Vol. 35 No. 1 (2021): Advances in Horticultural Science
Articles

A new pneumatic harvester for improvement and facilitation the harvesting of the olive fruits

F. Zare
Biosystems Engineering Department, Tarbiat Modares University (TIMU), Tehran
G. Najafi
Biosystems Engineering Department, Tarbiat Modares University (TMU), Tehran
T. Tavakoli Hashjin
Biosystems Engineering Department, Tarbiat Modares University (TMU), Tehran
A.M. Kermani
Department of Agro-Technology Engineering, College of Aburaihan, University of Tehran, Tehran
P. Ghiasi
Biosystems Engineering Department, Tarbiat Modares University (TMU), Tehran
Published January 27, 2021
Keywords
  • collector systems,
  • harvesting damage,
  • manual harvest,
  • mechanical harvesting,
  • olive tree
How to Cite
Zare, F., Najafi, G., Tavakoli Hashjin, T., Kermani, A. M., & Ghiasi, P. (2021). A new pneumatic harvester for improvement and facilitation the harvesting of the olive fruits. Advances in Horticultural Science, 35(1). https://doi.org/10.36253/ahsc-9609

Abstract

The objective of this study was to measure and evaluate the performance of a New Pneumatic Harvester (NPH) for harvesting the olives fruit and compare the results with those of similar cases. The study involves two sections, namely, the NPH and the collector system. Two oily types of olive (‘Mari’ and ‘Yellow’) were selected to evaluate the NPH and the collector system. The randomized complete block design and Duncan’s multi-scope test were used for variance analysis and means comparison purposes, respectively. The dependent parameters used to evaluate the NPH were harvesting productivity, harvesting efficiency, and leave downfall percent. Also, the fruit damage was selected for the collector system. Results showed that the NPH can harvest 92% of olive fruits. The highest amount of harvesting productivity belongs to NPH of 29.47 kg/h. The percent of leaves downfall in the harvesting process was found to be 2.55%. Using the collector system can reduce the level of damaged fruit from 60.8% to 25.12% and from 60.54% to 24.54% in the Mari and Yellow variety.

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