Evergreen fruit tree in the genus Olive, family Olivaceae, large tree. Also known as green olive, white olive, yellow olive. Scientific name Canarium album Raeusch. Philippine olive (C. ovatum Eng.), the fruit can be eaten raw and cooked, and the seed kernel and can be extracted oil. The Javanese olive (C. commune L.), which is purple-black in color when ripe, can be eaten raw, cured, or pressed for oil. It has been introduced in Taiwan and grows well in dry climates and can be used as a street tree.
Origin and distribution
Native to southern China. Hainan, Taiwan provinces and Sichuan Xichang area are found in the wild olive. According to the records of "Kai Bao Ben Cao", "Qi Min Yao Jie" and "Tu Jing Ben Cao", as well as the olive kernels found in the offerings excavated from the Han tombs in Guangzhou, it is proved that olives have been cultivated in China for more than 2,000 years. China's olive distribution in Fujian Province for the most, Fuding to Zhaoan coastal counties, cities, Minzhong Shaxian, Yongtai and Minbei Longyan and other 37 counties (cities) are cultivated. Guangdong Province to the suburbs of Guangzhou City and Zengcheng more, Boro, Huilai, Puning, Jiexi, Chaozhou, Xinyi and other counties (cities) are also many. The main producing areas in Guangxi are Longzhou and other 10 counties (cities). Sichuan, Zhejiang, Yunnan, Taiwan and other parts of the distribution. The countries where olives are cultivated are Vietnam, Laos, Cambodia, Thailand, Myanmar, India and Malaysia, besides China.
Characteristics and Properties
The olive is 8 to 15 meters high. The crown is open and 10 to 18 meters wide. The branches and trunks contain aromatic resin. The main root is plump, semi-fleshy, up to 3 meters into the soil, and the root mass is mainly distributed in the soil layer of 20 to 120 centimeters above the ground. Leaflets opposite, odd-pinnate, 11 to 15, 6 to 10 cm long; entire, leathery, dorsal leaf reticulate veins more raised, with small fossae, with a special scent when rubbed. Terminal or axillary panicles, usually as long as or slightly shorter than the leaves, flowers white to yellowish white, every 3 clusters on the floret spike rachis, calyx cup-shaped, petals 3 to 5, bisexual and staminate flowers, stamens 6, ovary superiorly 3-locular, a few 4- or 5-locular, with ovules 2 in each locule, only 1 developed. Drupe ellipsoid to ovoid, yellowish-green at maturity. Nucleus hard, pointed at both ends, nuclear surface roughened. flowering in mid-May to early June, fruit ripening in October to November, harvesting for processing begins in August (see photo).
The main olive producing areas in China are between 22°N and 26°N. The average annual temperature is 20 to 22 degrees Celsius. It grows best in areas where the average annual temperature is 20～22℃ and the precipitation is 1200～1400mm. It can tolerate short-term low temperature of 0℃, and when the extreme minimum temperature is -3℃, the leaves and young branches suffer from different degrees of frost damage.
Main varieties
Olive varieties are extremely rich in resources, good quality or cultivated more widely: ① sandalwood. Produced in eastern Fujian, excellent varieties of fresh food. Ovoid, single fruit weight 8 grams, reddish-brown radial 5-cleft at the base of the fruit at maturity, yellow flesh, crisp, fragrant and sweet, less fibrous, ripe in late December. ② Hui round. Produced in eastern Fujian, processing excellent varieties. Fruit ovoid or broadly ellipsoid, single fruit weight 19 grams, less fiber, juicy, fragrant flavor without astringency, late maturing species. ③ Gongben. Produced in Putian, Fujian. Fruit ovoid, fruit weight 5 grams, smaller nucleus, crisp, juicy, less fiber; chewing back sweet aroma, non-astringent, suitable for fresh food and processing. ④Hunting waist olive. Produced in the suburbs of Guangzhou. The middle part of the fruit is slightly concave, narrow and slightly flat, shaped like a pig's waist. The flesh is delicate, crispy and sweet, sweet after eating, cools the throat and has no astringent flavor. ⑤ Tea-soluble olive. Produced in the suburbs of Guangzhou. The fruit is short and broad, the flesh is delicate, and the taste is sweet and astringent, cooling the throat. (6) Green Heart. Produced in Taiwan. The fruit is long oval, golden-yellow after ripening, with fine, tough flesh and sweet flavor, and is cultivated by many people. In addition, there are Shantou's Fenghu olives, Fujian's Tangtou, Zilai round, Liu tribe this, under the Xiben, white too, glutinous rice olives and so on. In addition, Jiexi in Guangdong Province has a solid variant of the four-season olive, which can blossom and bear fruit from April to February. Hainan Island has many types of wild olives. Fujian Minhou, Yongtai commonly used sheep dog olive, Putian, Xianyou polygonum olive, Guangdong, Guangxi with soil olive as olive rootstock.
Points of cultivation technology
More grafting propagation, October to November seed harvesting, fruit composting and rotting, take out the seeds, washed, cooled and dried, sand hiding. early February sowing, plant spacing 12 ~ 15 cm × 18 ~ 21 cm, can also be sown or sown, grow true leaves after replenishing seedlings or transplantation. Start applying thin fertilizer after the seedlings are flush. Seedlings pay attention to the cold, drainage. After strengthening management, 1 to 2 years can be planted in the nursery. Olive is usually first planted rootstock seedlings, when the trunk diameter of about 12 cm, in March to April for setting. Scion selection 2 to 4 years old buds strong, dense section of the good seed branches. There are also 2 years after sowing, patch budding.
Olives are planted in hilly areas. March to April planting, plant spacing 6 to 8 meters, hole depth and width of about 1 meter, into the rotted organic fertilizer. Seedlings should be cut off part of the leaves, pruning large roots, compacted soil and roots close to the. Young tree crown can be through the plucking or short cut, cultivate a short stem short main branches of the productive tree type. Fruit trees fertilizer 2 times a year, that is, before flowering and fruit harvesting before and after the application of 1 time, but also in the fruit development period and then apply the fruit fertilizer or November to December and then apply the cold fertilizer. Plowing 2 to 3 times throughout the year. Mature trees should pay attention to cultivate soil root protection. Fruit ripening with manual picking, or in the harvest of fruit 3 ~ 4 days before the spraying of 300ppm ethylene glycol, harvesting vibration of large branches to make the fruit fall off.
The main pests and diseases are tree gall disease, aspen, leaf roller moth larvae, tortoise, inchworm, leafhopper and other damage to the branches and trunks or shoots.
Economic value
Olive fresh fruits can help digestion, appetizer, thirst, the treatment of sore throat, eliminating alcohol poisoning, stop diarrhea. Each 100 grams of flesh containing 6.55 grams of fat, 5.64 grams of carbohydrates, vitamin C21 mg, calcium 204 mg. The fruit can be processed into licorice olive, candied olive, salted olive and other kinds of cold fruit. The kernel can be made into activated carbon. The wood can be used to make furniture. Olive tree is drought-resistant, barren, easy to manage, can be cultivated as a mountainous economic forest.