BBCH-scale (olive)

In biology, the BBCH-scale for olive describes the phenological development of olive trees using the BBCH-scale.[1]

The phenological growth stages and BBCH-identification keys of olive trees are:

Growth stageCodeDescription
0: Bud development 00Foliar buds at the apex of shoots grown the previous crop-year are completely closed, sharp-pointed, stemless and ochre-coloured.
01Foliar buds start to swell and open, showing the new foliar primordia.
03Foliar buds lengthen and separate from the base.
07External small leaves open, not completely separated, remaining joined by apices.
09External small leaves opening further with their tips inter crossing.
1: Leaf development 11First leaves completely separated. Grey-greenish coloured.
15The leaves are more separated without reaching their final size. First leaves turn greenish on the upperside.
19Leaves get the typical variety size and shape.
3: Shoot development 31Shoots reach 10% of final size.
33Shoots reach 30% of final size.
37Shoots reach 70% of final size.
5: Inflorescence emergence. 50Inflorescence buds in leaf axiles are completely closed. They are sharp-pointed, stemless and ochre-coloured.
51Inflorescence buds start to swell on its stem.
52Inflorescence buds open. Flower cluster development starts.
54Flower cluster growing
55Flower cluster totally expanded. Floral buds start to open.
57The corolla, green-coloured, is longer than calyx.
59The corolla changes from green to white colour.
6: Flowering 60First flowers open.
61Beginning of flowering: 10% of flowers open.
65Full flowering: at least 50% of flowers open.
67First petals falling.
68Majority of petals fallen or faded.
69End of flowering, fruit set, non-fertilized ovaries fallen.
7: Fruit development 71Fruit size about 10% of final size.
75Fruit size about 50% of final size. Stone starts to lignificate (it shows cutting resistance).
79Fruit size about 90% of final size. Fruit suitable for picking green olives.
8: Maturity of fruit 80Fruit deep green colour becomes light green, yellowish.
81Beginning of fruit colouring.
85Increasing of specific fruit colouring.
89Harvest maturity: fruits get the typical variety colour, remaining turgid, suitable for oil extraction.
9: Senescence 92Overripe: fruits lose turgidity and start to fall.

References

  1. Sanz‐Cortés, F.; Martinez‐Calvo, J.; Badenes, M. L.; Bleiholder, H.; Hack, H.; Llacer, G.; Meier, U. (2002). "Phenological growth stages of olive trees (Olea europaea)". Annals of Applied Biology. 140 (2): 151–157. doi:10.1111/j.1744-7348.2002.tb00167.x. ISSN 1744-7348.
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