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Title: Recent advances in the use of non-destructive near infrared spectroscopy on intact olive fruits

Author
item STELLA, ELISABETTA - University Of Tuscia
item MOSCETTI, ROBERTO - University Of Tuscia
item Haff, Ronald - Ron
item CONTINI, MARINA - University Of Tuscia
item CECCHINI, MASSIMO - University Of Tuscia

Submitted to: Journal of Near Infrared Spectroscopy
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/18/2015
Publication Date: 9/24/2015
Citation: Stella, E., Moscetti, R., Haff, R.P., Contini, M., Cecchini, M. 2015. Recent advances in the use of non-destructive near infrared spectroscopy on intact olive fruits. Journal of Near Infrared Spectroscopy. 23:197-208.

Interpretive Summary: This paper reviews current use of non-destructive near infrared (NIR) spectroscopy for quality evaluation of intact fruit in the olive industry. The most recent studies regarding the application of non-destructive NIR spectroscopy methods to detect external olive defects including mechanical damage, bruising, ground origin, and insect infestation, and the consequences of these defects on finished products are reported. Research regarding chemical parameters of olive fruits is reviewed; in particular, the use of portable instruments to measure quality parameters such as moisture, oil and phenolic content while the fruit is on the tree, with the goal of monitoring their trend during olive development. Finally, research on intact olive authenticity, an important aspect for legal and economic reasons, is reviewed. As most studies cited indicate the feasibility of NIR spectroscopy for non-destructive detection of many quality parameters, this paper stresses the urgent need for technology transfer to olive facilities to enhance product quality while reducing production costs.

Technical Abstract: The objective of this review is to illustrate the state of the art in the use of non-destructive near infrared (NIR) spectroscopy for quality evaluation of intact fruit in the olive industry. First, the most recent studies regarding the application of non-destructive NIR spectroscopy methods to assess external olive quality are reviewed. External defects including mechanical damage, bruising, ground origin, and insect infestation, and the consequences of these defects on finished products are reported. Second, research regarding chemical parameters of olive fruits is reviewed; in particular, the use of portable instruments to measure quality parameters such as moisture, oil and phenolic content while the fruit is on the tree, with the goal of monitoring their trend during olive development. Finally, research on intact olive authenticity, an important aspect for legal and economic reasons, is reviewed. As most studies cited indicate the feasibility of NIR spectroscopy for non-destructive detection of many quality parameters, this paper stresses the urgent need for technology transfer to olive facilities to enhance product quality while reducing production costs.