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Growth and Development The Olive

GROWTH AND DEVELOPMENT OLIVE

The oil is a result of rather limited size of spherical or ellipsoidal shape.
From a botanical point of view is made up of skinned drupe, mesocarp and endocarp, in which the inside is the seed. The tissues of the fruit develops by division, expansion and cell differentiation, which follow fertilization of the ovary. The ovary is bicarpellare and each carpel contains two ovules, only one of these proceeds to its development while the other three degenerate. The endocarp
development process begins after fertilization and continues in the next two months. Reached the mature stage, this tissue is composed entirely of cells with a thick lignified secondary wall widely. Inside sclerenchimatiche endocarp cells are present, which begin to differentiate at the end of the first week after full bloom and then increased during the subsequent growth of the endocarp. The inner part of the endocarp spread the seed to the fruit at the same time, following fertilization. All'endocarpo is located outside the mesocarp, fleshy tissue of drupa the development of which, unlike the endocarp, continues throughout the ripening of the fruit. The cells that compose it are kind of parenchymatous have isodiametric shape and are arranged in a compact and uniform fabric which are visible in the intercellular spaces and a limited number of sclereids. The size of the cells of the mesocarp are not constant and tend to increase from the outside (skin coloring) to the inside of the fruit (exocarp). This gradient can be observed from the fourth week after full bloom. The mesocarp tissue is the most commercially important fruit of both cultivars from the canteen, where he represents the edible part, than in those from oil, the latter being built up to 95% within the parenchyma cells of this tissue.
Completed development of the fruit, the mesocarp is about 60% of fresh weight of drupa. The outer tissue of the fruit is the exocarp, it consists of a thin epidermis cuticle which creates a protective structure.
The surface of the epidermis is initially characterized by the presence of stomata that with the development of the fruit lose function and are converted to lenticels, whose number and size have taxonomic importance.

The process of fruit development and 'gradually and then passes through various stages. Knowing the different stages is therefore very important to carry out practices such as irrigation or fertilization by influencing the growth of the oil with a lower cost impact.