L'epoca Della Differenziazione Delle Gemme Fiorali Nell'olivo

Abstract

Calcium, as in general for all plants, is very important for fruit trees and a tight correlation between leaf content and cropping efficiency has been found.

The annual removal of calcium oxide of an orchard has been estimated in kg per hectare: pear 200, apple 180, peach 150, grape 60–130, olive 35–70, kiwi 55–60.

The rootstock affects the calcium uptake from the soil and content of the scion; frequently a higher calcium content is found in trees grafted an dwarfing rootstocks as pear on quince, apple on M9 and M26, peach on Damas.

By the horticultural point of view, calcium is responsible of two main problems: chlorosis due to high active Ca content in the soil and bitter pit, on the apposite, due to a low Ca level in the fruits.

From soil and leaf studies it seems clear that lime-induced Fe chlorosis results from two conditions: a) slow availability of Fe in the soil, and b) immobilization of Fe in the tree in forms that are not available for chlorophyll formation.

Breeding tolerant rootstocks has been the practical solution of chlorosis for most of the susceptible species.

Bitter pit is a physiological disorder of apple fruits, sometime already evident before picking, more frequently after harvesting, during the storage.

The prevention of the disorder is, essentially, a good horticultural practice (pruning, fertilization, irrigation, fruit thinning). Very effective are also Ca sprays as chloride or nitrate, or citrate, or phosphate, starting after setting, 4–5 times every 10–12 days.