CONTENTS

PREFACE

ACRONYMS AND ABBREVIATIONS

CHEMICAL SYMBOLS

1 HISTORY OF OLIVE GROWING

2 THE OLIVE: ORIGIN AND CLASSIFICATION

3 MORPHOLOGY AND TAXONOMY OF THE OLIVE

4 STRUCTURE AND COMPOSITION OF THE OLIVE FRUIT

5 HECTAREAGE, NUMBER OF TREES AND PRODUCTION OF OLIVE OIL AND TABLE OLIVES

6 ROOTSTOCKS

7 MAJOR TRENDS IN OLIVE FARMING SYSTEMS

8 CLIMATIC AND SOIL CONDITIONS

9 FLOWER BUD INDUCTION AND DIFFERENTIATION

10 FLOWERING, POLLINATION, FERTILIZATION AND FRUITING

11 ALTERNATE BEARING

12 FRUIT THINNING

13 SYSTEMS OF PLANTING AND CANOPY TRAINING

14 PROPAGATION OF OLIVE TREES

15 IRRIGATION OF THE OLIVE

16 WATER USE EFFICIENCY BY THE OLIVE

17 STRESS-INDUCED ACCUMULATION OF PROLINE AND MANNITOL

18 MINERAL NUTRITION OF THE OLIVE

19 GROWTH AND SALT TOLERANCE OF THE OLIVE

20 PRUNING

21 OLIVE RIPENING

22 OLIVE FRUIT HARVESTING

23 OLIVE VARIETIES

24 TABLE OLIVES

25 OLIVE OIL

26 OLIVE MILL PRODUCTS AND ENVIRONMENTAL IMPACT OF OLIVE OIL PRODUCTION

27 OLEUROPEIN, OLIVE LEAF EXTRACT, OLIVE OIL AND THE BENEFITS OF THE MEDITERRANEAN DIET TO HUMAN HEALTH

28 BIOLOGICAL AND INTEGRATED OLIVE CULTURE

29 CHEMICAL AND INTEGRATED WEED MANAGEMENT IN OLIVE ORCHARDS

30 PESTS AND DISEASES

31 BIOTECHNOLOGICAL ASPECTS OF OLIVE CULTURE

REFERENCES

INDEX

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Z