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

• Autores: F. Jiménez Jiménez, Sergio Castro García, Gregorio L. Blanco-Roldán, Emilio Jesús González Sánchez, Jesús Antonio Gil Ribes
• Localización: Spanish journal of agricultural research, ISSN-e 2171-9292, ISSN 1695-971X, Vol. 11, Nº. 1, 2013, págs. 65-71
• Idioma: inglés
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• Resumen

  • 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 fruitbranch 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.