A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit

A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit

The maturation process is an important determining factor to initiate the fermentation process in olive fruit. Level of maturation classically determined by the color of the olive fruit. In this study, we aim to develop a measurable criterion based on physicochemical properties and surface roughness...

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Bibliographic Details
Main Authors: Soukaina Soufiani, Mohamed Bensalah, Hafida Zahir, Hajar Koubali, Mostafa El Louali, Hassan Latrache
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-09-01
Series:Research in Agricultural Engineering
Subjects:
contact angle
geometry
hydrophobicity
maturity index
olive surface
Online Access:https://rae.agriculturejournals.cz/artkey/rae-202103-0001_a-newly-developed-method-based-on-surface-physicochemical-proprieties-for-measuring-the-maturation-level-of-ol.php

Internet

https://rae.agriculturejournals.cz/artkey/rae-202103-0001_a-newly-developed-method-based-on-surface-physicochemical-proprieties-for-measuring-the-maturation-level-of-ol.php

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