Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting
Table olives are traditionally harvested manually, however, with the increasing labor cost, there is an urgent need to develop mechanical harvesting options for this product. The current study investigated the effectiveness of post-harvest field treatments (PHFT) in reducing bruising in Manzanilla o...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432500047X |
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| author | Paz Shemesh Arnon Dag Nizar Abd Elhadi Reza Ehsani Louise Ferguson Ayelet Fishman |
| author_facet | Paz Shemesh Arnon Dag Nizar Abd Elhadi Reza Ehsani Louise Ferguson Ayelet Fishman |
| author_sort | Paz Shemesh |
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| description | Table olives are traditionally harvested manually, however, with the increasing labor cost, there is an urgent need to develop mechanical harvesting options for this product. The current study investigated the effectiveness of post-harvest field treatments (PHFT) in reducing bruising in Manzanilla olives, alongside evaluating additional cultivars as potential substitutes in commercial table olive production. Over three seasons, Manzanilla olives were treated immediately after harvest with a diluted NaOH solution or other chemicals, while bruising incidence and sensorial impact were assessed following Spanish-style fermentation. The results demonstrated that only the 1 % NaOH field treatment among compounds studied, effectively reduced bruising across multiple seasons without altering the sensorial characteristics of Manzanilla olives, as confirmed by a triangle testing method. No significant differences in bruising levels of fermented olives were observed between day (30 °C) and night (20 °C) harvesting (p < 0.05), suggesting that temperature variations did not significantly affect the olive quality. Hojiblanca and Picual olives were more robust during mechanical harvesting with a trunk shaker or electrical comb, however, using an overhead harvester severely damaged even the relatively resistant cultivars. Sensory evaluation through a paired-comparison test and ranking tests indicated no significant preference difference between Hojiblanca and Manzanilla (p < 0.05), supporting Hojiblanca's potential as a substitute for Manzanilla in table olive production. This study highlights the importance of PHFT and cultivar selection in optimizing quality and consumer satisfaction in mechanically harvested table olive production. |
| format | Article |
| id | doaj-art-9363ca5248c64034880dd409821b46d0 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-9363ca5248c64034880dd409821b46d02025-02-04T04:10:35ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101676Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvestingPaz Shemesh0Arnon Dag1Nizar Abd Elhadi2Reza Ehsani3Louise Ferguson4Ayelet Fishman5Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, IsraelAgricultural Research Organization, Gilat Research Center, IsraelThe Extension Service, Ministry of Agriculture, IsraelDepartment of Mechanical Engineering, University of California, Merced, CA, USADepartment of Plant Sciences, University of California, Davis, CA, USADepartment of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel; Corresponding author.Table olives are traditionally harvested manually, however, with the increasing labor cost, there is an urgent need to develop mechanical harvesting options for this product. The current study investigated the effectiveness of post-harvest field treatments (PHFT) in reducing bruising in Manzanilla olives, alongside evaluating additional cultivars as potential substitutes in commercial table olive production. Over three seasons, Manzanilla olives were treated immediately after harvest with a diluted NaOH solution or other chemicals, while bruising incidence and sensorial impact were assessed following Spanish-style fermentation. The results demonstrated that only the 1 % NaOH field treatment among compounds studied, effectively reduced bruising across multiple seasons without altering the sensorial characteristics of Manzanilla olives, as confirmed by a triangle testing method. No significant differences in bruising levels of fermented olives were observed between day (30 °C) and night (20 °C) harvesting (p < 0.05), suggesting that temperature variations did not significantly affect the olive quality. Hojiblanca and Picual olives were more robust during mechanical harvesting with a trunk shaker or electrical comb, however, using an overhead harvester severely damaged even the relatively resistant cultivars. Sensory evaluation through a paired-comparison test and ranking tests indicated no significant preference difference between Hojiblanca and Manzanilla (p < 0.05), supporting Hojiblanca's potential as a substitute for Manzanilla in table olive production. This study highlights the importance of PHFT and cultivar selection in optimizing quality and consumer satisfaction in mechanically harvested table olive production.http://www.sciencedirect.com/science/article/pii/S266615432500047XTable olivesMechanical harvestingPost-harvest treatmentsManzanillaHojiblancaSensory evaluation |
| spellingShingle | Paz Shemesh Arnon Dag Nizar Abd Elhadi Reza Ehsani Louise Ferguson Ayelet Fishman Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting Journal of Agriculture and Food Research Table olives Mechanical harvesting Post-harvest treatments Manzanilla Hojiblanca Sensory evaluation |
| title | Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting |
| title_full | Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting |
| title_fullStr | Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting |
| title_full_unstemmed | Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting |
| title_short | Effectiveness of post-harvest treatments for Manzanilla table olives and the suitability of Hojiblanca as a substitute for mechanical harvesting |
| title_sort | effectiveness of post harvest treatments for manzanilla table olives and the suitability of hojiblanca as a substitute for mechanical harvesting |
| topic | Table olives Mechanical harvesting Post-harvest treatments Manzanilla Hojiblanca Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S266615432500047X |
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