Climate Change Affects the Reduction of Olives
Researchers from the Department of Agronomy of the University of Córdoba have developed a study in which they have verified how climate change influences olive crops. The study has been developed in the Campus of Rabanales de Córdoba in a period of 2 years (2015 to 2017). For this study, a system was devised to achieve the desired temperature conditions. The sample corresponds to 11 olive trees in which the samples were extracted inside a chamber opened by the ceiling in which hot air was introduced. The structure consisted of a framework covered with high transparency. The author of the study, María Benlloch-González*, defends that several studies have been developed in different regions, but that “our result is more precise since, many physiological processes are not determined only by the average temperature, but the duration of the day and thermal fluctuations”. As a result of the study, in which a temperature of 4 degrees has been increased, it has been observed that “the flowering was advancing and therefore the maturation period, but also, the time that elapses until being mature is greater,” says the author of the study. Likewise, “the size of the olive bone does not vary, but that of the pulp does,” therefore, less oil will be obtained. Very interesting study to make everyone aware of the problems of climate change and therefore the great challenges that we will have to face in the not too distant future. *Benlloch-González, M.; Sánchez-Lucas, R.; Aymen Bejaoui, M.; Benlloch, M.; Fernández-Escobar, R. ‘Global warming effects on yield and fruit maturation of olive trees growing under field conditions’. Revista: Scientia Horticulturae. Volume 249, 30 April 2019, Pages 162-167. *Benlloch-González, M.; Sánchez-Lucas, R.; Benlloch, M.; Fernández-Escobar, R. ‘An approach to global warming effects on flowering and fruit set of olive trees growing under field conditions’. Revista: Scientia Horticulturae. Volume 240, 20 October 2018, Pages 405-410.