OLIVE AND FRUIT GROWING
Learning outcomes of the course unit
To provide the student with knowledge relating to production technique in olive culture and pomology, with special reference to varietal, quality and processing aspects, and to oli production.
Course contents summary
Olive and fruit growing in Italy and in the world. Aspects related to environment, economy, culture. Main cultivation techniques in pomology. Organic fruit growing. The fruiting cycle: flowering, fruit set, fruit growth. Fruit maturation and ripening: changes in respiration. Firmness, colour, flavour, composition. Harvest indices. Harvest techniques.
Conservation of horticultural products: product characteristics, temperature, humidity, sanitary conditions. Conservation techniques: pre-refrigeration, refrigeration, controlled atmosphere. Post-harvest physiology.
Temperate zone fruits: Stone and pome fruits, citrus, minor species.
The olive and olive oil. The fruit and its processing.
Tropical and subtropical fruit species.
The student will mostly utilize material distributed during the course. Useful texts are:
Baldini E., 1990. Arboricoltura Generale. Clueb.
Fabbri A., 2001 - Produzioni Vegetali. Edagricole.
Fregoni M., 2005 - Viticoltura di Qualità. Phytoline.
Fiorino P. (ed.), 2003 - Olea. Edagricole.