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Accueil du site → Master → Espagne → Comparación de la fenología de las variedades en el banco mundial de germoplasma del olivo de Córdoba (BMGO) en dos series temporales.

Université de Cordoba (2019)

Comparación de la fenología de las variedades en el banco mundial de germoplasma del olivo de Córdoba (BMGO) en dos series temporales.

Nunes D’Oliveira Margarida

Titre : Comparación de la fenología de las variedades en el banco mundial de germoplasma del olivo de Córdoba (BMGO) en dos series temporales.

Auteur : Nunes D’Oliveira Margarida

Université de soutenance : Université de Cordoba

Le programme du Master est organisé conjointement par Universidad de Córdoba (UCO), Consejería de Agricultura, Pesca y Medio Ambiente de la Junta de Andalucía (CAP), Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centre International de Hautes Etudes Agronomiques Méditerranéennes (CIHEAM) à travers l’Institut Agronomique Méditerranéen de Zaragoza (IAMZ), Consejo Superior de Investigaciones Científicas (CSIC) et Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)

Grade : Master Universitaire en Oliviculture et Oléotechnie 2019

Résumé en Espagnol – Anglais
The study of crop phenology and the assessment of the temporal evolution of the main phenological states are key to estimate the effects of climate change on agriculture. For this reason, the main objective of this project was to characterize the phenology of more than 250 olive cultivars applying the BBCH scale at the World Olive Germplasm Bank at the University of Córdoba (BMGO-UCO). To do so, within the framework of this Master, we monitored the budburst, the flowering and the ripening processes during the 2018/2019 campaign. This data was analyzed along with those recorded since 2014 for the same cultivar collection by the UCOLIVO research group. As result of the analysis of the entire dataset, we characterized the budburst, the flowering and the maturation dynamics of the BMGO-UCO, as well as the variability of these processes due to the large genetic diversity evaluated. The average date for budburst in the BMGO-UCO from 2016 to 2019 was March 1, with a variation of up to 14 days between the earliest and the latest year. The average time for the BMGO-UCO to complete this process was 34 days. Regarding flowering, the average date on which this phenomenon occurred from 2014 to 2019 was May 5, with a variation of up to 20 days between the earliest and the latest year. The length of the flowering process varied between 9 and 16 days. The ripening was the most superficially characterized process as it was monitored for first time in this study. In order to justify the differences in flowering time observed between years, we calculated the thermal integral necessary for the flowering of a representative group of cultivars according to the model proposed by Barranco and Alcalá (1992). The results of this model matched the flowering dates of the cultivars with relative accuracy, corroborating that the temperatures of the two months prior to flowering are main determinants of this process. The application of this thermal integral to characterize the budburst time was not successful because this process not only depends on the accumulation of heat, but also on the previous accumulation of chilling units. It is worth of mentioning that the budburst of a large number of olive cultivars has never been characterized, so these data will be very useful for the generation of more precise flowering models. Finally, the full flowering time of a set of cultivars was compared in two time series 1973-1993 (Barranco et al., 2005) and 2014-2019 in order to evaluate possible deviations. As a result, there was a clear trend towards an advance of the average flowering date and a reduction of the length of this period, mainly due to an increase of temperatures during flowering and the two previous months. It is necessary to keep on monitoring olive phenology to track and mitigate the effects of climate change on the olive tree.

Source : Master of Oliviculture et Oleotechnie

Page publiée le 26 février 2021