032-079X

Source： Plant and Soil, Vol.271, Iss.1-2, 2005-04, pp. : 265-273

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Abstract

Irrigated olive is rapidly increasing in arid and semiarid areas, many of which may be negatively affected by soil salinity. We evaluated changes in trunk growth and leaf Cl⁻, Na⁺ and K⁺ concentrations in young Arbequina olives (Olea europaea L.) grown in a saline-sodic field over a three-year period. The trunk diameter was measured at the beginning and the end of the 1999 (70 trees), 2000 (59 trees) and 2001 (42 trees) growing periods. Leaves, sampled in August of each year, were analyzed for Cl⁻, Na⁺ and K⁺ concentrations. Soil salinity (apparent electrical conductivity, ECa) of each monitored tree was measured 14 times during the 1999–2001 experimental period with an electromagnetic sensor and converted to root zone electrical conductivity of the soil saturation extract (ECe) based on ECa–ECe calibration curves. Salinity tolerance was determined using the Maas and Hoffman ‘threshold–slope’ response model. Based on salinity thresholds (ECe_thr), the tolerance of olive in terms of trunk growth was high in 1999 (ECe_thr = 6.7 dS m⁻¹), but declined with age and time of exposure to salts by 30% in 2000 (ECe_thr = 4.7 dS m⁻¹) and by 55% in 2001 (ECe_thr = 3.0 dS m⁻¹). Based on the high absolute slopes obtained in all years (values between 16% and 23% dS⁻¹ m), olive was classified as very sensitive to ECe values above the threshold. Trunk growth thresholds based on leaf ion concentrations varied, depending on years, between 2.6 and 4.0 mg g⁻¹ (Cl_thr) and between 1.0 and 1.2 mg g⁻¹ (Na_thr), indicating that Arbequina olive was less sensitive to leaf Cl⁻ and much more sensitive to leaf Na⁺ than values reported as toxic in greenhouse studies. Leaf K⁺ slightly decreased with increasing salinity, whereas the K⁺/Na⁺ ratio sharply decreased with increasing salinity. We concluded that the initial salinity tolerance of olive was high, but declined sharply with time of exposure to salts and became quite sensitive due primarily to increasing toxic concentrations of Na⁺ in the leaves.