Search results for " olive"

Study of energetic properties of different tree organs in six Olea europaea L. cultivars

2021

AbstractPruning is an important horticultural practice for the management of olive orchards (Olea europaea L.) that generates a considerable amount of residues every year. Olive orchards are increasingly expanding beyond the Mediterranean Basin to new growing Countries (Australia, California, Argentina, Chile and Uruguay) and this will certainly lead to larger availability of pruning material. Currently, the interest in use of olive tree pruning residues for energy purposes is increasing but unfortunately, the information on the differences among organs of the tree, in terms of calorific value and ash content, is scarce. Another unknown aspect is the effect of cultivar vigour on dry matter …

Agro-hydrological models to schedule irrigation of Mediterranean tree crops

2010

In this paper a comparison between two agro-hydrological models, used to schedule irrigation of typical Mediterranean tree crops, is assessed. In particular the comparison between the model proposed by FAO, using a black box processes schematization, and the SWAP model based on the numerical analysis of Richards’ equation is initially presented for two irrigation seasons, 2005 and 2006, and two Mediterranean tree crops, i.e. grapevine (Vitis vinifera, L.) and olive oil (Olea europea, L.). The comparison mainly focuses on hydrological balance components and on soil water contents. After investigating and setting the scheduling parameters ordinarily practiced by the framers in the area (i.e o…

ENERGY REQUIREMENTS BOTH FOR OLIVE OIL AND OLIVE HUSK OIL EXTRACTION

1994

Compression tests of cv. Nocellara del Belice table olives for texture evaluation during storage

2014

The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. Pasteurization at industrial scale was carried out within a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, pH, total ti-tratable acidity (TTA) and colour were evaluated for the table olives during storage at 6, 12 and 15 months from packing. Table olives showed a high stability and an acceptable flesh firmness for the entire period under observation. …

Study on the tunnel pasteurizer in table olives processing

2014

The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products including texture, intended as the consistency of the pulp. Pasteurization is one of the most important steps of the table olives packaging process; it is applied after that olives are properly treated for debittering process. In this study ‘Nocellara del Belice’ table olives produced in 2010 and packaged in glass jars, were subjected to pasteurization at industrial scale…

A system for the oxygen continuous monitoring inside the malaxation machine to enhance the Sicilian extra virgin olive oil typicality

2010

Applicazione di tecniche non distruttive per la valutazione delle proprietà fisico-meccaniche dei frutti

La raccolta delle olive: meccanizzando si risparmia

2013

Stato dell'arte delle attrezzature per la raccolta delle olive

È possibile il biologico per le olive da mensa?

2017

La frontiera dell’olivicoltura biologica da mensa passa attraverso il controllo della mosca delle olive in aree pandacie a forte pressione del dittero. In queste aree è di grande ausilio l’irrigazione, che facendo raggiungere prima la pezzatura desiderata, consente di sfuggire in parte alle più dannose infestazioni d’inizio autunno; in assenza d’irrigazione, spesso le drupe, all’arrivo delle piogge, aumentano in volume insieme alle infestazioni. I mezzi di controllo suggeriti sono quasi totalmente volti a evitare l’attacco, mediante l’uccisione degli adulti (catture massali o “attract and kill”) o la repellenza (argille e composti del rame); se si esclude l’uccisione delle larve di prima …

Effectiveness of clays and copper products in the control of Bactrocera oleae (Gmelin)and Ceratitis capitata (Wiedemann) in organic farming

2008

Tests on the effect of clays (kaolin and bentonite) and copper products (hydroxide and oxychloride) in the control of olive fruit fly, Bactrocera oleae (Gmelin), and Mediterranean fruit fly, Ceratitis capitata (Wiedemann), were carried out from 2003 to 2006 in olive groves, and in 2005 and 2006 in organic orange orchards (early ripening cv. Navelina). Results demonstrate an efficacy of kaolin products in reducing attacks of Bactrocera oleae to olives and those of Ceratitis capitata to oranges. In olive groves, they gave similar or better results than copper hydroxide. Bentonite AG/W8 showed a significant reduction in punctures towards C. capitata. Bentonite products and BPLK kaolin are clea…