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Cold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchards

AuthorsMorales Sillero, Ana; Pérez Rubio, Ana Gracia ; Casanova, Laura; García Martos, José M.
KeywordsOlea europaea L.
Grape straddle harvester
Ethylene production
Oxidative stability
Phenolic compounds
Issue Date15-Dec-2017
CitationFood Chemistry 237: 1216-1225 (2017)
AbstractThe suitability of the cold storage (2 °C) of fruit to maintain the quality of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ intended for virgin olive oil extraction was investigated. This temperature was effective in keeping the best commercial category of oil quality in both manually harvested olives and in mechanically harvested ‘Manzanilla Cacereña’ fruits for 11 days. Mechanical harvesting induced significant decreases in oxidative stability and in the main phenolic compounds contents in the oils during cold storage and, only initially, in the total volatiles, regardless of the cultivar considered. However, the contents of volatile esters, associated to fruity flavor, were always higher in the oils from mechanically harvested fruits. ‘Manzanilla de Sevilla’ oils exhibited higher total volatiles during fruit cold storage, regardless of the harvesting system used.
Description33 Páginas, 1 Tabla; 5 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2017.06.073
Appears in Collections:(IG) Artículos
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