| Titre : | Study of the agronomic potentialities of some olive varieties facing water stress in Algerian arid regions. |
| Auteurs : | KHAMKHOUM Samira, Auteur ; Hafida Hassina BOUKHALFA, Directeur de thèse |
| Type de document : | document multimédia |
| Editeur : | Biskra [Alger] : Département des scienes agronomiques, université de Biskra, 2023-2024 |
| Format : | 212 p. |
| Langues: | Français |
| Mots-clés: | Olive cultivation, Arid regions, Water stress, Irrigation, Fruits & olive oil, Variety |
| Résumé : |
This study represents the first comprehensive research on olive cultivation in the arid regions of Algeria, comprising three main chapters. In the first chapter, we conducted a detailed survey to collect accurate information on olive cultivation practices in the arid regions, particularly focusing on the province of Biskra. The survey aimed to explore various cultural practices, the range of olive varieties cultivated, and the orientation of olive production, whether for table olives or oil production. We also identified and analyzed the common problems faced by olive growers in these arid regions. In the second chapter, we conducted a detailed morphometric characterization of 13 different olive varieties cultivated under identical agricultural and environmental conditions. This characterization included measurements and analysis of the fruit, pit, and leaf dimensions for each variety. These detailed morphometric data are essential for understanding the physical characteristics and production potential of each variety under the same conditions. In the third chapter, we focused on the chemical and physical characterization of the olive oil produced from these varieties. Using the cold extraction method, we obtained 26 samples of monovarietal extra virgin olive oil. We then conducted a comprehensive analysis of their physical and chemical properties, including acidity, peroxide value, and polyphenol content. Regarding water stress, our study showed that the impact of irrigation and water stress on olive trees was significant in terms of fruit size and quality. Trees subjected to different levels of water stress showed notable differences in productivity and oil quality. We specified different irrigation frequencies in the studied orchard, with irrigation occurring every two weeks from February until mid-October and once a month from mid-October until November. No irrigation was recorded during December. The results showed that this irregular irrigation frequency throughout the olive tree's vegetative cycle (reduced irrigation in autumn and none in winter) affected oil quality, with higher total polyphenol content in November samples than in October samples. In our opinion, deficit irrigation at certain stages of olive tree growth is necessary to improve olive products. As a general result of our study, we observe that olive cultivation in arid regions is a fertile and beneficial agricultural sector in all respects, with minimal costs due to the olive tree's adaptability and resistance to salinity and drought. Olive production, whether for table olives or olive oil, is very successful in the region. The size of olive fruits obtained in irrigated orchards, for most of the varieties studied in our research area, which is a southern province with a very dry and hot climate, was larger compared to those obtained in the rain-fed orchards of the northern provinces. This is mainly due to the decline in fruit quality there, caused by climate change, lack of rainfall, and the absence of irrigation systems. Moreover, the olive oil obtained from all the studied varieties was classified as extra virgin. Our results provide strong motivation for olive cultivation in arid regions and serve as a primary starting point to define key steps for advancing this agricultural sector and developing agriculture in arid regions, of course, after conducting more in-depth studies, especially concerning appropriate farming practices and the most productive and adapted varieties. The primary goal of our study is to improve olive cultivation practices in arid regions by providing valuable information and guidance to farmers. By identifying and recommending high-yield olive varieties well adapted to the harsh conditions of arid regions, we hope to enhance the overall productivity and sustainability of olive cultivation. Our findings can help improve variety selection, cultivation practices, and olive oil production techniques, benefiting the agricultural sector in these regions. |
| Note de contenu : |
Chapter I 1 INTRODUCTION .............................................................................................................. 16 2 BACKGROUND OF THE RESEARCHES ABOUT THE OLIVE CULTIVATION IN ARID CLIMATE ............................................................................................................................ 17 3 MATERIAL AND METHODS .......................................................................................... 20 3.1 STUDY AREA ................................................................................................................. 20 3.2 SAMPLE COMPOSITION................................................................................................. 21 3.3 SURVEY STEPS DESCRIPTION ........................................................................................ 23 3.4 STATISTICAL ANALYSIS ................................................................................................ 23 4 RESULTS ................................................................................................................ 23 4.1 SURVEYED FARMERS ’ PROFILES ................................................................................. 4.2 IDENTIFICATION OF THE SURVEYED OLIVE GROVES .................................................... 23 4.2.1 PLANT MATERIAL ...................................................................................................... 26 .4 2.1.1 Olive tree varieties cultivated by the surveyed................................................... 26 4.3 CONDUCT OF CULTURE ................................................................................................ 27 4.3.1 CULTURAL TREATMENT PRACTICES .......................................................................... 27 4.3.2 IRRIGATION AND DRAINAGE ...................................................................................... 28 4.4 SOCIO-ECONOMIC ENVIRONMENT................................................................................ 29 4.4.1 PRODUCTION INFORMATIONS .................................................................................... 29 4.4.2 WORKFORCE ............................................................................................................. 31 4.4.3 OLIVE TREE PRODUCTS FLOW ................................................................................... 32 5 DISCUSSION .......................................................................................................... 32 6 CONCLUSION ....................................................................................................... 38 Chapter II INTRODUCTION................................................................................................... 40 2 MATERIAL AND METHODS .............................................................................. 41 2.1 PRESENTATION OF THE STUDY SITE ............................................................................. 41 2.2 MATERIAL ................................................................................................................... 43 2.2.1 VEGETABLE MATERIAL ............................................................................................ 43 2.2.2 MATRIAL OF MEASURMENTS ..................................................................................... 44 2.3 METHODS .................................................................................................................... 44 2.3.1 METHOD OF SAMLING ............................................................................................... 44 2.3.2 METHODS OF MEASUREMENTS ................................................................................. 2.3.2.1 Part 1: Characterization of the olive leaves using image processing by an open Access Software (numeric method) .................................................................................... 47 2.3.2.1.1 Olive leaves samples ........................................................................................... 47 2.3.2.1.2 ImageJ Software ................................................................................................. 47 2.3.2.1.3 Image capture software ...................................................................................... 47 2.3.2.1.4 The created Macro ............................................................................................. 47 2.3.2.1.5 Image processing steps ....................................................................................... 48 2.3.2.1.5.1 Binary Method ................................................................................................. 49 2.3.2.1.5.2 Manual Method ............................................................................................... 50 2.3.2.2 Part 2: Pomologic characterization (manual method) ......................................... 52 2.3.2.2.1 Sampling standards ............................................................................................ 52 2.4 STATITICAL ANALYSIS ................................................................................................. 55 3 RESULTS ................................................................................................................ 56 3.1 IMAGE PROCESSING METHOD PERFORMANCE ............................................................. 56 3.1.1 LEAF CHARACTERSTICS ............................................................................................ 59 3.1.1.1 Leaf area ................................................................................................................ 59 3.1.1.2 Leaf width.............................................................................................................. 59 3.1.1.2.1 Medium Leaf Width (1 to 1.5 cm) ...................................................................... 3.1.1.2.2 High Leaf Width (> 1.5 cm) ............................................................................... 3.1.1.3 Leaf length .......................................................................................................... 61 3.1.1.3.1 Reduced Leaf Length ( 3.1.1.3.2 Medium Leaf Length (5 to 7 cm) ....................................................................... 61 3.1.1.3.3 High Leaf Length (> 7 cm) ................................................................................. 3.1.1.3.4 Leaf length to width ratio................................................................................... 61 3.1.1.3.4.1 Elliptical Leaf Shape ( 3.1.1.3.4.2 Elliptical-Lanceolate Leaf Shape (4 to 6 cm) .................................................. 62 3.2 POMOLOGIC CHARACTERISTICS .................................................................................. 63 3.2.1 FRUIT CHARACTERISTICS .......................................................................................... 63 3.2.1.1 Fruit weight ........................................................................................................... 63 3.2.1.1.1 Reduced Fruit Weight ( 3.2.1.1.2 Medium Fruit Weight (2 to 4 g) ......................................................................... 63 3.2.1.1.3 High Fruit Weight (4 to 6 g) ............................................................................... 3.2.1.1.4 Very High Fruit Weight (> 6 g).......................................................................... 64 3.2.1.2 Fruit diameter ....................................................................................................... 64 3.2.1.2.1 Reduced Fruit Diameter ( 3.2.1.2.2 Medium Fruit Diameter (1.5 to 2 cm) ................................................................ 65 3.2.1.2.3 High Fruit Diameter (> 2 cm) ............................................................................ 65 3.2.1.3 Fruit length ............................................................................................................ 65 3.2.1.3.1 Reduced Fruit Length ( 3.2.1.3.2 Medium Fruit Length (2 to 2.5 cm) ................................................................... 66 3.2.1.3.3 High Fruit Length (> 2.5 cm) ............................................................................. 66 3.2.1.4 Fruit length to diameter ratio ............................................................................... 3.2.1.4.1 Reduced Ratio ( 3.2.1.4.2 Medium Ratio (1.25 to 1.45) ............................................................................... 3.2.1.4.3 High Ratio (> 1.45) ............................................................................................. 67 3.2.1.5 Fruit shape (basing on the length to width ratio)................................................. 68 3.2.1.5.1 Spherical shaped olives (length/width ratio 3.2.1.5.2 Ovoid shaped olives (length/width ratio 1.25 to 1.45) ....................................... 68 3.2.1.5.3 Elongated shaped olives (length/width ratio > 1.45) ......................................... 68 3.2.1.6 Pulp Weight ........................................................................................................... 69 3.2.1.7 Pulp stone ratio ..................................................................................................... 69 3.2.1.8 Weight of 100 Fruits.............................................................................................. 70 3.2.2 STONE CHARACTERISTICS ......................................................................................... 71 3.2.2.1 Stone weight .......................................................................................................... 71 3.2.2.1.1 Medium Stone Weight (0.3 to 0.45 g) .............................................................. 71 3.2.2.1.2 High Stone Weight (0.45 to 0.6 g) ...................................................................... 72 3.2.2.1.3 Very High Stone Weight (> 0.6 g) ...................................................................... 72 3.2.2.2 Stone diameter....................................................................................................... 72 3.2.2.2.1 Reduced Stone Diameter ( 3.2.2.2.2 Medium Stone Diameter (0.65 to 0.85 cm) ........................................................ 73 3.2.2.2.3 High Stone Diameter (> 0.85 cm) ....................................................................... 73 3.2.2.3 Stone length ........................................................................................................... 74 3.2.2.3.1 Reduced Stone Length ( 3.2.2.3.2 Medium Stone Length (1.4 to 1.6 cm) ................................................................ 74 3.2.2.3.3 High Stone Length (> 1.6 cm) ............................................................................ 74 3.2.2.4 Stone shape ............................................................................................................ 75 3.2.2.4.1 Ovoid shaped stones ........................................................................................... 75 3.2.2.4.2 Elliptic shaped stones ......................................................................................... 75 3.2.2.4.3 Elongated shaped stones .................................................................................... 75 3.3 THE PRINCIPAL COMPONENT ANALYSIS STATISTICAL TEST (PCA) .............................. 76 3.3.1 PRINCIPAL COMPONENT ........................................................................................... 77 3.3.1.1 Principal Component 1 (PC1)............................................................................... 77 3.3.1.2 Principal Component 2 (PC2)............................................................................... 77 3.3.2 PRINCIPAL COMPONENT ANALYSIS (PCA) AXES AND THEIR CORRELATION BETWEEN OLIVE VARIETIES AND MORPHOMETRIC TRAITS ................................................................ 79 3.3.2.1 PC1 (Principal Component 1)............................................................................... 3.3.2.1.1 PC1 Positive Correlation .................................................................................... 79 3.3.2.1.2 PC1 Negative Correlation .................................................................................. 79 3.3.2.2 PC2 (Principal Component 2)............................................................................... 3.3.2.2.1 PC2 Positive Correlation .................................................................................... 80 3.3.2.3 PC2 Negative Correlation ..................................................................................... 80 3.3.3 CORRELATION BETWEEN VARIETIES AND TRAITS .................................................... 80 Summary 3.3.3.1 PC1 has a high positive correlation ...................................................................... 80 3.3.3.2 Moderate positive correlation with PC1 and PC2. .............................................. 80 3.3.3.3 PC2 with negative correlation .............................................................................. 80 3.3.3.4 Clustered Varieties with Similar Traits ............................................................... 80 3.3.4 SUMMARY OF KEY TRAITS AND VARIETIES GROUPS ................................................ 81 3.4 HIERARCHICAL CLUSTERING ANALYSIS (HCA) ........................................................... 81 4 DISCUSSION .......................................................................................................... 84 5 CONCLUSION ....................................................................................................... 87 Chapter III INTRODUCTION................................................................................................... 90 2 MATERIAL AND METHODS .............................................................................. 91 2.1 STUDY SITE .................................................................................................................. 91 2.2 STUDIED OLIVE ORCHARD CHARACTERISTICS ............................................................. 92 2.2.1 SOIL CHARACTERISTICS ........................................................................................... 92 2.2.2 WATER QUALITY ....................................................................................................... 92 2.2.3 DISTRIBUTION OF VARIETIES..................................................................................... 92 2.2.4 CULTIVATION OPERATIONS ....................................................................................... 92 2.2.4.1 Soil work ................................................................................................................ 92 2.2.4.2 Parcel distribution of varieties.............................................................................. 92 2.2.4.3 Planting Date ......................................................................................................... 92 2.2.5 IRRIGATION ............................................................................................................... 92 2.2.5.1 Irrigation Frequency ............................................................................................. 93 2.2.6 MAINTENANCE OF MANURE ....................................................................................... 93 2.2.7 TREE PRUNING APPLICATION .................................................................................... 94 2.2.8 WEEDING .................................................................................................................. 94 2.2.9 PHYTOSANITARY PROTECTION ................................................................................. 2.3 OLIVE SAMPLES HARVESTING ...................................................................................... 94 2.4 THE MATURITY INDEX (MI) ........................................................................................ 95 2.5 EXTRACTION OF THE MONOVARIETAL EXTRA VIRGIN OLIVE OIL (MEVOO) SAMPLES FOLLOWING THE COLD PRESS METHOD ................................................................................ 2.6 THE COLD PRESS METHOD WAS USED INCLUDING THE FOLLOWING STEPS ................. 100 2.6.1 CLEANING ............................................................................................................... 100 2.6.2 CRUSHING ............................................................................................................... 100 2.6.3 MALAXING .............................................................................................................. 101 2.6.4 SCOURTINS PREPARATION ...................................................................................... 102 2.6.5 PRESSING STEPS ...................................................................................................... 103 2.6.6 DECANTATION ......................................................................................................... 104 2.6.7 OLIVE SAMPLES COLLECTION ................................................................................. 2.6.8 CENTRIFUGATION SPEED: 3500 RPM) ..................................................................... 105 2.7 THE STUDIED PARAMETERS ....................................................................................... 106 2.7.1 THE INDUSTRIAL YIELD DETERMINATION ............................................................... 106 2.7.2 PHYSICOCHEMICAL ANALYSIS................................................................................. 106 2.7.2.1 Laboratory Material ........................................................................................... 107 2.7.2.2 Studied parameters ............................................................................................. 107 2.7.2.2.1 Free fatty acid determination (FAA) ............................................................... 107 2.7.2.2.2 Optical density .................................................................................................. 108 2.7.2.2.3 The contents of pigments ................................................................................. 2.7.2.2.4 Quantification of total polyphenols content .................................................... 109 2.7.2.2.5 Determination of the Composition of fatty acids using gaz chromatography 2.8 STATISTICAL ANALYSIS .............................................................................................. 112 3 RESULTS .............................................................................................................. 113 3.1 MATURITY INDEX....................................................................................................... 113 3.2 INDUSTRIAL YIELD ..................................................................................................... 114 3.3 THE FREE FATTY ACID (FFA) CONTENT ..................................................................... 114 3.4 OPTICAL DENSITY ...................................................................................................... 115 3.5 THE PIGMENTS CONTENT ........................................................................................... 117 3.6 TOTAL POLYPHENOL CONTENT ................................................................................. 3.7 FATTY ACID COMPOSITION OF MEVOO SAMPLES .................................................... 119 3.8 PRINCIPAL COMPONENTS ANALYSIS TEST PCA ......................................................... 122 Summary 4 DISCUSSION ........................................................................................................ 125 4.1 MATURITY INDEX....................................................................................................... 125 4.2 INDUSTRIAL MEVOO YIELD ..................................................................................... 126 4.3 FREE FATTY ACIDS ..................................................................................................... 127 4.4 OPTICAL DENSITY (K232 AND K270) ......................................................................... 128 4.5 PIGMENTS .................................................................................................................. 129 4.6 TOTAL POLYPHENOL CONTENT ................................................................................. 4.7 COMPOSITION OF FATTY ACIDS ................................................................................ 5 CONCLUSION ..................................................................................................... 136 GENERAL CONCLUSION ............................................................................................. 137 RECOMMENDATIONS AND PERSPECTIVE ............................................................ 140 INVESTMENT IN EDUCATION AND CAPACITY-BUILDING INITIATIVES ................................ 140 PROMOTION OF SUSTAINABLE AGRICULTURAL PRACTICES .............................................. 140 ENHANCEMENT OF VARIETAL SELECTION AND GENETIC RESEARCH................................ 140 IMPROVEMENT OF WATER MANAGEMENT AND IRRIGATION PRACTICES .......................... 140 ENHANCEMENT OF POST-HARVEST PROCESSING AND QUALITY ASSURANCE ................... SUPPORT FOR MARKET DEVELOPMENT AND EXPORT PROMOTION................................... 141 CONTINUED RESEARCH AND INNOVATION ......................................................................... 141 |
Exemplaires (1)
| Cote | Support | Localisation | Disponibilité |
|---|---|---|---|
| DOC-AGR/91 | These doctorat | bibliotheque departement agronomie | disponible Disponible |
