Biochemical and physiological mechanisms allowing olive trees to survive and produce under water stress conditions

Abstract

The beneficial properties of olive (Olea europaea L.) edible fruits and their oil play an important part in our diet. Severe summer conditions, including low rainfall, excessive heat load and high daily irradiance, characterize arid and semiarid regions where olive is produced. Although it is highly aggravated by other stresses, water stress is usually the most critical during summer-time. Under severe water stress conditions, a cultivar of any olive tree needs specific biochemical and physiological mechanisms in order to survive and be productive. It is well-known that these water stress resistance mechanisms generally act simultaneously. Nevertheless, water stress adaptability not only integrates the water stress resistance concept (i.e., escape, avoidance and/or tolerance to water stress) but also the recovery capacity. All of them play a major role in plants’ growth and survival, especially when plants are continuously exposed to repeated events of water stress and adequate water levels during their lifetime. Water stress, heat and high irradiance, especially in association with each other, also damage plant functions. As a result, different resistance mechanisms are adopted by plants. This review summarizes each of these mechanisms.