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For Peer Review Journal of the Science of Food and Agriculture Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensorial quality from ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super-high density hedgerows. A For Peerpreliminary Review study Journal: Journal of the Science of Food and Agriculture Manuscript ID: JSFA-14-1781.R1 Wiley - Manuscript type: Research Article Date Submitted by the Author: 15-Oct-2014 Complete List of Authors: Morales-Sillero, Ana; Universidad de Sevilla, Departamento de Ciencias Agroforestales Garcia, Jose; Instituto de la Grasa, Fisiología y Tecnología de Productos Vegetales Olea europaea L, SHD orchards, grape straddle harvester, ethylene Key Words: production, oxidative stability, phenols [email protected] Page 1 of 30 Journal of the Science of Food and Agriculture 1 2 3 Impact assessment of mechanical harvest on fruit physiology and consequences on 4 5 oil physicochemical and sensorial quality from ‘Manzanilla de Sevilla’ and 6 7 ‘Manzanilla Cacereña’ super-high density hedgerows. A preliminary study 8 9 10 11 12 Running title: Impact of grape harvester on fruit physiology and oil quality from 13 14 SHD olive hedgerows 15 16 17 18 Ana Morales-Sillero,Fora José MªPeer García b* Review 19 20 * b 21 Correspondence to: José Mª García Dpto. Fisiología y Tecnología de Productos 22 23 Vegetales. Instituto de la Grasa (CSIC). Avda. Padre García Tejero 4, 41012 Sevilla, 24 25 Spain. E-mai:l [email protected] 26 27 28 29 a 30 Dpto. Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, 31 32 km 1, 41013 Sevilla, Spain. 33 34 b Dpto. Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC). 35 36 Avda. Padre García Tejero 4, 41012 Sevilla, Spain. 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 1 [email protected] Journal of the Science of Food and Agriculture Page 2 of 30 1 2 3 ABSTRACT 4 5 6 7 BACKGROUND: Super-intensive cultivation facilitates olive mechanized 8 9 10 harvesting, determining a substantial savings in the production cost of virgin olive 11 12 oil (VOO). However, the number of varieties adapted to this type of cultivation is 13 14 reduced. This paper explores the impact that harvest with grape straddle 15 16 harvester of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' olives, grown in a 17 18 super-intensiveFor cultivation, Peer has on the physiology Review of the fruit and the quality of the 19 20 21 oil, subsequently extracted. 22 23 24 25 RESULTS: In both cultivars, the fruits mechanically harvested presented higher 26 27 respiration and ethylene production and a lower firmness than the ones harvested 28 29 30 by hand. Their oils exhibited lower phenol contents, oxidative stability and lower 31 32 presence of positive sensory attributes. However, in these oils the values of 33 34 parameters used to assess the level of quality of the VOO were kept within the 35 36 limits required for the best commercial category. 37 38 39 40 41 CONCLUSION: Mechanical harvesting of ‘Manzanilla de Sevilla’ and 42 43 ‘Manzanilla Cacereña’ super-high density hedgerows induced physiological 44 45 alterations in the fruits and a reduction in the contents of natural antioxidants and 46 47 flavour components in the oils, although it did not determine a loss of the “Extra” 48 49 50 level of quality 51 52 53 54 Keywords: Olea europaea L., SHD orchards, grape straddle harvester, ethylene 55 56 production, oxidative stability, phenols 57 58 59 60 2 [email protected] Page 3 of 30 Journal of the Science of Food and Agriculture 1 2 3 INTRODUCTION 4 5 Super-high density (SHD) hedgerows, with ca. 1500-2000 trees ha -1, are nowadays the 6 7 most common designs in new olive ( Olea europaea L.) orchards for oil production, in 8 9 10 particular in non-traditional olive producing countries. Main advantages are early yield 11 12 after planting and minimization of the costs of harvest by using of adapted grape 13 14 straddle harvesters which allow a dramatic decrease in the both labour costs and time 15 16 employed 1. Furthermore, if the harvest is well synchronized with the extraction 17 18 process, mechanicalFor harvesting Peer allows producers Review to minimize the time between 19 20 2 21 harvesting and pressing of olives, which has a very positive impact on oil quality. 22 23 Cultivars must be of early-bearing, consistent annual yields and also of low-vigour to 24 25 allow the harvesters to pass over the hedgerows and to ensure the illumination of the 26 27 canopies in the long-term.3 These are the reasons by which most olive SHD orchards are 28 29 30 cultivated with the cultivar ‘Arbequina’, and in less extent with ‘Arbosana’ and 31 32 ‘Koroneiki’ cv. New cultivars obtained in breeding programs have also recently been 33 34 introduced to the market for SHD, such as ‘Sikitita’, ‘Askal’, ‘Fs-17’, ‘Oliana’, and 35 36 ‘Tosca 07’.3-5 Although ‘Arbequina’ olive oil is otherwise highly demanded by 37 38 international market due to its sensorial quality, it must be extracted at an early maturity 39 40 41 stage of fruits and during a short period of time because of the loss of intensity in its 42 43 positive attributes (fruity odour, bitter taste and green-yellow colour) and of the drastic 44 45 decrease in phenolic compounds and pigment composition (chlrophylls and 46 47 carotenoids). 6 This decrease, together with that of the reduced 48 49 50 monounsaturated/polyunsaturated fatty acids ratio, affects negatively to stability to 51 7-8 52 oxidation of the ‘Arbequina’ oil, which in fact it is low compared with other cultivars 53 54 55 56 57 58 59 60 3 [email protected] Journal of the Science of Food and Agriculture Page 4 of 30 1 2 3 The adapted grape straddle harvesters use rods to shake the canopy. They contact 4 5 directly with the fruit so they can cause damage which seems to increase as firmness 6 7 decreases during maturation. 9 However, studies about the impact of these machines on 8 9 10 the oil quality from ‘Arbequina’ hedgerows orchards are really scarce. It’s known that, 11 12 although the harvester may favour the physical oil extraction, it may decrease the oil 13 14 stability to oxidation in relation to the oil from fruits manually harvested. This decrease 15 16 is caused by the reduction of both the tocopherol and phenol contents. Moreover, higher 17 18 values of peroxidesFor and also Peerof K are also foundReview in the oils from mechanical 19 232 20 21 harvested fruits, which indicates that mechanical harvesting by the grape straddle 22 10 23 harvester led to an increase of the primary steps of the oxidation process. These 24 25 findings are in part similar to those reported in a ‘Souri’ traditional orchard (with trees 26 27 at 10 x 10 m) and mechanically harvested by hand-vibrating combs fruits;11 in 28 29 30 particular, a slight increase in peroxide level and a decrease of the total phenol content 31 32 was also found in the oils from mechanically harvested trees. An increase of the free 33 34 acidity content was also reported in these oils. 35 36 Therefore, regardless the type of harvester employed in an olive oil orchard, internal 37 38 fruit injures seems to cause the loss of oil quality from mechanical harvested fruits. The 39 40 41 selection of the harvesting method must look for the best possible conservation of the 42 43 fruit integrity, in order to obtain a VOO of high quality. If a particular method causes 44 45 bruises on the fruit surface as a result of its mechanical impact or compression, olive 46 47 respiration and the susceptibility to decay at a faster rate, in comparison to undamaged 48 49 12 50 fruit, seems to increase. The oil extracted from these damaged olives can be high in 51 52 acidity, low in stability and poor in polyphenols and might develop off-flavors due to 53 54 the enzymatic activities favored by the breakdown of the cells and the contact between 55 56 enzymes and substrates that were initially compartmented differently.13 In the light of 57 58 59 60 4 [email protected] Page 5 of 30 Journal of the Science of Food and Agriculture 1 2 3 these considerations, hand picking appears to be the best method for preventing fruit 4 5 damage,14 yet, unfortunately, olive manual harvest is quite expensive, so it is 6 7 fundamental to assess the impact of mechanical harvest on fruit physiology and 8 9 10 consequences on oil physicochemical and sensorial quality applied to the different olive 11 12 varieties. 13 14 The scarcity of suitable olive cultivars is, therefore, an important disadvantage of 15 16 SHD orchards. Olive breeding is necessary to produce new cultivars adapted to these 17 18 orchards with hedgerowFor management. Peer Furthermore, Review it is necessary the study of the 19 20 21 suitability of traditional olive cultivars not only to be grown in SHD orchards but also to 22 23 produce oil with better quality than the current ones. In this sense, Morales-Sillero et 24 25 al .15 have recently showed that ‘Manzanilla de Sevilla and ‘Manzanilla Cacereña’ trees 26 27 are high-yield and may be mechanically harvester by a grape straddle harvester when 28 29 30 grown under SHD hedgerows. The work also highlights the efficiency of mechanical 31 32 harvesting to remove green fruits from both cultivars (98%) and the short time required 33 34 for harvesting (< 1.7 h).
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