EFFECT OF SELF-POLLINATION ON PRODUCTIVITY AND FRUIT QUALITY IN SOME OLIVE (OLEA EUROPAEA L.) CULTIVARS

Abstract

The present research was carried out on three olive cultivars, new olive vegetative clone namely (Clone AO13) and two olive cultivars namely (Manzanillo and Picual)) were about 10 years old grown in the orchard of the Abou Tesht region, Qena governorate during 2011 and 2012 seasons, the two cultivars and clone were examined for their self-compatibility by using the fluorescence microscope to determine the growth of pollen tube in the style tissue after self-pollination treatment and their effect on some fruit properties i.e. Yield/tree (kg), Fruit weight (g), Fruit length (cm), Fruit diameter (cm), Moisture content %, TSS %, Acidity % and oil % were examined of the three cultivars. The results of the present study indicated, in vitro pollen tube growth, the highest number of pollen tubes was recorded with Clone AO13 (4 pollen tubes) followed by the other two cultivars after two days from self-pollination which suggests that it could be considered self-compatible. On the other hand, the highest value of fruit weight (g) was in Picual cultivar in both seasons followed by Manzanillo cultivar, while the lowest value of fruit weight was observed with Clone AO13 fruit. The lowest shape index value was observed in Manzanillo fruits (1.33). On the other hand, the tallest fruits were in Picual (1.42) followed by Clone AO13 fruit index. The heaviest yield was observed with Picual trees, the average two years (22.56 Kg/tree) without insignificant differences with Clone AO13 which registered (21.56 Kg/tree). Manzanillo trees were obtained from the lowest yield under such conditions compared to other tested cultivars (20.5 Kg/tree). The highest average value of oil content observed with Picual fruits (21.51%) followed by with insignificant Clone AO13 (20.61%). Manzanillo fruit contain thelowest oil percentage (20.42%) as compare with other cultivars. Thesame trend was observed between cultivars in TSS and Aciditypercentage.