Among the many different types of table olives, production dehydrated black olives is rather low worldwide, although there an increasing interest in them from consumers. The physicochemical and microbiological characterization 20 samples these obtained countries processing methods was studied. average pH water activity (a w ) values were 4.7 units 0.85 respectively, a great variability found am...

Abstract In this paper we propose an object detector based on deep learning for scanning samples of table olives. For the construction system have used a Mask R-CNN neural network. This network is able to segment image providing mask each olives in sample from which can obtain calibre object. addition, measure degree ripeness classifying them as green, semi-ripe and ripe, identifying those frui...

Virgin olive oil is the juice from the olive drupe, a produce that usually features high 6 quality. However, virgin olive oils produced in different regions of the world suffer from 7 defects, most of them of sensory nature. The largest amount of olive oil in which some 8 organoleptic defect is present matches to the Virgin Olive Oil (VOO) class. The causes 9 leading to sensory defects in virgi...

Anthocyanins (Anths) in olive (Olea europaea L.) fruits at different degrees of pigmentation were assessed nondestructively by measuring chlorophyll fluorescence (ChlF). The method is based on the comparison of the ChlF excitation spectra from olives with different pigmentation from green to green-red, reddish-purple, and purple. The logarithm of the ratio between the fluorescence excitation sp...

The genus Xiphinema includes a remarkable group of invertebrates of the phylum Nematoda comprising ectoparasitic animals of many wild and cultivated plants. Damage is caused by direct feeding on root cells and by vectoring nepoviruses that cause diseases on several crops. Precise identification of Xiphinema species is critical for launching appropriate control measures. We make available the fi...

Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth olive paste with NaCl 11%; 3) increase antioxidant activity; 4) identification best strains. The proposed allows an evaluatio...

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobacillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of ...