Evaluation of Some Promising Varieties of Olive (Olea europaea L.) for Growth and Yield under Pothwar Regions of Punjab, Pakistan

Abstract

O live is getting popularity among all spheres of society due to its medicinal and dietary value. Previously, Olive was considered as a crop of the Mediterranean countries. The Mediterranean region is the main olive producing area including Syria, Turkey and Israel (Trujillo et al., 2014). Presently many other regions of the world are adapting olive cultivation in their cropping system due to its economic value, comparatively easy production technology and wider adaptability. During last couple of decades, consumption and cultivation of olive also started in many countries other than Mediterranean basin like Australia, India, China, Pakistan and the American southern part (Awan et al., 2011). Olive plant have an adaptive mechanism to grow well and produce fruit under rain fed conditions (

Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

“…The development of the most mature stage of the fruit may lead to the enhancement and accumulation of soluble solids, especially sugar. Similar results of an increase in total soluble solids in the advanced maturity stages of olive sorbet were also observed by Sumrah et al (2015). Therefore, the total soluble solids and viscosity increased, and the pH value decreased as the berries matured.…”

Short Gun Approaches for Alternate Bearing Control in Olive- A Review

“…Pothwar area is an arid region of Pakistan which is enriched with natural vegetation . There are many industries which can work in Olive sector like oil processing, value addition, pharmaceuticals, cosmetics and feed industries (Sumrah et al, 2021).…”

“…Impressed by the potential and with support from BARI, Izhar Group has been able to launch "Olive tea" in Lahore. Beside this different Olive value added products are being prepared different stack holders like Olive pickles, Jam, Muraba, Squash, Gur and Biscuits giving a new direction for olive industry in future (Khaliq et al, 2020;Sumrah et al, 2021).…”

Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives

“…Table olives represent one of the oldest plant-fermented foods in the Mediterranean area. Total world production of table olives in 2020/21 is estimated at around 3 million t [1], and Europe accounts for 68.1%. Spain ranks first (1.3 million t), followed by Italy (basically Puglia, Calabria, and Sicily regions) and Greece, with 366,000 t and 275,000 t, respectively [1].…”