نتایج جستجو برای: mechanical olive harvest

تعداد نتایج: 272127  

2015
Roberto Massenti Vincenzo Ciaccio Riccardo Lo Bianco

This study evaluated the effect of foliar biostimulants on fruit quality of adult 'Valencia' orange and 'Biancolilla' olive trees. Half of the selected orange and olive trees were sprayed twice before harvest with the SUNRED® commercial mix containing phenylalanine, methionine, mono-saccharides and oxylipins from plant extracts as well as potassium salts and urea. Orange and olive yields and fr...

Journal: :Agriculture and Agricultural Science Procedia 2015

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...

2012
Silvija Vlah Jerić

In this work we consider the supply chain management in olive oil industry. We construct the mixed-integer programming model connecting the optimization of olives harvesting and storage and olive oil production. The goal is to maximize the olive oil producer profit consisting of revenue, production cost and storage cost. In the same time, we have to take into the consideration the farmers’ (sup...

Journal: :علوم باغبانی ایران 0
مجید جامی دانشجوی سابق کارشناسی ارشد، دانشکدة کشاورزی، دانشگاه زنجان ولی ربیعی دانشیار، دانشکدة کشاورزی، دانشگاه زنجان مهدی طاهری استادیار، مرکز تحقیقات کشاورزی و منابع طبیعی استان زنجان

in order to evaluate the effect of harvest time on fruit weight, oil content and fruit bearing in the next year in some cultivars of olive (conservalea, amygdalolia, karidolia, koroneiki, arbequina, zard and rouwghani), an experiment was performed as a split plot in time based on crd (completely randomized design) with three replications at olive research station (tarrom–zanjan) during 2013 and...

2014
Yasin Ozdemir Engin Guven Aysun Ozturk

Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

2017
Marco Mora Jorge Aliaga Claudio Fredes

Color of fruits is a relevant parameter to determine ripeness and optimal harvest time. For olives 6 ripening phases based on skin color distribution have been defined. A widely used method by the olive oil and table olives producers is to inspect the olive surface, and estimate the color and ripening phase visually. This method is simple but it is highly subjective and imprecise. This paper pr...

Journal: :Food chemistry 2012
Alexia Agiomyrgianaki Panos V Petrakis Photis Dais

Two hundred twenty-one extra virgin olive oils (EVOO) were extracted from four olive mono-cultivars (Koroneiki, Tsounati, Adramitini, and Throubolia) originated from four divisions of Greece (Peloponnesus, Crete, Zakynthos, and Lesvos) and collected in five harvesting periods (2002-2006 and 2007-2008). All samples were chemically analysed by means of (1)H and (31)P NMR spectroscopy and characte...

2017
Domenico Trombetta Antonella Smeriglio Daniele Marcoccia Salvatore Vincenzo Giofrè Giovanni Toscano Fabio Mazzotti Angelo Giovanazzi Stefano Lorenzetti

The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among ...

2015
Mary Flynn Selina Wang

Olive oil as medicine: the effect on lipids and lipoproteins This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These repor...

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