Carbohydrate content in Olive Zard c.v. and alternate bearing pattern

Carbohydrate content changes in olive (Olea europaea L.) were determined du ring fruit ripening in on- and off-years. Results showed that contents of a lcohol soluble sugars in fruit decreased during fruit development. In the o n-year a marked temporary increase was evident at the beginning of fruit co lour changes, In leaves,during the on-year, the content of alcohol soluble sugars decreased, after a primary increase. However, during the off-year a somewhat different pattern was observed. Glucose, fructose and mannitol, the main sugars of the alcohol soluble frac tion of fruit, are found in decreasing order. Changes in glucose and fructo se content were inversely proportional for 135 or 150 days after fruit set Thereafter, concomitant to decrease of glucose and fructose mannitol conten t increased. In leaves, mannitol, glucose and fructose are the major components of alcoh ol soluble sugars, with a different pattern during on- and off-years; i.e. the content of mannitol in the off-year was lower than that of the on-year. Polysaccharides of fruit and leaf in the off-year were higher than that of the on-year.