Effects of an integrated harvest system on the quality of olive fruit for small producers

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-01-12 DOI:10.3989/gya.1006202

E. Plasquy, G. Blanco-Roldán, M. C. Florido, J. García

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引用次数: 0

Abstract

Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons for continuing a traditional harvest method that puts the final product and its economic value at risk. This paper discusses the efficiency of an integrated harvest system as a possible solution to these specific challenges. The system is formed by a newly designed manual harvesting device and the use of a cooling room near the olive grove. Both systems were evaluated to assess their feasibility for optimum conditions before processing. The combined effect of the harvesting method and cold storage on the fruit characteristics (incidence of decay, skin color, weight loss, firmness, respiration, and ethylene production) was evaluated on three different varieties (‘Arbequina’, ‘Picual’ and ‘Verdial’) and four different storage times (0, 4, 8, and 14 days). The results indicate that the proposed harvesting method in combination with an appropriate cooling system offers an affordable alternative for obtaining fruit with the best physiological characteristics.

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综合收获系统对小生产者橄榄果实质量的影响

当小生产者选择生产高质量的橄榄果时，他们面临着特殊的挑战。投资于收获机械和人力的资源有限是继续采用传统收获方法的主要原因，这种方法会使最终产品及其经济价值面临风险。本文讨论了综合收获系统的效率，作为应对这些具体挑战的可能解决方案。该系统由一个新设计的手动收割装置和橄榄林附近的冷却室组成。对这两种系统进行了评估，以评估其在加工前最佳条件下的可行性。在三个不同品种（“Arbequina”、“Picual”和“Verdial”）和四个不同的贮藏时间（0、4、8和14天）上，评估了收获方法和冷藏对果实特性（腐烂发生率、肤色、体重减轻、硬度、呼吸和乙烯生成）的综合影响。结果表明，所提出的收获方法与适当的冷却系统相结合，为获得具有最佳生理特性的水果提供了一种负担得起的替代方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality