Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards

Famiani, Franco; Farinelli, Daniela; Urbani, Stefania; Hariri, Raeed Al; Paoletti, Andrea; Rosati, A.; Esposto, Sonia; Selvaggini, Roberto; Taticchi, Agnese; Servili, Maurizio

doi:10.1016/j.scienta.2019.109045

Cited by 16 publications

(18 citation statements)

References 19 publications

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“…Harvesting with an MIU falls in between the first two mentioned categories and the obtained results confirmed for the 'Arbequina' variety. The results obtained for the 'Picual' and 'Verdial' varieties are comparable with those [6] for 'Frantoio', where no significant differences were present between the harvesting methods after one week of storage. The obtained results with the 'Arbequina', 'Picual', and 'Verdial' varieties do underline the importance of the variety as a crucial factor in the optimization of the harvesting and conservation, as reported earlier by [6,25,26].…”

Section: Discussionsupporting

confidence: 71%

“…While [26] pointed to the profound impact of the mechanical harvesting method on the quality of the oil extracted from the 'Arbequina' c.v., even independently of the temperature of conservation, [25] did not observe such an effect on 'Picual', but neither discarded an effect on other varieties, such as 'Barnea' and 'Koroneiki'. [6] observed for 'Arbequina' significant differences in FFA after 1 week of storage between the gentle manual harvest and the hand-held combs, hand-held machine, and straddle machine. The authors further underlined that the traditional harvesting method with nets and hand-held combs is comparable with mechanized harvesting when compared to gentle hand picking.…”

Section: Discussionmentioning

confidence: 88%

“…Dragging the fruit on the nets over the ground damages the fruit inevitably, and also the harvesters can step on the fallen fruit while beating the branches. The relation between the quality of the fruit and the extracted oil has been the object of many studies and has proven to be primordial to obtain an excellent end-product [4][5][6]. However, when one decides to maximize the yield of the production, the quality of the fruit becomes less important compared to the applied extraction techniques.…”

Section: Introductionmentioning

confidence: 99%

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Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

et al. 2021

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The production of ‘Premium’ olive oil depends in large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices promise less damaged fruit when compared to the traditional methods with nets while the use of a cooling room on the farm is suggested as a solution when the harvesting needs to be stretched out over several days. The use of a manual inverted umbrella during the harvest, together with a storage of up to 14 days at 5 °C, was studied for three cultivars (‘Arbequina’, ‘Picual’, and ‘Verdial’). Ten parameters of the produced oil were examined in two consecutive years together with an extended sensory analysis in the first year. The results underline the importance of the used harvesting and conservation method on the quality of the extracted oil, although the effect size of each factor varied in time and according to the cultivar. The results indicate that small producers with financial and logistic restrictions can obtain a high-quality product following the actions shown in this work, being able to compete in terms of quality in the market, either by combining both methods or by choosing the one that guarantees the best results given the cultivar and the specific storage time they need to consider.

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Section: Discussionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

et al. 2021

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“…The quality of virgin olive oil and its organoleptic characteristics are directly related to the integrity of the harvested fruit as well as the conditions under which the extraction is carried out. In this respect, multiple studies have underlined the importance of the used harvesting method and the postharvest conditions of the fruit before its processing [1,2]. Available methods to harvest olives [3] influence the quality parameters, and the detrimental effects of a mechanized harvest can be aggravated during their transport and storage [4,5].…”

Section: Introductionmentioning

confidence: 99%

Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

et al. 2021

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Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, but it means that the olives arrive too cold at the mill for immediate processing. In this work, the use of warm water in the washing tub to warm up the fruit before grinding instead of flash heat treatment on the paste was assessed in two experiments. In the first one, at the laboratory level, the temperature after milling was determined in three olive cultivars, previously stored at 5 or 10 °C, and then submerged at different water temperatures (25, 30, and 35 °C) for 15, 30, 45, and 60 s. In the second one, two batches of olives were cooled in the field at 5 °C and then conditioned with washing water to obtain a paste at the entrance of the pilot plant malaxer at 27 °C. The temperature of the olives was measured at five points from the discharging up to their entering, as paste, into the malaxer. The results demonstrated the feasibility of the method as the temperature of the ground olives was kept at the desired temperature (28 ± 1 °C). The trials highlight the potential for automating an even more precise adjustment of the temperature of the olives before milling once the washing tub is equipped with a safe heating system.

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“…Its harvest, although very mechanised, also poses a high cost due to the number of wages required [9,10]. In such harvesting process, the use of the hand-rake sweeper is of special relevance [11]. The cost and durability of these rakes is an important expense to take into account, since they tend to break easily and, thus, they must be replaced very often.…”

Section: Introductionmentioning

confidence: 99%

Parameterisation and Optimisation of a Hand-Rake Sweeper: Application in Olive Picking

et al. 2020

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Olive picking is one of the most common social agricultural activities in many regions of Andalusia where the predominant crop is the traditional olive grove. The machinery used includes shakers, blowers and essential, low-cost hand-rake sweepers. The latter are generally used by the women of the squads to sweep the olives that fall from the trees. This article is focused on the design and optimisation of a hand-rake sweeper, in terms of durability and cost, for the picking of olives and other fruits, such as almonds, which are currently the main alternative to nonperennial crops in Andalusia. A parametric design of a hand-rake sweeper was created for this application using the design software CATIA, and its most vulnerable points were analysed in terms of effectiveness with varying design parameters, conducting usage simulations with ANSYS for a light material such as polypropylene. The maximum von Mises stress of the whole structure was 155.81 MPa. Using ANSYS, the dimension parameters of the hand-rake sweeper structure were optimised. The modified design was analysed again, showing a reduction of maximum tensions of 10.06%, as well as a decrease in its maximum elongations (0.0181 mm).

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Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards

Cited by 16 publications

References 19 publications

Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

Parameterisation and Optimisation of a Hand-Rake Sweeper: Application in Olive Picking

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