Flowering Phenology of Olive Cultivars in Two Climate Zones with Contrasting Temperatures (Subtropical and Mediterranean)

Author:

Medina-Alonso María G.1,Cabezas Jose M.2ORCID,Ríos-Mesa Domingo1ORCID,Lorite Ignacio J.2ORCID,León Lorenzo2ORCID,de la Rosa Raúl2ORCID

Affiliation:

1. Servicio Técnico de Agricultura y Desarrollo Rural, Cabildo Insular de Tenerife, Alcalde Mandillo Tejera 8, 38007 Santa Cruz de Tenerife, Spain

2. Centro IFAPA “Alameda del Obispo”, Menéndez Pidal s/n, 14004 Córdoba, Spain

Abstract

The large amount of olive cultivars conserved in germplasm banks can be used to overcome some of the challenges faced by the olive growing industry, including climate warming. One effect of climate warming in olive is the difficulty to fulfill the chilling requirements for flowering due to mild winter temperatures. In the present work, we evaluate seven olive cultivars for their adaptation to high winter temperatures by comparing their flowering phenology in the standard Mediterranean climate of Cordoba, Southern Iberian Peninsula, with the subtropical climate of Tenerife, Canary Islands. Flowering phenology in Tenerife was significantly earlier and longer than in Cordoba. However, genotype seems to have little influence on the effects of the lack of winter chilling temperatures, as in Tenerife. This was found even though the cultivars studied had a high genetic distance between them. In fact, all the cultivars tested in Tenerife flowered during the three-year study but showed asynchronous flowering bud burst. ‘Arbequina’ showed an earlier day of full flowering compared with the rest of the cultivars. The results observed here could be of interest to refine the phenological simulation models, including the length of the flowering period. More genetic variability should be evaluated in warm winter conditions to look for adaptation to climate warming.

Funder

Andalusian Institute of Agricultural and Fisheries Research and Training

European Regional Development Fund

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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