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