برداشت مكانيزه درختان زيتون هرس شده به روش محور مركزي

Mechanized Harvesting of Olive Trees Pruned by the Central Leader Method

ﺑﺮداﺷﺖ زﯾﺘﻮن، ﺑﻪدﻟﯿﻞ ﺗﺎﺛﯿﺮ ﻣﺴﺘﻘﯿﻢ روي ﮐﯿﻔﯿﺖ روﻏﻦ زﯾﺘﻮن، ﻣﻬﻢﺗﺮﯾﻦ ﻣﺮﺣﻠﻪ از ﻋﻤﻠﯿﺎت ﺗﻮﻟﯿﺪ زﯾﺘﻮن اﺳﺖ. روش ﺑﺮداﺷﺖ و زﻣﺎن ﺑﺮداﺷﺖ، دو ﻋﺎﻣﻞ ﻣﻮﺛﺮ در ﺑﺮداﺷﺖ زﯾﺘﻮن ﻫﺴﺘﻨﺪ. اﯾﻦ ﺗﺤﻘﯿﻖ در ﺑﺎغ زﯾﺘﻮن ﮐﺸﺖ و ﺻﻨﻌﺖ ﻣﺰرﻋﻪ ﻧﻮﯾﻦ اﯾﺮاﻧﯿﺎن، واﻗﻊ در ﺷﻬﺮ ﻣﻨﺠﯿﻞ ﺷﻬﺮﺳﺘﺎن رودﺑﺎر اﺳﺘﺎن ﮔﯿﻼن، اﻧﺠﺎم ﮔﺮﻓﺖ. در اﯾﻦ ﺗﺤﻘﯿﻖ درﺧﺘﺎن زﯾﺘﻮن ﺑﻪروش ﻣﺤﻮر ﻣﺮﮐﺰي ﻫﺮس ﺷﺪﻧﺪ و از ﺗﮑﺎﻧﻨﺪه ﺗﻨﻪ ﺑﺎ ﻧﺎم ﺗﺠﺎري وردﺟﯿﺠﻠﯿﻮ و ﻣﺪل وي ام آ 95، ﺳﺎﺧﺖ ﮐﺸﻮر اﯾﺘﺎﻟﯿﺎ، ﺑﺮاي ﺑﺮداﺷﺖ زﯾﺘﻮن در دو ﻣﺮﺣﻠﻪ ﮐﻨﺴﺮوي و روﻏﻨﯽ اﺳﺘﻔﺎده ﺷﺪ. زﻣﺎن ﻟﺮزش ﺑﻪوﺳﯿﻠﻪ ﺗﮑﺎﻧﻨﺪه، در ﭼﻬﺎر ﺳﻄﺢ )5، 10، 15 و 20 ﺛﺎﻧﯿﻪ( ﺑﻮد. ﺷﺎﺧﺺ ﻫﺎي درﺻﺪ ﺑﺮداﺷﺖ و ﻧﺮخ ﺑﺮداﺷﺖ در ﻫﺮ ﻣﺮﺣﻠﻪ از ﺑﺮداﺷﺖ )ﮐﻨﺴﺮوي و روﻏﻨﯽ(، ﻣﺤﺎﺳﺒﻪ ﮔﺮدﯾﺪﻧﺪ. ﺑﺮ اﺳﺎس ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از اﻧﺠﺎم ﭘﺮوژه ﻣﺬﮐﻮر، درﺻﺪ ﺑﺮداﺷﺖ و ﻧﺮخ ﺑﺮداﺷﺖ در زﻣﺎن ﻫﺎي ﻣﺨﺘﻠﻒ ﻟﺮزش، در ﻫﺮ دو ﻣﺮﺣﻠﻪ ﮐﻨﺴﺮوي و روﻏﻨﯽ ﺑﺎ ﯾﮑﺪﯾﮕﺮ اﺧﺘﻼف ﻣﻌﻨﯽ دار داﺷﺘﻨﺪ. ﺣﺪاﮐﺜﺮ درﺻﺪ ﺑﺮداﺷﺖ ﺑﺮاي زﯾﺘﻮن ﮐﻨﺴﺮوي و روﻏﻨﯽ، ﺑﻪﺗﺮﺗﯿﺐ، 64 و 86 ﺑﻪدﺳﺖ آﻣﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻧﺮخ ﺑﺮداﺷﺖ ﻧﯿﺰ ﺑﺮاي زﯾﺘﻮن ﮐﻨﺴﺮوي و روﻏﻨﯽ، ﺑﻪﺗﺮﺗﯿﺐ، 102/79 و 127/32 ﮐﯿﻠﻮﮔﺮم در ﺳﺎﻋﺖ، اﻧﺪازه ﮔﯿﺮي ﺷﺪ. ﻫﻢﭼﻨﯿﻦ، ﺑﻬﺘﺮﯾﻦ زﻣﺎن ﻟﺮزش درﺧﺘﺎن زﯾﺘﻮن، 10 ﺛﺎﻧﯿﻪ ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ.

Olive harvesting is the most important step in olive cultivation because of its direct impact on the quality of olive oil. Harvesting method and harvesting time are two effective factors in harvesting olive. This research was carried out in the olive orchard of Mazrae Novin Iranian Agro-Industry Farm, located in the cities; Manjil & Roudbar in Guilan province, Iran. In this research, olive trees were pruned in the central leader method. An Italian Verdegiglio VMA 95 trunk shaker was used to harvest the olive fruit for both table olives and oil olives stages. Vibration times by the shaker were at four levels (5, 10, 15 and 20 seconds). The percentage of the harvest and the harvesting rate, in each stage of the harvest (table and oil olives) were calculated. Based on the results of the project, the percentage of the fruit harvest and the harvesting rate in vibration times were significantly different in each stage of the harvest (table and oil olives). The maximum percentage of the fruit harvest for table and oil olives were 64 and 86, respectively. The highest harvesting rate for table and oil olives were 102.79 and 127.32 kg/h, respectively The best duration to shake the olive trees was found to be 10 seconds.