Propagation of Olive Cultivars through Air Layerage

Abstract

An experiment Propagation of olive cultivars through air layerage was conducted at Agricultural Research Institute Tarnab Peshawar Pakistan during year 2011. The experiment was laid out in Randomized Complete Block (RCB) designs with split plot arrangement. Factor A was olive cultivars (Coratina, Baincullela, Frantoio) kept in main plot, while different bark size (2cm, 3cm, 4cm and 5cm) were allotted to sub plot. A significant variation was recorded for all parameters studied at different bark size for air layering in olive cultivars. The olive cultivars significantly influenced root length (cm) whereas, the interaction of olive cultivars and different bark also showed a significant variation for parameters. The maximum days to root appearance (47) and roots plant -1 (12.56) were recorded in 5 cm bark removed. Whereas, the minimum days to root appearance (40) and roots plant -1 (7.90) were recorded in 3 cm and 2 cm bark removed respectively. However, the highest root length (6.52 cm), root weight (2.94 g), percent plant survival (85.55 %) was recorded in 3 cm bark removed and root volume (1.17 ml) in 4 cm bark removed. By contrast the lowest highest root length (5.52 cm) was observed in air layered branches in 2 cm bark removed, root weight (1.86 g), percent plant survival (68.88 %) in 4 cm bark removed and root volume (0.91 ml) in 5 cm bark removed. Among various olive cultivars, the highest root length (6.25 cm) was observed for cultivar Coratina, while the lowest root length (5.40 cm) was recorded in cultivar Baincullela. In response to interaction effect the maximum days to root appearance (49) and roots plant -1 (17.70) was recorded for cultivar Baincullela in 5 cm bark removed. Whereas, the minimum days to root appearance (36) for the cultivar Coratina was recorded in 3 cm bark removed and roots plant -1 (17.70) for cultivar Baincullela in 5 cm bark removed. Cultivar Coratina was observed with the highest root length (8.25 cm) in 3 cm, root volume (1.44 ml) in 4 cm and percent plant survival (90.00 %) in 3 cm bark removed. However, the lowest root length (3.43 cm) was recorded in 2 cm bark removed and root volume (0.84 ml) for both cultivars in 5 cm bark removed. Similarly, the lowest root weight (1.82 g) and percent survival (58.30 %) was recorded in 4 cm bark removed for cultivars Baincullela and Frantoio respectively. It was concluded from present data that Coratina performed best in root development through air layerage, when 3 cm bark removed under the climatic conditions of Peshawar. I. Introduction Olive (Oleaeuropaea L.) belongs to family Oleaceae. Olive is an attractive evergreen tree with grey- green foliage. It is a slow and steady growing tree having a long life of about 900 to 1000 years. It can reach a height up to 15 m or more. It was under cultivation long before the time of earliest recorded history, originated in the Eastern Mediterranean area. The cultivation in Italy, Spain and North Africa began later than in the Eastern Mediterranean region. In Asia, cultivation is confined to Iraq, Iran and China (Simmonds, 1976). Olive growing plays an important role in the economy of a country. It can be grown in marginal and waste land, where the soil is unsuitable for other crops. It increases the land value. It contributes to soil conservation and helps to combat problems of the environmental degradation and desertification. It provides employment opportunities to the rural population and thus helps in poverty alleviation. A large number of olive groves are owned by small holders in the olive growing countries; who earn enough for the betterment of their livelihood. Moreover, olive products help to satisfy the nutritional needs of the population. Ripe olive fruits are pressed for rich oil which is the best oil available in the world for edible purposes. The olive oil has twice as much energy value than sugar. The fruit contain around 20% oil and has very less cholesterol. Olive fruits contain 80% unsaturated fatty acid compared with 20% saturated ones. Olive oil contains high percentage of oleic acid which is very essential for our body. The olive oil is used for cooking, salad dressing, food