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First, the collection period of harvested olives varies according to region, species, and use. For harvesting preserved fruit and candied fruit, it can harvest green fruit from July to August; as a fresh food, it must be harvested when the fruit is fully mature and the fruit peel is well-colored. At this time, the fruit is of good quality and is also resistant to storage. In Chaoshan area, early maturing varieties are harvested around the Mid-Autumn Festival. Late-maturing varieties are mainly supplied with fresh Spring Festival food and harvested as late as October-November, combined with storage and preservation.
The harvest period of Wulan is from September to November, depending on the variety. When the fruit is fully grown and 90% of the whole tree is purple-black and shiny, it can be harvested. When harvesting, try to manually pick fruit, avoid using bamboo rafts to fight fruit, reduce mechanical damage, keep the appearance of fruit smooth, ensure the storage capacity of the fruit.
Second, storage and preservation of olive fruits are mostly processed after harvest, and a small part is used for fresh food. Fresh fruit is usually stored at room temperature again, combined with anti-corrosion agents, preservation method is simple and easy.
Anti-corrosion treatment generally use chemical preservation method, such as picking fruit with 0.03% bleaching powder aqueous solution dipping fruit, or soaking the fruit in a mixture of 0.1% potassium permanganate and 0.1% boric acid for 3 minutes, and let it dry. Storage methods are divided into the following types depending on the type of packaging:
1. Bamboo Stork Storage: After the fruit is harvested, the fruit is selected first, and the inferior fruits, wounded fruits, diseased fruits, etc. are removed, then the appropriate antiseptic treatment is performed, and then the bamboo pods are used for packaging. The bamboo raft is lined with straw paper, followed by incense and plantain leaves. After the fruit is put into the fruit, it is covered with incense, plantain leaves or grass paper. If properly stored, fruit color, shape, and taste will remain basically unchanged after more than one month, and the flesh will be crisp and refreshing.
2. Tank: First lay a layer of pine needles or bamboo leaves or fresh olive leaves of about 2 cm thick at the bottom of the cylinder, and then put olives. When it is nearly full, spread pine needles or bamboo or banana leaves on the fruit surface. Cover it up, check it once every 7-10 days, remove rotten fruit, and continue to store it.
3. Plastic film bags storage: The selected, preserved fruits of olives are packed into plastic film bags, and a small amount of vermiculite filled with potassium permanganate solution packed with a breathable material is added as an ethylene absorbent. Store at room temperature (10-17 °C) and check regularly. If the weather is warm and there is a lot of water vapor in the bag, open the bag and ventilate for 5 minutes. Then, close the bag and continue storage. This method can keep fresh for 4-5 months.
Olive post-harvest preservation technology
Olive is a unique fruit tree in South China. The fruit is rich in nutrients and has a good health care function. Its fresh fruit and various processed products are widely loved by people. However, the peel of Lam is very thin. After harvesting, it is very prone to losing water and shrinking. It is afraid of being dry and avoids high temperature and high humidity. If directly exposed to air after harvest, most fruits will be black after 5-10 days, and the rate of rot fruit will be about 25% after 20 days. Therefore, timely adoption of appropriate preservation and processing measures for olives after harvest will help reduce losses and increase profits.