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Verticillium Wilt, A Major Threat to Olive Production: Current Status and Future Prospects for its Management

March 2012 , Volume 96 , Number  3
Pages  304 - 329

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

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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.

© 2012 The American Phytopathological Society