Determination of the olive maturity index of intact fruits using image analysis

Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García‐Mesa, José A.

doi:10.1007/s13197-013-1123-7

Cited by 75 publications

(54 citation statements)

References 38 publications

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“…To evaluate the antioxidant activity and phenolic content during ripening, the olives of CdN cultivar were collected from four of the eight Maturity Index (MI) classification groups (0–7) of olives described by Guzman et al [16] (Figure 1). Green olives, characterized by green peel and light green pulp (MI group 0, indicated as Stage 0);Partially green olives with slightly pigmented peel and green pulp (MI group 2, indicated as Stage 2);Olives with purple peel and yellow pulp (MI group 4, indicated as Stage 4);Black coloration of the peel and pulp identified (MI Group 7, indicated as Stage 7)…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

et al. 2019

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The olive tree “Cellina di Nardò” (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes are also suitable and potentially marketable as table olives. When used for this purpose, olives are harvested after complete maturation, which gives to them a naturally black color due to anthocyanin accumulation. This survey reports for the first time on the total phenolic content (TPC), anthocyanin characterization, and antioxidant activity of CdN olive fruits during ripening and after fermentation. The antioxidant activity (AA) was determined using three different methods. Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were found only in mature olives and the concentrations reached up to 5.3 g/kg dry weight. AA was determined for the four ripening stages, and was particularly high in the totally black olive fruit, in accordance with TPC and anthocyanin amounts. Moreover, the CdN olives showed a higher TPC and a greater AA compared to other black table olives produced by cultivars commonly grown for this purpose. These data demonstrate the great potential of black table CdN olives, a product that combines exceptional organoleptic properties with a remarkable antioxidant capacity.

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Section: Methodsmentioning

confidence: 99%

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

et al. 2019

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“…The ripening index predicted is in close agreement with the one visually estimated by experts. The evaluation of weight of fruit also provided good results (R 2 = 0.91) 77 Estimation the percentage of dirt (leaves, branches and stones) on a sample of olives for oil production using visible machine vision…”

Section: Computer Visionmentioning

confidence: 94%

“…In 2015, Guzman et al predicted by image analysis the maturity index of different samples of olives, obtaining good performance in the classification of the fruit in batches. They also presented a methodology to calculate the ripening index of each individual olive.…”

Section: Computer Visionmentioning

confidence: 99%

Novel technologies for monitoring the in‐line quality of virgin olive oil during manufacturing and storage

Ortega

Gila

Puerto³

et al. 2016

J Sci Food Agric

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The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.

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“…The detachment index (DI) was calculated as: DI = DF/FW. Ripening index (RI) was determined according to the method based on color changes of peel and pulp …”

Section: Methodsmentioning

confidence: 99%

Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy)

Mafrica

Piscopo

Bruno

et al. 2019

Euro J Lipid Sci & Tech

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Olive ripening, climate conditions, geographic area, and cultivar may influence the composition and quality of olive oils. This study aims to identify the optimal harvesting period for qualitative production of three cultivars grown in Calabria. The obtained results show that all the olive oils produced in October are classified as extra virgin, and then their quality decreases gradually, in particular in Grossa di Gerace olives, grown in a typical hot‐dry area. Oleic acid content in the oil is related to the temperature exposition during fruit growth. Considering oil yield and quality, the optimal harvesting times are identified in the first part of the month of October (142–158 days after full bloom) for Grossa di Gerace olive and in the second and last week of October (142–165 days after full bloom) for Ottobratica and Sinopolese. Practical Applications: This study investigates with a holistic approach the development and maturation of drupes and the quality of oils obtained at two harvesting times. The strong correlation between olive ripening index and the other studied parameters prove that it is a valid index for olive growers to identify the optimal harvesting period for the three Calabrian olive cultivars. To obtain high mechanical harvest efficacy, this study suggests the use of trunk shakers to Grossa di Gerace olives and mechanical beaters to Ottobratica and Sinopolese.

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Determination of the olive maturity index of intact fruits using image analysis

Cited by 75 publications

References 38 publications

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

Novel technologies for monitoring the in‐line quality of virgin olive oil during manufacturing and storage

Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy)

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