Consiste en eliminar una porción anular de la corteza de un centímetro de ancho cuando el árbol está en actividad vegetativa. Su objetivo es impedir que las sustancias elaboradas por la porción de ramo anillada sean utilizadas por otras partes del árbol. Favorece la diferenciación de yemas (si el anillado se mantiene largo tiempo), el cuajado y el desarrollo de frutos. Sin embargo, detiene el crecimiento vegetativo, lo que provoca que las partes anilladas se agoten y que en el resto del árbol se reduzcan los nutrientes.
This week on OHIS
MADRID, SPAIN / 15.03.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health It is already known that maternal habits during pregnancy are important and influence the health of the...
A seminar on the valorization of olive by-products and waste minimization
Organized jointly with the University of Jaén from 3 to 7 June, 2024 The IOC’s Olive Growing, Olive Oil Technology and Environment Unit is co-organising a seminar with the University of Jaén on the “Sustainable...
The International Jury of the Mario Solinas Quality Award wraps up its tasting sessions
The 24th edition of the northern hemisphere competition received more than 100 EVOOs The International Jury of the 24th edition of the Mario Solinas Quality Award for northern hemisphere extra virgin olive oils (EVOO) met...