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Reduction of virgin olive oil bitterness by fruit cold storage

AutorYousfi, Khaled; Cayuela, José Antonio ; García Martos, José M.
Fecha de publicación20-oct-2008
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 56(21): 10085-10091 (2008)
ResumenGreen 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.
Descripción8 pages, 1 figure, 6 tables.-- PMID: 18937491 [PubMed].-- Printed version published on Nov 12, 2008.
Versión del editorhttp://dx.doi.org/10.1021/jf801951g
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