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dc.contributor.authorSánchez Gómez, Antonio Higinioes_ES
dc.contributor.authorRomero Barranco, Concepciónes_ES
dc.contributor.authorCastro Gómez-Millán, Antonio dees_ES
dc.contributor.authorRejano Navarro, Luises_ES
dc.contributor.authorBrenes Balbuena, Manueles_ES
dc.date.accessioned2017-12-20T12:47:37Z-
dc.date.available2017-12-20T12:47:37Z-
dc.date.issued2016-09-
dc.identifier.citationJournal of the Science of Food and Agriculture 96 (12): 4032–4036 (2016)es_ES
dc.identifier.issn0022-5142-
dc.identifier.urihttp://hdl.handle.net/10261/158417-
dc.description20 Páginas; 3 Figuras; 5 Tablases_ES
dc.description.abstractBACKGROUND Olives of the Gordal variety processed according to the Spanish style sometimes develop an alteration in color known as green staining (GS), due to the formation of harmless copper–chlorophyll complexes, which makes the product less valuable. The aim of this study was to investigate methods to minimize the impact that this alteration has for the table olive industry. RESULTS Calcium chloride, sorbic, benzoic and ascorbic acids and SO2 did not inhibit the development of the alteration in olives packed under their own fermentation brine or new fresh brine. It was also discovered that the incubation of olive samples at 45 °C for 20 days accelerates the formation of GS and can be a very useful tool to predict the incidence of the alteration in advance. By applying this test to numerous industrial tanks for four consecutive seasons, it was found that GS was mainly present in olives harvested at the beginning of the season. CONCLUSION The formation of GS in olives of the Gordal variety is time- and temperature-dependent, and none of the additives tested avoided or retarded the development of the alteration. However, an accelerated test to predict the development of GS formation has been proposed that could contribute to minimize the effects of the alteration. © 2015 Society of Chemical Industryes_ES
dc.language.isoenges_ES
dc.publisherJohn Wiley & Sonses_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccesses_ES
dc.subjectTable oliveses_ES
dc.subjectCopper–chlorophylles_ES
dc.subjectColores_ES
dc.subjectAlterationes_ES
dc.subjectGordales_ES
dc.titleAssays to control the development of the green staining alteration in Spanish-style green olives of the Gordal varietyes_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1002/jsfa.7598es_ES
dc.identifier.e-issn1097-0010-
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
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