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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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-09-01
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| Series: | Research in Agricultural Engineering |
| Subjects: | |
| 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 |
| _version_ | 1797897972426473472 |
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| author | Soukaina Soufiani Mohamed Bensalah Hafida Zahir Hajar Koubali Mostafa El Louali Hassan Latrache |
| author_facet | Soukaina Soufiani Mohamed Bensalah Hafida Zahir Hajar Koubali Mostafa El Louali Hassan Latrache |
| author_sort | Soukaina Soufiani |
| collection | DOAJ |
| description | 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 of two important olive varieties grown in Morocco. The hydrophobic/hydrophilic properties and the electron donor-acceptor character of the olives were calculated. The obtained results showed a very clear change in the electron donor character and the surface roughness of the two studied varieties. This change depended on the degree of maturity and the nature of the cultivar. The electron donor character decreased (two times) with an increasing degree of maturity for the Arbequina, contrary to the Picholine variety, which showed a significant increase (4 times). Surface roughness increased 10 times for the Arbequina and decreased 5 times for the Picholine as maturity progressed from the green to the black stage. These findings may be useful in the management/prediction of the process of table olive fermentation. |
| first_indexed | 2024-04-10T08:05:46Z |
| format | Article |
| id | doaj.art-ed3b9a1dbb33463592ccf6042583f454 |
| institution | Directory Open Access Journal |
| issn | 1212-9151 1805-9376 |
| language | English |
| last_indexed | 2024-04-10T08:05:46Z |
| publishDate | 2021-09-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Research in Agricultural Engineering |
| spelling | doaj.art-ed3b9a1dbb33463592ccf6042583f4542023-02-23T03:47:58ZengCzech Academy of Agricultural SciencesResearch in Agricultural Engineering1212-91511805-93762021-09-0167310110710.17221/38/2020-RAErae-202103-0001A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruitSoukaina Soufiani0Mohamed Bensalah1Hafida Zahir2Hajar Koubali3Mostafa El Louali4Hassan LatracheLaboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Technics, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Technics, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Technics, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Technics, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Technics, Sultan Moulay Slimane University, Beni Mellal, MoroccoThe 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 of two important olive varieties grown in Morocco. The hydrophobic/hydrophilic properties and the electron donor-acceptor character of the olives were calculated. The obtained results showed a very clear change in the electron donor character and the surface roughness of the two studied varieties. This change depended on the degree of maturity and the nature of the cultivar. The electron donor character decreased (two times) with an increasing degree of maturity for the Arbequina, contrary to the Picholine variety, which showed a significant increase (4 times). Surface roughness increased 10 times for the Arbequina and decreased 5 times for the Picholine as maturity progressed from the green to the black stage. These findings may be useful in the management/prediction of the process of table olive fermentation.https://rae.agriculturejournals.cz/artkey/rae-202103-0001_a-newly-developed-method-based-on-surface-physicochemical-proprieties-for-measuring-the-maturation-level-of-ol.phpcontact anglegeometryhydrophobicitymaturity indexolive surface |
| spellingShingle | Soukaina Soufiani Mohamed Bensalah Hafida Zahir Hajar Koubali Mostafa El Louali Hassan Latrache A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit Research in Agricultural Engineering contact angle geometry hydrophobicity maturity index olive surface |
| title | A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit |
| title_full | A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit |
| title_fullStr | A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit |
| title_full_unstemmed | A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit |
| title_short | A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit |
| title_sort | newly developed method based on surface physicochemical proprieties for measuring the maturation level of olive fruit |
| topic | contact angle geometry hydrophobicity maturity index olive surface |
| url | 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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