As well as advancing our knowledge of olive tree as a salt tolerant species, a major output from the study was to understand the impact of future climate drivers on irrigation requirements and soil salinity. Results show that olive trees can be irrigated with water containing (up to 3200 mg/l) salt and salinity is associated with reduction of photosynthesis in olives. A better selection of salt tolerant olive genotypes and mitigation strategies (amount of water and timing together with blending irrigation water of different quality) can be adopted for sustainable production.
The paper published in Plant Physiology and Biochemistry journal titled The Effect of saline irrigation on physiological traits, fatty acid composition and desaturase genes expression in olive fruit mesocarp, is co-authored by Samuele Moretti, Alessandra Francini, Luca Sebastiani, Luisa Hernández and José M.Martínez-Rivas from the Instituto de la Grasa (Csic – Seville).
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The opening photo is by the DOP Garda Olive Oil Consortium and refers to olive groves in the Garda area.