Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

F Jimenez-Jimenez,S Castro-Garcia,G L Blanco-Roldan,J A Gil-Ribes,E J González-Sánchez

doi:10.5424/sjar/2013111-3399

Abstract

The high sensitivity of table olives to mechanical damage limits mechanical harvesting with trunk shakers. The objective of this study was the identification, evaluation and temporal evolution assessment of the sources of damage caused to the fruits. To do this, digital image analysis was used for the objective determination of damage produced to table olives. Harvesting tests were performed in an intensive olive orchard with trees of the ‘Manzanilla’ variety in Seville, Spain. Mechanical harvesting with trunk shakers and subsequent detachment of the fruits to the ground produced a level of bruise 12 times greater than the levels obtained from manual harvesting. Fruit-fruit and fruit-branch impacts and friction from the movement of the fruit in the tree canopy during vibration and detachment were the main causes of damage to the fruits. These causes represented a mean value of 60% of the damage produced to the fruits from mechanical harvesting. In addition, most bruising from mechanical damage occurred in the first hour after harvesting and followed an exponential tendency. The information obtained about table olive damage causes and bruise time evolution during fruit detachment with trunk shaker can be used by the producers to determine how to reduce and prevent bruising during harvesting operations.

Highlights

Table olive production is growing throughout the Mediterranean basin, where more than 90% of global production is located
Digital image analysis was used for the objective determination of damage produced to table olives
Mechanical harvesting with trunk shakers and subsequent detachment of the fruits to the ground produced a level of bruise 12 times greater than the levels obtained from manual harvesting

Summary

Introduction

Table olive production is growing throughout the Mediterranean basin, where more than 90% of global production is located. Spain is currently the largest producer of table olives, representing 24% of world production, with an average production of 512,400 tons for the 2006-2011 period (IOOC, 2012). The ‘Manzanilla’ variety is the most common table olive cultivar and extends all around the world (Barranco et al, 2008). This cultivar has been harvested by hand. During this process, operators, provided with ladders, pick the fruit and let it fall into small baskets (Rejano et al, 2010). It is necessary to replace manual labor with mechanical harvesting (Ferguson, 2006)

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Results