Bruising pattern of table olives (‘Manzanilla’ and ‘Hojiblanca’ cultivars) caused by hand-held machine harvesting methods
Author
Sola Guirado, Rafael Rubén
Bayano Tejero, Sergio
Aragón-Rodríguez, Fernando
Pena, Araceli
Blanco Roldán, Gregorio L.
Publisher
ElsevierDate
2022Subject
Bruise indexColour
Damage
Fruit characterisation
Mechanical harvesting
Olea europaea
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Show full item recordAbstract
This work presents a characterisation of the fruit and the bruising caused by some common
detachment methods (manual, stick, shaker comb, branch shaker) and interception
methods (net or padding) in common table olive varieties. We took pictures of fruit samples
inside a special device, and the images were processed to extract characteristic parameters
of shape and size (number of spots, Feret diameter, circularity, colours …). Moreover, we
studied the time evolution of bruising caused on the fruit by a controlled impact. Finally,
we developed a system that allows synchronised rotation of the fruit with image capture to
evaluate bruising on the whole volume of the fruit. Our results showed that different
harvesting treatments produced differences in the average number and diameter of spots
per fruit, as well as in the average area of the spots per fruit for the different varieties. Fruit
colour or bruising can also serve as a control factor for computer vision characterisation,
for which reason we recorded differences in the firmness of the bruised and non-bruised
areas of fruit. The harvesting method that caused the highest median values of bruise
index was the shaker comb, particularly for ‘Manzanilla’ with an index of 1.59% on padding
compared to 0.24% for ‘Hojiblanca’. Net interception was also observed to increase the
bruise index in ‘Manzanilla’ (5.85%). Bruising assessment that only considers a single
photograph means that a considerable amount of bruising remains disregarded compared
to the actual bruising on the whole volume of the fruit.