Pulp browning reduction by different solutions after induced bruising in fruits of ‘Ascolana tenera’

‘Ascolana tenera’ is the most interesting table olive cultivar of the Marche region in central Italy.
The lack of labor and the high cost of manual harvesting pose a significant threat to this production.
A solution to these problems might be the adoption of mechanical harvesting systems, but this cultivar is very sensitive to handling damage.
This may lead to pulp browning, making the fruits unsuitable for green table olive processing.
Therefore, an investigation is needed to implement a harvesting system and reduce the incidence of fruit bruising and subsequent pulp deterioration.
In this work, the postharvest application of various solutions to prevent fruit browning prior to processing was investigated.
After inducing bruising by a controlled fall in lab conditions, the fruits were dipped in 1% solutions of ascorbic acid, citric acid, sodium hydroxide, and tap water.
No dipping was used as a control.
After 2 and 4 h, the fruits were analyzed to assess the incidence of browning.
The results obtained suggest a reduction in fruit browning after immersion in all the tested solutions.

EHC2024: International Symposium on Postharvest and Horticultural Products Quality

F. Belluccini, V. Giorgi, E.M. Lodolini, S. Crescenzi, D. Neri

table olive, fruit damage, postharvest treatment, ascorbic acid, citric acid, sodium hydroxide

https://doi.org/10.17660/ActaHortic.2026.1458.37