MEDITERRANEAN FRUIT TREE CROPS

Course Description
The course provides students with an in-depth understanding of the interactions among biological, environmental, and technical–cultural factors involved in citrus, grapevine, and olive production. Particular attention is given to issues related to varietal selection and cultivation techniques, with a focus on identifying the most appropriate solutions for practical needs.

Learning Outcomes
By the end of the course, students will be able to:

• Analyze the relationships between biological, environmental, and cultivation factors in Mediterranean cropping systems.

• Evaluate and select appropriate varieties for citrus, grapevine, and olive production.

• Apply cultivation techniques suited to different environmental and production contexts.

• Make independent agronomic decisions aimed at sustainability and product quality.

• Provide technical support to stakeholders in the citrus, olive, and grapevine sectors regarding pre-planting choices and management practices.

Teaching Methods
Lectures supported by projected diagrams.

Other Activities
Practical exercises, discussion of case studies, and educational field visits.

Inclusion and Accessibility
To ensure equal opportunities and in compliance with current legislation, students may request a personal meeting to arrange possible compensatory and/or exemption measures, based on the learning objectives and their specific needs.
Students may also contact the designated CInAP (Center for Active and Participatory Inclusion – Services for Disabilities and/or Specific Learning Disorders) representatives of our Department: Prof. Giovanna Tropea Garzia and Anna De Angelis.

Course Content

Citriculture (2 ECTS)

1. Botanical classification, origin, and diffusion of citrus crops

2. Ecology, morphology, and physiology

3. Cultivar resources of the main citrus species; rootstocks

4. Genetic improvement

5. Propagation and cultivation techniques

Oliviculture (2 ECTS)

1. Botanical classification, global and national distribution

2. Ecological requirements, elements of organography and physiology

3. Cultivar resources

4. Pruning, training systems, and cultivation techniques

5. Product quality and uses

Viticulture (2 ECTS)

1. Origin, diffusion, and botanical classification

2. Ecology and physiology

3. Propagation; choice of rootstocks and grape varieties for wine and table grapes; genetic improvement

4. Training systems, pruning methods, and cultivation techniques

Learning material provided by the teacher [2]

Assessment Methods
Learning will be assessed through an oral examination. Student performance will be evaluated based on the following criteria:

• Learning ability and depth of understanding of the topics covered

• Clarity and coherence in synthesis and exposition

• Reasoning and critical thinking skills

Grading Scale

• Fail

  • Knowledge and understanding: Major gaps. Significant inaccuracies.

  • Analytical and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize.

  • Use of references: Completely inappropriate.

• 18–20 (Pass threshold)

  • Knowledge and understanding: At the threshold level. Evident shortcomings.

  • Analytical and synthesis skills: Barely sufficient.

  • Use of references: Barely appropriate.

• 21–23 (Fair)

  • Knowledge and understanding: Routine knowledge.

  • Analytical and synthesis skills: Capable of correct analysis and synthesis. Logical and coherent reasoning.

  • Use of references: Uses standard references.

• 24–26 (Good)

  • Knowledge and understanding: Good knowledge.

  • Analytical and synthesis skills: Good capacity for analysis and synthesis. Arguments are expressed coherently.

  • Use of references: Uses standard references.

• 27–29 (Very Good)

  • Knowledge and understanding: More than good knowledge.

  • Analytical and synthesis skills: Strong capacity for analysis and synthesis.

  • Use of references: Demonstrates deeper insights.

• 30–30L (Excellent)

  • Knowledge and understanding: Excellent knowledge.

  • Analytical and synthesis skills: Outstanding capacity for analysis and synthesis.

  • Use of references: Significant in-depth exploration.

Classification of citrus

Grapevine rootstocks

Olive propagation

Sweet orange varieties