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Non-destructive and objective methods for the evaluation of the maturation level of olive fruit

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Abstract

The maturation level of two olive varieties (Olea europaea, cvs. Arbequina and Picual) was objectively evaluated using two non-destructive methods: checking the fruit firmness using a hand densimeter, and the skin colour with a portable colourimeter. These methods were compared with the Ripening Index (RI), habitually used by olive oil industry, and based on the subjective determination of skin and flesh colour. The values of skin colour [L*(b*−a*)/100] only monitor the olive maturation in both varieties, when the olive is losing its initial green colour, while fruit firmness is decreasing throughout the maturation process. Fruit firmness is directly related to RI and could be useful in objectively estimating the maturation level of the olives.

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Acknowledgements

Thanks to M.C. Martínez for technical assistance. This work was supported by Research Project AGL2002–02307 from Programa Nacional de Recursos y Tecnologías Alimentarias funded by the Spanish Government, and Research Project CAO01-004 funded by the Junta de Andalucía.We also express our sincere gratitude to the Spanish Foreign Ministry for supporting the AECI K. Yousfi grant

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  1. Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012, Seville, Spain

    José M. Garcia & Khaled Yousfi

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  1. José M. Garcia
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  2. Khaled Yousfi
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Correspondence to José M. Garcia.

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Garcia, J.M., Yousfi, K. Non-destructive and objective methods for the evaluation of the maturation level of olive fruit. Eur Food Res Technol 221, 538–541 (2005). https://doi.org/10.1007/s00217-005-1180-x

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  • DOI: https://doi.org/10.1007/s00217-005-1180-x

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