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...

Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of four autochthonous Moroccan cultivars ("Picholine Marocaine", "Dahbia", "Haouzia" and "Menara"), and nine Mediterranean varieties recently introduced in Morocco ("Arbequina", "Arbosana", "Cornicabra",...

Activity of the enzymes superoxide dismutase (SOD) and polyphenol oxidase (PPO) as well as Cu-Zn content have been monitored during the thirteen weeks growth of both Gordal and Manzanilla olive variety fruits. These metalloenzymes, with Cu and Zn in the prostetic group, are involved in controlling the redox balance in the chloroplast environment. The results indicated that, under similar phenol...

and Aedes albopictus (Diptera: Culicidae) by one-step SYBR green-based reverse transcriptase-polymerase chain reaction assay during 2004-2007 in Southern Taiwan. Vector Borne Zoonotic Dis. 2010 Dec;10(10):1017-25. doi: 10.1089/ vbz.2008.0069. 3. Martínez NE, Dzul-Manzanilla F, Gutiérrez-Castro C, Ibarra-López J, Bibiano-Marín W, López-Damián L, et al. Natural vertical transmission of dengue-1 v...

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under n...