2024-03-29T11:07:34Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/113452019-05-13T07:38:27Zcom_10261_68com_10261_2col_10261_321
http://hdl.handle.net/10261/11345
10.1021/jf801951g
10583
Reduction of virgin olive oil bitterness by fruit cold storage
American Chemical Society
2008
artículo
Yousfi, Khaled
Cayuela, José Antonio
rp11905
García Martos, José M.
rp11901
2008-10-20
8 pages, 1 figure, 6 tables.-- PMID: 18937491 [PubMed].-- Printed version published on Nov 12, 2008.
Green mature olives (Olea europaea L. cv. ‘Manzanilla’, ‘Picual’, and ‘Verdial’) were stored at 5 °C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested, requiring 4, 6, and 8 weeks, respectively, for ‘Manzanilla’, ‘Picual’, and ‘Verdial’ olives. The level of commercial quality of the extracted oil did not deteriorate as a consequence of previous fruit storage. Olives matured during refrigeration at 5 °C, as the increase of maturation index and the decrease of color index and fruit firmness indicated. Similarly, as the fruit storage period progressed, the total phenolic compound content of the extracted oils decreased. Although the use of green mature olives may require a more prolonged storage time, it allows for a better postharvest handling of the fruits, which are more resistant to physical damage or fungal infections than the riper ones.
closedAccess
Journal of Agricultural and Food Chemistry
2008
56
10085
10091