Assessment of quantitative parameters for evaluating impact bruising structural damage in olive fruit tissue

Abstract

Methodology previously developed by our group to assess bruising in table olives was tested and new criteria appraised. Two new parameters regarding area of tissue ruptures were measured and damage progression over time assessed at 0.5, 2 and 24 h. Correlation coefficients between all measured parameters were calculated. The total mesocarp damaged area, the number of tissue ruptures intersected by a particular circumferential arc, and the radial distance from the fruit exterior to the closest tissue rupture were confirmed to be the most suitable parameters for differentiating bruising susceptibility between cultivars. Evaluation of fruit at different times indicated that damage progresses rapidly. Significant correlations were found between some parameters that may reduce the number of parameters necessary to quantify damage.