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

Arturo Aquino Martín; Miguel Noguera; Juan Manuel Enrique; Andrés Mejías; Rocío Moro; Daniel Argüello

doi:10.17979/ja-cea.2024.45.10842

Autores/as

Arturo Aquino Martín Universidad de Huelva
Miguel Noguera Universidad de Huelva
Juan Manuel Enrique Universidad de Huelva
Andrés Mejías Universidad de Huelva
Rocío Moro Universidad de Huelva
Daniel Argüello Universidad de Huelva

DOI:

https://doi.org/10.17979/ja-cea.2024.45.10842

Palabras clave:

Bioresponses, Biosensors in agriculture, Crop processes, Decision support systems, Grading systems and quality assessment, Precision agriculture

Resumen

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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