Intensity and growth period of the fruit components of olive varieties.

In Moraiolo, Leccino, Frantoio, Dolce Agogia and Maurino, that characterise the 'Umbria' Protected Origin Denomination and in Carolea, important olive variety for Italy, the fruit components showed large variations. The fruit dry matter acquisition was intense and regular for 110-125 days after blooming (dab), longer for Carolea, Leccino, Maurino, and Moraiolo, after, it was less pronounced. The fruit relative growth rate during the first 40 days showed decreasing values in Carolea, Leccino, Frantoio, Moraiolo, Dolce Agogia and Maurino. The oil formation was very soon intense in all the varieties and the specific rate was particularly high in Carolea, Leccino, Frantoio and low in Dolce Agogia. The useful period for oil formation is short in Dolce Agogia and Maurino, intermediate in Leccino, Frantoio, Moraiolo and Carolea. The fruit characteristics, the period and the intensity of growth are below genetic expression and can be influenced by cultural conditions during their large increase. Large pulp-stone ratio, early and intense fruit growth, early, intense, long oil formation are useful to increase productive efficiency in no limiting climatic conditions.