Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6378708 | Postharvest Biology and Technology | 2013 | 7 Pages |
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, 13Â mJ. A strong correlation (r2Â =Â 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 800Â nm. Most darkening due to the browning process happened within 1Â 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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Authors
Francisco Jiménez-Jiménez, Sergio Castro-GarcÃa, Gregorio L. Blanco-Roldán, Louise Ferguson, Uriel A. Rosa, Jesús A. Gil-Ribes,