Abstract
Currently, table olives, unlike oil olives, are harvested manually. Shortage of manpower and increasing labor costs are the main incentives to mechanizing the harvesting of table olives. One of the major limiting factors in adopting mechanical harvest of table olives is the injury to fruit during mechanical harvest, which lowers the quality of the final product. In this study, we used the Israeli germplasm collection of olive cultivars at the Volcani Institute to screen the sensitivity of many olive cultivars to browning in response to injury. The browning process after induced mechanical injury was characterized in 106 olive cultivars. The proportional area of brown coloring after injury, compared to the total fruit surface area, ranged from 0 to 83.61%. Fourteen cultivars were found to be resistant to browning and did not show any brown spot 3 h after application of pressure. Among them, there are some cultivars that can serve as table olives. The different response to mechanical damage shown by the cultivars could be mainly due to genetic differences. Mesocarp cells in the fruits of the sensitive cultivars were damaged and missing the cell wall as a result of the applied pressure. The cuticles of resistant cultivars were thicker compared to those of susceptible cultivars. Finally, we showed that the browning process is enzymatic. We suggest cuticle thickness as an indicator of table olive cultivars suitable for mechanical harvest. A shift to browning-resistant cultivars in place of the popular cultivars currently in use will enable the mechanical harvest of table olive without affecting fruit quality.
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Claims 9
Claim · model-written summary
Brown fruit surface area after injury ranged from 0 to 83.61% among olive cultivars.
- Taxon
- Olive
Olea europaeat0 - Organ / stage
- fruit surface areae0
- Outcome
- proportional area of brown coloringe0
- Direction
- rangede0
- Value
- 0 to 83.61%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The proportional area of brown coloring after injury, compared to the total fruit surface area, ranged from 0 to 83.61%.”
t0“Olive”
Claim · model-written summary
Fourteen cultivars showed no brown spot three hours after pressure.
- Taxon
- OliveOlea europaeat0
- Material
- Fourteen cultivarse0
- Outcome
- did not show any brown spote0
- Qualifier
- 3 h after application of pressuree0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fourteen cultivars were found to be resistant to browning and did not show any brown spot 3 h after application of pressure.”
t0“Olive”
Claim · model-written summary
Some browning-resistant cultivars could serve as table olives.
- Taxon
- OliveOlea europaeae0
- Material
- some cultivarse0
- Outcome
- can serve as table olivese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among them, there are some cultivars that can serve as table olives.”
t0“Olive”
Claim · model-written summary
The authors attribute cultivar differences in injury response mainly to genetic differences.
- Taxon
- OliveOlea europaeat0
- Material
- cultivarse0
- Outcome
- different response to mechanical damagee0
- Qualifier
- genetic differencese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The different response to mechanical damage shown by the cultivars could be mainly due to genetic differences.”
t0“Olive”
Claim · model-written summary
Pressure damaged mesocarp cells of sensitive cultivars and left them without cell walls.
- Taxon
- OliveOlea europaeat0
- Material
- sensitive cultivarse0
- Organ / stage
- Mesocarp cellse0
- Treatment
- applied pressuree0
- Outcome
- damaged and missing the cell walle0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mesocarp cells in the fruits of the sensitive cultivars were damaged and missing the cell wall as a result of the applied pressure.”
t0“Olive”
Claim · model-written summary
Resistant cultivars had thicker cuticles than susceptible cultivars.
- Taxon
- OliveOlea europaeat0
- Material
- resistant cultivarse0
- Organ / stage
- cuticlese0
- Outcome
- cuticlese0
- Direction
- thickere0
- Comparator
- susceptible cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The cuticles of resistant cultivars were thicker compared to those of susceptible cultivars.”
t0“Olive”
Claim · model-written summary
Fruit browning was enzymatic.
- Taxon
- OliveOlea europaeat0
- Outcome
- browning process is enzymatice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we showed that the browning process is enzymatic.”
t0“Olive”
Claim · model-written summary
The authors propose cuticle thickness to identify table olive cultivars suited to mechanical harvest.
- Taxon
- OliveOlea europaeae0
- Outcome
- cuticle thickness as an indicator of table olive cultivars suitable for mechanical harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“We suggest cuticle thickness as an indicator of table olive cultivars suitable for mechanical harvest.”
t0“Olive”
Claim · model-written summary
The authors propose replacing popular cultivars with browning-resistant ones to enable mechanical harvest while preserving fruit quality.
- Taxon
- oliveOlea europaeae0
- Outcome
- shift to browning-resistant cultivarse0
- Comparator
- popular cultivars currently in usee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A shift to browning-resistant cultivars in place of the popular cultivars currently in use will enable the mechanical harvest of table olive without affecting fruit quality.”