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dc.contributor.authorMorales Sillero, Anaes_ES
dc.contributor.authorPérez Rubio, Ana Graciaes_ES
dc.contributor.authorCasanova, Lauraes_ES
dc.contributor.authorGarcía Martos, José M.es_ES
dc.date.accessioned2018-07-19T08:54:04Z-
dc.date.available2018-07-19T08:54:04Z-
dc.date.issued2017-12-15-
dc.identifier.citationFood Chemistry 237: 1216-1225 (2017)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/167700-
dc.description33 Páginas, 1 Tabla; 5 Figurases_ES
dc.description.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.es_ES
dc.description.sponsorshipThis work was supported by Spanish Ministry of Economy, Industry and Competitivenes (research project AGL2011-30371-C02-02 and AGL2015-71585-R) and by the FEDER program. We thanks to Elaia S.A. for providing facilities for this study, and María del Carmen Martínez, Cristina Rodríguez and Antonio Montero for technical assistance.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2011-30371-C02-02es_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-71585-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectOlea europaea L.es_ES
dc.subjectGrape straddle harvesteres_ES
dc.subjectEthylene productiones_ES
dc.subjectOxidative stabilityes_ES
dc.subjectPhenolic compoundses_ES
dc.subjectVolatileses_ES
dc.titleCold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchardses_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2017.06.073es_ES
dc.embargo.terms2018-12-15es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía, Industria y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100010198es_ES
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