Mechanical Harvesting of Table Olives: Harvest Efficiency and Fruit Quality

Effects of Harvest Date on Apple Fruit Quality at Harvesting and after Cold Storage

    Different dates for apples fruit harvest (Malus domestica Borkh. Cv. Fuji) were studied to determine physiochemical changes during the storage. Fuji apples were harvested from 9 September till 23 October, at five different times and stored at 0±0.5 °C and 95% relative humidity for 120 days. To determine the best harvest date for maximum quality and storability, physical and chemical paramet...

Nutritional and Sensory Quality of Table Olives

Techno-economic Efficiency of Trunk and Mechanical Harvest Aid Shakers for Harvesting Olive Fruits in Guilan Province, Iran

The main concern of an olive grower is primarily to achieve more income and profits. A harvesting method having higher efficiency and better fruit and oil quality, but a higher operation cost leads to a lower benefit. A study was carried out to evaluate the techno-economic performances of Trunk Shaker (TS) and Mechanical Harvest Aid (MHA) shaker for harvesting the yellow and Manzanilla olive cu...

Predictive microbiology and table olives

The table olive is probably one of the most important and most recognized fermented vegetable in the food industry. Basically, the elaboration of this food is constrained to Mediterranean countries, but there are also well established production regions in Australia, USA and South-America. Thus, table olive elaboration is widespread around the world and represents an important economic source f...

Effect of Pre-Harvest Application of Gibberellic Acid and Ethephon on the Quality of Table Grape

In this study the effects of plant growth regulators including; GA3 (0 and 50 mg/l) and ethephon (0 and 500 mg/l) were studied on the quality properties of two grape cultivars (Perlette and Yaghuti). At the harvest time, some physicochemical characteristics such as fruit cluster weight, fruit diameter, length, volume and L/D ratio, flesh firmness, fresh weight, TA, pH, TSS and fruit color were ...