March
2012
, Volume
96
, Number
3
Pages
304
-
329
Authors
Rafael M. Jiménez-Díaz, Departamento de Agronomía, Universidad de Córdoba, Campus de Excelencia Internacional Agroalimentario ceiA3, and Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain;
Matteo Cirulli and
Giovanni Bubici, Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, sezione Patologia Vegetale, Università degli Studi di Bari ‘Aldo Moro’, Bari, Italy;
María del Mar Jiménez-Gasco, Department of Plant Pathology, The Pennsylvania State University, University Park, PA, USA; and
Polymnia P. Antoniou and
Eleftherios C. Tjamos, Department of Plant Pathology, Agricultural University of Athens, Athens, Greece
Affiliations
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Abstract
Abstract
Olive (Olea europaea L. subsp. europaea var. europaea)
(diploid, 2n = 46) is the only species producing edible fruits within the
botanical family Oleaceae and is one of the most ancient cultivated plants.
The genus Olea comprises some 35 species, including the wild form
O. europaea subsp. europaea var. sylvestris. Olive was
probably domesticated from the wild form somewhere in the Persian–Syrian region
and was subsequently introduced throughout the Mediterranean Basin by ancient
Mediterranean civilizations. Olive is a wind-pollinated, partially
self-incompatible, woody, perennial tree producing ovoid-shaped, 1.5- to
3-cm-long drupe fruits that are used mainly for oil extraction but also for
direct consumption after processing. In this article, we discuss current
prospects for the management of Verticillium wilt in olive based on critical
assessment of available knowledge on the disease etiology, epidemiology, and
disease control strategies and measures.
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© 2012 The American Phytopathological Society
