Abstract
The feasibility of portable near infrared spectroscopy (NIR) technology for the determination of oil and moisture contents in intact olive fruits was studied. A total of 144 and 112 samples were collected throughout the ripening period in two different olive cultivar trials. Spectral data were recorded in the wavelength region from 1100 to 2300 nm at 1 nm intervals under two different experimental conditions: on-tree in the field in Trial 1 and under laboratory room conditions in Trial 2. Calibration models were developed and evaluated using partial least squares (PLS) regression separately for each trial set and for the combined group of samples. Although slightly better results were obtained under laboratory room conditions, the results obtained on-tree in the field were also accurate enough to determine the optimal harvest date of each cultivar. The combined model showed predictive statistics within the range of the individual models (r=0.89 and RMSECV= 1.99 for oil content and r=0.88 and RMSECV=2.06 for moisture content), which could be considered acceptable as an increase in the model robustness could be expected. These results encourage the use of portable NIR spectroscopy to monitor olive fruit ripening and to decide the optimal harvesting date on the basis of oil and moisture content.
Highlights
Several biochemical processes occurring during olive fruit ripening are responsible for oil accumulation and for the formation of the characteristic compounds of olive oil
Moisture content showed the opposite trend decreasing during the ripening period
The results obtained indicate that portable near infrared spectroscopy (NIR) spectroscopy could be used to estimate oil content and moisture in intact olive fruits both on-tree or under laboratory conditions
Summary
Several biochemical processes occurring during olive fruit ripening are responsible for oil accumulation and for the formation of the characteristic compounds of olive oil. The ripening process of the olive fruit changes with the cultivar, fruit load, environmental conditions and cultural practices; and is different for each growing area and harvest season (Beltrán et al, 2004; Lavee and Wodner, 2004). For these reasons, an optimal harvesting period in terms of oil quantity and quality must be determined in order to obtain the maximum return to the grower. Most of them are based on color changes in the olive fruit during the ripening period. Direct measurements of characteristics such as fruit weight, fruit removal force, oil content, fruit moisture, sugars composition, etc. provide the best way to determine the optimal
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