An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

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dc.authoridEfe, Recep/0000-0001-8945-3409
dc.authoridShahzadi, Andleeb/0000-0003-2082-638X
dc.authoridShahzadi, Andleeb/0000-0002-2774-2325
dc.contributor.authorOzturk, Munir
dc.contributor.authorAltay, Volkan
dc.contributor.authorGonenc, Tuba Mert
dc.contributor.authorUnal, Bengu Turkyilmaz
dc.contributor.authorEfe, Recep
dc.contributor.authorAkcicek, Eren
dc.contributor.authorBukhari, Andleeb
dc.date.accessioned2024-11-07T13:35:16Z
dc.date.available2024-11-07T13:35:16Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractGlobal climate change, especially global warming, is affecting olive production efficiency as well as its product quality. The size and water content of fruit varies depending on the olive fruit yield along with the region, climate, and geographical position as well as agricultural applications. Anthropogenic activities also affect its ecology to a great extent. The plant prefers areas with mild winters and short rainy seasons but is facing long and dry summers, sunny habitats, well drained dry, poor, loamy, clayey-loamy, slightly calcareous, pebbly and nutrient-rich soils, with a pH around 6-8. It is resistant to drought but suffers much from harsh winters and air pollutants, which affect its production. Although the olive plant tolerates temperatures between -7 degrees C to 40 degrees C, the optimum temperature demanded for growth, development, and fruit yield is 15-25 degrees C. The annual precipitation demand lies between 700-850 mm. An important part of the composition of its fruit consists of water and oil or the liquid gold. Main ingredients are additionally fat-soluble vitamins, minerals, organic sugars, and phenolics. Phenolic substances are responsible for many beneficial health effects as well as the taste and aroma of olive fruit. Oleuropein stands out due to its inhibition of oxidation of low density lipoproteins and its hypoglycemic and cholesterolemic effects. It is also a component that protects the olive tree against various parasites and diseases, one of the reasons why olive is recorded as the immortal tree. Olive trees are cultivated in different regions of Turkey. A series of changes occur in morphological, physiological, and biochemical features to overcome different types of stress. In this review, information about the botanical aspects, eco-physiology, and pharmaceutical features of the oil, fruit, and leaves has been evaluated.
dc.identifier.doi10.3390/agronomy11020295
dc.identifier.issn2073-4395
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85108957624
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/agronomy11020295
dc.identifier.urihttps://hdl.handle.net/11480/16426
dc.identifier.volume11
dc.identifier.wosWOS:000621969700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofAgronomy-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectcultivation
dc.subjecteco-physiology
dc.subjectolive
dc.subjectpharmaceutical aspects
dc.subjectTurkey
dc.titleAn Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects
dc.typeReview Article

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