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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of postharvest treatments of mechanically harvested 'Manzanilla' table olives on product quality
Year:
2021
Source of publication :
Postharvest Biology and Technology
Authors :
דג, ארנון
;
.
ציפורי, יצחק
;
.
Volume :
174
Co-Authors:

Isaac Zipori - Agricultural Research Organization, Gilat Research Center, Israel
Ayelet Fishman - Department of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, 3200003, Israel.
Zohar Ben-Barak Zelas - Department of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, 3200003, Israel
Yulia Subbotin - Agricultural Research Organization, Gilat Research Center, Israel
Arnon Dag - Agricultural Research Organization, Gilat Research Center, Israel

 

Facilitators :
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Total pages:
1
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Abstract:

'Manzanilla', today's main table olive cultivar, is traditionally harvested manually. However, manual harvesting is becoming less economically feasible due to increasing labor costs and a shortage of workers. Consequently, we examined options for mechanical harvesting of these table olives. The 'Manzanilla' fruit skin is sensitive to bruising and damage caused by mechanical harvesting. Therefore, postharvest field (PHF) treatments were studied, to reduce the percentage of damaged fruit in the final product. The effect of PHF treatments on final product quality of mechanically harvested 'Manzanilla' table olives was studied over 6 consecutive years (2011–2016). In the first part of the study (2011–2013), a wide range of treatments was tested in 2 L containers; the most promising one seemed to be immersing the fruit in a 1 % NaOH solution immediately after harvest. Later in the study, this treatment was also tested in commercial-scale containers, with acceptable results, although there was a certain variability between years and even between different olive batches in the same year. Although the grower wishing to apply such a treatment is faced with a certain logistical challenge, it allows for the possibility of applying mechanical harvesting to 'Manzanilla', a procedure which, until now, has been considered unsuitable for this table olive cultivar.

Note:
Related Files :
Fruit quality
mechanical harvest
NaOH
Post harvest treatment
Table olives
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2021.111462
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
53320
Last updated date:
02/03/2022 17:27
Creation date:
31/01/2021 20:42
Scientific Publication
Effect of postharvest treatments of mechanically harvested 'Manzanilla' table olives on product quality
174

Isaac Zipori - Agricultural Research Organization, Gilat Research Center, Israel
Ayelet Fishman - Department of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, 3200003, Israel.
Zohar Ben-Barak Zelas - Department of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, 3200003, Israel
Yulia Subbotin - Agricultural Research Organization, Gilat Research Center, Israel
Arnon Dag - Agricultural Research Organization, Gilat Research Center, Israel

 

Effect of postharvest treatments of mechanically harvested 'Manzanilla' table olives on product quality

'Manzanilla', today's main table olive cultivar, is traditionally harvested manually. However, manual harvesting is becoming less economically feasible due to increasing labor costs and a shortage of workers. Consequently, we examined options for mechanical harvesting of these table olives. The 'Manzanilla' fruit skin is sensitive to bruising and damage caused by mechanical harvesting. Therefore, postharvest field (PHF) treatments were studied, to reduce the percentage of damaged fruit in the final product. The effect of PHF treatments on final product quality of mechanically harvested 'Manzanilla' table olives was studied over 6 consecutive years (2011–2016). In the first part of the study (2011–2013), a wide range of treatments was tested in 2 L containers; the most promising one seemed to be immersing the fruit in a 1 % NaOH solution immediately after harvest. Later in the study, this treatment was also tested in commercial-scale containers, with acceptable results, although there was a certain variability between years and even between different olive batches in the same year. Although the grower wishing to apply such a treatment is faced with a certain logistical challenge, it allows for the possibility of applying mechanical harvesting to 'Manzanilla', a procedure which, until now, has been considered unsuitable for this table olive cultivar.

Scientific Publication
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