Table olive cultivar susceptibility to impact bruising |
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| Institution: | 1. Department of Rural Engineering, E.T.S.I. Agrónomos y Montes, University of Cordoba, Campus de Rabanales, Ctra. Nacional IV Km 396, Cordoba, Spain;2. Department of Plant Sciences, University of California Davis, 1 Shields Ave, Davis, CA 95616, United States;3. Agriculture Division, Trimble Navigation Limited, 935 Stewart Drive, Sunnyvale, CA 94085, United States;1. Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Poland;2. Institute of Environmental Protection and Development, The Faculty of Environmental Engineering and Geodesy, Wrocław University of Environmental and Life Sciences, Wrocław, Poland |
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| Abstract: | Developing mechanical harvesting for table olives will require decreasing fruit damage during harvest and postharvest handling, transport and storage. The susceptibility to bruising and its development over time were studied in three table olive varieties, cv. ‘Manzanilla’, ‘Gordal Sevillana’ and ‘Hojiblanca’. Bruising was produced with controlled energy impacts of 56, 26, 13 mJ. A strong correlation (r2 = 0.77–0.90) between bruise volume and impact energy was demonstrated. Bruise susceptibility was higher in the Manzanilla variety, followed by Hojiblanca and Gordal Sevillana cultivars. Bruise time evolution was evaluated using a spectrophotometer for visible and near infrared regions. A bruise index was developed using different wavelengths, 545, 670 and 800 nm. Most darkening due to the browning process happened within 1 h, was exponential and dependent on impact energy level. The discoloration was greatest in the Manzanilla, followed by Hojiblanca and Gordal Sevillana olives. |
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| Keywords: | Fruit injury Mechanical harvesting Postharvest handling Vis–Nir spectroscopy Fruit quality |
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