Effects of environmental factors on olive production of Jenin in Palestine.

The olive (Olea europaea L., Oleaceae) is the most significant fruit tree that has been around for thousands of years. Consequently, it boosts the Palestinian economy by increasing the agricultural national product in Mediterranean nations like Palestine. This study aims to determine the effect of climatic and bioclimatic factors on olive production in the Jenin of Palestine. We utilized Salvador Rivas Martinez's bioclimatic classification for the earth during the study period (1993-2015), obtained from the Palestinian Meteorological Station, along with the corresponding period of olive production (rainfed) data from the Palestinian Central Bureau of Statistics, to analyze environmental factors of Jenin, including climate and bioclimate. Through correspondence analysis (CA), we observed that during the years (2000-2015), Jenin was positively influenced by bioclimatic factors such as the annual ombrothermic index and the simple continentality index, whereas during the years (1993-2000), the effect was negative. A significant proportion of the variance was explained by axes F1 (95.8%), F2 (2.88%), and axes F1 and F2 (98.7%). Additionally, Jenin should maintain an ideal annual temperature of 15-20 degrees Celsius, receive 400-1000 mm of precipitation annually, have a compensated thermicity index ranging from 210/250 to 350/400, a simple continentality index between 15-20, and an annual ombrothermic index value exceeding 3.5 to achieve optimal olive production. Arid, semi-arid, dry to humid ombrotype environmental zones, and thermomediterranean to mesomediterranean thermotype environmental locations are preferable for olive production. Jenin is classified as both arid, dry to subhumid of the ombrotype, and thermomediterranean of the thermotype.