Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality

Olives (Olea europaea cv. Picual) used for oil production were stored for 60 days at three different temperatures (ambient, 5 °C, and 8 °C) in containers used for fruit storage, each with a capacity for 64 kg of olives. The quality of both the fruits and the oils extracted from these fruits was anal...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1996-01, Vol.44 (1), p.264-267
Hauptverfasser:	García, José M, Gutiérrez, Francisca, Castellano, José M, Perdiguero, Salud, Morilla, Ana, Albi, Miguel A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Olives (Olea europaea cv. Picual) used for oil production were stored for 60 days at three different temperatures (ambient, 5 °C, and 8 °C) in containers used for fruit storage, each with a capacity for 64 kg of olives. The quality of both the fruits and the oils extracted from these fruits was analyzed. Fruit storage at 5 °C maintained the initial sensorial and chemical qualities of the oil for 45 days, but at 8 °C, these qualities were maintained for only 15 days. At room temperature, these qualities deteriorated just after 7 days of storage. Keywords: Olea europaea; postharvest; refrigeration; cold storage
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf950399o