Search results for "Olive"
showing 10 items of 464 documents
Evaluating the performance of reference evapotranspiration equations with scintillometer measurements under Mediterranean climate and effects on oliv…
2014
The concept of reference potranspiration is widely used to support water resource management in agriculture and for irrigation scheduling, especially under arid and semi-arid conditions. The Penman-Monteith standardized formulations, as suggested by ASCE and FAO-56 papers, are generally applied for accurate estimations of ETo, at hourly and daily scale. When detailed meteorological information are not available, several alternative and simplified equations, using a limited number of variables, have been proposed (Blaney-Criddle, HargreavesSamani, Turc, Makkinen and Pristley-Taylor). In this paper, scintillometer measurements collected for six month in 2005, on an experimental plot under “re…
Lost in space? Using geo-narratives to interpret land use changes in a rural landscape of inner Sicily
2021
Intercropping landscapes characterised by the presence of certain plant features (i.e. old-century olive trees) are usually considered traditional landscapes, extremely important for their biocultural heritage. Olive agroforestry systems were widespread in the past throughout Sicily. Recent evolution processes involving intensification have switched to olive grove monocultures. Here we present ongoing work on the application of geo-narratives to interpret transformation dynamics of land use practices in a rural landscape of inner Sicily. Based on the assumption that spatial patterns are the expression of transformation processes, where the spatial variation of human activities is a signific…
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…
Modeling olive ecophysiological response to soil water deficit.
2011
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…