PRODER Programme, Ministério da Agricultura de Desenvolvimento Rural e
das Pescas and União Europeia – Fundo Europeu Agrícola de
Desenvolvimento Rural.
This work aimed to use artificial neural networks for fruit classification according to olive cultivar, as a tool to
guarantee varietal authenticity. So, 70 samples, each one containing, in general, 40 olives, belonging to the six
most representative olive cultivars of Trás-os-Montes region (Cobrançosa, Cordovil, Madural, Negrinha de
Freixo, Santulhana and Verdeal Transmontana) were collected in different groves and during four crop years.
Five quantitative morphological parameters were evaluated for each fruit and endocarp, respectively. In total,
ten biometrical parameters were used together with a multilayer perceptron artificial neural network
allowing the implementation of a classification model. Its performance was compared with that obtained
using linear discriminant analysis. The best results were obtained using artificial neural networks. In fact, the
external validation procedure for linear discriminant analysis, using olive data from olive trees not included in
the model development, showed an overall sensibility and specificity in the order of 70% and varying between
45 and 97% for the individual cultivars. On the other hand, the artificial neural network model was able to
correctly classify the same unknown olives with a global sensibility and specificity around 75%, varying from
58 and 95% for each cultivar. The predictive results of the artificial neural network model selected was further
confirmed since, in general, it correctly or incorrectly classified the unknown olive fruits in each one of the six
cultivars studied with, respectively, higher and lower probabilities than those that could be expected by
chance. The satisfactory results achieved, even when compared with previous published works, regarding
olive cultivar's classification, show that the neural networks could be used by olive oil producers as a
preventive and effective tool for avoiding adulterations of Protected Designation of Origin or monovarietal
olive oils with olives of non-allowed cultivars.
