Exploring the evolution of olive-fruit electric capacitance during maturation as an indicator of oil content accumulation

  1. Aquino Martín, Arturo 1
  2. Noguera, Miguel 1
  3. Enrique, Juan Manuel 1
  4. Mejías, Andrés 1
  5. Moro, Rocío 1
  6. Argüello, Daniel 1
  1. 1 Universidad de Huelva
    info

    Universidad de Huelva

    Huelva, España

    ROR https://ror.org/03a1kt624

Journal:
Jornadas de Automática
  1. Cruz Martín, Ana María (coord.)
  2. Arévalo Espejo, V. (coord.)
  3. Fernández Lozano, Juan Jesús (coord.)

ISSN: 3045-4093

Year of publication: 2024

Issue: 45

Type: Article

DOI: 10.17979/JA-CEA.2024.45.10842 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

Abstract

Olive oil is a highly appreciated food product due to its outstanding nutritional profile. Because of the huge current and expected increasing demand, the olive sector is undergoing a transition to more productive approaches. In this respect, precision farming is increasingly playing an outstanding role aimed at yielding novel accurate spatial and temporal information in a variety of factors involved in olive growing and subsequent product transformation. In this context, this study explores the hypothesis that chemical transformations undergone by olive fruits during their maturation impact on their capability to store electric charge. Concretely, this work tries to elucidate how the electric capacitance of fruits is affected as oil content increases. The results obtained encourages to continue with further investigation, this with the final goal of developing specific devices, usable directly in the field, to characterise olive ripening in an easier and more cost-effective manner compared to traditional chemical methods.

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